Waring CO900B User's Manual
Contents
1. 21 OI sciiti weed 24 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 1 CIRCUIT GROUND ING CONDUCTOR CONNECTED PROPERLY a COVER Q MOUNTING SCREW 11 d keen keen GROUNDING PRONG COVER OF GROUNDED OUTLET BOX 2 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 that 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 INTRODUCTION The Waring Pro Convection Oven takes countertop cooking to a whole new level Convection baking uses a hot air fan to circulat2. WARING PRO CONVECTION OVEN CO900B For your safety and continued enjoyment of this product always read the instruction book carefully before using 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 appliance 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 contact with moving parts 7 Must keep 4 clearance above top surface of oven and 12 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
3. of 140 F Veal Veal should be cooked to an internal temperature of 140 F 20 USE AND CARE Always allow the oven to cool completely before cleaning 1 2 Always unplug the oven from the electrical outlet After the oven cools use a damp cloth or sponge to clean interior and exterior surfaces Do not soak the inside of the oven or wash it in running water as this will cause serious damage to the appliance Do not use any sharp or hard kitchen utensils on the oven since this could damage the surface of the appliance The wire racks baking tray rotisserie spit and skewers can be washed in the dishwasher To clean the glass door use a glass cleaner or a damp cloth Wipe dry with a clean cloth If the oven has not been used for an extended period of time take care to remove dust and moisture before operating 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 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 21 Installing and Replacing Oven Light A Removing the Oven Light Cover Tab of Oven Light Cover Phillips Screw Slot of Oven Light Compartment Oven Light Cover 1 Insert a flat blade screwdriver into the slot in the thumb screw that holds the oven light cover i
4. pale and thick about 3 to 4 minutes Whisk chocolate into yolks and sugar Beat the egg whites until soft peaks form about 3 minutes add remaining cup of sugar and continue beating until whites are stiff but not dry about 2 to 3 more minutes Fold of the whites into the chocolate yolk mixture in 3 additions 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 to 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 slice Calories 195 42 from fat e carb 25g pro 5g fat 10g sat fat 5g chol 123mg sod 43mg calc 22mg 54 2008 Waring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor NJ 08520 www waringproducts com Printed in China 08WR014
5. place Secure the rotisserie spit in the oven into the spit support 29 and 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 thermometer to achieve desired doneness Pork is considered medium at 160 F Carefully remove rotisserie spit using handgrip Allow pork to rest 5 to 10 minutes and serve If you brine the pork which is recommended refer to brining instructions on page 19 Rinse it well and omit the salt from the rub recipe Nutritional information per serving Calories 456 66 from fat e carb 0g pro 37g fat 33g sat fat 9g chol 119mg 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 eye round roast 4 pounds garlic cloves cut into thin slices tablespoons Dijon mustard tablespoons extra virgin olive oil teaspoon kosher salt K teaspoon coarse black pepper ch MM oO ch Trim eye round of any excess fat With a paring knife make slits all over the surface of the roast Push the slices of garlic into the slits Rub the roast with the mustard olive oil salt and pepper Although it is not 30 necessary 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 the rotisserie ske
6. round baking pan with cooking spray Divide the dough 43 into 16 equal pieces and shape each into a ball Arrange just touching in prepared pan Cover loosely with plastic sprayed with cooking spray Allow to rise 30 minutes ina warm place Fifteen minutes prior to baking preheat oven to 350 F on convection bake with rack in position 2 middle rack position In a small bowl whisk together egg and water and brush the tops of the rolls Bake until golden brown approxi mately 30 minutes Turn out onto cooling rack Nutritional information per serving one roll Calories 140 42 from fat e carb 18g pro 4g fat 7g sat fat 0g chol 33mg e sod 163mg calc Omg FOCACCIA ROMANA This recipe makes a great canvas for any type of topping Makes 18 servings package active dry yeast teaspoon granulated sugar cup warm water 110 F cups unbleached all purpose flour teaspoons kosher salt divided cup cold water tablespoons extra virgin olive oil divided cooking spray BAO bes ch Stir yeast and sugar into warm water in a small bowl let stand until foamy about 3 to 5 minutes Place flour and 1 teaspoon of salt in the work bowl of a food proces sor fitted with a dough blade process to combine about 20 seconds Add cold water and 2 tablespoons of oil to the yeast mixture 44 With machine running pour liquid through feed tube in a steady stream as fast as the flour absorbs it about 30 seconds Once do
