Waring CO1500 Operational manual

PROFESSIONAL CONVECTION OVEN
INSTRUCTION/RECIPE BOOK
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
MODEL CO1500
1.5 cu. ft.
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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.
2. When using the handle or a knob during the cooking
process, do not touch the glass surface. It may be
very hot.
3. Close supervision is necessary when any appliance
is used by or near children.
4. UNPLUG FROM OUTLET WHEN NOT IN USE,
BEFORE PUTTING ON OR TAKING OFF PARTS
AND BEFORE CLEANING. Allow to cool before
cleaning or handling.
5. Avoid contact with moving parts.
6. The oven must be kept at a distance of 4" or more
away from other objects around it in order to avoid
heat damage to adjacent items.
7. Do not operate any appliance with a damaged cord
or plug, or after the appliance has malfunctioned or
has been dropped or damaged in any way, or is not
operating properly. Return the convection oven to the
nearest authorized service facility for examination,
repair, or mechanical or electrical adjustment.
8. Do not let the cord hang over the edge of the table or
countertop where it could be pulled on inadvertently
by children or pets or touch hot surfaces, which could
damage the cord.
9. The use of attachments not recommended or sold by
Waring may cause fire, electric shock, or injury.
10. Do not use outdoors.
11. Do not place convection oven on or near a hot gas or
electric burner or in a heated oven.
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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.
15. Do not cover baking tray or any part of the oven with
metal foil. This will cause overheating of the oven.
16. Oversize foods, metal foil packages and utensils must
not be inserted in the oven /broiler as they may involve
a risk of fire or electric shock.
17. A fire may occur if the convection oven is covered or
touching flammable material, such as curtains,
draperies, and walls, when in operation.
18. Do not store any items on top of the appliance when in
operation. Do not operate under wall cabinets.
19. Do not clean with metal scouring pads. Pieces can
break off the pad and touch electrical parts, involving a
risk of electric shock.
20. Do not attempt to dislodge food when the convection
oven is plugged into electrical outlet.
21. Warning: To avoid possibility of fire, NEVER leave oven
broiler unattended during use.
22. Use recommended temperature settings for baking and
roasting.
23. The appliance is off when the Timer control is in the
OFF position.
24. Do not rest cooking utensils or baking dishes on
glass door.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
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CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Grounding Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Parts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Before Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Function Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Convection Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Trussing A Chicken . . . . . . . . . . . . . . . . . . . . . . . . . 12
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Rack Position Diagram . . . . . . . . . . . . . . . . . . . . . 15
Bakeware Reference Guide . . . . . . . . . . . . . . . . . . . . . . 16
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Reference Charts with Recommended Times
and Temperatures for Typical Foods . . . . . . . . . . . . . . . 22
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
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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. As
shown in Figure C, the adapter must be grounded 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. If in doubt, consult a licensed electrician. Never
use an adapter unless you are sure it is properly grounded.
Note: Use of an adapter is not permitted in Canada.
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 selected
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 25° lower
than a conventional oven when using convection bake,
thus saving energy. Cooking time is also reduced by
approximately 25–30%. Use your convection oven to roast
meat or whole chickens, bake cakes, cookies and more.
Safe and easy to use. Exceptionally quick to clean. It’s a
better way to cook!
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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. Rotisserie Spit Support
and Socket
12. Rack Support Guides
13. Lower Heating Elements
14. Door Handle
15. Glass Door
16. Baking Tray
17. Interior Light (not shown)
18. Convection Fan
1
2
3
4
5
17
15
14
18
12
10
13
6
16
9
7
8
6
11
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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.
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 oven is
in operation.
• When the timer is in the OFF position, the red indicator
light will be off and the oven is in the OFF mode.
3. Oven Temperature “Ready” Indicator Light – Green
• When the green oven temperature "ready" indicator
light is on, the oven has reached the indicated temper-
ature.
• When broiling, "ready" indicator light will not be lit.
4. Function Control Knob and
General Function Guidelines
This selector offers five choices of cooking options:
Bake
Indicates that bottom and top heating elements are
operating. The fan is off. This mode is used for
conventional baking.
Convection Bake
Indicates that the bottom and rear heating elements as
well as the fan are operating. This function is time –
effective and efficient. It is perfect for baking most
types of pastries, cookies, and for baking pizza and
bread as well as soufflés, casseroles, roasting poul-
try, pork and steaks.
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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.
Broil
Indicates that the top heating elements are operating.
