Related Manuals for Waring PRO CO1500B
Summary of Contents for Waring PRO CO1500B
- Page 1 Professional ConVeCTion oVen insTrUCTion/reCiPe BooK MODEL CO1500B 1.5 cu. ft. For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and/or injury to persons, including the following: READ ALL INSTRUCTIONS 1. To protect against risk of electrical shock, do not put appliance in water or other liquid. -
Page 3: Save These Instructions
13. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn any control to OFF, then remove plug from wall outlet. 14. Extreme caution should be exercised when using containers constructed of the following materials in the oven: paper, cardboard, plastic or similar products. -
Page 4: Table Of Contents
Recipes ........25 GROUNDING INSTRUCTIONS For your protection, the Waring Pro Professional ™... -
Page 5: Short Cord Instructions
so that a 2-slot wall outlet can be used with a 3-prong plug. As shown in Figure 3, the adapter must be ground- ed by attaching its grounding lug under the screw of the outlet cover plate. CAUTION: Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. -
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 1. Timer The range of the timer is 120 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 20 minutes, first turn the timer clockwise past the 20-minute mark and turn it back to the desired time.
- Page 8 4. Function Control Knob and General Function Guidelines This selector offers five choices of cooking options: Bake Indicates that bottom and top straight heating elements are operating. The fan is off. This mode is used for conventional baking. Convection Bake Indicates that the bottom and rear heating elements as well as the convection fan are operating.
- Page 9 6. Wire Racks The wire racks are made of chrome-plated steel. The racks support food during broiling, roasting and bak- ing. 7. Handgrip To be used for removing rotisserie items from rotisserie sockets. 8. Rotisserie Spit Food item for rotisserie should be skewered onto rotisserie spit.
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Page 10: Before Using Your Oven
15. Tempered-Glass Door Be sure the safety door is closed tightly while preheat- ing, baking or roasting.To avoid getting burned, don’t touch the door when the oven is in use. Wait until the oven cools before cleaning the door with a damp cloth. -
Page 11: Function Guidelines
FUNCTION GUIDELINES Bake Your convection oven is equipped with two wire racks and has four rack positions (see diagram, page 17). The racks can be easily removed and arranged at various levels. For best results when using the oven for conven- tional baking, do not use more than one rack at a time. -
Page 12: Rotisserie
With convection baking, the key is the airflow. Avoid using baking dishes with high sides. For example, even when baking cookies, try to use a cookie sheet with no sides. For roasting meats use shallow baking trays as opposed to large, high-sided roasting pans. For the same reason you'll want to avoid cooking anything with a lid when you use the convection feature as the lid blocks the airflow. -
Page 13: Trussing A Chicken
to catch any drips. When using the rotisserie function, always begin with a cold oven. Tying meats ensures even cooking. It is important to use butcher’s twine to tie items that are to be prepared for the rotisserie function before securing them to rotisserie spit. - Page 14 Please follow diagrams below when using the rotisserie function. 1. First insert the rotisserie spit into the food for rotisserie (Fig 1). Fig. 1 2. Insert the skewers at different angles to hold the food more firmly (Fig. 2). 3. Next, install the fixing screws to secure the meat or poultry Fig.