7. the juices are bubbling Serve warm or room temperature Nutritional information per serving Calories 593 29 from fat e carb 105g pro 5g fat 20g sat fat 12g chol 50mg e sod 182mg calc 29mg NOTE The amount of apples depends on how deep your pie plate is For best results with this recipe use a disposable aluminum pie plate which is rather shallow holding 4 pounds of apples CHOCOLATE SOUFFLE CAKE This decadent cake is terrific served with whipped cream and or ice cream and raspberry sauce Makes one 10 inch round cake 16 slices 2 tablespoons unsalted butter plus extra to prepare cake pan cup unbleached all purpose flour plus extra to prepare cake pan ounces bittersweet chocolate large eggs large egg whites cups granulated sugar ch N Preheat oven to 350 F on convection bake with the rack placed in position 1 bottom position Cut a circle of parchment paper to line a 10 round cake pan Butter the bottom and sides of cake pan well Add enough flour to coat the buttered interior Tap the pan 53 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 cup of sugar to the bowl of yolks Using an electric mixer mix the yolks and sugar until mixture is
8. Lightly spray a 1 pound loaf pan Roll dough on a floured work surface into a short fat cylinder Place it in prepared pan and loosely cover it with plastic for the final rise Once loaf rises again after a half hour make 3 slash es diagonally with a serrated knife on the top of loaf and brush with egg wash Bake on rack position 1 for about 35 to 40 minutes rotating pan halfway through bake time until it is a deep golden on top and sounds hollow when tapped on the bottom 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 a half hour Bake on rack position 1 for 35 to 40 minutes rotating tray halfway through bake time until bread is a deep golden brown on top and sounds hollow when tapped on the bottom For rolls Divide dough into twelve 2 ounce pieces Roll each on a floured work surface with your hands to form a ball Place 6 at a time on a parchment lined baking tray and cover loosely with plastic to rise for a half hour Slash the tops of the rolls with a serrated knife and brush with egg wash Bake on rack position 2 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 e carb 29g pro 4g fat 1g sat fat 0g chol 9mg sod 60mg calc 7mg Variation This bread makes f
9. MES Food Weight Recommended Rack Oven Time Ibs Setting Position Temp F Min Lb BEEF Rib Eye Roast 4 Convection Bake 1 325 18 Meat Loaf Med 1 Convection Bake 1 350 60 LAMB Lamb Leg 3 5 Convection Bake 1 325 15 18 Rack 1 Convection Bake 2 375 18 PORK Pork Loin 3 5 Conv Bake or Rotisserie 2 375 400 25 30 Ribs 3 8 Bake 1 350 2 hours Ham fully cooked 5 Convection Bake 1 325 18 POULTRY Chicken whole 3 4 Conv Bake Roast or Rotisserie 1 375 400 45 60 Turkey stuffed 12 16 Bake 1 350 22 Turkey brined Convection Bake 1 350 18 20 dii ga Convection Bake 1 325 20 Cornish Hens 1 2 Convection Bake or Rotisserie 2 375 18 20 Duck 5 Convection Bake 1 375 75 VEAL Rack 4 Convection Bake 1 375 45 Roast 4 Convection Bake or Rotisserie 1 350 1 5 2 SUGGESTED ROTISSERIE TIMES Food Weight Ibs Oven Temp F Rotisserie Time Min Beef Boneless Eye Round 4 400 45 60 Chicken 3 4 375 400 45 55 Cornish Hens 1 2 375 400 35 45 Lamb Boneless 5 400 40 50 Pork Roast 3 4 400 50 60 23 CONVECTION CONVENTIONAL OVEN COOKING TIMES Food Pan Size Recommended Oven Time Setting Temp F min BREADS Yeast Loaf Loaf Pan Convection Bake 400 35 40 Yeast Rolls Baking Tr
10. ake with rack in position 1 bottom position With clean hands mix all ingredients except the bacon in a mixing bowl until well incorporated Press mixture into 1 pound loaf pan Lay strips of bacon lengthwise along top of loaf tucking ends between inside of pan and the meat Place meatloaf on rack and bake for 60 to 70 minutes until loaf is cooked through and meat thermometer registers 165 170 F Nutritional information per serving Calories 502 56 from fat e carb 26g pro 29g fat 31g sat fat 13g chol 139mg e sod 1266mg calc 195mg 26 ROSEMARY CHICKEN WITH GARLIC Serves 2 3 1 3 3 pound chicken rinsed and patted dry 1 lemon cut in half for roasting chicken not rotisserie 2 sprigs rosemary 2 garlic cloves smashed teaspoon kosher salt K teaspoon crushed black pepper 1 tablespoon olive oil butcher s twine if using rotisserie function If roasting chicken preheat oven to 375 F on convection bake with rack in position 1 or 2 Squeeze lemon all over outside and inside chicken Stuff the chicken with the lemon halves rosemary sprigs garlic cloves and pinch of the salt and pepper Sprinkle the rest of the salt and pepper all over the skin of the chicken and then 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 until the juices run clear when the thigh is pierced If using the rotisserie Prepare chicken as a
