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Resumen del manual
The oven will operate continuously until you manually turn the dial back to “0”. • Whether you have chosen to set an actual time, or have set the time dial for continuous “on”, the fan will begin spinning, and the green LED will turn on. 3.2 TEMPERATURE DIAL • The temperature inside the cooking chamber is set by the temperature dial (if you’re facing the oven, it is the dial on the right side of the control panel). • Turn the dial clockwise and set your desired temperature. Line up your desired temperature (on the dial) with the indentation in the control panel above the temperature dial. At this time the red LED located just to the left of the temperature dial will turn on. This indicates that the heating element is on; when the set temperature is reached, the red LED turns off. • Please note: the red LED light will alternate on and off throughout the cooking cycle. This indicates that the heating element is turning on and off to help keep the actual temperature within 5-10 degrees of the set temperature. • Always preheat oven before placing food into it. 5. CLEANING YOUR NEW OVEN • WARNING: Before starting any maintenance or cleaning operation, it is necessary to disconnect the electrical power supply and wait for your oven to cool down. 5.1 BEFORE USING YOUR NEW OVEN ¦ Clean the metal parts with hot soapy water and rinse thoroughly. ¦ With cooking cavity empty, heat the oven for about 30 minutes at a temperature of 350°F to “burn it in”. ¦ Never wash the cooking chamber with acids, abrasives, or aggressive detergents. ¦ The oven should never be cleaned with direct water from a hose. Never use anything more powerful than a spritz bottle to clean your oven, to avoid damaging the electrical components and voiding your warranty. 5.2 CLEANING THE COOKING CAVITY ¦ Make sure to wipe up any and all spills as they occur. ¦ At the end of the day (or as needed), clean the cavity using only proper products. ¦ Never clean the stainless steel with acids, caustic detergents, abrasives or any products containing chlorine. ¦ The appliance should never be cleaned with direct water from a hose. Never use anything more powerful than a spritz bottle to clean your oven, to avoid damaging the electrical components and voiding your warranty. 5.3 CLEANING THE OUTSIDE OF YOUR OVEN ¦ Wipe up spills, as they occur, with a damp cloth. ¦ Never use a spray of water to clean the outside of your oven. This may damage the electrical components and void your warranty. 6. TURNING OFF IN CASE OF BREAKDOWN If you encounter any kind of problem while your oven is in operation, or if you notice anything out of the ordinary, follow these steps: ¦ Unplug your oven immediately. ¦ Consult Cadco, Ltd. at 877-603-7393 (Toll-Free) Failure to do so may result in a hazardous condition and void your warranty. III. COOKING PRINCIPLES 1. COOKING MODES • CONVECTION COOKING Food products bake in hot, moving air. This moving air removes the cool air barrier between the cool food being cooked, and the heat of the oven chamber. It also helps your food products to cook evenly and quickly. Foods cook faster with convection. • UNIFORM BAKING This oven is designed to bake evenly on all levels. Please be sure that the oven is preheated to the proper temperature and the baking recipe has been adjusted to the lower temperature required for convection oven baking. 2. COOKING VARIABLES • TEMPERATURE ¦ The exact setting of your oven temperature assures proper cooking of your food, both inside and outside: • Too low – your food cooks too slowly and will dry out. • Too High – your foods burns and cooks unevenly. ¦ If you are new to convection cooking, Cadco suggests setting your Convection Oven to a temperature of about 30.F - 50.F lower than what you would have set it at in a conventional oven. Let the food tell you what it needs; if it browns too fast, turn the oven temperature down. ¦ If you experience uneven cooking, the solution is usually as simple as turning the oven temperature down a few degrees (10.F – 25.F). • TIME ¦ The higher the temperature, the quicker your foods will get done and the more shrinkage you will realize. ¦ The quicker foods cook, the more moisture they tend to lose (especially protein products). ¦ Most bakery products can withstand higher temperatures better than protein products. • HUMIDITY The more humidity in the cooking cavity, the harder it will be for your food products to brown. • QUANTITY OF FOOD ¦ One piece of chicken will take less time to cook than 2 or 3 pans of chicken. That’s “Mother Nature” pure and simple. Convection cooking is fantastic, but it’s NOT magic. ¦ Overloading the oven can result in uneven cooking. • Avoid placing baked goods touching each other on the pan before baking. 3. USE OF WIRE GRIDS AND SHEET PANS • It is recommended to use wire grids for meat items. This will elevate your food items and allow air to circulate all around during the cooking process. Place your wire rack in a sheet pan to collect the juice. Thi...
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