Fisher & Paykel OV-250 User's Manual
Contents
1. WARRANTY Cadco warrants that this Convection Oven be free from defects in material and workmanship for a period of one year from date of purchase Warranty provides repair of unit A copy of your original purchase receipt is required for proof of purchase date for warranty coverage This warranty does not cover consequential damage of any kind or damages resulting from accident misuse abuse or external service or repair attempts by unauthorized personnel Please note that the OV 250 is a carry in service item which means you are responsible for delivering the unit safely to the service location If shipping it for repair make sure to package it well and insure it for what you paid for it for your protection If it is a covered warranty repair Cadco will pay for the repair labor parts and shipping cost to return it to you Inquiries concerning this warranty and the use and maintenance of this oven should be directed to Cadco Ltd Contact Cadco Customer Service for the closest service center IMPORTANT NOTES Date of Purchase 1 3 2003 RV02 Cadco Ltd Commercial Convection Oven Use amp Care Manual Model OV 250 Power Voltage Frequency 1 500 Watts 12 5 Amps 120 Volts 60 Hz Cadco Ltd 145 Colebrook River Road Winsted CT 06098 860 738 2500 Fax 860 738 9772 E mail info cadco ltd com Congratulations on your purchase of the high performance Se eS ef m oF 11 12 13 14 15 16 Cadco2. OV 250 Countertop Convection Oven IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS BEFORE USE Do not touch hot surfaces Always use hot pad or pot holder until unit cools To protect against electrical hazards do not immerse cord plug or oven in water or any other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet before cleaning Allow to cool completely before putting on or taking off parts Do not operate any appliance with a damaged cord or plug or or if the appliance malfunctions or has been damaged in any manner Call Factory Service at 860 738 2500 with any questions or service needs Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner Extreme caution must be used when moving an appliance containing oil or other hot liquids Use extreme caution when removing a sheet pan used as a drip tray or disposing of hot grease Do not use appliance for other than intended household use Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts creating a shock hazard A fire may occur if this appliance is covered or touching flammable material including curtains walls etc when in operation Do not store any item on top of the appliance when in operation Extreme caution should be exercised when using containers other than the intended proper
3. time and then vanilla Preheat oven to 325 degrees F and bake for about 30 35 minutes Butter and flour two 9 baking pans Cream butter and sugar until light and fluffy Add eggs one at a time beating after each addition Sift flour baking powder and salt together Combine milk and vanilla Add dry ingredients and milk alternatively to the egg batter mixture Pour into prepared bake pans Preheat oven to 325 degrees F and then bake 35 40 minutes NOTE You can adapt your own favorite recipes or use prepackaged cake mixes Chocolate Chip Cookies 3 4 Cup Butter 3 4 Cup White Sugar 3 4 Cup Brown Sugar 1 Egg 1 Tsp Vanilla 3 Tbsp Milk 2 1 2 Cup Sifted Flour 1 4 Tsp Salt 12 Oz Semisweet Chocolate Pieces Cream butter and sugar together Beat in eggs vanilla and salt Sift dry ingredients together and add to the batter stirring with each addition Stir in chocolate pieces Drop a full teaspoon of batter for each cookie on very lightly greased cookie sheet Preheat oven to 300 degrees F then bake 8 12 minutes NOTE You can try your favorite recipe using these basic baking instructions
