1. DL manuals
  2. Waring
  3. Convection Oven
  4. CO1500
  5. Instruction/recipe Booklet

Waring CO1500 Instruction/recipe Booklet

Manual is about: Waring Pro CO1500 Professional Convection Oven

Summary of 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. 04wa23198_co1500_ib 5/9/07 2:33 pm page 1.

  • Page 2: Important Safeguards

    2 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 wate...

  • Page 3: Save These Instructions

    3 12. Do not use this convection oven for anything other than its intended purpose. 13. Extreme caution should be exercised when using containers constructed of the following materials in the oven: paper, cardboard, plastic or similar products. 14. To avoid burns, use extreme caution when removing t...

  • Page 4: Contents

    4 contents important safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 grounding instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 parts and accessories . . . . . . . . . . . ...

  • Page 5: Grounding Instructions

    5 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 a. If a grounding-type outlet is not available, an ad...

  • Page 6: Parts and Accessories

    Parts and accessories 1. Timer 2. Power indicator light – red 3. Oven temperature “ready” indicator light – green 4. Function control knob 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 ...

  • Page 7: Parts and Accessories

    7 parts and accessories 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 ...

  • Page 8: Rotisserie

    8 rotisserie indicates that the rotisserie motor is operating and the top heating elements are operating. Rotisserie can be used for poultry, pork, beef filets, lamb and veal. Roast indicates that the top heating element as well as the fan are operating. This function is used for roasting chicken, p...

  • Page 9: 11. Rotisserie Sockets

    9 the rotisserie skewers are to be used to secure the food item for rotisserie into position. 10. Upper heating elements – straight 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...

  • Page 10: Function Guidelines

    10 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 wit...

  • Page 11: Convection Bake

    11 • 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. Note: layer cake mixes can be baked one layer at a time in an 8- or 9-inch round pan or all of the mix in a 3-inch deep, 9-inch round bundt or springform pan. Conve...

  • Page 12: Rotisserie

    12 • 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 t...

  • Page 13

    13 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 bir...

  • Page 14: Roast

    14 5. Set the function knob to rotisserie. 6. Set the temperature to 400°f or as specified in recipe. 7. 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 requ...

  • Page 15: Broil

    15 broil • 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...

  • Page 16: Bakeware Reference Guide

    16 bakeware reference guide the following bakeware is suitable for the 1.5 cubic foot oven when using one rack: 13 x 9 rectangle 12 x 7 1 ⁄ 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 3 1 ⁄ 2 1 1 ⁄ 2 lb. Loaf pan, traditional 8 ...

  • Page 17: Combinations Are:

    17 • 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. • see baking refe...

  • Page 18: Brining

    18 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 diff...

  • Page 19: Beef/lamb

    19 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 tes...

  • Page 20: Use and Care

    20 use and care always allow the oven to cool completely before cleaning. 1. Always unplug the oven from the electrical outlet. 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...

  • Page 21

    21 installing and replacing oven light a. Removing the oven light cover 1. Insert a flat-blade screwdriver into the slot in the thumb 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 ...

  • Page 22: Reference Charts

    22 reference charts please keep in mind that the following charts are merely a guideline for baking, roasting, broiling and rotisserie. There are many variables to consider for every individual recipe. Temperatures and baking times may vary accordingly. Our advice is to review your recipe first and ...

  • Page 23

    23 food pan size recommended oven time setting temp (°f) (min.) breads yeast loaf loaf pan convection bake 375–400° 35–40 yeast rolls baking tray convection bake 375–400° 20–25 focaccia baking tray convection bake 400° 20–25 pizza dough baking tray convection bake 400° 12 (dough) artisan baking tray...

  • Page 24: Recipes

    24 recipes italian-style meatloaf wrapped in bacon . . . . . . . . . . . . 25 rosemary chicken with garlic . . . . . . . . . . . . . . . . . . . . 26 hoisin-glazed cornish hens . . . . . . . . . . . . . . . . . . . . . 27 rotisserie pork loin with sage-garlic rub . . . . . . . . . . 28 rotisserie ga...

