Related Manuals for Waring CO1500
Summary of Contents for Waring CO1500
- Page 1 PROFESSIONAL CONVECTION OVEN INSTRUCTION/RECIPE BOOK MODEL CO1500 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 12. Do not use this convection oven for anything other than its intended purpose. 13. Extreme caution should be exercised when using containers constructed of the following materials in the oven: paper, cardboard, plastic or similar products. 14. To avoid burns, use extreme caution when removing tray or disposing of hot grease.
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Page 4: Table Of Contents
CONTENTS Important Safeguards ......2 Grounding Instructions ......5 Introduction . -
Page 5: Grounding Instructions
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 A. If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug. -
Page 6: Parts And Accessories
PARTS AND ACCESSORIES 1. Timer 2. Power Indicator Light – Red 3. Oven Temperature “Ready” Indicator Light – Green 4. Function Control Knob 5. Temperature Knob 6. Wire Racks 7. Handgrip 8. Rotisserie Spit 9. Rotisserie Skewers 10. Upper Heating Element 11. - Page 7 PARTS AND ACCESSORIES 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 Rotisserie Indicates that the rotisserie motor is operating and the top heating elements are operating. Rotisserie can be used for poultry, pork, beef filets, lamb and veal. Roast Indicates that the top heating element as well as the fan are operating. This function is used for roasting chicken, pork and steaks.
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Page 9: Before Using Your Oven
The rotisserie skewers are to be used to secure the food item for rotisserie into position. 10. Upper Heating Elements – Straight There are two straight and one "U" shaped electric heating elements in the upper part of the oven. 11. -
Page 10: Function Guidelines
spit and skewers with soapy water, rinse with clear water and dry. • Use a damp cloth to lightly wipe the inner walls of the oven. Use a small amount of detergent, but don’t use a spray or abrasive polishing agent. Do not touch the electric heating tubes and do not soak the inside of the oven with water. -
Page 11: Convection Bake
• If not using the timer, set timer to OVEN ON position. • Always use a potholder or oven mitt when removing hot food from the oven. NOTE: Layer cake mixes can be baked one layer at a time in an 8- or 9-inch round pan or all of the mix in a 3-inch deep, 9-inch round bundt or springform pan. -
Page 12: Rotisserie
• If required to catch drips, place the baking tray one level below the wire rack. The tray and the rack should be set at different levels for satisfactory air convection. • When you are using the baking tray, in particular in position 1 (bottom rack position), make sure the tray is centered so that you have an air passageway in the back as well as the front of the oven. - Page 13 approximately 4 or 5 times the length of the chicken. Place the middle of the twine under the tail, bring both sides up and cross over the top of the tail. Wrap ends of the twine around the end of each drumstick and pull to draw the legs together, crossing ends over each other again.
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Page 14: Roast
5. Set the Function knob to Rotisserie. 6. Set the temperature to 400°F or as specified in recipe. 7. Set the timer, if desired. 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 15: Broil
Broil • Set the Function knob to Broil. • Set the timer, if desired. If the broiling time is less than 20 minutes, first turn the timer clockwise past the 20-minute mark and turn it back to the desired time. If a longer broiling time is required, turn the timer directly to the desired time. -
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 • Make sure the wire racks are in the desired position before you turn on the oven. • Bake on the shortest time suggested and check for doneness before adding more time. Baked goods are done when a stainless steel knife inserted into the center of the baked item comes out clean.
- Page 18 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 rotisserie.
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Page 19: Finished Cooking Temperatures
Finished Cooking Temperatures Always check internal temperature using an instant-read thermometer. 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. -
Page 20: Use And Care
USE AND CARE Always allow the oven to cool completely before cleaning. 1. Always unplug the oven from the electrical outlet. 2. After the oven cools, use a damp cloth or sponge to clean interior and exterior surfaces. 3. Do not soak the inside of the oven or wash it in running water, as this will cause serious damage to the appliance. - Page 21 Installing and Replacing Oven Light A. Removing the Oven Light Cover Thumb Screw Tab of Oven Light Cover Slot of Oven Compartment Oven Light Cover 1. Insert a flat-blade screwdriver into the slot in the thumb screw that holds the oven light cover in place.
