Instruction/ maintenance manual of the product CO1500B Waring
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Pr ofessional ConVeCTion o Ven insTr UCTion/reCiPe BooK For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
2 IMPOR T ANT 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. T o pr otec t agai nst ris k of elec tri cal sh ock, do not put app lia nce in wat er or oth er liq uid .
3 13. Alw ays att ach plu g to appl ian ce fir st, th en plug co rd int o the wal l outl et. T o disc onne ct, turn any con tr ol to OFF , the n rem ove plu g fr om wal l outle t.
4 CONTENTS I m p o r t a n t S a f e g u a r d s ............................ 2 G r o u n d i n g I n s t r u c t i o n s ........................... 4 S h o r t C o r d I n s t r u c t i o n s ........................... 5 I n t r o d u c t i o n ...
5 so 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 under the screw of the outlet cover plate. CAUTION: Before using an adapter , it must be determined that the outlet cover plate screw is properly grounded.
6 16 9 7 8 INTRODUCTION The W aring 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.
15 13 1 2 3 4 5 14 18 12 10 11 7 1. Timer The range of the timer is 120 minutes. The timer setting is optional. Y ou can set the timer either to the desired cooking time or to the OVEN ON position, which will tur n the oven on.
8 4. Function Control Knob and General Function Guidelines This selector offers five choices of cooking options: Bake Indicates that bottom and top straight heating elements are operating.
9 6. Wire Racks The wire racks are made of chrome-plated steel. The racks support food during broiling, roasting and bak- ing. 7. Handgrip T o be used for removing rotisserie items from rotisserie sockets. 8. Rotisserie Spit Food item for rotisserie should be skewered onto rotisserie spit.
10 15. T empered-Glass Door Be su re the sa fety do or is clo sed ti ghtl y whil e pr ehea t- ing , baki ng or r oas ting .T o avoi d gett ing burne d, don ’ t tou ch the do or when th e oven is in use . W ait un til the ov en coo ls befo r e clea ning th e door wi th a damp clo th.
11 FUNCTION GUIDELINES Bake Y our convection oven is equipped with two wire racks and has four rack positions (see diagram, page 17). The racks can be easily removed and arranged at various levels. For best results when using the oven for conven- tional baking, do not use more than one rack at a time.
12 With convection baking, the key is the airflow . Avoid using baking dishes with high sides. For example, even when baking cookies, try to use a cookie sheet with no sides. For roasting meats use shallow baking trays as opposed to large, high-sided roasting pans.
13 to catch any drips. When using the rotisserie function, always begin with a cold oven. T ying meats ensures even cooking. It is important to use butcher’ s twine to tie items that are to be prepar ed for the rotisserie function before securing them to rotisserie spit.
14 Please follow diagrams below when using the rotisserie function. 1. First insert the rotisserie spit into the food for rotisserie (Fig 1). 2. Insert the skewers at differ ent angles to hold the food more firmly (Fig. 2). 3. Next, install the fixing screws to secure the meat or poultry to the rotisserie spit.
15 Please refer to the Rotisserie chart on page 23 for specific cooking times. Roast • Set the Function knob to Roast. • Set the temperature to the desired level. • Set the time, if desired. • If requir ed to catch drips, place the baking tray one level below the toasting rack.
16 BAKEW ARE 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 1 ⁄ 2 Rectangle 11 x 7 Rectangle 9 x 13 x 2 6 Muffin 9 x 13 12 Muffin, T raditional 8 x 8 x 2 Cake, T raditional 10 x 5 x 3 1 ⁄ 2 1 1 ⁄ 2 lb.
17 TIPS 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 a time. If you do bake with more than one rack, be sure to rotate both the baking tray and the rack positions halfway through bake time.
18 • When baking pastry , browning is most successful when you use metallic bakeware as opposed to glass or ceramic. • Both the convection bake, roast and the rotisserie functions create the finest tastes in meats and poultry with minimal ingredients and simple preparation.
19 The rule to follow is to use a cup of table salt or 1 1 ⁄ 2 cups kosher salt for every gallon of water . Or , for smaller cuts of meat, 1 ⁄ 2 cup kosher salt for every quart of water . Simply mix salt and water together . Place item to be brined in a non-reactive container or sealable plastic bag large enough to completely immerse the meat.