11. antastic bruschetta Simply slice either baked loaf into inch slices place on the baking tray lined with foil and drizzle with extra virgin olive oil Place under the preheated broiler for 3 minutes 42 per side Once removed from oven rub a cut garlic clove on each slice Serve alone or with a topping or spread HONEY WHEAT ROLLS Makes 16 rolls 6 ounces evaporated skim milk 1 package active dry yeast 1 tablespoons honey large egg beaten cups unbleached all purpose flour cup whole wheat flour ounces unsalted butter cut into 1 inch pieces teaspoon salt large egg tablespoon water cooking spray vk sch sch 2 YD In a small saucepan over medium low heat warm the milk to 110 F and remove from heat Dissolve yeast and honey in milk let sit until foamy about 3 to 5 minutes Stir in the beaten egg and reserve In a food processor fitted with a metal blade process both flours butter and salt until combined about 15 to 20 seconds With the machine running add the yeast mix ture in a steady stream through the small feed tube as fast as the flour can absorb it After the dough forms a ball process for about 60 seconds to knead the dough Place dough in a sealable plastic bag Squeeze out the air and seal allowing 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
12. asting 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 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 Wire Racks The wire racks are made of chrome plated steel The racks support food during broiling roasting and baking Handgrip To be used for removing rotisserie items from rotisserie sockets Rotisserie Spit Food item for rotisserie should be skewered onto rotisserie spit 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 9 10 11 12 13 14 15 16 17 17 Upper Heating Elements There are two straight heating elements in the upper part of the oven Rotisserie Sockets The rotisserie sockets are located on the left and right wall in the center of the oven Rack Support Guides There are three 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 Lower Heating Elements There are two straight electric heating elements in the lower part o
13. ay Convection Bake 400 20 25 Focaccia Baking Tray Convection Bake 400 20 25 Pizza Dough 12 Baking Tray Convection Bake 450 12 dough Artisan Baking Tray Convection Bake 375 400 20 40 QUICK BREADS Biscotti Baking Tray Convection Bake 325 45 Corn Muffin Pan Convection Bake 350 20 25 Muffins Muffin Pan Convection Bake 350 20 25 CAKES Angel Food Tube Pan Convection Bake 350 40 Bundt Tube Pan Convection Bake 350 45 55 Cupcakes Muffin Pan Convection Bake 325 20 30 Layer Sheet 13 x 9 Convection Bake 350 20 30 COOKIES Brownies 13 x 9 Convection Bake 350 25 45 Sugar Cookie Sheet Convection Bake 375 400 8 10 Chocolate Chip Sheet Convection Bake 350 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 375 55 65 Pecan 9 Round Bake 350 60 75 Key Lime 9 Round Bake 350 30 35 ENTREES Lasagna Frozen Baking Tray Convection Bake 375 55 60 Pot Pie Baking Tray Convection Bake 375 30 35 Quiche 9 Tart Shell Convection Bake 350 25 Pizza 12 Baking Tray Convection Bake 450 20 25 VEGETABLES Baked Potato On Rack Convection Bake 400 50 French Fries Baking Tray Convection Bake 400 15 20 Casserole Casserole Convection Bake 375 30 35 24 RECIPES Italian Style Meatloaf Wrapped in Bacon 26 Rosemary Chicken Wi
14. bove omitting the lemon Truss the chicken well Insert the rotisserie spit through the chicken securing the rotisserie skewers with the fixing screws so that the chicken is stabilized Secure the rotisserie spit in the oven into the spit support and socket Turn oven to 400 F and turn to rotisserie on the function dial Roast for about 45 minutes to an hour so that when the thigh is pierced the juices run clear To ensure even crispy skin carefully baste the 27 chicken the last 15 minutes of cooking time using the juices from the drip pan Nutritional information per serving Calories 603 64 from fat e carb 5g pro 52g fat 46g sat fat 13g chol 207mg sod 529mg calc 68mg HOISIN GLAZED CORNISH HENS Serves 2 cup hoisin sauce tablespoons honey tablespoons soy sauce tablespoon finely chopped fresh ginger garlic cloves crushed Cornish game hens 1 1 pounds each rinsed and patted dry NN4NNx In a mixing bowl stir together the hoisin sauce 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 secur ing the rotisserie skewers with the fixing screws so that they are stabilized Secure the rotisserie spit in the oven into the spit sup
15. ction 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 13 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 i i other again N J A 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 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 s
16. 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 e Set rack to desired position e Set the function knob to Convection Bake e Set the temperature knob to the desired level 12 e 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 e 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 e Always use a potholder or oven mitt when removing hot food from the oven See Reference Charts on pages 21 23 for recommended times and oven temperatures Please note that the heating elements work in con junction with the convection fan They will cycle on and off simultaneously Rotisserie When using the rotisserie fun
