Related Manuals for Waring CO900B
Summary of Contents for Waring CO900B
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Page 1: Convection Oven
CONVECTION OVEN CO900B For your safety and continued enjoyment of this product, always read the instruction book carefully before using. -
Page 2: Important Safeguards
10. The use of attachments not recommended or sold by Waring may cause fire, electric shock, or injury. 11. Do not use outdoors. 1. Do not place convection oven on or near a hot gas... -
Page 3: Save These Instructions
13. Do not use this convection oven for anything other than its intended purpose. 14. Extreme caution should be exercised when using containers constructed of the following materials in the oven: paper, cardboard, plastic or similar products. 15. To avoid burns, use extreme caution when removing tray or disposing of hot grease. -
Page 4: Table Of Contents
CONTENTS Important Safeguards ...... Grounding Instructions ......5 Introduction . -
Page 5: Grounding Instructions
GROUNDING INSTRUCTIONS This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor cord and 3-prong grounding-type plug to fit the proper grounding-type receptacle. The appliance has a plug that looks like the plug in drawing (1). -
Page 6: Introduction
INTRODUCTION The Waring Pro Convection Oven takes countertop ® cooking to a whole new level. Convection baking uses a hot air fan to circulate heated air, maintaining the select- ed temperature throughout the oven cavity. This constant flow of air eliminates the hot and cold spots often found in conventional ovens. -
Page 7: Parts And Accessories
PARTS AND ACCESSORIES 1. Timer . Power Indicator Light – Red 3. Oven Temperature “Ready” Indicator Light – Green 4. Function Control Knob 5. Temperature Control Knob 6. Wire Racks 7. Handgrip 8. Rotisserie Spit 9. Rotisserie Skewers 10. Upper Heating Elements 11. - Page 8 1. Timer The range of the timer is 10 minutes. The timer setting is optional. You can set the timer either to the desired cooking time or to the OVEN ON position, which will turn the oven on. If the baking time is less than 0 minutes, first turn the timer clockwise past the 0-minute mark and turn it back to the desired time.
- Page 9 Rotisserie Indicates that the rotisserie motor is operating and the two top heating elements are operating. Rotisserie can be used for poultry, pork, beef filets, lamb and veal. Roast Indicates that the top elements and bottom heating elements as well as the convection fan are operating. This function is used for roasting chicken, pork and steaks.
- Page 10 10. Upper Heating Elements There are two straight heating elements in the upper part of the oven. 11. Rotisserie Sockets The rotisserie sockets are located on the left and right wall in the center of the oven. 12. Rack Support Guides There are three different levels inside the oven for the toasting rack and baking tray.
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Page 11: Before Using Your Oven
BEFORE USING yOUR OVEN Before using your oven for the first time, be sure to: • Wash the handgrip, wire racks, baking tray, rotisserie spit and skewers with soapy water, rinse with clear water and dry. These parts should be cleaned and thoroughly dried by hand only. -
Page 12: Convection Bake
• Set the temperature knob as specified in reference chart, pages 1–, or according to your recipe. • Set the timer, if desired, for up to 10 minutes. If the baking time is less than 0 minutes, first turn the timer clockwise past the 0-minute mark and turn it back to the desired time. - Page 13 • Set the timer, if desired. If the baking time is less than 0 minutes, first turn the timer clockwise past the 0-minute mark and turn it back to the desired time. If a longer baking time is required, turn the timer directly to the desired time.
