1. Manuals
  2. Brands
  3. Cadco Manuals
  4. Oven
  5. CAPO-203
  6. User manual

Cadco CAPO-203 User Manual

Cadco capo-203: user guide
Hide thumbs Also See for CAPO-203:
Table of Contents

Advertisement

Quick Links

Download this manual See also: Instruction Manual
145 Colebrook River Road, Winsted, CT 06098
Tel. (860) 738-2500
Fax (860) 738-9772
E-mail: info@cadco-ltd.com
Website:
www.cadco-ltd.com

Advertisement

Table of Contents
loading

Related Manuals for Cadco CAPO-203

Summary of Contents for Cadco CAPO-203

  • Page 1 145 Colebrook River Road, Winsted, CT 06098 Tel. (860) 738-2500 Fax (860) 738-9772 E-mail: info@cadco-ltd.com Website: www.cadco-ltd.com...

  • Page 2: Table Of Contents

    Changing a Saved Program ...Page 10 Multi Cycle Cooking ...Page 10 Cook and Hold...Page 11 The Hold cycle...Page 12 Principles of Rethermalization ...Page 12 Oven Grilling...Page 13 U.S. Measures...Page 14 Care and Cleaning of Line Chef™ Oven...Page 16 Suggested Oven Settings & Recipes...Page 18...
  • Page 3 The Cadco Line Chef™ Combination Oven Controls work the same way your mind works. 1] Set Time 2] Choose Climate 3] Set Temperature 4] Press Start...

  • Page 4: Introduction

    • Regeneration – Specials can be cooked, cooled and plated earlier in the day to be reheated for quick meal service at banquets or during peak serving periods. • Oven Grilling – Meat items can be “Oven Grilled” at temperatures up to 500°F. for banquets and parties.

  • Page 5: Principles Of Steam Cooking

    • Foods cook faster, and this reduces your energy costs. • Convected air can all but eliminate the hot spots for more even cooking. Let’s set the Line Chef™ Combination Oven to bake a ½ size sheet pan of thawed 5 ounce skinless boneless chicken breasts.

  • Page 6: Combi Basics

    Combi Basics How do I select the correct amount of humidity when I use my new Cadco Line Chef™ Combination Oven? IMPORTANT! You are not destined to failure if you chose 40% humidity where it may have been better choosing 20%. When in doubt, 20% humidity is a good place to start.

  • Page 7: Probe Cooking

    The probe is very helpful when you are not sure of the correct cooking time or you have a specific internal temperature you must reach. • You can cook by either time or temperature [probe] with the Cadco, Ltd. Line Chef™ Combination Oven •...

  • Page 8: Times And Temperatures

    Times and Temperatures Products vary greatly. These temperatures may need minor modifications to meet your particular standards. Use your pocket probe along with the oven probe to determine what’s right for you. • Rare roast beef - 130ºF. • Medium roast beef - 140ºF.

  • Page 9: Probe Plus™[∆T]

    • Place the probe in the thickest portion of the Prime Rib. • Your raw beef roast has an internal temperature of 40ºF.; we set our Probe Plus™ differential at 100ºF. This means that the oven will begin cooking at a temperature of 140ºF. [100ºF + 40ºF = 140ºF roasting temperature].

  • Page 10: Programming Line Chef™ Oven

    Programs in Memory The Line Chef™ Combination Oven is capable of remembering up to 70 programs in its memory bank. Having preset programs can take the guesswork out of your food preparation as well as save valuable time.

  • Page 11: Using A Saved Program

    • The program may be preheated by pressing the “Prog Start” touch pad in the “Program” section of the control panel. • When the program is activated in this manner you will hear the oven running but, the lights will not be illuminated, and the timer will not count down.

  • Page 12: Cook And Hold

    • We scroll to # 2 using the touch pad next to the “Temperature” dial. • Your Cadco Line Chef™ Combination Oven can be automatically advanced into the hold mode when prompted by either, the probe and the preset core temperature of the meat, or the timer.

  • Page 13: The Hold Cycle

    [always 140ºF or higher.] • Step 2] Load the prime rib into the oven. Press the “Manual Start Stop” touch pad to activate the program. Your prime rib will be ready to serve in about 6 – 12 hours.

  • Page 14: Oven Grilling

    We suggest doing your “Oven Grilling” on cooking racks to elevate the product and provide proper air flow all around the items being grilled. The Cadco Line Chef™ Combination Oven reaches temperatures up to 500ºF for quick and easy “Oven Grilling” of meats, vegetables and fish.

  • Page 15: Measures

    U.S. Measurement Equivalents 3 teaspoons = 1 tablespoon 1/2 tablespoon = 1-1/2 teaspoons 1 tablespoon = 3 teaspoons 2 tablespoons = 1 fluid ounce 4 tablespoons = 1/4 cup 5-1/3 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 8 tablespoons = 4 fluid ounces 10-2/3 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup...