  • Page 25: Italian-Style Meatloaf

    25 italian-style meatloaf wrapped in bacon serves 8–10 2 pounds meatloaf mix, equal amounts of ground beef, pork, and veal 1 tablespoon garlic, finely chopped 1 ⁄ 2 cup fresh parsley, chopped 2 cups seasoned bread crumbs 1 cup marinara sauce 2 eggs 3 ⁄ 4 cup shredded mozzarella 3 ⁄ 4 cup parmigiano–...

  • Page 26: Rosemary Chicken With Garlic

    26 rosemary chicken with garlic serves 2–3 1 3–3 1 ⁄ 2 pound chicken, rinsed and patted dry 1 lemon, cut in half (for roasting chicken, not rotisserie) 2 sprigs rosemary 2 cloves garlic, smashed 3 ⁄ 4 teaspoon kosher salt 1 ⁄ 2 teaspoon crushed black pepper 1 tablespoon olive oil butcher's twine if ...

  • Page 27: Hoisin-Glazed Cornish Hens

    27 minutes of cooking time. Another method is to carefully baste the chicken the last 15 minutes of cooking time using the pan juices. Nutritional information per serving: calories 603 (64% from fat) • carb. 5g • pro. 52g • fat 46g sat. Fat 13g • chol. 207mg • sod. 529mg • calc. 68mg hoisin-glazed c...

  • Page 28: Rotisserie Pork Loin

    28 serve with steamed rice. *the hoisin marinade is very versatile; brush it on salmon fillets and broil for about 15 minutes for an easy meal. Nutritional information per serving: calories 594 (30% from fat) • carb. 49g • pro. 116g • fat 32g sat. Fat 9g • chol. 357mg • sod. 742mg • calc. 134mg roti...

  • Page 29: Rotisserie Garlic Eye Round

    29 rotisserie setting. Cook for about 45–55 minutes, checking after 45 minutes with meat thermometer to achieve desired doneness. Pork is considered medium at 160°f. Carefully remove rotisserie spit using handgrip. Allow pork to rest 5–10 minutes and serve. * if you brine the pork (which is recommen...

  • Page 30: Cod With Ginger Lime Crust

    30 through the center of the roast. Set the rotisserie skewers and fixing screws so that the roast is secured firmly in place. Secure the rotisserie spit in the oven into the spit support and socket. Turn the oven to 400˚f and turn to the rotisserie setting. Cook for about 50–60 minutes, checking af...

  • Page 31: ⁄

    31 1 ⁄ 4 cup fresh ginger, chopped 1 tablespoon lime zest (about 1 lime) 1 1 ⁄ 2 teaspoons kosher salt preheat oven to 450˚f set to the broil function. Place the butter in the work bowl of a food processor fitted with a metal blade. Process for 5–10 seconds until butter has softened. Add breadcrumbs...

  • Page 32: Braised Short Ribs

    32 glaze all over the top and bottom of the salmon. Place bak- ing tray in position 4. Broil for about 8 minutes with door slightly ajar, about 2 inches. Remove and brush more glaze over the salmon, reserving about a 1 ⁄ 4 cup. Broil another 8 minutes, pour the remaining glaze over the fish and serv...

  • Page 33: Roasted Root Vegetables

    33 as the vegetables brown, scrape the residue on the bottom of the casserole with a wooden spoon to mix in with the vegetables. Add the sprigs of thyme and stir. Once vegetables are well browned and soft, add the vinegar. It will reduce immediately; when it does, add the red wine and simmer for abo...

