Waring CO1500B User Manual

Professional ConVeCTion oVen insTrUCTion/reCiPe BooKFor your safety and continued enjoyment of this product, always read the instruction book careful

1015. Tempered-Glass Door Be sure the safety door is closed tightly while preheat-ing, baking or roasting.To avoid getting burned, don’t touch the do

11FUNCTION GUIDELINESBake Your convection oven is equipped with two wire racks and has four rack positions (see diagram, page 17). The racks can be e

12With convection baking, the key is the airflow. Avoid using baking dishes with high sides. For example, even when baking cookies, try to use a cooki

13to catch any drips. When using the rotisserie function, always begin with a cold oven. Tying meats ensures even cooking. It is important to use butc

14Please follow diagrams below when using the rotisserie function. 1. First insert the rotisserie spit into the food for rotisserie (Fig 1). 2.

15Please refer to the Rotisserie chart on page 23 for specific cooking times.Roast • Set the Function knob to Roast. • Set the temperature to the d

16BAKEWARE REFERENCE GUIDEThe following bakeware is suitable for the 1.5 cubic foot oven when using one rack: 13 x 9 Rectangle 12 x 71⁄2 Rectangl

17TIPS AND HINTS • It is important to rotate any item you are baking in the oven to ensure even cooking. • It is recommended to bake one rack at

18 • When baking pastry, browning is most successful when you use metallic bakeware as opposed to glass or ceramic. • Both the convection bake, r

19The rule to follow is to use a cup of table salt or 11⁄2 cups kosher salt for every gallon of water. Or, for smaller cuts of meat, 1⁄2 cup kosher sa

2IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock

20Beef/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 unti

215. The wire racks, baking tray, rotisserie spit and skewers can be washed in the dishwasher on the top shelf.6. To clean the glass door, use a

22B. Install or Replace the Oven Light 1. Use a 120V/15W, clear appliance light bulb or phone Waring Customer Service at 1-800-492-7464.C. Replace

continues on next page23REFERENCE CHARTSPlease keep in mind that the following charts are merely a guideline for baking, roasting, broiling and rotis

24CONVECTION/CONVENTIONAL COOKING TIMESFood Pan SizeRecommended SettingOven Temp (°F)Time (min.)BREADSYeast Loaf Loaf Pan Convection Bake 375-400° 3

25RECIPESItalian-Style Meatloaf Wrapped in Bacon . . . . . . . . . . . 26Rosemary Chicken With Garlic. . . . . . . . . . . . . . . . . . . . 27Hoisin

26ITALIAN-STYLE MEATLOAF WRAPPED IN BACON Serves 8–102 pounds meatloaf mix, equal amounts of ground beef, pork, and veal1 tablespoon finely chop

27ROSEMARY CHICKEN WITH GARLIC Serves 2–31 3–31⁄2 pound chicken, rinsed and patted dry1 lemon, cut in half (for roasting chicken, not rotisserie

28chicken the last 15 minutes of cooking time using the juices from the drip pan.Nutritional information per serving: Calories 603 (64% from fat) • ca

29Carefully remove rotisserie spit using the hand grip.Serve with steamed rice.*The hoisin marinade is very versatile; brush it on salmon fillets and

313. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn any control to OFF, then remove plug from wall o

30and socket. Turn the oven to 400°F and turn to the rotisserie setting. Cook for about 45 to 55 minutes, checking after 45 minutes with meat thermo

31necessary, you may tie the roast evenly with butcher’s twine to ensure even cooking. Place the rotisserie spit through the center of the roast. Set

32COD WITH GINGER LIME CRUST Serves 41 cup unsalted butter4 cups panko breadcrumbs1⁄4 cup chopped fresh ginger1 tablespoon lime zest (about 1 lime

33SALMON WITH HONEY SOY GLAZEServes 41⁄4 cup honey or maple syrup1⁄4 cup soy sauce2 pounds boneless salmon steaks (4 steaks)Preheat oven to 500˚F a

34Heat olive oil over medium/medium-high heat in a 3-quart casserole. Place the ribs on a plate and liberally salt and pepper them on both sides.In ba