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Page 14: Rotisserie/Trussing A Chicken
Trussing a chicken There are different methods of trussing but all are basically designed to achieve the same results. Tuck the wings underneath the chicken to secure them. For trussing, use a length of butcher's twine that is approximately 4 or 5 times the length of the chicken. -
Page 15: Roast
3. Next, install the fixing screws to secure the meat or poultry to the rotisserie spit. 4. Place rotisserie spit with food affixed into cold oven. NOTE: The ends of the rotisserie spit are marked with L for left side and R for right side of oven. -
Page 16: Broil
• Set the time, if desired. • If required to catch drips, place the baking tray one level below the toasting rack. The tray and the rack should be set at different levels for satisfac- tory air convection. • Always use a potholder or oven mitt when remov- ing hot food from the oven. -
Page 17: Oven Rack Position Diagram
OVEN RACK POSITION DIAGRAM The below diagram illustrates the three rack positions for this convection oven. The bottom position is number 1. BAKEWARE REFERENCE GUIDE The following bakeware is suitable for the .9 cubic foot oven when using one rack (dimensions given in inches): 13 x 9 1 x 7 ⁄... -
Page 18: Tips And Hints
TIPS AND HINTS • It is important to rotate any item you are baking in the oven to ensure evenness. • It is recommended to bake one rack at a time. If you do bake with more than one rack, be sure to rotate both the baking trays and their rack positions halfway through bake time. - Page 19 Beef: oregano, rosemary, thyme, mustard, garlic Lamb: rosemary, garlic Pork: sage, garlic Fish: cilantro, basil, citrus You may not want to use all of the ingredients listed for each category. Experiment – the key is to use ingredients and flavors that appeal to your taste. BRINING Brining leaner cuts of meat such as poultry, turkey, and pork in a saltwater solution produces juicier roasts and...
- Page 20 FINISHED COOKING TEMPERATURES Always check internal temperature using an instant-read thermometer. Rare Medium Well Done Beef/Lamb The USDA recommends cooking all ground beef to at least Medium (160°F) doneness, or until centers are no longer pink. Pork Always cook until the internal temperature reaches 160°F when tested with an instant-read thermometer.
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Page 21: Use And Care
8. If there is something wrong with this product, please contact an authorized Waring Service Center for repair, or phone Waring Customer Service at 1-800- 49-7464. 9. Should the oven light located in upper back right hand side of the oven become loose during shipping,... -
Page 22: Installing And Replacing Oven Light
3. Remove the oven light cover. B. Install or Replace the Oven Light 1. Use a 15W, clear appliance light bulb or phone Waring Customer Service at 1-800-49-7464 to order a light bulb. C. Replace the Oven Light Cover 1. Insert the tab of the oven light cover into the slot in the side of the oven light compartment. - Page 23 Please keep in mind that the following charts are merely a guideline for baking, roasting, broiling and rotisserie. There are many variables to consider for every individual recipe. Temperatures and baking times may vary accordingly. Our advice is to review your recipe first and then refer to the specific charts. All temperature given are Fahrenheit.
- Page 24 CONVECTION/CONVENTIONAL OVEN COOKING TIMES Food Pan Size BREADS Yeast Loaf Loaf Pan Yeast Rolls Baking Tray Focaccia Baking Tray Pizza Dough 12" Baking Tray Artisan Baking Tray QUICK BREADS Biscotti Baking Tray Corn Muffin Pan Muffins Muffin Pan CAKES Angel Food Tube Pan Bundt Tube Pan...
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Page 25: Recipes
RECIPES Italian-Style Meatloaf Wrapped in Bacon ... 6 Rosemary Chicken With Garlic....7 Hoisin-Glazed Cornish Hens . -
Page 26: Italian-Style Meatloaf Wrapped In Bacon
ITALIAN-STyLE MEATLOAF WRAPPED IN BACON Serves 8–10 pounds meatloaf mix, equal amounts of ground beef, pork, and veal tablespoon finely chopped garlic ⁄ cup chopped fresh parsley cups seasoned bread crumbs cup marinara sauce eggs ⁄ cup shredded mozzarella ⁄ cup grated Parmigiano–Reggiano ⁄... -
Page 27: Rosemary Chicken With Garlic
ROSEMARy CHICKEN Serves –3 3–3 ⁄ pound chicken, rinsed and patted dry lemon, cut in half (for roasting chicken, not rotisserie) sprigs rosemary garlic cloves, smashed ⁄ teaspoon kosher salt ⁄ teaspoon crushed black pepper tablespoon olive oil butcher’s twine if using rotisserie function If roasting chicken, preheat oven to 375˚F on convection bake with rack in position 1 or . -
Page 28: Hoisin-Glazed Cornish Hens
chicken the last 15 minutes of cooking time using the juices from the drip pan. Nutritional information per serving: Calories 603 (64% from fat) • carb. 5g • pro. 5g • fat 46g sat. fat 13g • chol. 07mg • sod. 59mg • calc. 68mg HOISIN-GLAzED CORNISH HENS Serves ⁄... -
Page 29: Rotisserie Pork Loin With Sage-Garlic Rub
Carefully remove rotisserie spit using the hand grip. Serve with steamed rice. *The hoisin marinade is very versatile; brush it on salmon fillets and broil for about 15 minutes for an easy meal. Nutritional information per serving: Calories 594 (30% from fat) • carb. 49g • pro. 116g • fat 3g sat. -
Page 30: Rotisserie Garlic Eye Round
and socket. Turn the oven to 400°F and turn to the rotisserie setting. Cook for about 45 to 55 minutes, checking after 45 minutes with meat thermometer to achieve desired doneness. Pork is considered medium at 160°F. Carefully remove rotisserie spit using handgrip. Allow pork to rest 5 to 10 minutes and serve. - Page 31 necessary, you may tie the roast evenly with butcher’s twine to ensure even cooking. Place the rotisserie spit through the center of the roast. Set the rotisserie skewers and fixing screws so that the roast is secured firmly in place. Secure the rotisserie spit in the oven into the spit support and socket.
