Waring CO1500 Instruction/Recipe Booklet Download Page 18 | Manualshive

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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 1

1

⁄

2

cups

kosher salt for every gallon of water.

Or, for smaller cuts of meat, 1 quart of water for

1

⁄

2

cup

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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Summary of Contents for CO1500

Page 1: ...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 ...

Page 2: ...tact 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...

Page 3: ...ay 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 w...

Page 4: ...e 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 ...

Page 5: ...n 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 elimi...

Page 6: ...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 ...

Page 7: ...ll 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...

Page 8: ... 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 roastin...

Page 9: ...r 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 ...

Page 10: ...ot 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 tim...

Page 11: ...ems 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 w...

Page 12: ...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 th...

Page 13: ...e 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 f...

Page 14: ...en 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 di...

Page 15: ...ctly 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 ch...

Page 16: ... 2 Round Cake Traditional 10 x 2 Pie Plate Nonstick 91 2 Tart 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 ...

Page 17: ...ions 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...

Page 18: ...allon of water Or for smaller cuts of meat 1 quart of water for 1 2 cup 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 hour...

Page 19: ...ometer 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 cent...

Page 20: ...nce 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 Warin...

Page 21: ...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 2 Insert the thumb screw into the hole in the oven light cover 3 Holding the thumb screw push the oven light cover toward the side of the oven until the thumb screw enters the screw hole 4 Turn the thumb screw clockwise by hand until the threa...

Page 22: ... min LAMB Lamb Leg 3 7 Conv Bake Roast or Rotisserie 2 325 15 18 min per lb Rack 1 5 Convection Bake or Roast 2 375 15 18 min per lb PORK Pork Loin 3 5 Convection Bake or Rotisserie 2 375 25 30 min per lb Ribs 3 8 Bake 1 2 or 3 350 2 hours Ham fully cooked 5 12 Convection Bake 1 or 2 325 18 min per lb POULTRY Chicken whole 3 8 Conv Bake Roast or Rotisserie 2 375 400 45 75 min Turkey stuffed 12 18 ...

Page 23: ...wo 9 Round Convection Bake 350 35 45 COOKIES Brownies 13 x 9 Convection Bake 350 30 45 Sugar 1 2 Sheet Convection Bake 375 400 8 10 Choc Chip 1 2 Sheet Convection Bake 375 10 12 PASTRY Cream Puffs Cookie Sheet Bake 400 30 35 PIES Crust Unfilled 9 Round Convection Bake 400 25 30 Crust Filled 9 Round Convection Bake 350 50 60 Apple 9 Round Convection Bake 350 60 75 Pumpkin 9 Round Bake 350 60 65 Pec...

Page 24: ... 30 Salmon With Honey Soy Glaze 31 Braised Short Ribs 32 Roasted Root Vegetables 33 Broccoli and Cheddar Twice Baked Potatoes 34 Cheddar Corn Soufflé 36 Spring Vegetable Quiche 37 French Bread Rolls 39 Honey Wheat Rolls 41 Foccacia Romana 42 Blueberry Cinnamon Pecan Muffins 44 Banana Walnut Loaf Cake 45 Lemon Meringue Pie 46 Pecan Pie 47 Pâte Brisée Basic Pie Pastry 49 Mile High Apple Pie 50 Choco...

Page 25: ...o 375 F on convection bake rack set in position 2 bottom position With clean hands mix all ingredients together except the bacon in a mixing bowl until well incorporated Press mixture into 11 2 pound loaf pan Lay strips of bacon lengthwise along top of loaf tucking ends between inside of pan and the meat Place meatloaf on the bottom rack position 1 and bake for 60 70 minutes until loaf is cooked t...

Page 26: ...hen rub the olive oil all over the skin To roast Place chicken on baking sheet lined with foil Roast for 45 minutes to an hour in rack position 1 or 2 bottom or middle rack position until the juices run clear when the thigh is pierced If using the rotisserie Prepare chicken as above omitting the lemon Truss the chicken well Insert the rotisserie spit through the chicken securing the rotisserie ske...

Page 27: ... honey soy ginger and garlic Place the hens in a sealable plastic bag Pour the marinade into the bag and refrigerate for at least an hour up to overnight When ready to cook remove hens from bag and place on a clean work surface Truss both hens well as you would a chicken Insert the rotisserie spit through both hens securing the rotisserie skewers with the fixing screws so that they are stabilized ...

Page 28: ... of a food proces sor Process until finely chopped Add sage leaves salt and pepper and process With the machine running add the olive oil so that a wet paste forms Reserve Place pork loin on a work surface and rub the oil and herbs all over the pork Place in a sealable plastic bag with all of the marinade Keep in refrigerator for an hour Return pork to work surface Tie butcher s twine around the l...