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Page 22: 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. - Page 23 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 24: Recipes
RECIPES Italian-Style Meatloaf Wrapped in Bacon ... . 25 Rosemary Chicken With Garlic ....26 Hoisin-Glazed Cornish Hens . -
Page 25: 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 garlic, finely chopped ⁄ cup fresh parsley, chopped cups seasoned bread crumbs cup marinara sauce eggs ⁄ cup shredded mozzarella ⁄ cup Parmigiano–Reggiano, grated ⁄... -
Page 26: 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 cloves garlic, 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 27: Hoisin-Glazed Cornish Hens
minutes of cooking time. Another method is to carefully baste the chicken the last 15 minutes of cooking time using the pan juices. Nutritional information per serving: Calories 603 (64% from fat) • carb. 5g • pro. 52g • fat 46g sat. -
Page 28: Rotisserie Pork Loin With Sage-Garlic Rub
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 29: Rotisserie Garlic Eye Round
rotisserie setting. Cook for about 45–55 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 5–10 minutes and serve. * If you brine the pork (which is recommended), refer to brining instructions on page 18. -
Page 30: Cod With Ginger Lime Crust
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. Turn the oven to 400˚F and turn to the rotisserie setting. -
Page 31: Salmon With Honey Soy Glaze
⁄ cup fresh ginger, chopped tablespoon lime zest (about 1 lime) ⁄ teaspoons kosher salt 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. Process for 5–10 seconds until butter has softened. -
Page 32: Braised Short Ribs
glaze all over the top and bottom of the salmon. Place bak- ing tray in position 4. Broil for about 8 minutes with door slightly ajar, about 2 inches. Remove and brush more glaze over the salmon, reserving about a ⁄... -
Page 33: Roasted Root Vegetables
As the vegetables brown, scrape the residue on the bottom of the casserole with a wooden spoon to mix in with the vegetables. Add the sprigs of thyme and stir. Once vegetables are well browned and soft, add the vinegar. It will reduce immediately; when it does, add the red wine and simmer for about 5 minutes until the wine has been reduced by half. -
Page 34: Broccoli And Cheddar Twice-Baked Potatoes
into ⁄ " half moons cup parsnips, peeled and cut into ⁄ " slices cup peeled baby carrots garlic cloves, smashed ⁄ cup extra virgin olive oil teaspoon kosher salt ⁄ teaspoon coarsely ground black pepper Preheat oven to 450˚F on roast or convection bake, racks in position 1 and 3. - Page 35 green onions, trimmed and chopped broccoli crown, about 6 ounces, trimmed and chopped in ⁄ -inch pieces ⁄ cup milk (may use whole milk, reduced fat, or fat-free) ounces sharp Cheddar cheese, grated ⁄ teaspoon kosher salt ⁄ teaspoon freshly ground black pepper Preheat oven to 400°F on convection bake with rack in position 2 (middle position).
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Page 36: Cheddar Corn Soufflé
covered with metal foil. Bake in position 1 (bottom rack position) uncovered until tops are golden brown and the potatoes are warmed through, 25–30 minutes. If potatoes are cold from the refrigerator, add 5 minutes to baking time. Remove from oven and serve hot. Nutritional information per serving: Calories 369 (25% from fat) •... - Page 37 2 minutes, stirring occasionally. Pour the milk/corn purée into saucepan as you whisk simultaneously. Whisk until the mixture is a smooth consistency. Continue to heat slowly, whisking occasionally, until the mixture becomes smooth and thick, about 3–5 minutes. Stir in Cheddar until melted and incorporated.
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Page 38: Spring Vegetable Quiche
SPRING VEGETABLE QUICHE Makes one 9-inch quiche ⁄ recipe Pâte Brisée, page 49 ounces asparagus, tough ends removed ⁄ teaspoons extra virgin olive oil ⁄ teaspoon kosher salt shallot, thinly sliced (approximately 2 tablespoons) ounces prosciutto, sliced into small dice tablespoons fresh shelled or frozen peas tablespoons fresh basil, chopped ⁄... -
Page 39: French Bread/Rolls
20 minutes, until it appears a light golden. Remove and reserve the pastry shell, removing the pie weights and reserving them separately. Turn oven down to 350°F on convection bake/roast, same rack position. While tart shell is baking, heat the remaining half tablespoon of olive oil in a small skillet over medium heat. - Page 40 pound unbleached, all-purpose flour ⁄ teaspoon kosher salt large egg tablespoons water Proof yeast in warm water and sugar and leave to foam, about 5 minutes. Place flour and salt in the work bowl of a food processor fitted with a dough blade. Process for 5 seconds. With the machine running, pour the water and yeast mixture through the feed tube.