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Page 32: Cod With Ginger Lime Crust
COD WITH GINGER LIME CRUST Serves 4 cup unsalted butter cups panko (breadcrumbs) ⁄ cup chopped fresh ginger tablespoon lime zest (about 1 lime) ⁄ teaspoons kosher salt pounds cod, or any firm white fish Preheat oven to 450˚F set to the broil function with rack in position 3 (top position). -
Page 33: Salmon With Honey Soy Glaze
SALMON WITH HONEy SOy GLAzE Serves 4 ⁄ cup honey or maple syrup ⁄ cup soy sauce pounds boneless salmon steaks (4 steaks) Preheat oven to 500˚F and set to the broil function. In a small saucepan boil the soy sauce and honey until it reduces to a very thick consistency, about 3 minutes. - Page 34 Heat olive oil over medium/medium-high heat in a 3-quart casserole. Place the ribs on a plate and liberally salt and pepper them on both sides. In batches, brown the ribs well on all sides. Reserve browned ribs on plate. Pour off all but 1 tablespoon of oil from casserole.
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Page 35: Roasted Root Vegetables
ROASTED ROOT VEGETABLES Makes 8 servings pound yukon Gold or fingerling potatoes, cut into ⁄ -inch rounds pound yam, peeled, cut in half lengthwise, sliced into ⁄ -inch half moons cup parsnips, peeled and cut into cup peeled baby carrots garlic cloves, smashed ⁄... -
Page 36: Broccoli And Cheddar Twice-Baked Potatoes
BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES Makes 4 servings russet potatoes, about 10 ounces each tablespoon unsalted butter teaspoon extra virgin olive oil green onions, trimmed and chopped broccoli crown, about 6 ounces, trimmed and chopped into ⁄ cup milk (may use whole milk, reduced fat, or fat-free) ounces sharp Cheddar, grated ⁄... -
Page 37: Cheddar Corn Soufflé
mixture. At this point you can bake them immediately or refrigerate them until ready to bake (overnight). Turn oven to 375°F on convection bake with rack moved to position 1 (bottom position). Arrange potatoes on foil-lined (sprayed with cooking spray) baking tray only. NOTE: No other parts of the oven may be covered with metal foil. - Page 38 Butter and flour an 8-cup soufflé dish well. Beat yolks and reserve. In a blender or food processor, purée 1 ⁄ cups of corn with the milk; reserve. Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth. Cook over medium heat for minutes, stirring occasionally.
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Page 39: Spring Vegetable Quiche
Preheat oven to 450°F on convection oven/roast with rack in position 1 (bottom position). On the baking sheet place the 3 ears of corn with about place on the rack. Roast for about 0 to 5 minutes until you can smell the corn and the husks are brown. Remove from oven and allow corn to cool completely before you remove the husks. - Page 40 While asparagus is in the oven, roll the pâte brisée to fill a 9-inch tart pan, form the edges and return it to the refrigerator to rest for at least a half-hour. Turn oven down to 400°F on convection bake, and move rack to position 1 (bottom position).
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Page 41: French Bread/Rolls
FRENCH BREAD/ROLLS This very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily. Makes one 1 ⁄ -pound loaf, small 8-inch baguettes, or twelve -ounce rolls ⁄ teaspoons active dry yeast cup warm water (110°F) pinch granulated sugar pound unbleached, all-purpose flour ⁄... - Page 42 For loaf: Lightly spray a 1 ⁄ -pound loaf pan. Roll dough on a floured work surface into a short, fat cylinder. Place it in prepared pan and loosely cover it with plastic for the final rise. Once loaf rises again after a half hour, make 3 slash- es diagonally with a serrated knife on the top of loaf and brush with egg wash.
