Reference Charts With Recommended Times And Temperatures For Typical Foods - Waring PRO CO1500B Instructions/Recipe Book

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
Lamb Chops
SUGGESTED ROTISSERIE TIMES
Food
Beef, Boneless Eye Round
Chicken
2 Chickens
Cornish Hens
Lamb, Boneless
Pork, Roast
CONVECTION/CONVENTIONAL 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
REFERENCE CHARTS
Shelf
Position
4
4
4
4
4
4
Weight (lbs.)
3 each
Weight Recommended
(lbs.)
6-8 Conv Bake, Roast or Rotisserie
1½ Convection Bake
3-7 Conv Bake, Roast or Rotisserie
1½ Convection Bake or Roast
3-5 Convection Bake or Roast
3-8
5-12 Convection Bake
3-8 Conv Bake, Roast or Rotisserie
12-18 Convection Bake
12-18 Convection Bake
3-5 Convection Bake
1-2 Convection Bake or Rotisserie
4-6 Convection Bake or Roast
4 Convection Bake
2½-5 Convection Bake or Rotisserie
Weight or
Thickness
1½ inches
1 inch
¾ inch
½ inch
3-4 lbs.
1 lb.
Oven Temp (°F)
4-6 375-400°
3-7 375-425°
375-425°
1-2 375-425°
5
3-4
Setting
Bake
23
Approximate
Broiling Time (Min.)
Rotisserie Time (Min.)
400°
400°
Rack Oven
Position Temp (°F)
2 325°
2 350°
2 325°
2 375°
2 375°
1, 2 or 3 350°
1 or 2 325°
2 375-400°
1 350°
1 350°
2 350°
2 375°
2 375-400°
1 375°
2 325/375°
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10-12
10-15
15
8-15
12-15
8-10
45-75
45-90
75-80
35-45
40-50
50-60
Time
(min.)
15-18 /lb.
60-65
15-18 /lb.
15-18 /lb.
25-30 /lb.
2 hours
18 /lb.
45-75
18-20 /lb.
18-20 /lb.
20 /lb.
18-20 /lb.
18 /lb.
75-90
75-120