4. 180 185 Turkey stuffed 6 10 1 2 hrs 180 185 POULTRY 400 F Duckling 4 6 1 1 hrs 180 185 Duckling stuffed 4 6 1 34 hrs 180 185 Note Meat should be at refrigerator temperature INTERNAL TEMPERATURE CHART FOR MEATS Use as general guidelines Rare 130 F Medium Rare 135 F Medium 140 F Medium Well 150 F Well 160 185 F RECIPES FOR BAKING continued Butter Cookies 1 Cup Unsalted Butter or Margarine 3 4 Cup Sugar 2 Eggs 1 Tosp Water 1 Tsp Vanilla 1 8 Tsp Salt 3 1 2 Cups All Purpose Flour 1 Egg White Slightly Beaten Buttermilk Biscuits 2 Cups Sifted All Purpose Flour 2 1 2 Tsp Baking Powder 1 2 Tsp Salt 1 2 Tsp Baking Soda 1 3 Cup Butter 3 4 Cup Buttermilk Baked Potatoes Tuna Noodle Casserole 2 Cups Cooked Noodles 1 Drained Can of Tuna Fish 1 Cup of Condensed Mushroom Soup Season soup with dry sherry or curry powder and 1 4 cup chopped parsley 1 2 Cup Buttered Corn Flake Crumbs or Buttered Bread Crumbs Baked Macaroni and Cheese Cook 4 Ounces 1 Cup Macaroni 1 Cup Shredded Cheddar Cheese 2 Eggs 2 3 Cups Milk 1 4 Tsp Salt 1 Tablespoon Grated Onion 1 4 Tsp Paprika Cream together butter and sugar add eggs water vanilla and salt and beat well Add flour a little at a time mixing well Cover and chill dough for at least an hour longer is better Take half the dough the other half keep chilled and roll out on floured surface to 1 8 thick Cut
5. a grounded 3 prong 120 volts 60hz outlet Be sure you have at least 12 5 amps available for this oven on your circuit 2 When positioning oven on counter be sure the oven has a minimum of 4 of air space on the top and 2 all sides See Important Safeguards on Page 2 for additional guidelines OPERATING GUIDELINES These convection ovens can be automatically controlled by the use of the temperature knob and the timer on knob See Figure 2 2 position control knob e Continuous on turn knob LEFT to On position the W symbol Unit will remain on until knob is turned back to Off 0 e Timer Turn knob to select cooking times up to 120 minutes Timer will automatically turn oven off at completion of time Light indicates the elements are heating up Light goes out when set temperature is attained Temperature knob can be set for temperatures between 175 and 500 F ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES Shelf positions This model has 3 shelves When cooking larger volume foods it may not be appropriate to use all the shelves Use the shelf positions that best center the food in the oven You may use a sheet pan as a drip tray on the bottom of the oven 3 Warming Set temperatures around 175 F 2 Reheating If food is frozen cook longer at lower temperatures This will ensure that food is heated evenly and prevent food fillings from being served too hot For proper food safety be sure t
6. aking time is less than 15 minutes keep the original baking time but reduce the temperature by 25 30 degrees F As with any recipe check the food about 5 10 minutes before the expected finish time due to variables such as the temperature of the food when first placed in the oven quantity of food in the oven your preferred level of doneness etc The more food in the oven at one time the longer the cooking time Some folks recommend preheating any oven at 50 degrees F above the desired temperature then turning the temperature control down to the desired temperature once you put the food in and close the door This is because an oven can lose one degree per second that the door is open The average loss is about 50 seconds For best results leave about an inch around the perimeter of the oven interior for air to circulate The choice of when to use a convection oven and when to use a conventional oven with radiant heat usually depends on the cooking container rather than the food The whole point of convection cooking is to have the heat circulating around the food Casserole lids and high sided cooking pans block the heat from circulating around the food and prevent the oven from cooking efficiently A few rules of thumb for best results e Cookie sheets use convection oven Shallow pans inch sides or so use convection oven e Anything covered including roasting bags use conventional oven e Deep roasting pans use conven
