Waring WCO500 User manual

HALF SIZE HEAVY-DUTY
CONVECTION OVEN
FOUR À CONVECTION COMMERCIAL
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Afin que votre appareil vous procure en toute sécurité
des années de satisfaction, lisez soigneusement
le livret de directives avant de l’utiliser.
WCO500/WCO500C
1.5 cu. ft. capacity
Capacité de 42 litres

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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 appli-
ance 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 contacting 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 counter-
top 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.
13. Do not use this convection oven for anything other than its
intended purpose.

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14. To disconnect, turn any control to OFF, then remove plug from
wall outlet.
15. Extreme caution should be exercised when using containers
constructed of the following materials in the oven: paper,
cardboard, plastic or similar products.
16. To avoid burns, use extreme caution when removing tray or
disposing of hot grease.
17. Do not cover any part of the oven cooking compartment with
metal foil. This will cause damage to oven. Covering the
baking sheet with foil is OK. Covering the wire racks with foil
is not recommended due to this will block air flow and create
uneven cooking temperatures.
18. 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.
19. A fire may occur if the convection oven is covered or touching
flammable material.
20. Do not store any items on top of the appliance when in opera-
tion. Installing oven in a cabinet is prohibited. The unit is
designed for countertop use only.
21. Do not clean with metal scouring pads. Pieces can break off
the pad and touch electrical parts, involving a risk of electric
shock.
22. Do not attempt to dislodge food when the convection oven is
plugged into electrical outlet.
23. Warning: To avoid possibility of fire, NEVER leave oven
unattended when using the Broil function.
24. Use recommended temperature settings for baking and
roasting.
25. The appliance is off when the Timer control is in the
OFF position.
26. Do not rest cooking utensils or baking dishes on glass door.
SAVE THESE INSTRUCTIONS FOR
COMMERCIAL USE ONLY

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CONTENTS
ImportantSafeguards............................2
GroundingInstructions...........................5
ShortCordInstructions...........................5
Introduction....................................6
PartsandAccessories ...........................6
Before Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 10
FunctionGuidelines ............................11
Bake......................................11
ConvectionBake............................11
Rotisserie..................................13
Trussing A Chicken . . . . . . . . . . . . . . . . . . . . . . . 13-14
Roast .....................................15
Broil ......................................16
Bakeware Reference Guide . . . . . . . . . . . . . . . . . . . . . . 17
Oven Rack Position Diagram . . . . . . . . . . . . . . . . . . . . . 18
TipsandHints.................................18
UseandCare..................................19

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SAVE THESE INSTRUCTIONS
FOR COMMERCIAL USE ONLY
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.
Note: The use of an adapter is not authorized in Canada.
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 which 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.

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INTRODUCTION
The Waring Commercial Convection Oven takes coun-
tertop cooking to a whole new level. Convection bak-
ing 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°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!
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. Stainless Steel Baking Tray
17. Interior Light (not shown)
18. Convection Fan
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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.

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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 perfect
for baking most types of pastries, cookies, and for
baking pizza, bread, soufflés, casseroles, as well
as roasting poultry, pork and steaks.
Rotisserie
Indicates that the rotisserie motor and 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.

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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.
10. Upper Heating Elements
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 four 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.

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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. Stainless Steel Baking Tray
Can be used for baking or as a drip tray.
17. Interior Light
Automatically lights when opening the door.
18.
Fan
Circulates the air during convection baking and
roasting. Circular rear heating element is behind it.
BEFORE USING YOUR OVEN
Before using your oven for the first time, be sure to:
• Wash the hand grip, wire racks, baking tray,
rotisserie spit and skewers with soapy water, rinse
with clear water and dry. These parts should be
washed 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.

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FUNCTION GUIDELINES
IMPORTANT: It is recommended to use baking racks to
support baking sheets. With baking racks (concave side
down) in positions 1 and 3, baking sheets will fit snugly
into positions 2 and 4. For volume baking, as for larger
volumes of cookies, 4 baking sheets can fit into all 4 posi-
tions. IT IS RECOMMENDED to use standard commercial
half size baking sheets with rounded edges that fit snugly
into position. The maximum weight capacity on a baking
sheet with no rack is 7 lbs. The use of any other type of
baking tray is not recommended.
Bake
Your convection oven is equipped with three wire racks
and has four rack positions (see diagram, page 18). 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.
• 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.
• 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

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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 wire rack to desired position (see page 18).
• Set the Function knob to C 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.
• 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.

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• 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 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.
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

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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).
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. Place the baking tray (drip pan) on lower shelf
setting to catch the drippings.
6. Set the Function knob to ROTISSERIE.
7. Set the temperature to 400°F or as specified
in recipe.
Fig. 2
Fig. 1

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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.
Roast
• Set wire rack to desired position (see page 18).
• Set the Function knob 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.
• Please note that the heating elements work in
conjunction with the convection fan. They will
cycle on and off simultaneously.
To Remove
Fig. 3

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Broil
• Set rack in position #3 or desired position (see
page 18).
• 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.

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BAKEWARE REFERENCE GUIDE
The following bakeware is suitable for the 1.5 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
18 x 13 x 1 Half-Sheet Pan

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OVEN RACK POSITION DIAGRAM
The diagram illustrates the four rack positions for this
convection oven. The bottom position is number 1.
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 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. Baked goods
are done when a stainless steel knife inserted into
the center of the baked item comes out clean.
Position 4
Position 3
Position 2
Position 1

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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
before cleaning.
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, as this could damage the surface of the
appliance.
5. The wire racks, baking tray, rotisserie spit and
skewers should be washed and thoroughly dried by
hand only.
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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Installing and Replacing Oven Light
A. Removing the Oven Light Cover
1. Insert a Phillips-head screwdriver into the slot in
the screw that holds the oven light cover in place.
2. Rotate the screwdriver counterclockwise to
remove the screw.
3. Remove the oven light cover.
B. Install or Replace the Oven Light
Use a 120V/15W, clear appliance light bulb or phone
Waring Customer Service at 1-800-492-7464 to order a
light bulb.
C. Replace the Oven Light Cover
1. Insert the tab of the oven light cover into the slot
in the side of the oven light compartment.
2. Insert the screw into the hole in the oven
light cover.
3. Holding the screw, push the oven light cover
toward the side of the oven until the screw
enters the screw hole.
4. Turn the screw clockwise by hand until the
threads start to engage.
5. Insert the screwdriver in the slot of the screw.
6. Tighten the screw by turning the
screwdriver clockwise.
Tab of Oven Light Cover
Slot of Oven Light Compartment
Oven Light Cover
Phillips Head Screw