Waring CO900B Manuel d'utilisateur

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

1010. Upper Heating Elements There are two straight heating elements in the upper part of the oven. 11. Rotisserie Sockets The rotisserie sockets ar

11BEFORE USING YOUR OVENBefore using your oven for the first time, be sure to: • Wash the handgrip, wire racks, baking tray, rotisserie spit and sk

12 • 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 12

13 • 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 bac

14Trussing a chickenThere are different methods of trussing but all are basically designed to achieve the same results.Tuck the wings underneath the c

15 3. Next, install the fixing screws to secure the meat or poultry to the rotisserie spit. 4. Place rotisserie spit with food affixed into col

16 • 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

17OVEN RACK POSITION DIAGRAMThe below diagram illustrates the three rack positions for this convection oven. The bottom position is number 1. BAKEWAR

18TIPS 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

19 Beef: oregano, rosemary, thyme, mustard, garlic Lamb: rosemary, garlic Pork: sage, garlic Fish: cilantro, basil, citrus You may not want to us

2IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock

20FINISHED COOKING TEMPERATURESAlways check internal temperature using an instant-read thermometer.Beef/LambThe USDA recommends cooking all ground bee

21USE AND CAREAlways allow the oven to cool completely before cleaning.1. Always unplug the oven from the electrical outlet.2. After the oven cool

22Installing and Replacing Oven LightA. Removing the Oven Light Cover 1. Insert a flat-blade screwdriver into the slot in the thumb screw that holds

23REFERENCE CHARTSPlease keep in mind that the following charts are merely a guideline for baking, roasting, broiling and rotisserie. There are many

24CONVECTION/CONVENTIONAL OVEN COOKING TIMESFood Pan SizeRecommended SettingOven Temp (°F)Time (min.)BREADSYeast Loaf Loaf Pan Convection Bake 400°

25RECIPESItalian-Style Meatloaf Wrapped in Bacon . . . . . . . . . . .26Rosemary Chicken With Garlic. . . . . . . . . . . . . . . . . . . . 27Hoisin-

26ITALIAN-STYLE MEATLOAF WRAPPED IN BACON Serves 8–102 pounds meatloaf mix, equal amounts of ground beef, pork, and veal1 tablespoon finely chop

27ROSEMARY CHICKEN WITH GARLIC Serves 2–31 3–31⁄2 pound chicken, rinsed and patted dry1 lemon, cut in half (for roasting chicken, not rotisserie

28chicken the last 15 minutes of cooking time using the juices from the drip pan.Nutritional information per serving: Calories 603 (64% from fat) • ca

29Carefully remove rotisserie spit using the hand grip.Serve with steamed rice.*The hoisin marinade is very versatile; brush it on salmon fillets and

313. Do not use this convection oven for anything other than its intended purpose.14. Extreme caution should be exercised when using containers con

30and socket. Turn the oven to 400°F and turn to the rotisserie setting. Cook for about 45 to 55 minutes, checking after 45 minutes with meat thermo

31necessary, you may tie the roast evenly with butcher’s twine to ensure even cooking. Place the rotisserie spit through the center of the roast. Set

32COD WITH GINGER LIME CRUST Serves 41 cup unsalted butter4 cups panko (breadcrumbs)1⁄4 cup chopped fresh ginger1 tablespoon lime zest (about 1 li

33SALMON WITH HONEY SOY GLAZEServes 41⁄4 cup honey or maple syrup1⁄4 cup soy sauce2 pounds boneless salmon steaks (4 steaks)Preheat oven to 500˚F a

34Heat 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 sides.In ba

35ROASTED ROOT VEGETABLESMakes 8 servings1 pound Yukon Gold or fingerling potatoes, cut into 1⁄2 -inch rounds1 pound yam, peeled, cut in half len

36BROCCOLI AND CHEDDAR TWICE-BAKED POTATOESMakes 4 servings4 russet potatoes, about 10 ounces each1 tablespoon unsalted butter1 teaspoon extra

37mixture. At this point you can bake them immediately or refrigerate them until ready to bake (overnight).Turn oven to 375°F on convection bake with

38Butter and flour an 8-cup soufflé dish well.Beat yolks and reserve.In a blender or food processor, purée 11⁄2 cups of corn with the milk; reserve.Me

39Preheat oven to 450°F on convection oven/roast with rack in position 1 (bottom position). On the baking sheet place the 3 ears of corn with about 1⁄

4CONTENTSImportant Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Grounding Instructions . . . . . . . . . . . . . . . . . . . .

40While asparagus is in the oven, roll the pâte brisée to fill a 9-inch tart pan, form the edges and return it to the refrigerator to rest for at lea

41FRENCH BREAD/ROLLSThis very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily.Makes one 1

42For loaf: Lightly spray a 11⁄2-pound loaf pan. Roll dough on a floured work surface into a short, fat cylinder. Place it in prepared pan and loosely

43per side. Once removed from oven, rub a cut garlic clove on each slice. Serve alone or with a topping or spread.HONEY WHEAT ROLLSMakes 16 rolls6 o

44into 16 equal pieces and shape each into a ball. Arrange, just touching, in prepared pan. Cover loosely with plastic sprayed with cooking spray. All

45With machine running, pour liquid through feed tube in a steady stream as fast as the flour absorbs it, about 30 seconds. Once dough pulls away fr

461⁄2 cup granulated sugar11⁄2 cups unbleached, all-purpose flour2 teaspoons baking powder1⁄2 teaspoon ground cinnamon1⁄2 cup chopped, toasted pe

4711⁄2 teaspoons pure vanilla extract1⁄4 cup buttermilk11⁄2 cups mashed banana (approximately 2 ripe, medium bananas)1⁄2 cup plus 2 tablespo

4811⁄2 cups unbleached, all-purpose flour1⁄4 teaspoon table salt1⁄2 teaspoon pure vanilla extract2 teaspoons lemon zest Filling4 large eggs1

49Pour filling into the warm shortbread crust. Bake for 20 minutes until the top is set but the middle still has movement.Once the filling is set, re

5GROUNDING INSTRUCTIONSThis appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a

50Preheat oven to 325˚F on regular bake with rack in position 2 (bottom position).Place flour, sugar, salt, and butter in the work bowl of a food pro

51Place 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 ru

52Preheat oven to 400˚F convection bake with rack in position 2 (bottom position).Divide pâte brisée into 2 pieces, one slightly larger than the othe

53At this point the crust may be done but apples may need additional time to bake. Cover the pie crust with foil and return to the oven for up to an a

54to 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

©2008 Waring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor, NJ 08520www.waringproducts.comPrinted in China08WR014IB-8

INTRODUCTIONThe Waring Pro® Convection Oven takes countertop cooking to a whole new level. Convection baking uses a hot air fan to circulate heated a

PARTS AND ACCESSORIES 1. Timer 2. Power Indicator Light – Red 3. Oven Temperature “Ready” Indicator Light – Green 4. Function Control Knob 5.

81. 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 O

9 Rotisserie Indicates that the rotisserie motor is operating and the two top heating elements are operating. Rotisserie can be used for poultry,