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A Subsidiary of Cadco, Ltd.
Compact Convection Ovens
Instruction Manual
Model POV-003 Model POV-013
Quarter Size/3 Shelves Half Size/3 Shelves
120 Volts/1450 Watts/ 12 Amps
Congratulations on your purchase of a BroilKing Professional Convection Oven. We offer a line of Professional
products designed and engineered to bring commercial quality, durability and dependability to the home kitchen.
BroilKing Professional Convection Ovens duplicate the struc
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INDEX: I. Instructions For The Installer .............................................................................................................3 1. Data Plate ....................................................................................................................................... 3 2. Certification .................................................................................................................................... 3 3. Installation - Preliminary Oper
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I. INSTRUCTION FOR THE INSTALLER Congratulations! You have just purchased a new BroilKing Manual Convection Oven. Let’s go over some of the basics before you start using your new oven. 1. DATA PLATE NOTE: Data plate shows UNOX’s manufacturing model number, under which the certifications are listed. UNOX XAF003 = Cadco OV-003 UNOX XAF013 = Cadco OV-013 UNOX XAF023 = Cadco OV-023 2. CERTIFICATION 2.1 The “MET” mark on our data labels and on our user manual refers to th
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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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3. CONTROL PANEL POV-013 CONTROL PANEL INDENTATIONS TIME TEMPERATURE Note: Older units of POV-003 do not have GREEN LED LIGHT RED LED LIGHT buzzer or pilot light; they have same control panel as POV-013 above, and same Time & Temperature directions. POV-003 CONTROL PANEL INDENTATIONS TIME TEMPERATURE GREEN PILOT LIGHT 3.1 TIME DIAL • To operate your oven for a set time, you must first turn the time dial clockwise to the time you choose, from 0 to 60 mi
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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 shou
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• 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 p
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♦ VI. Remove & Reattach Oven 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 Figs.
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VII. COOKING GUIDE The first and most important step will be: Have your new oven connected to the proper power 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. You’ll find many helpful hints
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The colder the dough, the less the cookie will spread / flatten out during baking. Dough baked from frozen produces a thicker, better-looking cookie than ones that are baked from refrigerated, or room temperature, which will spread out and therefore, have less height. 2. The fat content of the dough. A higher ratio of fat to flour will make the cookie spread out more during baking. • Cheesecake People generally love cheesecake and it’s not hard to make. Let’s start with a basic che
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• Bread ♦ Large loaves (1 lb -1 ½ lb) baked in 30 - 40 minutes at 325ºF. ♦ We found that you can bake dinner rolls using the same method as you do for biscuits. • Pies The variables for bakery products are endless, and pies are no exception. These are some of the things which will affect your cooking time: ♦ Amount of sugar in the crust. ♦ Size of your pie tin and the amount of filling used. ♦ Butter or oil in the crust. ♦ Amount of shortening to flour. ♦ Your choice of canned or
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♦ Truss the chicken before roasting for more even cooking and eye appeal. • Burgers ♦ Lay your ¼ pound frozen burgers out onto a sheet pan and season to taste. Place them into 350ºF oven for about 10 to 12 minutes. ♦ Hamburger should be cooked to an internal temperature of 165ºF to be safe according to HACCP guidelines. ♦ Try cooking your burgers at 250ºF for 15 to 20 minutes and notice how juicy they are. Browning is not as pronounced using the low temperature method, but the added fl
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VIII. WARRANTY • BroilKing warrants these ovens (in the United States and Canada) to be free from defects in material and workmanship for a period of two years 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. • ALL WARRANTY / SERVICE ISSUES MUST BE AUTHORIZED FIRS