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Page 15: Roast
Please refer to the Rotisserie chart on page 23 for specific cooking times. Roast • Set the Function knob to Roast. • Set the temperature to the desired level. • Set the time, if desired. • If required to catch drips, place the baking tray one level below the toasting rack. -
Page 16: Bakeware Reference Guide
BAKEWARE REFERENCE GUIDE The following bakeware is suitable for the 1.5 cubic foot oven when using one rack: 13 x 9 Rectangle 12 x 7 ⁄ Rectangle 11 x 7 Rectangle 9 x 13 x 2 6 Muffin 9 x 13 12 Muffin, Traditional 8 x 8 x 2 Cake, Traditional... -
Page 17: Tips And Hints
Position 4 Position 3 Position 2 Position 1 TIPS AND HINTS • It is important to rotate any item you are baking in the oven to ensure even cooking. • 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 tray and the rack positions halfway through bake time. -
Page 18: Brining
• When baking pastry, browning is most successful when you use metallic bakeware as opposed to glass or ceramic. • Both the convection bake, roast and the rotisserie functions create the finest tastes in meats and poultry with minimal ingredients and simple preparation. -
Page 19: Finished Cooking Temperatures
The rule to follow is to use a cup of table salt or 1 ⁄ cups kosher salt for every gallon of water. Or, for smaller cuts of meat, ⁄ cup kosher salt for every quart of water. Simply mix salt and water together. Place item to be brined in a non-reactive container or sealable plastic bag large enough to completely immerse the meat. -
Page 20: Use And Care
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. Poultry Poultry should be cooked to an internal temperature of 170°F for white meat and 180˚F for dark meat. - Page 21 5. The wire racks, baking tray, rotisserie spit and skewers can be washed in the dishwasher on the top shelf. 6. To clean the glass door, use a glass cleaner or a damp cloth. Wipe dry with a clean cloth. 7.
- Page 22 B. Install or Replace the Oven Light 1. Use a 120V/15W, clear appliance light bulb or phone Waring Customer Service at 1-800-492-7464. C. Replace the Oven Light Cover 1. Insert the tab of the oven light cover into the slot in the side of the oven compartment.
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Page 23: Reference Charts With Recommended Times And Temperatures For Typical Foods
REFERENCE CHARTS 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 COOKING TIMES Recommended Oven Time Food Pan Size Setting Temp (°F) (min.) BREADS Yeast Loaf Loaf Pan Convection Bake 375-400° 35-40 Yeast Rolls Baking Tray Convection Bake 375-400° 20-25 Focaccia Baking Tray Convection Bake 400° 20-25 Pizza Dough Baking Tray Convection Bake 400°...
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Page 25: Recipes
RECIPES Italian-Style Meatloaf Wrapped in Bacon ... 26 Rosemary Chicken With Garlic....27 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 WITH GARLIC Serves 2–3 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. -
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. 52g • fat 46g sat. fat 13g • chol. 207mg • sod. 529mg • calc. 68mg HOISIN-GLAzED CORNISH HENS Serves 2 ⁄... -
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 32g 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. Place the butter in the work bowl of a food processor fitted with a metal blade. -
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 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 ⁄ " slices 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 ⁄ -inch pieces ⁄ 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. 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 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 2 minutes, stirring occasionally.
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Page 39: Spring Vegetable Quiche
Preheat oven to 450°F on convection oven/roast. On the baking sheet place the 3 ears of corn with about ⁄ cup of water and place in the bottom rack position (position 1). Roast for about 20 to 25 minutes until you can smell the corn and the husks are brown. - Page 40 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, in rack position 1 (bottom position). Allow at least 10 minutes for oven to come down in temperature. Line the tart shell with parchment and dried beans or pie weights.
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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, 2 small 8-inch baguettes, or twelve 2-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 2 (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 325°F on convection bake with rack in position 1, the lowest 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 325˚F on convection bake with rack in...
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Page 49: Pecan Pie
Pour filling into the warm shortbread crust. Bake for 20 minutes until the top is set but the middle still has movement. Once the filling is set, remove from oven; reduce oven to 325°F on regular bake. Start beating the egg whites with an electric mixer. -
Page 50: Pâte Brisée/Pie Pastry
Preheat oven to 325˚F on regular bake, rack adjusted to position 2 (bottom rack 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 2 (bottom position). Divide pâte brisée into 2 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 (29% from fat) •... - Page 54 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. Add ⁄...
- Page 55 NOTES...
- Page 56 ©2007 Waring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor, NJ 08520 www.waringpro.com Printed in China 07WR32150 IB-7896...