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DIGITAL Convection Ovens Instruction Manual
Digital Classic Control Panel Models
Model XAF-111: Model XAF-130:
Half Size/3 Shelves Half Size/4 Shelves (shown)
120 Volt 208-240 Volt
Digital Dynamic Control Panel Models
Model XAF-115: Model XAF-188:
Half Size/3 Shelves Full Size/3 Shelves
208-240 Volt 208-240 Volt
Model XAF-135: Model XAF-195:
Half Size/4 Shelves Full Size/4 Shelves (shown)
208-240 Volt 208-240 Volt
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INDEX: I. Instructions For The Installer .............................................................................................................3 1. Data Plate ....................................................................................................................................... 3 2. Certification .................................................................................................................................... 3 3. Installation - Preliminary Opera
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I. INSTRUCTION FOR THE INSTALLER TM Congratulations! You have just purchased a new Cadco LineChef Digital Convection Oven. Let’s go over some of the basics before you start using your new oven. 1. DATA PLATE 2. CERTIFICATION 2.1 The “CSA” mark on our data labels and on our user manual refers to the following listings: Certifications are listed under UNOX S.p.A., CSA file #202281, including XAF series oven models Class Number: 2831-03 DESCRIPTION: HEATERS-Cook
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4. INSTALLATION 4.1 ELECTRICAL CONNECTION • Connection to the electrical power source must be done according to all state and local codes. Before connecting your oven, make sure that the voltage and the amps comply with those stated on the data plate of your oven. Avoid using patch cords and multiple jacks. • The appliance must be placed so that the connection plug to the outlet can be easily reached. When the appliance is in operation, the power supply voltage must not diverge from the
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Use your Cadco oven for: ♦ Baking all types of bread and pastry, both fresh and frozen. ♦ Cooking any meat, fish, or fowl. ♦ Rethermalizing any cooled or frozen cooked foods. ♦ Cooking (not steaming) any kinds of vegetables. • Please avoid salting your food products while they are inside the cooking cavity. Salt is very corrosive and may, over time, damage the interior of your oven. 3. CONTROL PANEL OVEN CONTROL PANEL HUMIDITY CAPABLE OF RUNNING MODEL TYPE CAPABLE OPTIONAL
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♦ Press the key when time is set at “0”, and “INF” will appear in the display window. The oven will then work continuously until you stop it by pressing the START / STOP key. • TEMPERATURE ♦ To choose the Temperature function, press the SELECT key until the red Temperature indicator light is lit next to the Temperature icon (thermometer) on the control panel. ♦ To set the temperature, use the or keys. Hold the key down to quickly scroll to desired setting. ♦ The usable operating t
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• AUTOMATIC PRE-HEATING ♦ When you activate a memorized program with the START/STOP key, the oven will automatically preheat the cooking cavity and you will see no numbers in the display window, just the letters “PRE.” ♦ Pre-heating temperature is equal to the set temperature plus approximately 20%. ♦ When the oven reaches the pre-heating temperature, it gives a long tone. At this point, open the door, place the food inside the oven and close the door; your chosen program will begin cook
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when the operator pushes the START / STOP key, if no other keys are pressed, the control panel automatically switches off. The display, control panel lights, and light inside the cooking chamber will all be off, except for the red START / STOP light. To switch on the control panel, simply press the START/STOP key again. • SELECT KEY The SELECT key allows the operator to select any of the three cooking parameters: TIME, TEMPERATURE, and HUMIDITY. • TIME ♦ To choose the Time funct
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the oven is operating in the manual mode. To view the different parameters, simply press the SELECT key to advance the light to the icon/operation you wish to review (Time, Temperature, Humidity). ♦ If you select “Time”, the display shows the remaining time for that step. ♦ If you select “Temperature”, the display will alternate between the set temperature (steady light) and the actual temperature (flashing light). ♦ If you select “Humidity”, the display will show the percentage of humid
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automatically begin the new cook cycle. ♦ At the end of the 45 seconds, or if the cooking cycle is interrupted by pressing the START / STOP key, all the parameters previously set will be set to 0 and the START/STOP LED will be switched off. MANUAL WATER • While the oven is working (both in the Manual or in the Programmed mode) it is possible to add a spritz of water inside the cavity by pressing the “MANUAL WATER” key. • The electric water valve works only when the key is pressed, a