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Page 43: Honey Wheat Rolls
per side. Once removed from oven, rub a cut garlic clove on each slice. Serve alone or with a topping or spread. HONEy WHEAT ROLLS Makes 16 rolls ounces evaporated skim milk package active dry yeast ⁄ tablespoons honey large egg, beaten cups unbleached, all-purpose flour ⁄... -
Page 44: Foccacia Romana
into 16 equal pieces and shape each into a ball. Arrange, just touching, in prepared pan. Cover loosely with plastic sprayed with cooking spray. Allow to rise 30 minutes in a warm place. Fifteen minutes prior to baking, preheat oven to 350°F on convection bake with rack in position (middle rack position). -
Page 45: Blueberry Cinnamon Pecan Muffins
With machine running, pour liquid through feed tube in a steady stream as fast as the flour absorbs it, about 30 seconds. Once dough pulls away from sides of the work bowl keep the machine running for about 1 minute to knead. -
Page 46: Banana Walnut Loaf Cake
⁄ cup granulated sugar ⁄ cups unbleached, all-purpose flour teaspoons baking powder ⁄ teaspoon ground cinnamon ⁄ cup chopped, toasted pecans ⁄ cup blueberries, fresh or frozen (thawing not necessary) cooking spray Preheat oven to 350°F on convection bake with rack in position 1 (bottom position). -
Page 47: Lemon Meringue Pie
⁄ teaspoons pure vanilla extract ⁄ cup buttermilk ⁄ cups mashed banana (approximately 2 ripe, medium bananas) ⁄ cup plus 2 tablespoons chopped walnuts Preheat oven to 35°F on convection bake with rack in position 1 (bottom position). Spray a 1 ⁄... - Page 48 ⁄ cups unbleached, all-purpose flour ⁄ teaspoon table salt ⁄ teaspoon pure vanilla extract teaspoons lemon zest Filling large eggs ⁄ cups granulated sugar heaping tablespoon lemon zest (approximately 2 lemons) ⁄ cup lemon juice (approximately 3–4 lemons) Meringue large egg whites cup granulated sugar Crust Preheat oven to 35˚F on convection bake with rack in...
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Page 49: Pecan Pie
Pour filling into the warm shortbread crust. Bake for 0 minutes until the top is set but the middle still has movement. Once the filling is set, remove from oven; reduce oven to 35°F on regular bake. Start beating the egg whites with an electric mixer. -
Page 50: Pâte Brisée/Pie Pastry
Preheat oven to 35˚F on regular bake with rack in position (bottom position). Place flour, sugar, salt, and butter in the work bowl of a food processor fitted with a metal blade. Process until mixture is like a coarse meal, about 10 seconds. While machine is running, add egg through feed tube, processing until dough forms a ball, about 30 seconds. -
Page 51: Mile-High Apple Pie
Place butter in work bowl and pulse until the mixture resembles coarse meal with the butter visible only in tiny pea-sized bits. With the machine running, pour in water through feed tube. If mixture feels dry and does not come together when you press it together in your hand, add more ice water, a tablespoon at a time, until mixture comes together. - Page 52 Preheat oven to 400˚F convection bake with rack in position (bottom position). Divide pâte brisée into pieces, one slightly larger than the other. On a floured surface, roll out the smaller of the two piec- es to fit the pie plate so that the dough hangs over the edge of the plate.
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Page 53: Chocolate Soufflé Cake
At this point the crust may be done but apples may need additional time to bake. Cover the pie crust with foil and return to the oven for up to an additional half hour, until the juices are bubbling. Serve warm or room temperature. Nutritional information per serving: Calories 593 (9% from fat) •... - Page 54 to remove and discard any excess flour. Place the parchment circle on the bottom of the pan and butter and flour it as well. Melt the chocolate and butter together in a double boiler and reserve. Separate the eggs into two mixing bowls, adding the extra whites to the bowl of whites.
- Page 55 ©008 Waring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor, NJ 0850 www.waringproducts.com Printed in China 08WR014 IB-8140...