A Subsidiary of Cadco, Ltd.
Compact Convection Ovens
Instruction Manual
Model POV-003
Quarter Size/3 Shelves
Model POV-013
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 structural design, materials and components of the
equipment used in the finest restaurants and hotels. Professional models warranted FOR HOME USE ONLY.
IMPORTANT SAFEGUARDS
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Do not touch hot surfaces!!! Always use hot pad or pot holder until unit cools.
3. To protect against electrical hazards, do not immerse cord, plug, or oven in water or any other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet before cleaning. Allow to cool completely before putting on or taking off arts.
6. Do not operate any appliance with a damaged cord or plug or, or if the appliance malfunctions or has been
damaged in any manner. Call Factory Service at 860-738-2200 with any questions or service needs.
7. Do not use outdoors.
8. Do not let cord hang over edge of table or counter or touch hot surfaces.
9. Do not place on or near a hot gas or electric burner.
10. Extreme caution must be used when moving an appliance containing oil or other hot liquids.
11. Use extreme caution when removing a sheet pan used as a drip tray or disposing of hot grease.
12. Do not use appliance for other than intended household use.
13. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, creating a shock
hazard.
14. A fire may occur if this appliance is covered or touching flammable material, including curtains, walls, etc.,
when in operation. Do not store any item on top of the appliance when in operation.
15. Extreme caution should be exercised when using containers other than the intended, proper heat tempered
metal and glass pans for baking.
16. Always unplug appliance from outlet when not in use.
17. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
18. Do not cover any part of the oven or a sheet pan used as a drip tray with aluminum foil; this may cause
overheating of the oven.
SAVE THESE INSTRUCTIONS.
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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 the MET Product Safety Listing.
Certifications are listed under the oven manufacturer, UNOX S.r.l., MET Product Safety Listing ID:
E112716, covering XAF003/013/023 oven models. (The MET Certification Directory web address is:
click the “Search” button to verify oven models certification. To view “What's the difference between the
2.2 The “NSF” mark refers to listing including XAF series oven models under UNOX SPA for NSF/ANSI
STANDARD 4: Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport
Equipment
3. INSTALLATION - PRELIMINARY OPERATIONS
All electrical connections and installation operations must be done by qualified personnel, and comply
with all existing codes.
3.1 CHECK THE LOCATION OF INSTALLATION
Verify the overall measurements and the exact position of the electrical connections before installing the
oven. Refer to the illustrations in the separate “technical data”
document for your model.
3.2 FEET ASSEMBLY
You will find the feet packed inside your oven’s cooking cavity.
The feet must be used when your oven is in operation. Never use
your oven without its feet properly installed. Assemble the feet as
shown. Feet pop into place.)
3.3 POSITIONING
Place your oven so the back and sides can be easily reached.
This will make the electrical connections and any servicing points easily accessible. Your oven is not
designed for built-in applications or for side by side positioning. BroilKing suggests you leave a
minimum distance of 4” between the back of the oven and the wall to allow for the escape of moisture.
The oven must be placed upon a support, a stand, or on top of a counter made of non-combustible
material. Never install the oven directly on the floor. If the oven is placed near walls, dividers, kitchen
cabinets, decorated edges or drapes, they must be made of non combustible material. The ovens cannot
be stacked.
3.4 REMOVE THE PROTECTIVE FILM
Carefully remove all the protective film from the external walls of your oven. Be sure to remove any
residual glue left on the outside of the oven with an appropriate solvent.
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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 value of the
nominal voltage, written on the technical data plate, by more than + or – 10%.
•
Ovens are equipped with cordset and NEMA plug (single phase; 120V.) Insert the plug in the proper
outlet (the outlet must be suitable for the plug assembled on the oven.)
4.2 EXHAUST CHIMNEY
On the back side of the oven is an exhaust chimney from which the exhaust that comes from the oven
cavity are ejected. During each cooking cycle you may have hot air and/or humidity coming out from this
chimney (temperature and humidity of the exhaust depend on the cooking parameters set on the oven and
on the type and quantity of food put inside the oven).