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Page 41: Honey Wheat Rolls
For baguettes: Line baking tray with parchment. Divide dough in half and roll each into a long thin cylinder on a floured work surface. Place on tray, cover loosely with plastic and allow to rise for half-hour. Bake in position 1 for 35–40 minutes, rotating tray halfway through bake time, until bread is a deep golden brown on top and sounds hollow when tapped on the bottom. -
Page 42: Foccacia Romana
large egg, beaten cups unbleached, all-purpose flour ⁄ cup whole wheat flour ounces unsalted butter, cut into 1-inch pieces teaspoon salt large egg tablespoon water In a small saucepan over medium-low heat, warm the milk to 110°F and remove from heat. Dissolve yeast and honey in milk;... - Page 43 FOCACCIA ROMANA This recipe makes a great canvas for any type of topping. Makes 18 servings package active dry yeast ⁄ teaspoon granulated sugar ⁄ cup warm water (110°F) cups unbleached, all-purpose flour teaspoons kosher salt cup cold water tablespoons extra virgin olive oil Stir yeast and sugar into warm water in a small bowl;...
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Page 44: Blueberry Cinnamon Pecan Muffins
Preheat oven to 400°F on convection bake/roast. Bake until golden and crisp, about 20–25 minutes. Let cool slightly on wire rack. Serve warm. Nutritional information per serving: Calories 127 (23% from fat) • carb. 21g • pro. 3g • fat 3g sat. -
Page 45: Banana Walnut Loaf Cake
Nutritional information per serving: Calories 206 (48% from fat) • carb. 24g • pro. 3g • fat 11g sat. fat 1g • chol. 18mg • sod. 153mg • calc. 21mg • fiber 1g BANANA WALNUT LOAF CAKE Makes one 1 ⁄... -
Page 46: Lemon Meringue Pie
Nutritional information per slice: Calories 324 (44% from fat) • carb. 42g • pro. 5g • fat 16g sat fat 6g • chol. 56mg • sod 195mg • calc. 28mg • fiber 2g LEMON MERINGUE PIE Serves 12 Shortbread Crust: tablespoons unsalted butter, room temperature ⁄... - Page 47 mixing until just incorporated. Add vanilla and zest and mix. Press shortbread evenly into 9-inch pie plate, covering the bottom and going up to the edge of the pie plate. Bake for 20–25 minutes until the crust is a light golden. Keep the oven on 350˚F, but turn to regular bake.
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Page 48: Pecan Pie
PECAN PIE Makes 12 servings Crust: ⁄ cups unbleached, all-purpose flour ⁄ cup granulated sugar ⁄ teaspoon salt tablespoons unsalted butter large egg Filling: cup dark brown sugar, packed large eggs cup dark corn syrup tablespoons unsalted butter, melted teaspoon pure vanilla extract teaspoon ground cinnamon cups pecan halves 9-inch deep dish pie plate... -
Page 49: Pâte Brisée/Basic Pie Pastry
seconds. Add syrup, butter, vanilla, and cinnamon; process until well mixed, about 45 seconds. Place pecan halves in pie shell in a single layer; pour filling over pecans to within ⁄ " of top of crust. Place filled pie pan on rack and bake until crust is browned and filling is set, about 1 hour and 15 minutes. -
Page 50: Mile-High Apple Pie
Nutritional information per serving: Calories 146 (63% from fat) • carb. 12 g • pro. 1g • fat 10g sat fat 6g • chol. 27mg • sod. 100mg • calc. 5mg MILE-HIGH APPLE PIE Serves 12 recipe sweet Pâte Brisée (page 49) pounds Granny Smith apples, peeled, cored and cut in half (see Note) ⁄... - Page 51 concentric circles. As you start to gain height with the apples keep layering the slices evenly, lightly pressing on layers as you go. Be sure to fill in gaps with slices until all the apples are used. Roll out the larger piece of pastry, turning the dough on the floured surface as you roll.
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Page 52: Chocolate Soufflé Cake
CHOCOLATE SOUFFLÉ CAKE This decadent cake is terrific served with whipped cream and/or ice cream and raspberry sauce. Makes 10" round cake, 16 slices ounces bittersweet chocolate tablespoons unsalted butter plus extra to prepare cake pan large eggs large egg whites ⁄... - Page 53 using a large rubber spatula. Be sure to scrape the bottom and sides of the bowl as you fold the two together. Sift the flour into the mixture and gently fold in with spatula. Finally, gently fold in the remaining egg whites. Pour batter into prepared cake pan and bake for about 25–30 minutes, until cake has puffed and appears dry but is still soft to the touch.
- Page 56 ©2004 Waring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor, NJ 08520 www.waringproducts.com Printed in China 04WA23198 IB-5429...