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VI. COOKING GUIDE
The first and most important step will be: Have your new oven hooked up to the proper power and (if
applicable) water source. If there is any doubt about the proper power or the connections, have the oven
installed by a qualified electrician according to your local codes.
Use this cooking guide to help determine which time and temperature works best for your specific food
items. If your specific product isn’t addressed, you will probably find something similar.
You’ll find many helpful hints in this cooking guide. Our aim is to help you use your Cadco LineChef
TM
Digital Convection Oven to its fullest, rather than teach you how to cook.
The Cadco LineChef
TM
Digital Convection Ovens work on the principle of moving air. This air move-
ment removes the “Hot Spots” so we get very even browning, rapid preheats (10 minutes), and faster cooking.
Here are some basic do’s and don’ts and guidelines for convection cooking:
♦ Use pans that have sides no taller than a common sheet pan.
♦ Preheat the oven to approximately 20% above your baking temperature. After loading your product,
remember to reset the oven to the desired baking temperature.
♦ Set the oven for your desired cooking temperature after you have placed the food inside.
♦ If you notice uneven cooking, set the oven temperature down 25º-30ºF. Let the product tell you if it
needs more or less heat.
♦ Aluminum foil can get pulled into the fan and cause damage.
♦ Don’t overload the oven.
♦ Maintain a minimum 2”-3” between the product being cooked and the next shelf. Remove shelves if necessary.
♦ Your Cadco Convection Oven is a powerful tool, so don’t hesitate to utilize its full capacity.
♦ Keep your oven clean. Wipe up spills as they occur. Never allow grease to build up on the interior of
the oven, or collect on the bottom of the cooking cavity.
♦ Frozen products draw more heat from the oven and may require a longer recovery time.
♦ When roasting meats we suggest using a cooking rack to elevate the product and facilitate even
roasting. Smaller cuts such as boneless chicken breasts, or seafood portions may be baked directly on
the pan if desired.
♦ Lower temperatures will reduce shrinkage and save money with all of your roasted meat products.
♦ Higher geographical elevations will often affect cooking time and temperature parameters.
Have fun and experiment with your new Cadco Convection Oven. Your times and temperatures will vary
with the different products you prepare. Refer to this Cadco Cooking Guide for direction or contact the
Cadco Certified Executive Chef (877.603.7393) or the Cadco, Ltd. website (www.cadco-ltd.com), for
specific answers to your cooking needs. ***A FREE Video Demonstration DVD is available from Cadco to
familiarize your employees with these ovens.
We look forward to hearing from you,
Loren Lippitt C.E.C.
Cadco, Ltd. Certified Executive Chef