Commercial Countertop Convection Ovens: CADCO

CADCO CONVECTION OVENS

All units are approved to the Commercial UL Standard for use without a mechanical ventilation system - it is the customer's responsibility to check local local state or health departments for specific requirements.

Only breads, rolls, pastries, other baked goods and pizza may be prepared in the oven without mechanical ventilation. No meats or poultry may be cooked in the oven without mechanical ventilation.

All Cadco Convection Ovens are designed for use on a countertop or an oven stand:

Quarter Size Ovens accommodate standard 1/4 size sheet pans and standard 2-1/2” deep half size steam table pans.

Half Size Ovens accommodate standard half size sheet pans and standard 2-1/2” deep half size steam table pans.

Full Size Ovens accommodate standard full size sheet pans.

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. Convection cooking takes place due to the forced flow of hot air, thus saving energy by cooking approximately 25-30% more quickly than conventional ovens. Foods lose less moisture and retain nutrients. The internal temperature in the convection oven is easily regulated since the fan keeps the hot air constantly circulating so the food cooks uniformly. The following 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.

Option three: (Best) Bake for a little less time than the conventional recipe calls for, and also reduce the temperature of the oven.

CONVECTION OVEN TIPS:

1.) ALWAYS PREHEAT OVEN BEFORE PUTTING FOOD IN OVEN!!! (unless your recipe directs otherwise)

2.) 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.

3.) 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.

4.) The more food in the oven at one time, the longer the cooking time.

5.) 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.

6.) The choice of when to use a convection oven and when to use a conventional oven with radiant heat often depends on the cooking container rather than the food. The whole point of convection cooking is to have the fan circulating the heat 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.

Please feel free to contact our customer service department toll free at 1-800-458-7578 to speak with a knowledgeable sales person who can help you choose the right convection oven for your needs and budget.

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