Waring PRO CO1500B Produkthandbuch
Professional ConVeCTion oVen
insTrUCTion/reCiPe BooK
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
MODEL CO1500B
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. This appliance should not be used by or near children,
or individuals with certain disabilities.
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 operat-
ing 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.
12. Do not use this convection oven for anything other than
its intended purpose.
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13. 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 outlet.
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 baking tray or any part of the oven with
metal foil. This will cause overheating of the oven.
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, such as curtains,
draperies, and walls, when in operation.
19. Do not store any items on top of the appliance when in
operation. 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
broiler unattended during use.
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
Important Safeguards ............................2
Grounding Instructions ...........................4
Short Cord Instructions...........................5
Introduction ....................................6
Parts and Accessories ...........................6
Before Using Your Oven .........................10
Function Guidelines ............................11
Bake .........................................11
Convection Bake ...............................11
Rotisserie.....................................12
Trussing A Chicken .............................13
Roast ........................................15
Broil .........................................15
Bakeware Reference Guide ......................16
Oven Rack Position Diagram .....................16
Tips and Hints .................................17
Brining .......................................18
Finished Cooking Temperatures...................19
Use and Care..................................20
Reference Charts with Recommended Times
and Temperatures for Typical Foods ............23–24
Recipes ......................................25
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 1. If a grounding-type outlet is not
available, an adapter, shown in Figure 2, may be obtained
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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. 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.
SHORT CORD INSTRUCTION
1. A short power-supply cord (or detachable power-
supply cord) should be used to reduce the risk
resulting from becoming entangled in or tripping
over a longer cord.
2. Longer detachable power-supply cords or extension
cords are available and may be used if care is
exercised in their use.
3. If a longer detachable power-supply cord or
extension cord is used:
a. The marked electrical rating of the cord set or
extension cord should be at least as great as the
electrical rating of the appliance; and
b. The cord should be arranged so that it will not
drape over the countertop or tabletop where it
can be pulled on by children or tripped over
unintentionally.
If the appliance is of the grounded type, the extension
cord should be a grounding-type 3-wire cord.
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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° 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. Glass Door
16. 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 straight 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 is operating and all
3 top heating elements are operating. Rotisserie can
be used for poultry, pork, beef filets, lamb and veal.
Roast
Indicates that the top straight 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 all the top heating elements are operat-
ing. 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 oper-
ations.
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6. 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 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. Baking Tray
Can be used for baking or as a drip tray.
17. Interior Light (not shown)
18. Rear Heating Element Circular type
BEFORE USING YOUR OVEN
Before using your oven for the first time, be sure to:
• Wash the handle, wire racks, baking tray, rotisserie
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 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 heating elements. Remove any smoke
residue inside the oven with a damp cloth.
• Do not block the exhaust vents.
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