Waring CO900B Instruction Book 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.
SUGGESTED BROILING TIMES
Food
Beef Sirloin
Hamburger
Pork Chop
Fish Fillets
Boneless Chicken
CONVECTION/CONVENTIONAL OVEN COOKING TIMES
Food
BEEF
Rib Eye Roast
Meat Loaf - Med.
LAMB
Lamb Leg
Rack
PORK
Pork Loin
Ribs
Ham, fully cooked
POULTRy
Chicken, whole
Turkey, stuffed
Turkey, brined
Boneless Stuffed
Turkey Breast
Cornish Hens
Duck
VEAL
Rack
Roast
SUGGESTED ROTISSERIE TIMES
Food
Beef, Boneless Eye Round
Chicken
Cornish Hens
Lamb, Boneless
Pork, Roast
REFERENCE CHARTS
Rack
Position
3
3
3
3
2
Weight Recommended
(lbs.)
4 Convection Bake
1½ Convection Bake
3-5 Convection Bake
1½ Convection Bake
3-5 Conv Bake or Rotisserie
3-8
5 Convection Bake
3-4 Conv Bake, Roast or Rotisserie
12-16
Convection Bake
Convection Bake
1-2 Convection Bake or Rotisserie
5 Convection Bake
4 Convection Bake
4 Convection Bake or Rotisserie
Weight (lbs.)
Weight or
Thickness
1½ inches
1 inch
½ inch
½ inch
1½ inches
Setting
Bake
Bake
Oven Temp (°F)
4
3-4 375-400°
1-2 375-400°
5
3-4
3
Approximate
Broiling Time (Min.)
Rack Oven
Position Temp (°F)
1 325°
1 350°
1 325°
2 375°
2 375-400°
1 350°
1 325°
1 375-400°
1 350°
1 350°
1 325°
2 375°
1 375˚
1 375°
1 350°
Rotisserie Time (Min.)
400°
400°
400°
10-12
10-15
15
8-15
12-15
Time
(Min/Lb.)
18
60+
15-18
18
25-30
2 hours
18
45-60
22
18-20
20
18-20
75
45
1.5-2
45-60
45-55
35-45
40-50
50-60