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and quickly. Foods cook faster with convection. • CONVECTION & HUMIDITY (Humidity models) ♦ Adding measured amounts of humidity while baking helps many products retain moisture. In some cases, such as with Pate Choux, the product will gain in volume. ♦ Moisture also makes the heat seem hotter (similar to a humid day) and products may cook a little faster. 2. COOKING VARIABLES • TEMPERATURE ♦ The exact setting of your oven temperature assures proper cooking of your food, both inside
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• Screw the glass cover back on. • Reassemble the side rails. 2.2 REPLACEMENT OF THE FUSE To replace the fuse: • Press on the cover of the fuse holder and rotate it of about 20° counterclockwise. • Remove the cover of the fuse holder. • Remove the fuse from the cover of the fuse holder. • Replace the fuse with one with an identical one. • Reposition the cover of the fuse holder. • Press the cover and rotate it about 20° clockwise. 2.3 RESET THE SAFETY THERMOSTAT • This o
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2.4 REMOVE AND REATTACH THE DOOR Open door completely as in Fig. 1 Fig. 1 Fig. 2 Using a screw driver or other object, swing door safety lock down as shown in Figs 2 – 3 – 4 Fig. 3 Fig. 4 With door completely down and door safety lock in its down position, move door in a closing direction until door safety lock stops the closing action as in Fig. 5. ~~~~~~~~ Hold door as shown in Fig. 6. Fig. 5 Fig. 6 Slightly lift and swing door out of unit as shown in F
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V. OPTIONAL DIGITAL CONVECTION OVENS ACCESSORIES • XAL195 Full Size Proofer TM ♦ Must be used with a full size LineChef Digital Oven with Dynamic control panel (oven models: XAF-188 and XAF-195) TM ♦ Oven and proofer are both set using the LineChef Digital Oven Dynamic control panel. ♦ The proofer must be on a separate power source from the oven. ♦ Capacity of 8 full sized (18”x 26”) sheet pans. • XAL135 Half Size Proofer TM ♦ Must be used with a half size LineChef Digital Oven with
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VI. COOKING GUIDE The first and most important step will be: Have your new oven hooked up to the proper power and (if applicable) water source. If there is any doubt about the proper power or the connections, have the oven installed by a qualified electrician according to your local codes. Use this cooking guide to help determine which time and temperature works best for your specific food items. If your specific product isn’t addressed, you will probably find something similar. TM You’
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Cookies Baking Temperature One of the most common items baked in your Cadco Convection Oven will be cookies. There are dozens of cookie manufacturers, and their products all have different baking characteristics. Most of the cookie recipes suggest a baking temperature of 325º - 350ºF. I have found that “Lower is better”. Over the years we have found that cookies bake best in a preheated oven at about 285º - 300ºF, assuming a 1.5 ounce cookie from refrigerated/frozen dough. By baking at a l
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• Muffins ♦ 15 minutes at 325ºF/ 20% humidity works well for most standard size muffins. ♦ For jumbo muffins set the oven temp at 300ºF/ 20% humidity and bake the muffins for 20 minutes or until a toothpick comes out clean. ♦ The more dense your batter is the longer your muffins will take to bake. • Biscuits For the test we used a basic baking powder biscuit about 3” in diameter. Bake at 350ºF for 10-12 minutes. Some suggestions: ♦ A simple glaze can be made of powdered sugar a
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• “Oven Fried” Chicken Let’s say that you want to serve fried chicken in your food service operation but you don't want all of the problems associated with a chicken program. You don't want to deal with an expensive breading program, the high insurance costs, constantly buying oil, employee training, the dangerous cleaning/filtering of French fryers, and the high cost of purchasing equipment. Cadco has the answer: how about "Oven Fried" chicken. We take cooked, frozen, browned chicken and s
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• Rare Roast Beef ♦ Rare beef is considered by most people to be 130ºF. ♦ The USDA states that full muscle beef when roasted to an internal temperature of 130ºF and maintained at that temperature for 121 minutes is considered safe to eat. ♦ Overnight roasting requires a roast that is 7 pounds or larger. ♦ Seasonings will penetrate the roast about 1/4” deep. ♦ We will give two examples of roast beef (Prime Rib and Roast Tenderloin): Both roasts will be cooked elevated on a roasting rac
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VII. WARRANTY • Cadco, Ltd. warrants all products (in the United States and Canada) to be free from defects in material and workmanship for a period of one year from date of purchase, unless otherwise noted below. • Warranty does not apply in cases of misuse, abuse or damage from external service or repair attempts by unauthorized personnel. • Copy of original invoice is required for proof of purchase date for warranty coverage. • WARRANTY PERIODS: ♦ ALL OVENS: 90 day warrant
