Fisher Paykel Convection Oven OV 250 User Manual

Cadco Ltd.  
Commercial Convection Oven  
Use & Care Manual  
Model OV-250  
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: __________________________  
Place of Purchase: _______________________________________________  
Power  
Voltage  
Frequency  
60 Hz  
1,500 Watts/12.5 Amps 120 Volts  
Cadco, Ltd.  
145 Colebrook River Road  
Winsted, CT 06098  
860-738-2500 Fax 860-738-9772  
E-mail: info@cadco-ltd.com  
1/3/2003 RV02  
NOTES  
TABLE OF CONTENTS  
Door Assembly /Disassembly...........................................4  
Important Notes........................................................................4  
Installation.................................................................ꢀꢀ5  
Operating Guidelines....................................................ꢀ5  
Convection Oven Recipe Conversion Guidelines.............6  
Cleaning Instructions........................................................6  
Recipes for Baking ...........................................................7  
Roasting Chart .................................................................9  
Internal Temperature Chart for Meats ..............................9  
Notes..............................................................................10  
Warranty.........................................................................12  
For menu ideas or if you are unsure of a procedure, e-mail  
the Cadco Executive Chef: LLCEC@cadco-ltd.com  
3
10  
11  
Oven Door Removal Instructions  
(To attach the door, reverse the directions,starting with Step 3)  
ROASTING CHART  
Step 1  
(side view)  
VARIETY  
OF  
WEIGHT  
APPROX.  
INTERNAL TEMP.  
/IN  
Open the door fully.  
MEAT  
ROASTI  
Side of  
OVEN TEMP.  
CUT  
POUNDS  
TIME*  
ROASTING TIME  
Oven  
Hinge lock - in  
Standing Rib  
3-6  
24-28 min/lb.med 140°  
29-34 min/lb.well 160°  
14-18 min/lb.rare 130°  
19-23 min/lb.med l40°  
24-29 min/lb.well 160°  
17-23 min/lb.rare 130°  
24-30 min/lb.med 140°  
31-37 min/lb.well 160°  
14-17 min/lb.rare 13°0  
18-21 min/lb.med° 140  
22-25 min/lb.well 15°-0160°  
15-18 min/lb.rare 13°0  
19-23 min/lb.med °140  
24-28 min/lb.well 16°0  
26-33 min/lb.well °170  
20-30 min/lb well 170°  
29-34 min/lb.well° 170  
26-33 min/lb.well °170  
26-25 min/lb.med°-15104°0  
25-35 min/lb.well 17°0  
30-45 min/lb well 170°  
“down/unlocked” position  
Standing Rib  
7-10  
3-6  
4-7  
3-6  
BEEF ROAST  
Rib Roast,  
boned  
and tied  
Door (fully opened; does not open flat)  
300°  
F
Step 2  
(side view)  
Rotate the Hinge Lock  
to up position.  
Step 3  
(side view)  
Top Hook Roller  
Hinge Lock- in  
up/locked position)  
Side of  
Oven  
Side of  
Oven  
Sirloin Tip, tied  
Eye Round  
Hinge Lock- must be  
in up/locked position)  
Top Hook  
Bottom  
Hook  
Bottom  
Hook  
(2)  
Hinge Arm  
(1)  
Loin, bone-in  
Loin, boned and tied  
Picnic Shoulder  
Fresh Ham  
3-7  
3-5  
5-8  
3-7  
o
FRESH PORK  
300°  
1) Tilt door up at about 45 angle until the Top Hook  
on the Hinge Arm is lower than the Top Hook  
Roller, 2) then pull out of the Hinge Slots.  
F
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.  
LAMB-300° F  
Leg of Lamb  
3-8  
VEAL - 300° F  
Veal Shoulder, rolled  
Roasting Chicken  
4-7  
3 ½ - 6  
IMPORTANT NOTES  
1-1 ¾ hrs  
1 ¼ -2 hrs  
1 hr  
1 ½ -2 hrs  
1 ¾ - 2 ½ hrs 180°-185°  
180°-185°  
180°-185°  
180°-185°  
180°-185°  
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.  
POULTRY - 325° F Roasting Chicken, stuffed 3 ½ - 6  
Cornish Game Hens  
POULTRY-300° F Turkey  
Turkey, stuffed  
POULTRY - 400° F Duckling  
1-1 ½  
6-10  
6-10  
4-6  
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.  
1 ½ -1 ¾ hrs 180°-185°  
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.  
Duckling, stuffed  
4-6  
1 ¾ hrs  
180°-185°  
*Note: Meat should be at refrigerator temperature.  