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II. INSTRUCTIONS FOR THE USER
Never allow grease to collect on the inside walls, floor, or ceiling of your oven. A simple cleaning with
soap and water is usually enough to keep your oven spotless and in “like new” condition for years. Your
oven should never be cleaned with a water hose or anything more powerful than a spritz bottle. For
tougher cleaning and built up grease, we suggest using Foam Plus® from Discovery Products
Corporation (Tel. 877.822.8500.)
1. INSTRUCTIONS FOR THE OPERATOR
You will find important information about maintaining and operating your new oven in this manual.
Please read the manual and become familiar with your new oven before you begin to operate it. Keep the
manual in a safe place and make sure everyone reads it before operating the oven. Please use only
BroilKing authorized service centers and always require quality UNOX-OEM parts. Failure to comply
with these standards can compromise safety and will void your warranty.
2. NOTES FOR USE
• Your BroilKing oven was designed to cook food and must be used only for that specific purpose. Any
other use may void your warranty. The oven allows you to work between 175ºF and 500ºF. It is
suggested that you allow about 2” between trays for proper air circulation during the cooking process.
Use your 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.
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3. CONTROL PANEL
INDENTATIONS
TEMPERATURE
TIME
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 minutes (if you’re facing the oven, it is the dial on the left side of the control panel). Line up
your desired time (on the dial) with the indentation in the control panel above the time dial.
• When set cooking time is over, the dial turns to “0” position, the oven turns off, and a buzzer sounds.
• To operate the oven continuously instead of for a set time, turn the time dial counterclockwise until
the hand icon ( ) on the dial lines up with the indentation in the control panel above the time dial. The
oven will operate continuously until you manually turn the dial back to “0”.
• Whether you have chosen to set an actual time, or have set the time dial for continuous “on”, the fan will
begin spinning.
3.2 TEMPERATURE DIAL
• The temperature inside the cooking chamber is set by the temperature dial (if you’re facing the oven, it is
the dial on the right side of the control panel).
• Turn the dial clockwise and set your desired temperature. At this time the green
pilot light, located just to the right of the temperature dial, will turn on. This
indicates that the oven is preheating.
• Please note: the green pilot light will fluctuate on and off throughout the cooking
cycle. This indicates that the heating element is turning on and off to help keep
the actual temperature within 5-10 degrees of the set temperature.
• Always preheat oven before placing food into it.
4. 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.
4.1 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 should never be cleaned with direct water from a hose. Never use anything more powerful than a
spritz bottle to clean your oven, to avoid damaging the electrical components and voiding your warranty.
4.2 CLEANING THE COOKING CAVITY
♦ Make sure to wipe up any and all spills as they occur.
♦ At the end of the day (or as needed), clean the cavity using only proper products.
♦ Never clean the stainless steel with acids, caustic detergents, abrasives or any products containing
chlorine.
♦ The appliance should never be cleaned with direct water from a hose. Never use anything more
powerful than a spritz bottle to clean your oven, to avoid damaging the electrical components and
voiding your warranty.
4.3 CLEANING THE OUTSIDE OF YOUR OVEN
♦ Wipe up spills, as they occur, with a damp cloth.
♦ Never use a spray of water to clean the outside of your oven. This may damage the electrical
components and void your warranty.
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♦ Periodic inspections of the exhaust tube in the back of the oven should be made to insure it is clear for
ventilation. If any residue is present, clean with a simple bottle brush.
5. TURNING OFF IN CASE OF BREAKDOWN
If you encounter any kind of problem while your oven is in operation, or if you notice anything out of the
ordinary, follow these steps:
♦ Unplug your oven immediately.
♦ Consult BroilKing at 860-738-2200.
Failure to do so may result in a hazardous condition and void your warranty.