17. e 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 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 2 ON OO P 17 Rotisserie Spit Rotisserie Skewers 10 11 12 13 14 15 16 Interior Light not shown 18 Timer Power Indicator Light Red Oven Temperature Ready Indicator Light Green 6 Function Control Knob Pai Temperature Control Knob Wire Racks Handgrip Upper Heating Elements Rotisserie Sockets Rack Support Guides Lower Heating Elements Door Handle Tempered Glass Door Enamel Coated Baking Tray Convection Fan 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 requi
18. e 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 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 cheese salt and pepper Mash until thoroughly combined Add the cooled vegetables and stir by hand to combine Generously fill the reserved potato shells with the potato broccoli 36 mixture 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 rack moved to position 1 bottom position Arrange potatoes on foil lined sprayed with cooking spray baking tray only NOTE No other parts of the oven may be covered with metal foil Bake uncovered until tops are golden brown and the potatoes are warmed through 25 to 30 minutes If potatoes are cold from the refrigerator add 5 minutes to baking time Remove from oven and serve hot Nutritional information per serving Calories 369 25 from fat e carb 54g pro 17g fat 10g sat fat 4g chol 31mg sod 498mg CHEDDAR CORN SOUFFLE Makes one 8 cup souffl 5 tablespoons unsalted butter plus extra for souffl dish 5 eggs separated in two mixing bowls 1 cups corn 3 ears with husks see Note 1 cups whole milk K cup unbleached all pur
19. e the oven with a damp cloth e Do not block the exhaust vents FUNCTION GUIDELINES Bake Your convection oven is equipped with two wire racks and has three rack positions see diagram page 17 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 e Set the function knob to BAKE 11 e Set the temperature knob as specified in reference chart pages 21 22 or according to your recipe e Set the timer if desired for up to 120 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 bak ing time is required turn the timer directly to the desired time e If not using the timer set timer to OVEN ON position e 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 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
20. e work bowl of a food processor fitted with a metal blade Process for 5 to 10 seconds until butter has softened Add breadcrumbs ginger lime zest and salt and process until mixture comes together Reserve Cut cod into even portions Press together the breadcrumb mixture to create a thick and full covering for the top surface of the fish Place the cod with breadcrumb covering on a foil lined baking sheet Place in the oven in position 3 with door ajar about 2 inches Broil for 8 to 10 minutes until the topping is golden and the fish flakes easily with a fork Nutritional information per serving Calories 497 47 from fat e carb 38g pro 27g fat 26g sat fat 15g chol 113mg sod 767mg calc 89mg 32 SALMON WITH HONEY SOY GLAZE Serves 4 cup honey or maple syrup cup soy sauce 2 pounds boneless salmon steaks 4 steaks Preheat oven to 500 F and set to the broil function In a small saucepan boil the soy sauce and honey until it reduces to a very thick consistency about 3 minutes Place salmon on the baking tray lined with foil Brush the glaze all over the top and bottom of the salmon Place baking tray in position 3 top position Broil for about 8 minutes with door slightly ajar about 2 inches Remove and brush more glaze over the salmon reserving about cup Broil another 8 minutes pour the remaining glaze over the fish and serve Nutritional information per serving Calories 411 17 from fa
21. ems on top of the appliance when in operation Installing oven in a cabinet is not allowed The unit is designed for countertop use only Do not operate under wall cabinets Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts involving a risk of electric shock Do not attempt to dislodge food when the convection oven is plugged into electrical outlet Warning To avoid possibility of fire NEVER leave oven unattended during broiler function Use recommended temperature settings for baking and roasting The appliance is off when the Timer control is in the OFF position Do not rest cooking utensils or baking dishes on glass door SAVE THESE INSTRUCTIONS FOR HOUSEHOLD AND COMMERCIAL USE 3 CONTENTS Important SafeguardS 00 eee eee eee 2 Grounding Instructions eee eee 5 Introduction 5 AScN NS dE EEN AR AEN SN Ne e 6 Parts and Accessories 7 Before Using Your Oven 11 Function Guidelines e dree RR ER ege 11 Eelere er ada den ee eee ed ra 11 Convection akeeft Ee Ers 12 Rotisserie Trussing A Chicken 13 Rotundo 15 Eeer EEN 16 Oven Rack Position Diagram 17 Bakeware Reference Guide 17 Tips and Hits ssi aerea e 18 Use and Care EE 18 Installing and Replacing Oven Light 19 Reference Charts with Recommended Times and Temperatures for Typical Foods