  • Page 34: Into

    34 into 1 ⁄ 2 " half moons 1 cup parsnips, peeled and cut into 1 ⁄ 2 " slices 1 cup peeled baby carrots 4 garlic cloves, smashed 1 ⁄ 4 cup extra virgin olive oil 1 teaspoon kosher salt 1 ⁄ 2 teaspoon coarsely ground black pepper preheat oven to 450˚f on roast or convection bake, racks in position 1 ...

  • Page 35: Chopped In

    35 2 green onions, trimmed and chopped 1 broccoli crown, about 6 ounces, trimmed and chopped in 1 ⁄ 2 -inch pieces 3 ⁄ 4 cup milk (may use whole milk, reduced fat, or fat-free) 4 ounces sharp cheddar cheese, grated 1 ⁄ 2 teaspoon kosher salt 1 ⁄ 4 teaspoon freshly ground black pepper preheat oven to...

  • Page 36: Cheddar Corn Soufflé

    36 covered with metal foil. Bake in position 1 (bottom rack position) uncovered until tops are golden brown and the potatoes are warmed through, 25–30 minutes. If potatoes are cold from the refrigerator, add 5 minutes to baking time. Remove from oven and serve hot. Nutritional information per servin...

  • Page 37

    37 2 minutes, stirring occasionally. Pour the milk/corn purée into saucepan as you whisk simultaneously. Whisk until the mixture is a smooth consistency. Continue to heat slowly, whisking occasionally, until the mixture becomes smooth and thick, about 3–5 minutes. Stir in cheddar until melted and in...

  • Page 38: Spring Vegetable Quiche

    38 spring vegetable quiche makes one 9-inch quiche 1 ⁄ 2 recipe pâte brisée, page 49 4 ounces asparagus, tough ends removed 1 1 ⁄ 2 teaspoons extra virgin olive oil 1 ⁄ 4 teaspoon kosher salt 1 shallot, thinly sliced (approximately 2 tablespoons) 1-2 ounces prosciutto, sliced into small dice 2 table...

  • Page 39: French Bread/rolls

    39 20 minutes, until it appears a light golden. Remove and reserve the pastry shell, removing the pie weights and reserving them separately. Turn oven down to 350°f on convection bake/roast, same rack position. While tart shell is baking, heat the remaining half tablespoon of olive oil in a small sk...

  • Page 40: ⁄

    40 1 pound unbleached, all-purpose flour 1 ⁄ 2 teaspoon kosher salt 1 large egg 1 tablespoons water proof yeast in warm water and sugar and leave to foam, about 5 minutes. Place flour and salt in the work bowl of a food processor fitted with a dough blade. Process for 5 seconds. With the machine run...

  • Page 41: For Baguettes:

    41 for baguettes: line baking tray with parchment. Divide dough in half and roll each into a long thin cylinder on a floured work surface. Place on tray, cover loosely with plastic and allow to rise for half-hour. Bake in position 1 for 35–40 minutes, rotating tray halfway through bake time, until b...

  • Page 42: Large Egg, Beaten

    42 1 large egg, beaten 2 cups unbleached, all-purpose flour 3 ⁄ 4 cup whole wheat flour 4 ounces unsalted butter, cut into 1-inch pieces 1 teaspoon salt 1 large egg 1 tablespoon water in a small saucepan over medium-low heat, warm the milk to 110°f and remove from heat. Dissolve yeast and honey in m...

  • Page 43: Focaccia Romana

    43 focaccia romana this recipe makes a great canvas for any type of topping. Makes 18 servings 1 package active dry yeast 1 ⁄ 8 teaspoon granulated sugar 1 ⁄ 3 cup warm water (110°f) 4 cups unbleached, all-purpose flour 3 teaspoons kosher salt 1 cup cold water 4 tablespoons extra virgin olive oil st...

  • Page 44: Large Egg

    44 preheat oven to 400°f on convection bake/roast. Bake until golden and crisp, about 20–25 minutes. Let cool slightly on wire rack. Serve warm. Nutritional information per serving: calories 127 (23% from fat) • carb. 21g • pro. 3g • fat 3g sat. Fat 0g • chol. 0mg • sod. 392mg • fiber 1g blueberry c...