20 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 inter nal temperature reaches 160°F when tested with an instant-read thermometer .
21 5. The wire racks, baking tray , rotisserie spit and skewers can be washed in the dishwasher on the top shelf. 6. T o clean the glass door , use a glass cleaner or a damp cloth. Wipe dry with a clean cloth. 7. If the oven has not been used for an extended period of time, take care to remove dust and moisture before operating.
22 B. Install or Replace the Oven Light 1. Use a 120V/15W , clear appliance light bulb or phone W aring Customer Service at 1-800-492-7464. C. Replace the Oven Light Cover 1. Insert the tab of the oven light cover into the slot in the side of the oven compartment.
continues on next page 23 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. T emperatures and baking times may vary accordingly .
24 CO NV ECT IO N/C ON VEN TI ONA L CO OKI NG TIM ES Food Pan Size Recommended Setting Oven T emp (°F) Time (min.) BREADS Y east Loaf Loaf Pan Convection Bake 375-400° 35-40 Y east Rolls Baking T ra.
25 RECIPES Italian-Style Meatloaf Wrapped in Bacon . . . . . . . . . . . 26 Rosemary Chicken With Garlic . . . . . . . . . . . . . . . . . . . . 27 Hoisin-Glazed Cornish Hens . . . . . . . . . . . . . . . . . . . . . 28 Rotisserie Pork Loin With Sage-Garlic Rub .
26 IT ALIAN-STYLE MEA TLOAF WRAPPED IN BACON Serves 8–10 2 pounds meatloaf mix, equal amounts of ground beef, pork, and veal 1 tablespoon finely chopped garlic 1 ⁄ 2 cup chopped fresh parsley 2 cu.
27 ROSEMAR Y CHICKEN WITH GARLIC Serves 2–3 1 3–3 1 ⁄ 2 pound chicken, rinsed and patted dry 1 lemon, cut in half (for roasting chicken, not rotisserie) 2 sprigs rosemary 2 garlic cloves, smashe.
28 chicken the last 15 minutes of cooking time using the juices from the drip pan. Nutritional information per serving: Calories 603 (64% from fat) • carb.
29 Carefully remove rotisserie spit using the hand grip. 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.
30 and socket. T ur n the oven to 400°F and turn to the rotisserie setting. Cook for about 45 to 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.
31 necessary , 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 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.
32 COD WITH GINGER LIME CRUST Serves 4 1 cup unsalted butter 4 cups panko breadcrumbs 1 ⁄ 4 cup chopped fresh ginger 1 tablespoon lime zest (about 1 lime) 1 1 ⁄ 2 teaspoons kosher salt 2 pounds cod, or any firm white fish Preheat oven to 450˚F set to the broil function.
33 SALMON WITH HONEY SOY GLAZE Serves 4 1 ⁄ 4 cup honey or maple syrup 1 ⁄ 4 cup soy sauce 2 pounds boneless salmon steaks (4 steaks) Preheat oven to 500˚F and set to the broil function. In a small saucepan boil the soy and honey until it reduces to a very thick consistency , about 3 minutes.
34 Heat 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 batches, brown the ribs well on all sides. Reserve browned ribs on plate. Pour off all but 1 tablespoon of oil from casserole.
35 ROASTED ROOT VEGET ABLES Makes 8 servings 1 pound Y ukon Gold or fingerling potatoes, cut into 1 ⁄ 2 -inch rounds 1 pound yam, peeled, cut in half lengthwise, sliced into 1 ⁄ 2 -inch half moons.
36 BROCCOLI AND CHEDDAR TWICE-BAKED POT A TOES Makes 4 servings 4 russet potatoes, about 10 ounces each 1 tablespoon unsalted butter 1 teaspoon extra virgin olive oil 2 gr een onions, trimmed and chop.
37 mixture. At this point you can bake them immediately or refrigerate them until ready to bake (over night). T ur n oven to 375°F on convection bake. Arrange potatoes on foil-lined (sprayed with cooking spray) baking tray only . NOTE: No other parts of the oven may be covered with metal foil.
38 Butter an 8-cup soufflé dish well. Beat yolks and reserve. In a blender or food processor , purée 1 1 ⁄ 2 cups of cor n with the milk; reserve. Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth. Cook over medium heat for 2 minutes, stirring occasionally .