INTERNAL TEMPERATURE CHART FOR MEATS  
(Use as general guidelines)  
Reset button  
manually resettable  
5.This oven is equipped with  
a
CAP  
thermal breaker for protection against overheating. It  
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 the 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  
by all the appliances, lights, etc. on that circuit do not  
Rare  
Medium Rare 135° F  
Medium 140° F  
Medium Well 150° F  
Well 160° - 185°F  
130° F  
ON  
OFF  
exceed the amps available on that circuit.  
Reset button  
Figure 1  
4
9
RECIPES FOR BAKING - continued  
6.This model is equipped with  
a
powerful fan to move large  
giving you optimum convection heat. When oven is in operation, you will  
hear the noise of the fan’s motor. This is normal.  
Butter Cookies  
1 Cup Unsalted Butter or Margarine  
3/4 Cup Sugar  
2 Eggs  
1 Tbsp Water  
1 Tsp Vanilla  
1/8 Tsp Salt  
3-1/2 Cups All Purpose Flour  
1 Egg White Slightly Beaten  
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 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.  
INSTALLATION INSTRUCTIONS  
1.Plug unit into  
a
grounded, 3-prong,120 volts/60hz outlet. Be sure  
at least 12.5 amps available for this oven on your circuit.  
2.When positioning oven on counter, be sure the oven has  
of air space on the top and 2” all sides. See Important Safeguards on Page  
2 for additional guidelines.  
a
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  
· Continuous on – turn knob LEFT to “On” position (the  
symbol.)  
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  
Unit will remain on until knob is turned back to “Off” (0).  
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.  
· Timer Turn knob to select cooking times up to 120 minutes.  
Timer will automatically turn oven off at completion of time.  
3/4 Cup Buttermilk  
Light indicates the  
Temperature knob can  
be set for temperatures  
between 1750 and 5000 F.  
elements are heating up.  
Light goes out when set  
temperature is attained.  
Figure 2  
Baked Potatoes  
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.)  
1. ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES.  
2. 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.  
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  
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.  
3. Warming - Set temperatures around 1750F.  
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 that internal temperature of reheated  
food reaches at least 1650F.  
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  
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  
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.  
shee pans at once without rotation. They also handle up to two 1/2 size,  
t
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.  
1 Tablespoon Grated Onion  
1/4 Tsp Paprika  
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.  
5
8
RECIPES FOR BAKING  
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.  
Cheese Cake  
1-1/2 Lbs Cream Cheese  
1-1/4 Cups Sugar  
5 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 time, and then vanilla.  
Preheat oven to 325 degrees F and bake for  
about 30-35 minutes.  
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,  
1 Tsp Vanilla  
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  
1.If your original conventional recipe baking time is less than 15 minutes, keep  
the original baking time but reduce the temperature by 25-30 degrees F.  
2.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.  
1-2-3-4 Cake  
3.The more food in the oven at one time, the longer the cooking time.  
1 Cup Butter  
Butter and flour two 9" baking pans.  
4.Some folks recommend preheating any oven at 50 degrees  
F
above the  
2 Cups Sugar  
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.  
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.  
2 3/4 Cup All Purpose Flour  
3 Tsp Baking Powder  
1 Cup Milk  
5.For best results, leave about an inch around the perimeter of the oven interior  
1 1/2 TspVanilla  
4 Eggs  
for air to circulate.  
6.The choice of when to use  
a
convection oven and when to use  
a
conventional  
Preheat oven to 325 degrees F, and then bake  
35-40 minutes.  
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:  
NOTE: You can adapt your own favorite recipes or use prepackaged cake mixes.  
l Cookie sheets – use convection oven  
Chocolate Chip Cookies  
l Shallow pans (inch sides or so) – use convection oven  
l Anything covered (including roasting bags) – use conventional oven  
3/4 Cup Butter  
3/4 Cup White Sugar  
3/4 Cup Brown Sugar  
1 Egg  
1 Tsp Vanilla  
3 Tbsp Milk  
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.  
l
Deep roasting pans – use conventional 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!)  
7.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.  
2 1/2 Cup Sifted Flour  
1 /4 Tsp Salt  
CLEANING & MAINTENANCE INSTRUCTIONS  
12 Oz. Semisweet Chocolate Pieces  
1.ALWAYS UNPLUG UNIT AND ALLOW TO COOL BEFORE CLEANING.  
2.The interior and exterior of the oven are stainless steel and can be cleaned  
NOTE: You can try your favorite recipe using these basic baking instructions.  
easily with any cleaner recommended for stainless steel. DO NOT USE ANY  
ABRASIVE PRODUCTS.  
3.The door can be removed for cleaning. (Page  
3
has disassembly instruction)s.  
4.The shelves and sheet pan may be washed in hot sudsy water or in your  
dishwasher.  
7
6

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