  • Page 45: Banana Walnut Loaf Cake

    45 nutritional information per serving: calories 206 (48% from fat) • carb. 24g • pro. 3g • fat 11g sat. Fat 1g • chol. 18mg • sod. 153mg • calc. 21mg • fiber 1g banana walnut loaf cake makes one 1 1 ⁄ 2 -pound loaf, 12–14 slices 2 cups unbleached, all-purpose flour 1 ⁄ 2 teaspoon baking powder 3 ⁄ ...

  • Page 46: Lemon Meringue Pie

    46 nutritional information per slice: calories 324 (44% from fat) • carb. 42g • pro. 5g • fat 16g sat fat 6g • chol. 56mg • sod 195mg • calc. 28mg • fiber 2g lemon meringue pie serves 12 shortbread crust: 12 tablespoons unsalted butter, room temperature 1 ⁄ 2 cup confectioners’ sugar 2 tablespoons g...

  • Page 47

    47 mixing until just incorporated. Add vanilla and zest and mix. Press shortbread evenly into 9-inch pie plate, covering the bottom and going up to the edge of the pie plate. Bake for 20–25 minutes until the crust is a light golden. Keep the oven on 350˚f, but turn to regular bake. While the crust i...

  • Page 48: Pecan Pie

    48 pecan pie makes 12 servings crust: 1 1 ⁄ 2 cups unbleached, all-purpose flour 1 ⁄ 4 cup granulated sugar 1 ⁄ 8 teaspoon salt 9 tablespoons unsalted butter 1 large egg filling: 1 cup dark brown sugar, packed 3 large eggs 1 cup dark corn syrup 3 tablespoons unsalted butter, melted 1 teaspoon pure v...

  • Page 49: Pte Brisée (Pie Pastry)

    49 seconds. Add syrup, butter, vanilla, and cinnamon; process until well mixed, about 45 seconds. Place pecan halves in pie shell in a single layer; pour filling over pecans to within 1 ⁄ 8 " of top of crust. Place filled pie pan on rack and bake until crust is browned and filling is set, about 1 ho...

  • Page 50: Mile-High Apple Pie

    50 nutritional information per serving: calories 146 (63% from fat) • carb. 12 g • pro. 1g • fat 10g sat fat 6g • chol. 27mg • sod. 100mg • calc. 5mg mile-high apple pie serves 12 1 recipe sweet pâte brisée (page 49) 4-6 pounds granny smith apples, peeled, cored and cut in half (see note) 3 ⁄ 4 cup ...

  • Page 51

    51 concentric circles. As you start to gain height with the apples keep layering the slices evenly, lightly pressing on layers as you go. Be sure to fill in gaps with slices until all the apples are used. Roll out the larger piece of pastry, turning the dough on the floured surface as you roll. You ...

  • Page 52: Chocolate Soufflé Cake

    52 chocolate soufflÉ cake this decadent cake is terrific served with whipped cream and/or ice cream and raspberry sauce. Makes 10" round cake, 16 slices 8 ounces bittersweet chocolate 2 tablespoons unsalted butter plus extra to prepare cake pan 9 large eggs 2 large egg whites 1- 1 ⁄ 4 cup granulated...

  • Page 53

    53 using a large rubber spatula. Be sure to scrape the bottom and sides of the bowl as you fold the two together. Sift the flour into the mixture and gently fold in with spatula. Finally, gently fold in the remaining egg whites. Pour batter into prepared cake pan and bake for about 25–30 minutes, un...

  • Page 54

    54 04wa23198_co1500_ib 5/9/07 2:33 pm page 54.

  • Page 55

    55 04wa23198_co1500_ib 5/9/07 2:33 pm page 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 04wa23198_co1500_ib 5/9/07 2:33 pm page 56.