39 Preheat oven to 450°F on convection oven/roast. On the baking sheet place the 3 ears of cor n with about 1 ⁄ 4 cup of water and place in the bottom rack position (position 1). Roast for about 20 to 25 minutes until you can smell the corn and the husks are brown.
40 a 9-inch tart pan, form the edges and return it to the refrigerator to rest for at least a half-hour . T ur n oven down to 400°F on convection bake, in rack position 1 (bottom position). Allow at least 10 minutes for oven to come down in temperature.
41 FRENCH BREAD/ROLLS This very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily . Makes one 1 1 ⁄ 2 -pound loaf, 2 small 8-inch baguettes,.
42 For loaf: Light ly spra y a 1 1 ⁄ 2 -poun d loaf pan. Roll dough on a flour ed work surfac e into a shor t, fat cylind er . Place it in pr epar ed pan and loosel y cover it with plasti c for the final rise. Once loaf rises again after a half hour , make 3 slash- es diagona lly with a serrated knife on the top of loaf and brush with egg wash.
43 per side. Once removed from oven, rub a cut garlic clove on each slice. Serve alone or with a topping or spread. HONEY WHEA T ROLLS Makes 16 rolls 6 ounces evaporated skim milk 1 package active dry.
44 into 16 equal pieces and shape each into a ball. Arrange, just touching, in prepar ed pan. Cover loosely with plastic sprayed with cooking spray . Allow to rise 30 minutes in a warm place. Fifteen minutes prior to baking, preheat oven to 350°F on convection bake with rack in position 2 (middle rack position).
45 With 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 from sides of the work bowl keep the machine running for about 1 minute to knead. Place dough in a lightly floured, sealable plastic bag.
46 1 ⁄ 2 cup granulated sugar 1 1 ⁄ 2 cups unbleached, all-purpose flour 2 teaspoons baking powder 1 ⁄ 2 teaspoon ground cinnamon 1 ⁄ 2 cup chopped, toasted pecans 1 ⁄ 2 cup blueberries, fresh or frozen (thawing not necessary) cooking spray Preheat oven to 350°F on convection bake with rack in position 1 (bottom position).
47 1 1 ⁄ 2 teaspoons pure vanilla extract 1 ⁄ 4 cup buttermilk 1 1 ⁄ 2 cups mashed banana (approximately 2 ripe, medium bananas) 1 ⁄ 2 cup plus 2 tablespoons chopped walnuts Preheat oven to 325°F on convection bake with rack in position 1, the lowest position.
48 1 1 ⁄ 2 cups unbleached, all-purpose flour 1 ⁄ 4 teaspoon table salt 1 ⁄ 2 teaspoon pure vanilla extract 2 teaspoons lemon zest Filling 4 large eggs 1 1 ⁄ 4 cups granulated sugar 1 heaping .
49 Pour 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, remove fr om oven; reduce oven to 325°F on regular bake. Start beating the egg whites with an electric mixer .
50 Preheat 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 food processor fitted with a metal blade. Process until mixture is like a coarse meal, about 10 seconds.
51 Place 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 running, pour in water through feed tube.
52 Preheat oven to 400˚ F convection bake with rack in position 2 (bottom position). Divide pâte brisée into 2 pieces, one slightly larger than the other . On a floured surface, roll out the smaller of the two piec- es to fit the pie plate so that the dough hangs over the edge of the plate.
53 At 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 additional half hour , until the juices are bubbling. Serve warm or room temperature. Nutritional information per serving: Calories 593 (29% from fat) • carb.
54 parchment 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. Separate the eggs into two mixing bowls, adding the extra whites to the bowl of whites. Add 3 ⁄ 4 cup of sugar to the bowl of yolks.
©2007 W aring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor , NJ 08520 www .waringproducts.com Printed in China 07WR32150 IB-7896.
An important point after buying a device Waring CO1500B (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Waring CO1500B yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Waring CO1500B - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Waring CO1500B you will learn all the available features of the product, as well as information on its operation. The information that you get Waring CO1500B will certainly help you make a decision on the purchase.
If you already are a holder of Waring CO1500B, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Waring CO1500B.
However, one of the most important roles played by the user manual is to help in solving problems with Waring CO1500B. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Waring CO1500B along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
