CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Convection Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Brining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Use and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
Reference Charts with Recommended Times
and Temperatures for Typical Foods . . . . . . . . . . . . 3-4
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
GROUNDING INSTRUCTIONS
For your protection, the Waring Pro
Professional
™
Convection oven is supplied with a molded 3-prong
grounding-type plug and should be used in combination
with a properly connected grounding-type outlet
as shown in figure 1. If a grounding-type outlet is not
available, an adapter, shown in Figure , may be obtained
4