III. COOKING PRINCIPLES
1. COOKING MODES
• CONVECTION COOKING
Food products bake in hot, moving air. This moving air removes the cool air barrier between the cool
food being cooked, and the heat of the oven chamber. It also helps your food products to cook evenly and
quickly. Foods cook faster with convection.
• UNIFORM BAKING
This oven is designed to bake evenly on all levels. Please be sure that the oven is preheated to the proper
temperature and the baking recipe has been adjusted to the lower temperature required for convection
oven baking.
2. COOKING VARIABLES
• TEMPERATURE
♦ The exact setting of your oven temperature assures proper cooking of your food, both inside and outside:
ƒ
Too low – your food cooks too slowly and will dry out.
Too High – your foods burns and cooks unevenly.
ƒ
♦ If you are new to convection cooking, BroilKing suggests setting your Convection Oven to a
temperature of about 30ºF - 50ºF lower than what you would have set it at in a conventional oven. Let
the food tell you what it needs; if it browns too fast, turn the oven temperature down.
♦ If you experience uneven cooking, the solution is usually as simple as turning the oven temperature
down a few degrees (10ºF – 25ºF).
• 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 pans of chicken. That’s “Mother Nature”
pure and simple. Convection cooking is fantastic, but it’s NOT magic.
♦ Overloading the oven can result in uneven cooking.
• Avoid placing baked goods touching each other on the pan before baking.
3. USE OF WIRE GRIDS AND SHEET PANS
• It is recommended to use wire grids for meat items. This will elevate your food items and allow air to
circulate all around during the cooking process. Place your wire rack in a sheet pan to collect the juice.
This also reduces clean-up time.
• Use sheet pans for bakery items such as pastries, bread and rolls, and cookies. Shallow sides on a pan or
bake sheet will enhance the air flow to your foods.
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IV. MAINTENANCE
1. ORDINARY MAINTENANCE
• All maintenance operations must be done only by trained qualified personnel.
• Before starting any maintenance operation, disconnect your oven from the electrical power supply and
wait for it to cool down.
• The parts that need ordinary maintenance can be reached by removing the front control panel and the
back of the oven.
2. SPECIAL MAINTENANCE
• All maintenance operations must be done only by trained qualified personnel.
• Before starting any maintenance operation, disconnect your oven from the electrical power supply and
wait for it to cool down.
2.1 RESET THE SAFETY THERMOSTAT
• This oven is equipped with a manually resettable safety thermostat designed to protect the oven against
overheating. If this occurs, it completely deactivates the oven to avoid permanent damage.
• To reset the safety thermostat, remove the black cap positioned at the bottom
of the back of the oven by unscrewing it counterclockwise, push the reset
button under the cap, and replace the black cap.
• If the safety thermostat shuts your oven off, before turning your oven back on,
be sure to check your entire circuit to verify that the total amps being drawn by
all the appliances, lights, etc. on that circuit do not exceed the amps available
on that circuit.
V. OPTIONAL CONVECTION OVENS ACCESSORIES
• Stainless Steel Oven Baskets
♦ Enhance airflow around food for quicker, crisper results.
♦ Healthier results - oven fry without oils!
♦ Applications: Potato Product, Fries, Chicken Products, Seafood, Onion Rings, Roasted Vegetables,
Mozzarella Sticks, Stuffed Jalapeños, All sorts of Appetizers!
♦ COB-H Oven Basket (Half Size)
♦ COB-Q Oven Basket (Quarter Size)
• Aluminized Steel Pizza Heat Plates provide very fast baking times, up to 50% faster than traditional
baking pans. For crispy crusts and very fast baking times of pizzas, breads, and other snacks, / baked
goods…
It takes as little as 4-5 minutes to bake a fresh Pizza on the heat plate! The plates are made from alloys
which provide a superior heat sink and produce fast, even cooking of both top and bottom of the food
product simultaneously.
• Non-stick baking surface.
• Plates help ovens maintain better temperature stability under normal door opening/closing conditions.
♦ CAP-H Half Size Pizza Heat Plate
CAP-Q Quarter Size Pizza Heat Plate
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