  • Page 17: Care And Cleaning Of Line Chef™ Oven

    Cadco, Ltd. realizes that with anything new there is a learning curve and that is why we have an on-staff, Certified Executive Chef to help you. The Cadco, Ltd. Corporate Chef, and the entire staff, have extensive food service experience and can answer any food or equipment related questions you may have.
  • Page 18 Add a Minute → Program Number→ Program Start → Prog. Memory → ← Time Select Dial ←% Humidity ←Climate Dial ←Oven Temp Set ←Probe Target Set ← Probe Plus™ Set ←Temperature Set Dial ← Manual Start ←Select Program Dial ←Activate Controls...

  • Page 19: Suggested Oven Settings & Recipes

    Your cooks and wait staff keep you tuned in to the things your customers like and want. When all is said and done, “The customer drives the business,” yours and ours. Cadco, Ltd. always welcomes your opinions, suggestions and comments about our products. Let us know innovative ways you are using your Line Chef™...
  • Page 20 Product: Raw Weight: Raw Temperature: Time Cycle #1 _____ Cycle #2 _____ Cycle #3 _____ Cycle #4 _____ Probe Plus™ Differential____________ Probe Set Point:_______________ Program Number:______________ Observations/Notes: %Venturi % Humidity Temp _____ _____ _____ _____ _____ _____ _____ _____...
  • Page 21 Product: Baking Powder Biscuits Quantity; 24 - 3” biscuits Time % Humidity Temp Cycle #1 8-10 min. 350ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point;_______________ Program Number;______________ Observations/Notes; Drizzle a glaze of powdered sugar and water over the biscuits while they are still hot for a fantastic breakfast biscuit.
  • Page 22 Product: Cookies Raw Weight; 1.5 Ounce Raw Temperature; Frozen Time % Humidity Temp Cycle #1 12-15 Min. 290ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point;_______________ Program Number; ______________ Observations/Notes; Cookies do not benefit from the addition of moisture. This is one product you will want to bake in a dry environment.
  • Page 23 Product: Muffins Raw Weight; Regular size Raw Temperature; 40ºf. Time % Humidity Temp Cycle #1 20 Min. 325ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; For jumbo muffins add 10 minutes baking time. The density of your batter will affect the baking time.
  • Page 24 Product: Perfect Popovers Raw Weight; Regular Muffin Size Raw Temperature; Room Temp Time % Humidity Temp Cycle #1 30-40 Min 325ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; Crack the eggs into a bowl, and mix until frothy. Add flour, mix until you get a lump free batter that will run smoothly off the whip, when lifted 12"...
  • Page 25 Product: Prime Rib [USDA# 112a] Probe Plus™ Method Raw Weight; 12 – 14 lbs. Raw Temperature; 40ºf. Time % Venturi Temp Cycle #1 Probe Plus [∆T] See below Cycle #2 Hold 100% 145ºf. Cycle #3 Cycle #4 Probe Plus™ Differential 100ºf. Probe Set Point 125ºf.
  • Page 26 Product; Boneless Ribeye [USDA #112a] [Over night method] Raw Weight; #12 - #14 Raw Temperature; 40ºf. Oven Mode; Time Step #1 1 hr. Step #2 Hold Step #3 Step #4 Probe Plus™ Differential____________ Probe Set Point_______________ Program Number______________ Observations/Notes; Place your prime rib on a cooking rack, in a sheet pan for proper air circulation during roasting.
  • Page 27 Product: Corned Beef Brisket Raw Weight; 12 – 14 Lbs. Raw Temperature; 40°f. Time % Venturi Temp Cycle #1 1 1/2 hrs. 225ºf. Cycle #2 Hold 100% 165ºf. Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes;...
  • Page 28 Observations/Notes; Be sure to preheat the Line Chef™ before loading your steaks. Move quickly when loading the combi for oven grilling. The Line Chef™ recovers quickly but we have only 6 minutes grilling time. The length of grilling time will be determined by the thickness of your steaks and the desired doneness.
  • Page 29 Probe Plus™ Differential 100ºf. Program Number; ______________ Observations/Notes; Product may be held for up to 12 hours if desired. Remember; the oven temperature is automatically determined by the Probe Plus™ differential. Product [internal] temperature + Probe Plus™ differential = Cooking or oven temperature.
  • Page 30 Product: Baked Potatoes Size; 90 count Raw Temperature; Time Cycle #1 30 min. Cycle #2 10 min. Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Notes; Potatoes are one of the few foods that we want to have cooked dry.