22. f the oven Door Handle Use this handle to avoid getting burned by the hot oven door 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 Enamel Coated Baking Tray Can be used for baking or as a drip tray Interior Light Lights automatically when opening door Fan Circulates the air during convection baking and roasting Circular rear heating element behind it 10 BEFORE USING YOUR OVEN Before using your oven for the first time be sure to e Wash the handgrip wire racks baking tray rotisserie spit and skewers with soapy water rinse with clear water and dry These parts should be cleaned 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 insid
23. g fat 20g sat fat 12g chol 113mg sod 257mg calc 44mg 40 FRENCH BREAD ROLLS This very simple and versatile bread dough makes delicious homemade bread every time This recipe also doubles easily Makes one 1 pound loaf 2 small 8 inch baguettes or twelve 2 ounce rolls 1 teaspoons active dry yeast 1 cup warm water 110 F pinch granulated sugar 1 pound unbleached all purpose flour teaspoon kosher salt 1 large egg 1 tablespoons water cooking spray 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 running pour the water and yeast mix ture through the feed tube If the dough still seems dry add cup of water at a time watching the dough after each addition The dough is of adequate consistency once a ball forms Keep machine running for about 2 minutes to knead the dough Turn the dough out into a plastic sealable bag and either leave in a warm place to rise or 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 In a small bowl whisk together egg and water 41 For loaf
24. gerator for at least a half hour to rest Slice the apple halves thin about inch and place in large mixing bowl Toss with sugar flour lemon zest juice cinnamon and allspice Carefully fill the pie with the apple slices starting in 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 should have an abundant amount to cover the pie Very carefully fold the rolled dough in half and lay the folded edge across the center diameter of the pie touching the pie plate on each edge Carefully unfold the dough lifting as you unfold to drape the pastry on top of the apples Press the bottom and top edges together folding over the over hang Decorate the crust if you wish using your thumb and first finger or a fork With a knife cut three 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 or hour and 15 minutes until the crust is nicely browned 52 At 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 additional half hour until
25. ic bakeware as opposed to glass or ceramic Both the convection bake roast and the rotisserie functions create the finest tastes in meats and poultry 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 marinate if time allows for at least a half hour Either way right before placing item in the oven sprinkle with salt and pepper Some examples of potential flavor combinations are Poultry rosemary thyme basil garlic lemon 18 Beef oregano rosemary thyme mustard garlic Lamb rosemary garlic Pork sage garlic Fish cilantro basil citrus 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 cups kosher salt for every gallon of water Or for smaller cuts of meat 1 cup kosher salt for every quart of wate
26. ion 1 GC A BAKEWARE REFERENCE GUIDE The following bakeware is suitable for the 9 cubic foot oven when using one rack dimensions given in inches 13x9 Rectangle 12 x 7 Rectangle 11x7 Rectangle 9x13x2 6 Muffin 9x13 12 Muffin Traditional 8x8x2 Cake Traditional 10 x 5x3 1 Ib Loaf Pan Traditional 8 x 44 x 2 1 Ib Loaf Nonstick 8x2 Round Cake Nonstick 9x2 Round Cake Traditional 10x 2 Pie Plate Nonstick 9 Tart Pan 12 cup Bundt Pan 12 x9x1 Quarter Sheet Pan TIPS 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 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 A stainless steel knife inserted into the center of the baked item should come out clean when done See reference charts on pages 21 23 for recommended baking times and temperatures When baking pastry browning is most successful when you use metall
27. kin 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 14 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 Set the function knob to ROTISSERIE 6 Place baking tray drip pan on lower shelf to catch the drippings 7 Set the temperature to 400 F or as specified in recipe 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 Fig 3 11 NOTE It is recommended To remove to add an extra 10 minutes of cooking time to allow for preheating of oven Please refer to the Rotisserie chart on page 23 for specific cooking ti
28. l just incorporated Finally mix in both the mashed banana and walnuts until incorporated Scrape the sides and bottom of bowl and pour out into the prepared pan Bake for approximately 60 to 65 minutes until top is golden and a cake tester comes out clean Nutritional information per slice based on 12 14 slices Calories 324 44 from fat e carb 42g pro 5g fat 16g sat fat 6g chol 56mg e sod 195mg e calc 28mg LEMON MERINGUE PIE Serves 12 Shortbread Crust 12 tablespoons unsalted butter room temperature cup confectioners sugar 2 tablespoons granulated sugar 47 1 cups unbleached all purpose flour teaspoon table salt teaspoon pure vanilla extract 2 teaspoons lemon zest Filling 4 large eggs 1 cups granulated sugar 1 heaping tablespoon lemon zest approximately 2 lemons cup lemon juice approximately 3 4 lemons Meringue 6 large egg whites 1 cup granulated sugar Crust Preheat oven to 325 F on convection bake with rack in position 1 bottom position Place softened butter in a large mixing bowl With an electric mixer cream the butter until very soft Add both sugars and mix until well creamed Add the flour and salt 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 to 25 minutes until the crust is a light golden Keep the oven on 350 F bu