7. en pull out of the Hinge Slots PLEASE NOTE Hinge Locks may become jostled into the unlocked position by rough handling of the carton during shipping causing the door to be unhinged from the oven when the carton is opened If this occurs follow the directions for attaching the door IMPORTANT NOTES 1 Carefully remove the protective film from the external stainless steel walls before using oven for the first time If any glue residue should remain remove it with a suitable solvent recommended for stainless 2 Your unit is equipped with a grounded current carrying plug This plug will fit into any 3 pronged outlet This is a SAFETY feature 3 Electrical connection must be a proper outlet for the 3 pronged cord Before connecting power make sure the voltage and frequency correspond to the data plate on the oven 120 volts 60hz and that your electrical circuit can handle the 12 5 Amps used by the oven in addition to any other appliances operating on the same circuit 4 A short power cord is provided to reduce the hazards resulting from accidents such as tripping entanglement etc 5 This oven is equipped with a manually resettable Reset button thermal breaker for protection against overheating It CAP completely deactivates the oven if there is an intervention To reset this device remove the black cap positioned to the bottom of the back of the oven push the reset button and replace the black cap This oven uses 12 5 amps If t
8. hat internal temperature of reheated food reaches at least 165 F 3 For even cooking Always space food evenly on your cooking pans space pans evenly in the oven and leave space between shelves for proper air circulation This oven can handle up to three standard 1 4 size commercial sheet pans at once without rotation They also handle up to two 1 2 size 2 1 2 deep commercial steam table pans 4 When preparing meat Always put a sheet pan on the bottom of the oven cavity to catch any drips 5 DO NOT cover any part of the oven or a sheet pan used as a drip tray with aluminum foil which may cause oven to overheat or may get caught in fan N CONVECTION OVEN RECIPE CONVERSION GUIDELINES Cooking is not an exact science due to many variables such as size and quantity of food temperature of food when first put in the oven etc Here are general guidelines for converting conventional recipes for use in a convection oven Option one Bake at the same temperature that the conventional recipe recommends but for less time Option two Bake for the amount of time that the conventional recipe calls for but reduce the temperature of the oven by about 25 degrees F This is the best option for batter type items such as muffins and cakes Option three Best Bake for a little less time than the conventional recipe calls for and also reduce the temperature of the oven CONVECTION COOKING TIPS If your original conventional recipe b
9. he thermal breaker shuts your oven off before turning your oven back on be sure to check your entire circuit to verify that the total amps being drawn y O by all the appliances lights etc on that circuit do not ON OFF exceed the amps available on that circuit Reset button ROASTING CHART VARIETY WEIGHT APPROX INTERNAL TEMP OF MEAT IN ROASTING AT END OF OVEN TEMP CUT POUNDS TIME ROASTING TIME Standing Rib 3 6 24 28 min lb med 140 29 34 min Ib well 160 14 18 min Ib rare 130 19 23 min Ib med 140 24 29 min Ib well 160 Standing Rib 7 10 17 23 min Ib rare 130 BEEF ROAST Rib Roast 300 F boned 3 6 24 30 min Ib med 140 and tied 31 37 min Ib well 160 14 17 min Ib rare 130 Sirloin Tip tied 4 7 18 21 min lb med 140 22 25 min lb well 150 160 15 18 min Ib rare 130 Eye Round 3 6 19 23 min lb med 140 24 28 min lb well 160 Loin bone in 3 7 26 33 min Ib well 170 FRESH PORK Loin boned and tied 3 5 20 30 min Ib well 170 300 F Picnic Shoulder 5 8 29 34 min lb well 170 Fresh Ham 3 7 26 33 min lb well 170 LAMB 300 F Leg of Lamb 3 8 26 25 min lb med 140 150 25 35 min lb well 170 VEAL 300 F Veal Shoulder rolled 4 7 30 45 min Ib well 170 Roasting Chicken 3 6 1 1 34 hrs 180 185 POULTRY 325 F Roasting Chicken stuffed 3 6 1 2 hrs 180 185 Cornish Game Hens 1 1 1 hr 180 185 POULTRY 300 F Turkey 6 10 1 2 hrs