Page 29: ...19mg sod 209mg calc 42mg ROTISSERIE GARLIC EYE ROUND Easy enough for a weeknight dinner the leftovers are fantastic in a sandwich with horseradish sauce tomatoes and arugula Serves 6 8 1 eye round roast 4 pounds 3 garlic cloves cut in thin slices 2 tablespoons Dijon mustard 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1 2 teaspoon coarse black pepper Trim eye round of any excess fat...

Page 30: ...8 58 from fat carb 1g pro 40g fat 26g sat fat 10g chol 117mg sod 356mg calc 13mg Variation It is possible to prepare a boneless leg of lamb in the same fashion Add 1 tablespoon of chopped fresh rosemary to rub all over the lamb The mustard can be an optional ingredient It is however essential to tie the leg together with butch er s twine before securing the rotisserie spit and skewers Once rotisse...

Page 31: ...he cod with breadcrumb covering on a foil lined baking sheet Place in the oven in position 4 top rack position with door ajar about 2 inches Broil for 8 10 minutes until the topping is golden and the fish flakes easily with a fork Nutritional information per serving Calories 497 47 from fat carb 38g pro 27g fat 26g sat fat 15g chol 113mg sod 767mg calc 89mg fiber 2g SALMON WITH HONEY SOY GLAZE Ser...

Page 32: ...s extra virgin olive oil salt and pepper 4 ounces onion peeled and chopped 2 garlic cloves 2 ounces carrot peeled and chopped 2 sprigs thyme 2 tablespoons balsamic vinegar 2 cups dry red wine 1 tablespoon tomato paste 1 cup plus stock beef or chicken or water 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 side...

Page 33: ...ng rapidly reduce the temperature of the oven If necessary add more stock After one hour turn the ribs in the liquid with a pair of tongs Cover and return to oven until the meat is falling off the bone and very tender about another 1 to 11 2 hours Remove ribs from liquid and reserve Place casserole on stove Skim fat well and reduce the liquid so that it thickens to a sauce consistency Return ribs ...

Page 34: ...s remove racks to lightly toss vegetables on tray and rotate both trays and racks Bake for an additional 20 25 minutes toss one more time and bake until all vegetables are evenly browned about 5 minutes Nutritional information per serving Calories 207 30 from fat carb 34g pro 3g fat 7g sat fat 1g chol 0mg sod 189mg calc33mg fiber 6g Variation Add 2 teaspoons of your favorite chopped herb such as r...

Page 35: ...r the skillet to steam them for 4 5 minutes so that they are tender but still crisp Uncover remove from heat and reserve When potatoes are cool enough to handle cut off top third of the potatoes and scoop out flesh leaving 1 4 inch thick shell Reserve flesh and skins discard tops or reserve for another use Using an electric mixer or hand held potato masher mash the potatoes Add milk shredded chees...

Page 36: ...bowls 2 cups corn 3 ears with husks see Note 11 2 cup whole milk 5 tablespoons unsalted butter plus extra for soufflé dish 1 2 cup unbleached all purpose flour plus extra for dusting soufflé dish 2 cups sharp Cheddar cheese grated 1 teaspoon kosher salt 1 2 teaspoon fresh ground pepper dash of hot sauce Preheat oven to 350 F on convection bake roast with baking tray in position 1 the bottom positi...

Page 37: ...about 3 minutes Gently fold the whites into the yolk cheese mixture in three increments using a large rubber spatula so that the two are well incorporated Pour mixture into prepared soufflé dish and bake until the soufflé is golden and puffed over the rim of the dish approximately 35 40 minutes Serve immediately Nutritional information per serving Calories 257 59 from fat carb 16g pro 11g fat 17g ...

Page 38: ...ith aluminum foil Toss the asparagus on the tray with 1 tablespoon of olive oil and 1 4 teaspoon of kosher salt Roast on rack 2 middle rack position for 5 10 minutes depending on the thickness of the asparagus Remove asparagus when it has softened and browned slightly but still crisp tender Once cool cut asparagus into 1 2 inch pieces Reserve While asparagus is in the oven roll the pâte brisée to ...

Page 39: ...gg and egg yolk Scatter the vegetable mixture evenly along the bottom of the baked tart shell Sprinkle the parmesan on top of the vegetables Pour the custard into the shell just up to the edge of the crust Place quiche on the bottom rack Bake for about 25 min utes until the custard becomes set golden and puffy Nutritional information per serving Calories 262 68 from fat carb 15g pro 6g fat 20g sat...