29. ly 35 to 40 minutes Serve immediately Nutritional information per serving Calories 257 59 from fat e carb 16g pro 11g fat 17g sat fat 9g chol 173mg sod 323mg calc 176mg NOTE A great way to prepare the corn for this dish is to roast it 38 Preheat 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 A cup of water and place on the rack Roast for about 20 to 25 minutes until you can smell the corn and the husks are brown Remove from oven and allow corn to cool completely before you remove the husks SPRING VEGETABLE QUICHE Makes one 9 inch quiche 4 ounces asparagus tough ends removed 1 teaspoons extra virgin olive oil ya teaspoon kosher salt recipe P te Bris e page 50 1 shallot thinly sliced approximately 2 tablespoons 1 2 ounces prosciutto sliced into small dice 2 tablespoons fresh shelled or frozen peas 2 tablespoons fresh basil chopped cup half and half or whole milk cup heavy cream 1 egg 1 egg yolk cup grated Parmigiano Reggiano Preheat oven to 425 F on convection bake with rack in position 2 Line the baking tray with aluminum foil Toss the aspara gus on the tray with 1 tablespoon of olive oil and tea spoon of kosher salt Roast for 5 to 10 minutes depend ing on the thickness of the asparagus Remove aspara gus when it has softened and browned slightly but is still c
30. mes Roast e Set wire rack to desired position e Set the function knob to ROAST e Set the temperature to the desired level 15 e Set the time if desired e 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 satisfac tory air convection e Always use a potholder or oven mitt when remov ing hot food from the oven e See Convection Conventional Oven Cooking Times Baking Times charts on pages 23 24 for recommended roasting times and oven temperatures e Please note that the heating elements work in conjunction with the convection fan They will cycle on and off simultaneously Broil e Set rack in position 3 or desired position e Set the function knob to BROIL e 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 e Set the temperature to 500 F or as directed in recipe e Keep door ajar 1 to 2 inches e Set rack in position 3 or desired position e See Broiling Times chart on page 21 for recommended broiling times 16 OVEN RACK POSITION DIAGRAM The below diagram illustrates the three rack positions for this convection oven The bottom position is number 1 A Position 3 Position 2 Posit
31. minum foil Place in oven After 20 minutes remove racks lightly toss vegetables on tray and return trays to oven rotating both trays and racks Bake for an additional 20 to 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 e carb 34g e pro 3g fat 7g sat fat 1g chol Omg sod 189mg calc 33mg Variation Add 2 teaspoons of your favorite chopped herb such as rosemary or thyme Another nice addition to this vegetable mix would be a cup of Brussels sprouts cut in half 35 BROCCOLI AND CHEDDAR TWICE BAKED POTATOES Makes 4 servings 4 russet potatoes about 10 ounces each 1 tablespoon unsalted butter 1 teaspoon extra virgin olive oil 2 green onions trimmed and chopped 1 broccoli crown about 6 ounces trimmed and chopped into inch pieces 2 cup milk may use whole milk reduced fat or fat free 4 ounces sharp Cheddar grated teaspoon kosher salt teaspoon freshly ground black pepper Preheat oven to 400 F on convection bake with rack in position 2 Pierce each potato with a fork in several places Place directly on the rack and bake until potatoes are soft about 50 minutes While the potatoes are baking melt butter in olive oil in a 10 inch skillet Add green onions and broccoli Stir to coat the vegetables and then cover the skillet to steam them for 4 to 5 minutes so that they ar
32. n position 2 bottom 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 the dough into the pan Be sure to form a solid border of crust onto the edge of the pan Make sure there are no cracks in the crust Reserve Process the sugar and eggs until smooth about 30 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 inch of top of crust Place filled pie pan on rack and bake until crust is browned and filling is set about 1 hour and 15 minutes Nutritional information per serving Calories 433 51 from fat e carb 51g pro 4g fat 25g sat fat 9g chol 51mg sod 73mg calc 30mg PATE BRISEE PIE PASTRY Makes two 9 10 inch pastry crusts 2 cups unbleached all purpose flour 1 teaspoon salt pound COLD unsalted butter cup ice water Place flour and salt in a food processor work bowl fitted with a metal blade Process for 10 seconds 50 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 wa