35ROASTED ROOT VEGETABLESMakes 8 servings1 pound Yukon Gold or fingerling potatoes, cut into 1⁄2 -inch rounds1 pound yam, peeled, cut in half len

36BROCCOLI AND CHEDDAR TWICE-BAKED POTATOESMakes 4 servings4 russet potatoes, about 10 ounces each1 tablespoon unsalted butter1 teaspoon extra

37mixture. At this point you can bake them immediately or refrigerate them until ready to bake (overnight).Turn oven to 375°F on convection bake.Arran

38Butter an 8-cup soufflé dish well.Beat yolks and reserve.In a blender or food processor, purée 11⁄2 cups of corn with the milk; reserve.Melt butter

39Preheat oven to 450°F on convection oven/roast. On the baking sheet place the 3 ears of corn with about 1⁄4 cup of water and place in the bottom rac

4CONTENTSImportant Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Grounding Instructions . . . . . . . . . . . . . . . . . . . .

40a 9-inch tart pan, form the edges and return it to the refrigerator to rest for at least a half-hour.Turn oven down to 400°F on convection bake, in

41FRENCH BREAD/ROLLSThis very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily.Makes one 1

42For loaf: Lightly spray a 11⁄2-pound loaf pan. Roll dough on a floured work surface into a short, fat cylinder. Place it in prepared pan and loosely

43per side. Once removed from oven, rub a cut garlic clove on each slice. Serve alone or with a topping or spread.HONEY WHEAT ROLLSMakes 16 rolls6 o

44into 16 equal pieces and shape each into a ball. Arrange, just touching, in prepared pan. Cover loosely with plastic sprayed with cooking spray. All

45With machine running, pour liquid through feed tube in a steady stream as fast as the flour absorbs it, about 30 seconds. Once dough pulls away fr

461⁄2 cup granulated sugar11⁄2 cups unbleached, all-purpose flour2 teaspoons baking powder1⁄2 teaspoon ground cinnamon1⁄2 cup chopped, toasted pe

4711⁄2 teaspoons pure vanilla extract1⁄4 cup buttermilk11⁄2 cups mashed banana (approximately 2 ripe, medium bananas)1⁄2 cup plus 2 tablespo

4811⁄2 cups unbleached, all-purpose flour1⁄4 teaspoon table salt1⁄2 teaspoon pure vanilla extract2 teaspoons lemon zest Filling4 large eggs1

49Pour filling into the warm shortbread crust. Bake for 20 minutes until the top is set but the middle still has movement.Once the filling is set, re

5so that a 2-slot wall outlet can be used with a 3-prong plug. As shown in Figure 3, the adapter must be ground-ed by attaching its grounding lug unde

50Preheat oven to 325˚F on regular bake, rack adjusted to position 2 (bottom rack position).Place flour, sugar, salt, and butter in the work bowl of a

51Place butter in work bowl and pulse until the mixture resembles coarse meal with the butter visible only in tiny pea-sized bits. With the machine ru

52Preheat oven to 400˚F convection bake with rack in position 2 (bottom position).Divide pâte brisée into 2 pieces, one slightly larger than the othe

53At this point the crust may be done but apples may need additional time to bake. Cover the pie crust with foil and return to the oven for up to an a

54parchment circle on the bottom of the pan and butter and flour it as well.Melt the chocolate and butter together in a double boiler and reserve.Sep

©2007 Waring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor, NJ 08520www.waringproducts.comPrinted in China07WR32150IB

616978INTRODUCTIONThe Waring Pro™ Convection Oven takes countertop cooking to a whole new level. Convection baking uses a hot air fan to circulate h

151312345141812101171. Timer The range of the timer is 120 minutes. The timer setting is optional. You can set the timer either to the desired cook

84. Function Control Knob and General Function Guidelines This selector offers five choices of cooking options: Bake Indicates that bottom and t

96. Wire Racks The wire racks are made of chrome-plated steel. The racks support food during broiling, roasting and bak-ing.7. Handgrip To be used