Waring CO900B User manual

CONVECTION OVEN
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
CO900B

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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. This appliance is not intended for use by persons
(including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge,
unless they have been given supervision or instruction
concerning use of the appliance by a person responsible
for their safety.
4. Children should be supervised to ensure that they do not
play with the appliance.
5. UNPLUG FROM OUTLET WHEN NOT IN USE BEFORE
PUTTING ON OR TAKING OFF PARTS AND BEFORE
CLEANING. Allow to cool before cleaning or handling.
6. Avoid contact with moving parts.
7. Must keep 4" clearance above top surface of oven
and ½" clearance on sides from other objects to avoid
damage to oven or adjacent items.
8. 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.
9. Do not let the cord hang over the edge of the table or
countertop or touch hot surfaces, which could damage
the cord.
10. The use of attachments not recommended or sold by
Waring may cause fire, electric shock, or injury.
11. Do not use outdoors.
12. Do not place convection oven on or near a hot gas
or electric burner or in a heated oven.

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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 the wire racks is not
recommended due to this will block air flow and create
uneven cooking temperatures. Covering baking pan with
foil is okay.
17. 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.
18. A fire may occur if the convection oven is covered or
touching flammable material.
19. Do not store any items on top of the appliance when in
operation. Installing oven in a cabinet is not allowed. The
unit is designed for countertop use only. Do not operate
under wall cabinets.
20. Do not clean with metal scouring pads. Pieces can break
off the pad and touch electrical parts, involving a risk of
electric shock.
21. Do not attempt to dislodge food when the convection
oven is plugged into electrical outlet.
22. Warning: To avoid possibility of fire, NEVER leave oven
unattended during broiler function.
23. Use recommended temperature settings for baking
and roasting.
24. The appliance is off when the Timer control is in the
OFF position.
25. Do not rest cooking utensils or baking dishes on
glass door.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD AND
COMMERCIAL USE

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CONTENTS
ImportantSafeguards............................2
GroundingInstructions...........................5
Introduction....................................6
PartsandAccessories ...........................7
Before Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 11
FunctionGuidelines ............................11
Bake.......................................11
Convection Bake.............................12
Rotisserie/Trussing A Chicken ..................13
Roast ......................................15
Broil .......................................16
Oven Rack Position Diagram . . . . . . . . . . . . . . . . . . . . . 17
Bakeware Reference Guide . . . . . . . . . . . . . . . . . . . . . . 17
TipsandHints.................................18
UseandCare..................................18
Installing and Replacing Oven Light . . . . . . . . . . . . . . . 19
Reference Charts with Recommended Times
and Temperatures for Typical Foods . . . . . . . . . . . . . . . 21
Recipes ......................................24

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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 (2), 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
permanent ground such as a properly grounded outlet
box as shown in drawing (3) using a metal screw.
EXTENSION CORDS
Use only 3-wire extension cords which have 3-prong
grounding-type plugs and 3-pole cord connectors that
accept the plug from the appliance. Use only extension
cords that are intended for indoor use. Use only extension
cords having an electrical rating not less than the rating
of the appliance. Do not use damaged extension cords.
Examine extension cord before using and replace if
damaged. Do not abuse extension cord and do not yank
on any cord to disconnect. Keep cord away from heat
and sharp edges.

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 25°F
lower than a conventional oven when using convection
bake, thus saving energy. Cooking time is also reduced
by approximately 25 to 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 Control Knob
6. Wire Racks
7. Handgrip
8. Rotisserie Spit
9. Rotisserie Skewers
10. Upper Heating Elements
11. Rotisserie Sockets
12. Rack Support Guides
13. Lower Heating Elements
14. Door Handle
15. Tempered Glass Door
16. Enamel Coated Baking Tray
17. Interior Light (not shown)
18. Convection Fan
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15 13
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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 indica-
tor 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
temperature.
• When broiling, "ready" indicator light will not be lit.
• The "ready" light will cycle on and off as the set
temperature is maintained.
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 convection fan are operating. This
function is time-effective and efficient. It is per-
fect for baking most types of pastries, cookies,
and for baking pizza, bread, soufflés, casseroles,
as well as roasting poultry, pork and steaks.

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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
Indicates 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, lamb chops, pork
chops, fish fillets and steaks.
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.
The rotisserie skewers are to be used to secure the
food item for rotisserie into position.

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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 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 preheat-
ing, 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. Enamel Coated Baking Tray
Can be used for baking or as a drip tray.
17. Interior Light
Lights automatically when opening door.
17. Fan
Circulates the air during convection baking and
"roasting. Circular rear heating element behind it.

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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 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 minimum of 5 minutes. The oven may emit an
odor. This is normal and should dissipate. NOTE:
This odor is not harmful.
• Turn off the oven and allow it to cool. 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 (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.
• Set the function knob to BAKE.

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• Set the temperature knob as specified in reference
chart, pages 21–22, or according to your recipe.
• Set the timer, if desired, for up to 120 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 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 removing
hot food from the oven.
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˚F. 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 meats, start checking 20 to 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 rack to desired position.
• Set the function knob to Convection Bake.
• Set the temperature knob to the desired level.

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• 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.
• 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 passage-
way 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 Reference Charts on pages 21–23 for
recommended 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.
Rotisserie
When using the rotisserie function always use the bak-
ing 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.

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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 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 oven
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 (Fig. 2).
Fig. 1
Fig. 2

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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. 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.
9. Use handgrip to remove
rotisserie item from oven
(see Fig. 3).
10. Always use a potholder or
oven mitt when removing
hot food from the oven.
11. 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 23
for specific cooking times.
Roast
• Set wire rack to desired position.
• Set the function knob to ROAST.
• Set the temperature to the desired level.
Fig. 3
To remove

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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 23-24 for
recommended roasting times and oven
temperatures.
• Please note that the heating elements work in
conjunction with the convection fan. They will
cycle on and off simultaneously.
Broil
• Set rack in position 3 or desired position
• 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.
• Set rack in position #3 or desired position.
• See Broiling Times chart on page 21 for
recommended broiling times.

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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
12 x 71⁄2 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
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
12½ x 9 x 1 Quarter-Sheet Pan

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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 2 inches of air space around all sides
of each pan for even air circulation.
• 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. A stainless steel
knife inserted into the center of the baked item should
come out clean when done.
• See reference charts on pages 21-23 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 poultry
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

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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 have the time it is
definitely recommended.
The rule to follow is to use a cup of table salt or 1½ cups
kosher salt for every gallon of water.
Or, for smaller cuts of meat, ½ 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. 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 tempera-
ture of 165–170°F.
Turkey breast should be cooked to an internal tempera-
ture 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+