33. n oven Check every half hour to make sure the liquid is merely simmering If the liquid is boiling 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 1 hours Remove ribs from liquid and reserve Place casserole on stove Skim fat well and reduce the liquid so that it thick ens to a sauce consistency Return ribs to sauce to warm and serve It is also possible to cool ribs in their liquid and refriger ate to reheat and serve the following day the flavors will just intensify and get better over night Nutritional information per serving Calories 556 41 from fat e carb 18g pro 48g fat 25g sat fat 8g chol 146mg sod 3676mg calc 43mg 34 ROASTED ROOT VEGETABLES Makes 8 servings 1 pound Yukon Gold or fingerling potatoes cut into inch rounds 1 pound yam peeled cut in half lengthwise sliced into inch half moons 1 cup parsnips peeled and cut into slices 1 cup peeled baby carrots 4 garlic cloves smashed A cup extra virgin olive oil 1 teaspoon kosher salt teaspoon coarsely ground black pepper Preheat oven to 450 F on roast or convection bake with racks in positions 1 and 3 In a large mixing bowl toss all ingredients together well Divide ingredients between 2 quarter sheet trays lined with alu
34. n place 2 Rotate the screwdriver counterclockwise to remove the screw 3 Remove the oven light cover B Install or Replace the Oven Light 1 Use a 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 towards 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 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 then refer to the specific charts All temperature given are Fahrenheit SUGGESTED BROILING TIMES Food Rack Weight or Approximate Position Thickness Broiling Time Min Beef Sirloin 3 1 inches 10 12 Hamburger 3 1 inch 10 15 Pork Chop 3 Y2 inch 15 Fish Fillets 3 Ya inch 8 15 Boneless Chicken 2 1 inches 12 15 CONVECTION CONVENTIONAL OVEN COOKING TI
35. 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 countertop 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 2 13 14 15 16 17 18 19 20 21 22 23 24 25 Do not use this convection oven for anything other than its intended purpose Extreme caution should be exercised when using containers constructed of the following materials in the oven paper cardboard plastic or similar products To avoid burns use extreme caution when removing tray or disposing of hot grease Do not cover any part of cooking compartment with metal foil or any part of the oven with metal foil This will cause overheating of the oven Covering the wire racks is not recommended due to this will block air flow and create uneven cooking temperatures Covering baking pan with foil is okay 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 A fire may occur if the convection oven is covered or touching flammable material Do not store any it
36. ottom position Spray standard size 2 inch x 1 inch muffin tin with nonstick cooking spray In a large mixing bowl mix together the egg butter milk vegetable oil and vanilla Stir in sugar and then the remaining dry ingredients Carefully stir in pecans and blueberries berries will bleed if you overwork them Scoop batter evenly into muffin tin Bake for about 20 to 25 minutes until muffins are golden and a cake tester comes out clean Nutritional information per serving Calories 206 48 from fat e carb 24g pro 3g fat 11g sat fat 1g chol 18mg sod 153mg calc 21mg BANANA WALNUT LOAF CAKE Makes one 1 pound loaf 12 14 slices 2 cups unbleached all purpose flour K teaspoon baking powder teaspoon baking soda teaspoon salt K cup unsalted butter room temperature 1 cup granulated sugar 2 eggs 46 1 teaspoons pure vanilla extract cup buttermilk 1 cups mashed banana approximately 2 ripe medium bananas cup plus 2 tablespoons chopped walnuts Preheat oven to 325 F on convection bake with rack in position 1 bottom position Spray a 1 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 smooth Gradually add the dry ingredients and mix unti
37. port and socket Turn oven to 400 F and turn to rotisserie on the function dial Roast for 35 to 40 minutes For the last 5 minutes of cooking time turn oven function to regular bake when the breasts are facing up in order to crisp the skin 28 Carefully remove rotisserie spit using the hand grip 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 e carb 49g e pro 116g fat 32g sat fat 9g chol 357mg sod 742mg calc 134mg ROTISSERIE PORK LOIN WITH SAGE GARLIC RUB Serves 4 6 2 garlic cloves K cup fresh sage leaves K teaspoon kosher salt K teaspoon fresh ground pepper cup olive oil 1 pork loin 2 3 pounds Place the garlic cloves in the work bowl 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 loin every 2 inches along the length of the loin Place the rotisserie spit through the center of the pork loin Set the rotisserie skewers and fixing screws so that the loin is secured firmly in