Broil can be used for beef sirloin, hamburgers,
chicken breasts, lamb chops, pork chops, fish
fillets and steaks.
CAUTION: When you turn the function control knob to
the “I” position, there is no function and the oven is in
the OFF mode.
5. Temperature Control Knob
This thermostatic switch controls the temperature
inside the oven; it maintains the proper temperature
during the various heating, roasting and baking
operations.
6. Wire Racks
The wire racks are made of chrome-plated steel. The
racks support food during broiling, roasting and baking.
7. Handgrip
To be used for removing rotisserie items from
rotisserie sockets.
8. Rotisserie Spit
Food item for rotisserie should be skewered onto
rotisserie spit.
9. Rotisserie Skewers
The rotisserie can be used to rotisserie larger
items such as chicken, or large pieces of meat, etc.
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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. 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 position
for the food relative to the heating elements.
13. Lower Heating Elements
There are two straight electric heating elements
in the lower part of the oven.
14. Door Handle
Use this handle to avoid getting burned by the hot
oven door.
15. Tempered-Glass Door
Be sure the safety door is closed tightly while preheating,
baking or roasting.To avoid getting burned, don’t touch
the door when the oven is in use. Wait until the oven
cools before cleaning the door with a damp cloth.
16. Baking Tray
Can be used for baking or as a drip tray.
17. Interior Light (not shown)
BEFORE USING YOUR OVEN
Before using your oven for the first time, be sure to:
• Wash the handle, wire racks, baking tray, rotisserie
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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.
• Place the wire racks, baking tray and rotisserie spit
and skewers inside the oven.
• Preheat the oven. First close the oven door and then
preheat the oven at the highest temperature for a
mimimum of 5 minutes. The oven may emit an odor.
This is normal and should dissipate. Note: This odor
is not harmful.
• Turn off the heating elements. Remove any smoke
residue inside the oven with a damp cloth.
• Do not block the exhaust vents.
FUNCTION GUIDELINES
Bake
Your convection oven is equipped with two wire racks
and has three rack positions. The racks can be easily
removed and arranged at various levels. For best results
when using the oven for conventional baking, do not use
more than one rack at a time.
• Set the Function knob to Bake.
• Set the Temperature knob as specified in reference
chart or according to your recipe.
• Set the Timer, if desired, for up to 1 hour and 20
minutes. 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. If a longer baking
time is required, turn the timer directly to the desired
time.
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• 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.
Convection Bake
The general rule for using most regular baking recipes with
a convection oven is to reduce the temperature given in the
recipe by 25˚. For roasting larger items such as meats or
roasts, use the same temperature as indicated, but reduce
the cooking time.
In any case, always check your baked items 10 minutes
before cooking time indicates. For larger roasted items
such as a meats, start checking 20–40 minutes before
stated cooking time is reached.
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. For the same reason you'll
want to avoid cooking anything with a lid when you use the
convection feature as the lid blocks the airflow.
• Set the Function knob to Convection Bake.
• Set the Temperature knob to the desired level.
• 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.
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.
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• 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.
• Always use a potholder or oven mitt when removing
hot food from the oven.
• See Cooking Reference Chart 5 on pages 22–23 for
recommended times and oven temperatures.
• Please note that the heating elements work in
conjunction with the convection fan. They will
cycle on and off simultaneously.
Rotisserie
When using the rotisserie function always use the baking
tray lined with foil in position 1 (bottom rack position) to
catch any drips. When using the rotisserie function, always
begin with a cold oven.
Tying meats ensures even cooking. It is important to use
butcher’s twine to tie items that are to be prepared for the
rotisserie function before securing them to rotisserie spit.
First tie the items and then secure the rotisserie spit and
skewers.
It is especially crucial to truss all poultry
with butcher’s twine before securing to
rotisserie spit.
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
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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.
Turn the bird over. Pull ends of twine up over the thighs
and wrap around the upper wings, catching the tips of the
wings in the loop. The twine is wrapped around the wing
close to the body, and then both ends are brought to the
upper side. If there is a flap of skin at the neck, it is folded
up and the two ends of twine are tied over it.
To ensure a crispy skin, leave door
ajar for last 15 minutes of cooking
time.
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 different
angles to hold the food
more firmly.
3. Next, install the fixing screws
to secure the meat or poultry
to the rotisserie spit (Fig. 2).
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 (Fig. 3).
Fig. 1
Fig. 2
Fig. 3
To Remove
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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.
