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CONVECTION OVEN
CO900B
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
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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. . When using the handle or a knob during the cooking process, do not touch the glass surface. It may be very hot. 3. This appliance is not intended for use by person
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13. Do not use this convection oven for anything other than its intended purpose. 14. Extreme caution should be exercised when using containers constructed of the following materials in the oven: paper, cardboard, plastic or similar products. 15. To avoid burns, use extreme caution when removing tray or disposing of hot grease. 16. Do not cover any part of cooking compartment with metal foil, or any part of the oven with metal foil. This will cause overheating of the oven. Covering t
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CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grounding Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Parts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Before Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 11 Function Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Bake. . . .
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GROUNDING INSTRUCTIONS This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor cord and 3-prong grounding-type plug to fit the proper grounding-type receptacle. The appliance has a plug that looks like the plug in drawing (1). An adapter, as in drawing (), should be used for connecting the appliance plug to two-prong receptacles. The grounding tab which extends from the adapter must be connected to a
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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. Because the temperature remains consistent, you can set this oven approximately 5°F lower than a conventional oven when using convection bake, thus saving energy. Cooking tim
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PARTS AND ACCESSORIES 10 3 11 5 18 4 1 1 14 13 15 1. Timer . Power Indicator Light – Red 3. Oven Temperature “Ready” 6 Indicator Light – Green 4. Function Control Knob 5. Temperature Control Knob 6. Wire Racks 7. Handgrip 8. Rotisserie Spit 16 9. Rotisserie Skewers 10. Upper Heating Elements 11. Rotisserie Sockets 1. Rack Support Guides 9 13. Lower Heating Elements 14. Door Handle 15. Tempered Glass Door 16. Enamel Coated Baking Tray 8 17. Interior Light (not sho
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1. Timer The range of the timer is 10 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 0 minutes, first turn the timer clockwise past the 0-minute mark and turn it back to the desired time. If a longer time is required, turn the timer directly to the desired time. 2. Power Indicator Light – Red • When the red power indicator light is on, the ove
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Rotisserie Indicates that the rotisserie motor is operating and the two top heating elements are operating. Rotisserie can be used for poultry, pork, beef filets, lamb and veal. Roast I ndicates that the top elements and bottom heating elements as well as the convection fan are operating. This function is used for roasting chicken, pork and steaks. Broil Indicates that the top heating elements are operating. Broil can be used for beef sirloin, hamburgers, chicken breasts, l
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10. Upper Heating Elements There are two straight heating elements in the upper part of the oven. 11. Rotisserie Sockets The rotisserie sockets are located on the left and right wall in the center of the oven. 12. Rack Support Guides There are three different levels inside the oven for the toasting rack and baking tray. Select the best posi- tion for the food relative to the heating elements. 13. Lower Heating Elements There are two straight electric heating elements in the lowe
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BEFORE USING yOUR OVEN Before using your oven for the first time, be sure to: • Wash the handgrip, wire racks, baking tray, rotisserie spit and skewers with soapy water, rinse with clear water and dry. These parts should be cleaned and thoroughly dried by hand only. • 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
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• Set the temperature knob as specified in reference chart, pages 1–, or according to your recipe. • Set the timer, if desired, for up to 10 minutes. If the baking time is less than 0 minutes, first turn the timer clockwise past the 0-minute mark and turn it back to the desired time. If a longer bak- ing time is required, turn the timer directly to the desired time. • If not using the timer, set timer to OVEN ON position. • Always use a potholder or oven mitt when removin
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• Set the timer, if desired. If the baking time is less than 0 minutes, first turn the timer clockwise past the 0-minute mark and turn it back to the desired time. If a longer baking time is required, turn the timer directly to the desired time. If not using the timer set timer to OVEN ON position. • 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. • Whe
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Trussing a chicken There are different methods of trussing but all are basically designed to achieve the same results. Tuck the wings underneath the chicken to secure them. For trussing, use a length of butcher's twine that is 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
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3. Next, install the fixing screws to secure the meat or poultry to the rotisserie spit. 4. Place rotisserie spit with food affixed into cold oven. NOTE: The ends of the rotisserie spit are marked with L for left side and R for right side of oven. Use this as a guide for inserting into rotisserie sockets. 5. Set the function knob to ROTISSERIE. 6. Place baking tray (drip pan) on lower shelf to catch the drippings. 7. Set the temperature to 400°F or as specified in recipe. 8.
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• Set the time, if desired. • If required to catch drips, place the baking tray one level below the toasting rack. The tray and the rack should be set at different levels for satisfac- tory air convection. • Always use a potholder or oven mitt when remov- ing hot food from the oven. • See Convection/Conventional Oven Cooking Times/Baking Times charts on pages 3-4 for recommended roasting times and oven temperatures. • Please note that the heating elements work in conjunction
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OVEN RACK POSITION DIAGRAM The below diagram illustrates the three rack positions for this convection oven. The bottom position is number 1. BAKEWARE REFERENCE GUIDE The following bakeware is suitable for the .9 cubic foot oven when using one rack (dimensions given in inches): 13 x 9 Rectangle 1 1 x 7 ⁄ Rectangle 11 x 7 Rectangle 9 x 13 x 6 Muffin 9 x 13 1 Muffin, Traditional 8 x 8 x Cake, Traditional 1 1 10 x 5 x 3 ⁄ 1 ⁄ lb. Loaf Pan, Traditional 1 1 3 8 ⁄ x 4 ⁄ x ⁄4
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TIPS AND HINTS • It is important to rotate any item you are baking in the oven to ensure evenness. • 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 trays and their rack positions halfway through bake time. • To ensure even flow of air when using baking tray or other utensils, do not slide tray to the back of oven. Leave about 1 to inches of air space around all sides of each pan for even air circulation. • Mak
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Beef: oregano, rosemary, thyme, mustard, garlic Lamb: rosemary, garlic Pork: sage, garlic Fish: cilantro, basil, citrus 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. The difference between brined and non-brined meats is very noticeable. If you ha
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FINISHED COOKING TEMPERATURES Always check internal temperature using an instant-read thermometer. Bright red Rare 130°F center, lighter pink to outside Light pink center, Medium 160°F brown to outside Brown consistently Well Done 170°F+ throughout 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 thermom