  • Page 31 Product; French Fries [3/8” cut] Raw Weight; 2 ½ lb. [½ bag] Raw Temperature; Frozen Time % Humidity Temp Cycle #1 10 min. 400ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Notes;...
  • Page 32 Cycle #2 [optional] 100% Venturi 150f. Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; These may be served right out of the oven, or held using 100% Venturi for up to 2 hours.
  • Page 33 Product: Quiche Raw Weight; 9” Pan Raw Temperature; 40ºf. Time Cycle #1 15 min. Cycle #2 5 min. Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; % Humidity Temp 350ºf. 350ºf.
  • Page 34 Product: Refresh Hot Case Entrees Pan Size; ½ Hotel pan [12”x10”] Temperature; 140f. [minimum FDA temp] Time % Humidity Temp Cycle #1 5 min. 300ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes;...
  • Page 35 Product: BBQ spare ribs Raw Weight; 4 slabs or more Raw Temperature; 40ºf. Time % Venturi Temp Cycle #1 1 hour 225ºf. Cycle #2 Hold 100% 165ºf. Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; ____________ Program Number; ______________ Observations/Notes;...
  • Page 36 Product: Cured Ham Raw Weight; 14 - 16 pounds Raw Temperature; 40ºf. Probe % Humidity Temp Cycle #1 140ºf. 275ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _________ Program Number; ______________ Observations/Notes; because the ham is already cooked we can bake it to an internal temperature of 140ºf.
  • Page 37 Product: Oven Grilled Pork Chops Raw Weight; 8 oz. each Raw Temperature; 40ºf. Time Cycle #1 5 min. Cycle #2 5 min. Cycle #3 Cycle #4 Delta T Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; For full loads use 100% venture in step 2 [to remove humidity and help browning].
  • Page 38 Product: Boneless Pork Shoulder Raw Weight; 7 pounds Raw Temperature; 40ºf. Probe Cycle #1 165°f. Cycle #2 20min. Cycle #3 Hold Cycle #4 Probe Plus™ Differential____________ Probe Set Point; ________ Program Number; ______________ Observations/Notes; Pork shoulder tastes great when cooked overnight.
  • Page 39 Product; Chicken Cordon Bleu Raw Weight; 8 oz Raw Temperature; 40ºf. Time % Humidity Temp Cycle #1 30 min. 325ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; Product may be held for up to 3 hours at 145ºf. before service. Use 100% Venturi when holding.
  • Page 40 Product: 5 ounce Skinless Boneless Chicken Breast Raw Weight; 1/2 sheet pan Raw Temperature; 40°f. Time Cycle #1 10 min. Cycle #2 Hold Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; Hold product for 15 minutes before serving. % Humidity Temp 350°f.
  • Page 41 Product: Whole Chickens Raw Weight; 3# average Raw Temperature; 40ºf. Time Cycle # 1 15 min Cycle #2 18 min. Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; Roast the birds on a cooking rack to get that “Rotisserie” cooked eye appeal.
  • Page 42 Product: Whole turkey Raw Weight; [Any weight] Raw Temperature; 40ºf. Time % Humidity Temp Step #1 Probe 325ºf. Step #2 Step #3 Step #4 Probe Plus™ Differential____________ Probe Set Point; ____175ºf._____ Program Number; ______________ Observations/Notes; Be sure to place the probe in the deepest part of the breast or the thigh for an accurate reading.
  • Page 43 Product: Frozen Entrees Raw Weight; ½ pan size Raw Temperature; Frozen Time Cycle #1 20 min. Cycle #2 30 min. Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; This method works well for most frozen entrees. Retherm most entrees covered.
  • Page 44 Product: Halibut Steak Raw Weight; 10 oz. Raw Temperature; 40ºf. Time % Humidity Temp Cycle #1 15 min. 325ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; Elevate steaks using a cooking rack [sprayed with oil] for even cooking all around.
  • Page 45 Product: Live Lobster Raw Weight; 1 ½ lb. Raw Temperature; Time % Humidity Temp Cycle #1 14 min. 225ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes;...
  • Page 46 Product: Mussels [Live] Raw Weight; 4 lb. Raw Temperature; 40f. Time % Humidity Temp Cycle #1 10 min. 212ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; Mussels tend to “yawn” when removed from their natural habitat [the sea]….if they close when tapped they are alive and OK to cook.
  • Page 47 Product: Steamed Shrimp Raw Weight; 2 pounds. 21/25 count Raw Temperature; 40ºf. Time % Humidity Temp Cycle #1 8 min. 185ºf. Cycle #2 Cycle #3 Cycle #4 Probe Plus™ Differential____________ Probe Set Point; _______________ Program Number; ______________ Observations/Notes; Larger shrimp and more quantity will require time adjustments.

This manual is also suitable for:

Capo-303Capo-403Capo-803

Table of Contents