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.
8. Use handgrip to remove rotisserie item from oven
(see Fig. 3).
9. Always use a potholder or oven mitt when removing
hot food from the oven.
10. NOTE: It is recommended to add an extra 10 minutes
of cooking time to allow for preheating of oven.
Please refer to the Rotisserie Chart on page 22 for specific
cooking times.
Roast
• Set the Function to Roast.
• Set the Temperature to the desired level.
• 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 satisfactory air
convection.
• Always use a potholder or oven mitt when removing
hot food from the oven.
• See Reference Chart on page 22 for recommended
roasting times and oven temperatures.
• Please note that the heating elements work in con-
junction with the convection fan. They will cycle on
and off simultaneously.
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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.
• Set the temperature to 500°F or as directed in
recipe.
• Keep door ajar 1 to 2 inches.
• Rack Position #3 or desired position.
• See Broil Reference Chart on page 22 for
recommended broiling times.
OVEN RACK POSITION DIAGRAM
The below diagram illustrates the four rack positions for
this convection oven. The bottom position is number 1.
The positions will be referenced in the cooking charts
and recipes.
Position 4
Position 3
Position 2
Position 1
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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 71⁄2Rectangle
11 x 7 Rectangle
9 x 13 x 2 6 Muffin
9 x 13 12 Muffin, Traditional
8 x 8 x 2 Cake, Traditional
10 x 5 x 31⁄211⁄2lb. Loaf Pan, Traditional
81⁄2x 41⁄2x 23⁄41 lb. Loaf, Nonstick
8 x 2 Round Cake, Nonstick
9 x 2 Round Cake, Traditional
10 x 2 Pie Plate, Nonstick
91⁄2Tart Pan
12-cup Bundt Pan
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.
• 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 2 inches of air space around all
sides of each pan for even air circulation.
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• 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.
• See Baking Reference Chart on pages 22–23 for
recommended baking times and temperatures.
• 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 poul-
try with minimal ingredients and simple preparation.
One easy rule of thumb to create a quick and easy
meal is to match a type of meat, poultry or fish with
complementary fresh herbs, a touch of olive oil, and
some salt and pepper. Simply chop some garlic and
a handful or two of a fresh herb, and mix with some
olive oil. Rub on the meat or fish and allow to
marinate if time allows (for at least a half hour).
Either way, right before placing item in the oven,
sprinkle with salt and pepper.
Some examples of potential flavor
combinations are:
Poultry: rosemary, thyme, basil, garlic, lemon
Beef: oregano, rosemary, thyme, mustard, garlic
Lamb: rosemary, garlic
Pork: sage, garlic
Fish: cilantro, basil, citrus
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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 have the time it is definitely
recommended.
The rule to follow is to use a cup of table salt or 11⁄2cups
kosher salt for every gallon of water.
Or, for smaller cuts of meat, 1 quart of water for 1⁄2cup
kosher salt.
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. Pour in the brine,
cover, and refrigerate.
The amount of time needed to brine depends on how big
the roast is. Following is a simple guideline:
Whole chicken 3–8 hours
Chicken Parts 1–2 hours
Whole Turkey 12–24 hours
Turkey Breast 4–6 hours
Game Hens 1–2 hours
Pork Chops 2–6 hours
Pork Tenderloin 2–6 hours
Pork Loin 24 hours
It is important to thoroughly rinse and dry the meat once
you remove it from the brine, so when it roasts it will be
juicy, not salty.
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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.
Poultry
Poultry should be cooked to an internal temperature of
170°F for white meat and 180˚F for dark meat.
Ground poultry should be cooked to an internal
temperature of 165–170°F.
Turkey breast should be cooked to an internal temperature
of 170˚F.
Fully cooked ham should reach an internal temperature
of 140˚F.
Veal
Veal should be cooked to an internal temperature of 140°F.
Rare Bright red
center, lighter
pink to outside
130°F
Medium Light pink center,
brown to outside 160°F
Well Done Brown consistently
throughout 170°F+
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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.
4. Do not use any sharp or hard kitchen utensils on the
oven since this could damage the surface of the
appliance.
5. 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 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.
8. If there is something wrong with this product, please
contact an authorized Waring Service Center for repair,
or phone Waring Customer Service at 1-800-492-7464.
9. Should the oven light located in upper back right hand
side of the oven become loose during shipping, please
follow the steps below to affix or replace light bulb:
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