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.
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.
A few rules of thumb for best results:
* For the mathematically inclined:
Use either of 2 versions of the “25-30” Rule
Either option is OK, and neither is better than the other
(exception: recipes with conventional baking times of less than 15 minutes, see first Tip above.)
For example, if a recipe calls for you to bake a cake at 350 degrees F for 30 minutes in a conventional oven:
* Oven applications sheet, by model
* Which oven do I need?
* Service Tips
OV-003 (quarter size oven): 13 11/16" W x 9 1/4" D
OV-013, OV-023, XAF-113, XAF-133, XAFT-111, XAFT-130, XAFT-115, XAFT-135 (half size oven): 18 5/16" W x 9 1/4" D
XAF-183, XAF-193, XAFT-188, XAFT-195 (full size oven): 26" W x 11 3/4" D
OV-003 (quarter size oven): 13 1/2" W x 9 1/4" H from pin to pin
OV-013 (half size, 3 shelf oven): 18" W x 9 1/4" H from pin to pin
OV-023 (half size, 4 shelf oven): 18" W x 11 3/4" H from pin to pin
XAF / XAFT series ovens: all of our heavy duty models have a length of material cut to size
Quick view of how it works
The feet are not pre-installed onto each oven. You have to remove them from the plastic bag (shipped inside oven cavity) and snap them into place under the oven (tip oven on its side (with laser film still on outside of oven) for easiest installation technique).
Full size ovens require the legs to be screwed into each hole on the bottom side of the oven, along with the leg braces that also come with the oven in the box (leg braces are a must for the full size ovens, in addition to the legs). There is a leg brace for the front legs and for the back legs. Legs go through that into hole on bottom of oven via 8mm allen screw. Then non-slip "plug" goes into the hole where the screw is in oven foot for feet surface stability
*BAKERLUX ovens have no feet unless required by jurisdiction, they are available.
Here are some differences between Cadco OV (Medium Duty) series ovens and XAF (Heavy Duty) series ovens:
* Medium Duty (OV Series)
* Heavy Duty (XAF/XAFT Series)
Cadco countertop convection ovens have been chosen over many competitors in some really tough testing. Cadco ovens have been a big hit with national chains using this to keep a smaller footprint in some cases, as well as higher quality, fresher foods.
See instructions in the following link. Keep in mind that contacting the Cadco Service Technician at 860-738-2500 should be done before any major servicing.
Cadco Convection Oven Fan & Motor removal instructions
OVENS: 56 inches
KR-1, KR-S2, DKR-S2: 43 Inches
CSR-1T, CSR-3T, CDR-1T, CDR-1TFB, CDR-2TFB, CDR-3K, CSR-1CH, LKR-220, CDR-2C, CDR-2CFB: 45 inches
208-240 V: 50 inches
120 V: 39 inches
CARTS: 72" coiled cord
PCG-10C: 48 inches
CG-10, CG-20, CG-5FB: 45 inches
WARMING TRAYS / BUFFET SERVERS: 48 inches
With Cadco Hot Plates and Warming Trays, these “open range burners” have elements that are variable heat / variable temperature. They do not have a temperature thermostatic control per se, but the elements can be variably adjusted for heat between HIGH and OFF. For every setting the temperature will just keep getting hotter and hotter (unless something is removing the heat, like a pan) - the higher settings will just get hotter faster. The heating element is pumping heat IN, the pan is radiating heat OUT, and at some point the IN and OUT will match and temperatures will stabilize. (Hot Plates: You can see this effect in the glow of the elements, when the IN heat is more than the OUT heat the element will glow; Warming Trays: Very similar to the hot plates theory, but the elements are inside the unit) - This is very pan dependent though.
Also, since the units are “open range” other variables can have an effect on the IN and OUT equilibrium other than just the pan used, but also things such as the temperature of the room at any given moment
For these reasons mentioned there is no defined temperature setting. Heat and temperature are two different things.
Cadco Hot Plates/Ranges
Tubular Model Hot Plates:
Tubular models: CSR-1T, CSR-3T, CDR-1T, CDR-1TFB, CDR-2TFB
Cast Iron/Solid Model Hot Plates:
Cast Iron/Solid models: KR-1, KR-S2, CSR-1CH, LKR-220, CDR-2C, DKR-S2, CDR-2CFB
Induction Hot Plate:
Induction Hot Plate/Range model: BIR-1C
Glass Ceramic Hot Plate:
Glass Ceramic Hot Plate/Range model: PHR-1C
Important Notes: Consider the various wattage and voltage when shopping for a Cadco hot plate/range – higher wattage and higher voltage hot plates/ranges will provide faster heat-up times and maintain desired heat settings more consistently – i.e.: 650 watts, 1100 watts, 1500 watts, 2000 watts and 120 volts vs. 220 volts
You will need a higher voltage unit with a more stable footprint. Our recommendation is the LKR-220 model.
Yes you can, BUT you cannot on the Induction hot plate that we offer (model BIR-1C). All of our other hot plates should be good (tubular, cast iron, or glass ceramic models).
Optimum voltage for BIR-1C is 110-120v. Anything lower will result in error code on display. If this problem occurs, resolve by removing other appliances from same circuit so optimum voltage can be used by BIR-1C.
All Cadco in-house manufactured cast iron hot plates have an internal cooling fan. These models include: CSR-1CH, CDR-2C, CDR-2CFB, LKR-220, and the CDR-3K.
Tubular hot plates do not need a fan since they breathe through the open areas near the top of the hot plate where the tubular element sits.
The fan in the cast iron hot plates allows for internal cooling while the hot plates are running so your unit runs at the most efficient level while keeping the integrity of the internal parts.
Cadco Hot Plates have rapid heat up from their high wattage, and have had fantastic reviews across the nation and internationally. We keep quality control top of mind and are always updating and testing new ways to continue the long lasting use of our line.
BTU (British thermal unit): the amount of heat needed to raise one pound of water at maximum density through one degree Fahrenheit (equivalent to 1.055 × 103 joules).
Conversion: BTUs per hour (BTU/hr) is equal to 3.41 times the watts of the Cadco unit.
Example- BTU/hr = 3.41 * 1500W (Cadco CSR-3T watt rating) = 5,115 BTU/hr
16 quart pots are the maximum size we suggest for Cadco 220 volt Hot Plates. They can handle that due to their extra power from the higher voltage, but no larger than 16 qt. pots.
The Cadco warming shelves, buffet servers, warming cabinets, and hot bays on Cadco foodservice carts do a fantastic job.You will want to keep in mind a few key points with the type of food in relation to the size of the pan that you use:
Cadco Media Kit: product images, spec sheets, & manuals
Being interchangeable means that the pans need to be fitted properly for the rolltop lids to close. Please watch the following short video showing how to space the pans so the rolltop lid closes properly.
20 lbs (around 10 quarts) and a pan size no larger than the element itself.
We do not suggest using a pressure cooker.
Yes. We suggest using the XC665 water pump to help facilitate faster humidity saturation in the oven. A good example of this would be reheating pita bread.