10. heat tempered metal and glass pans for baking Always unplug appliance from outlet when not in use 17 The use of accessory attachments not recommended by the appliance 18 manufacturer may cause injuries Do not cover any part of the oven or a sheet pan used as a drip tray with aluminum foil this may cause overheating of the oven SAVE THESE INSTRUCTIONS NOTES NOTES TABLE OF CONTENTS Door Assembly Disassembly Important Notes LESELE O p EIE A E ATE A AT EI 5 Operating Guidelines nnaannnannoannnennnnnnennnnnennnnnernnnnnnni 5 Convection Oven Recipe Conversion Guidelines Cleaning Instructions Recipes for Baking Roasting Chart Internal Temperature Chart for Meats For menu ideas or if you are unsure of a procedure e mail the Cadco Executive Chef LLCEC cadco ltd com Oven Door Removal Instructions To attach the door reverse the directions starting with Step 3 Step 1 side view Open the door fully ne i R 2o Side of Oven Hinge lock in TS down unlocked position Ste Door fully opened does not open flat Step 2 Step 3 side view Side of side view Side of Rotate the Hinge Lock Oven Top Hook Roller Oven to up position Hinge Lock in Hinge Lock mustbe Top Hook up locked positio in up locked position Hinge Arm 1 Tilt door up at about 45 angle until the Top Hook on the Hinge Arm is lower than the Top Hook Roller 2 th
11. the dough with your favorite cookie cutter dipping cutter into flour to prevent sticking Place cookies on ungreased pans Brush tops with egg white and lightly sprinkle with sugar Bake at 320 degrees F for 10 12 minutes or until cookies are golden Yield 4 dozen Combine all dry ingredients and sift into mixing bowl Add butter and cut into flour with a knife or pastry blade Knead dough about three minutes and roll out into a circle about 1 2 thick Cut biscuits to the desired size dip each one into melted butter and arrange on parchment paper covered shelf Bake at 350 degrees F for 12 15 minutes or until lightly brown on the bottom Preheat oven to 375 degrees F Place scrubbed potatoes on shelves Bake about 45 minutes at 375 degrees F Time will depend on size and quantity of potatoes Preheat oven to 325 degrees F Combine first three ingredients in casserole dish Top casserole with buttered crumbs Bake at 325 degrees F for 25 30 minutes or until top is browned Preheat oven to 325 degrees F Layer cooked macaroni in a baking dish alternately with shredded cheddar cheese Combine next five ingredients pour over layered macaroni Bake at 325 degrees for 25 30 minutes 6 This model is equipped with a powerful fan to move large quantities of air giving you optimum convection heat When oven is in operation you will hear the noise of the fan s motor This is normal INSTALLATION INSTRUCTIONS 1 Plug unit into
12. tional oven Exception In a convection oven you can roast meats like turkey beef or lamb in roasting pans that have inch and a half high sides if you elevate the meat on a rack which you should probably do anyway Or else use the Roastisserie If items such as cakes with runny batter muffins or cookies are baking unevenly it is generally because the baking temperature is too high or the oven was not preheated long enough before baking CLEANING amp MAINTENANCE INSTRUCTIONS ALWAYS UNPLUG UNIT AND ALLOW TO COOL BEFORE CLEANING The interior and exterior of the oven are stainless steel and can be cleaned easily with any cleaner recommended for stainless steel DO NOT USE ANY ABRASIVE PRODUCTS The door can be removed for cleaning Page 3 has disassembly instructions The shelves and sheet pan may be washed in hot sudsy water or in your dishwasher RECIPES FOR BAKING Cheese Cake 1 1 2 Lbs Cream Cheese 1 1 4 Cups Sugar 5 Eggs 1 Tsp Vanilla 1 2 3 4 Cake 1 Cup Butter 2 Cups Sugar 2 3 4 Cup All Purpose Flour 3 Tsp Baking Powder 1 Cup Milk 1 1 2 TspVanilla 4 Eggs Generously grease bottom and sides of 8 x8 x 2 pan or 9 spring form pan Generously sprinkle the sides and bottom of baking pan with 1 2 cup of graham cracker crumbs cornflake crumbs or your favorite cookie crushed into crumbs and set aside Beat cream cheese until soft and light adding sugar 1 4 cup at a time Continue to beat adding eggs one at a
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