Page 40: ... refrigerate to use the next day If leaving out to rise allow an hour for dough to rise punch down and allow to rise again for another hour before baking If using directly from the refrigerator allow to come to room temperature punch down and allow to rise for another half hour To bake Preheat oven to 400 F on convection bake roast In a small bowl whisk together egg and water For loaf Lightly spra...

Page 41: ...half hour Slash the tops of the rolls with a serrated knife and brush with egg wash Bake in position 2 middle rack for 20 minutes rotating tray halfway through bake time until rolls are a deep golden brown Nutritional information per serving Calories 142 4 from fat carb 29g pro 4g fat 1g sat fat 0g chol 9mg sod 60mg calc 7mg fiber 1g Variation This bread makes fantastic bruschetta Simply slice eit...

Page 42: ...h in a sealable plastic bag Squeeze out the air and seal allow ing space for the dough to rise Leave the dough to rise in a warm place until it has doubled in size about 1 hour Place dough on a floured surface and punch down let rest for 10 minutes Coat a 9 inch round baking pan with cooking spray Divide the dough into 16 equal pieces and shape each into a ball Arrange just touching in prepared pa...

Page 43: ...ine 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 Let rise in a warm place until doubled in size about 45 minutes Turn the dough out onto a floured work surface Roll into a long recta...

Page 44: ...lated sugar 11 2 cups unbleached all purpose flour 2 teaspoons baking powder 1 2 teaspoon ground cinnamon 1 2 cup chopped pecans toasted 1 2 cup blueberries fresh or frozen Preheat oven to 350 F on convection bake roast with rack in position 1 bottom position Spray standard size 21 2 x 11 4 muffin tin with nonstick cooking spray In a large mixing bowl mix together the egg buttermilk vegetable oil ...

Page 45: ...us 2 tablespoons chopped walnuts Preheat oven to 325 F convection bake with rack in position 1 the lowest position Spray a 11 2 pound loaf pan with nonstick cooking spray Sift together flour baking powder baking soda and salt and reserve Using an electric mixer or food processor cream together the butter and sugar Add eggs one at a time until incorporated Add vanilla and buttermilk and mix until s...

Page 46: ...1 4 teaspoon table salt 1 2 teaspoon pure vanilla extract 2 teaspoons lemon zest Filling 4 large eggs 11 4 cups granulated sugar 1 heaping tablespoon lemon zest approximately 2 lemons 2 3 cup lemon juice approximately 3 4 lemons Meringue 6 large egg whites 1 cup granulated sugar Crust Preheat oven to 325 F convection bake with rack in position 2 bottom position Place softened butter in a large mix...

Page 47: ... the warm shortbread crust Bake for 20 minutes until the top is set but the middle still has move ment Once the filling is set remove from oven reduce oven to 325 F on regular bake Start beating the egg whites with an electric mixer Once the whites are frothy pour the last cup of sugar into the bowl with the mixer running Beat whites until peaks form that are stiff but not dry Pour the meringue on...

Page 48: ... 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 While machine is running add egg through feed tube processing until dough forms a ball about 30 seconds Spray pie plate with nonstick cooking spray Press ...

Page 49: ...p ice water Place flour and salt in a food processor work bowl fitted with a metal blade Process for 10 seconds 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 If mixture feels dry and does not come together when you press it together in your hand add more ice wa...

Page 50: ...nal 1 large egg 2 tablespoons water 1 9 inch pie plate Preheat oven to 400 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 pieces to fit the pie plate so that the dough hangs over the edge of the plate Cut the dough if necessary so that the overhang is about 1 inch long ...

Page 51: ...first finger or a fork With a knife cut three 1 2 inch vents on the top of the pie In a small bowl whisk together the egg and water and brush the egg wash all over the top of the pie Bake for 15 minutes Reduce the temperature to 325 F and bake for an additional hour hour and 15 minutes until the crust is nicely browned At this point the crust may be done but apples may need additional time to bake...

Page 52: ... enough flour to coat the buttered interior Tap the pan to remove and discard any excess flour Place the 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 Using an electric mixer...

Page 53: ...e remaining egg whites Pour batter into prepared cake pan and bake for about 25 30 minutes until cake has puffed and appears dry but is still soft to the touch Turn cake out onto serving plate and remove pan Sprinkle the top with confectioners sugar Serve immediately Nutritional information per serving Calories 195 42 from fat carb 25g pro 5g fat 10g sat fat 5g chol 123mg sod 43mg Calc 22mg fiber ...

Page 54: ...54 ...

Page 55: ...55 ...

Page 56: ... 2004 Waring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor NJ 08520 www waringproducts com Printed in China 04WA23198 IB 5429 ...

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