Chef's Table

   At Cadco we have a corporate commitment to customer support. We firmly believe that our success depends upon your success as our customer. Cadco values your contact, and in that spirit, we have expanded our web site to include an online Chef support resource center, the Chef’s Table.
   Our entire Cadco staff is available to answer your food and equipment related questions...
   Now, we at Cadco encourage you to explore our expanded web site and resource center to find solutions that will make your life easier and your business more successful.



		*Welcome to the Cadco Chef’s Table!*

NEW! Short demo videos highlight applications
of Cadco Convection Ovens & Accessories


	Chef’s Fall/Winter Column * LineChef^TM Convection Ovens *

PDF of LineChef^TMDigital Convection Ovens Cooking Guide (149 kb)

PDF of LineChef^TMManual Convection Ovens
Cooking Guide (128 kb)

We’ve prepared two new Cooking Guides full of tips on cooking in our new Line Chef™ Convection Ovens. (Click on the blue buttons to download PDFs.)

Both Guides offer flavoring variations & tips for success in baking
all sorts of mouth-watering foods in our convection ovens.
(Note: these are not recipes; they are guidelines.)


	Convection cooking do’s & don’ts Preheating guidelines Pies Cheesecake Cookies Muffins Biscuits Breads Pizza Burgers Chicken

Here are some great tips for baking “Picture Perfect Cookies” in our ovens:
(Click on the blue button to download PDF version.)

Picture Perfect Cookies.

PDF of “Picture Perfect Cookies” Tips (61 kb)

Cookies bake from the outside in... so to make picture perfect cookies, we have to consider two variables:
1) The temperature of the dough. 2) The fat content of the dough.

Room temperature dough will spread out more than frozen or cold dough.

These two factors come into play mostly when we make cookies from "scratch", (but they apply to all cookies.) We may use a higher ratio of fat to flour which will make the cookie spread out more during baking, or...we might mix the dough, portion/scoop them on the pan, and bake them. Without any refrigeration, the cookies spread out more. The colder the dough, the less the cookie will spread / flatten out during baking.

These are factors that we should take into consideration before we begin baking, in any oven, or we may not be happy with our results... nobody wants an 18" x 26" size cookie!!

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.

We suggest you bake your cookies (1.5 oz. approximate weight) in a preheated oven at about 300ºF for about 12-18 minutes, depending on what you think is the perfect cookie. Lower the temperature for larger cookies


	(Page updated 2-8--2010)