38. pose flour plus extra for dusting souffl dish 2 cups grated sharp Cheddar 1 teaspoon kosher salt K teaspoon fresh ground pepper dash of hot sauce Preheat oven to 350 F on convection bake with baking tray in position 1 bottom position 37 Butter and flour an 8 cup souffl dish well Beat yolks and reserve In a blender or food processor pur e 1 cups of corn with the milk reserve Melt butter in a saucepan Add flour and stir with a wooden spoon until smooth Cook over medium heat for 2 minutes stirring occasionally Pour the milk corn pur e 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 to 5 minutes Stir in Cheddar until melted and incorporated Stir in remaining corn salt pepper and hot sauce Remove from heat and reserve Spoon a small amount of the cheese mixture into the yolks whisking at the same time Continue adding all of the cheese slowly to the yolks whisking the whole time Reserve With an electric mixer beat the egg whites until peaks form that are stiff but not dry 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 souffl dish and bake until the souffl is golden and puffed over the rim of the dish approximate
39. r 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 19 FINISHED COOKING TEMPERATURES Always check internal temperature using an instant read thermometer Bright red o Rare center lighter 130 F pink to outside Light pink center 160 F brown to outside Well Done Brown consistently 170 F throughout 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 tested with an instant read thermometer 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 tempera ture of 165 170 F Turkey breast should be cooked to an internal tempera ture of 170 F Fully cooked ham should reach an internal temperature
40. red turn the timer directly to the desired time 2 Power Indicator Light Red e When the red power indicator light is on the oven is in operation e 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 e When the green oven temperature ready indicator light is on the oven has reached the indicated temperature e When broiling ready indicator light will not be lit e The ready light will cycle on and off as the set temperature is maintained 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 per fect for baking most types of pastries cookies and for baking pizza bread souffl s casseroles as well as roasting poultry pork and steaks 8 Rotisserie Indicates that the rotisserie motor is operating and the two 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 ro
41. risp tender Once cool cut asparagus into inch pieces Reserve 39 While asparagus is in the oven roll the pate bris e to fill a 9 inch tart pan form the edges and return it to the refrigerator to rest for at least a half hour Turn oven down to 400 F on convection bake and move rack to position 1 bottom position Allow at least 10 minutes for oven to come down in temperature Line the tart shell with parchment and dried beans or pie weights Blind bake bake the pastry for about 20 minutes until it appears a light golden Remove pas try shell from oven remove the pie weights and reserve them separately Turn oven down to 350 F on convection bake with same rack position While tart shell is baking heat the remaining half tablespoon of olive oil in a small skillet over medium heat Saut the shallot until soft about 5 minutes Turn heat to low and add prosciutto and peas Stir until peas soften about 2 minutes Turn heat off and stir in basil In a mixing bowl whisk together the half and half cream egg 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 minutes until the custard becomes set golden and puffy Nutritional information per serving Calories 262 68 from fat e carb 15g pro 6
42. t e carb 38g pro 47g fat 8g sat fat 1g chol 118mg sod 2211mg e calc 38mg BRAISED SHORT RIBS Serves 4 6 2 teaspoons extra virgin olive oil 3 pounds short ribs salt and pepper ounces onion peeled and chopped garlic cloves ounces carrot peeled and chopped sprigs thyme tablespoons balsamic vinegar cups dry red wine tablespoon tomato paste cup or more stock beef or chicken or water ch sch MONONNDND A 33 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 sides In batches brown the ribs well on all sides Reserve browned ribs on plate Pour off all but 1 tablespoon of oil from casserole Once the ribs are browned preheat oven to 300 F on regular bake with rack in position 2 Add onion garlic and carrots to casserole and brown 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 about 5 minutes until the wine has been reduced by half Stir in the tomato paste and place the ribs back into the casserole Stand the ribs up so that the ribs are actually sticking up in the air Add enough stock for the liquid to come half way up the sides of the ribs Cover casserole and place i
43. t turn to regular bake While the crust is baking prepare the filling Whisk the eggs together in a bowl with the 1 cup sugar until light and frothy Whisk in lemon zest and juice Place the egg whites in a separate mixing bowl and reserve 48 Pour 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 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 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 the top of the pie covering the entire surface of the pie including the crust Bake until the meringue is golden brown about 20 minutes Allow to cool completely before serving Nutritional information per serving Calories 367 32 from fat e carb 58g pro 6g fat 13g sat fat 8g chol 102mg sod 100mg e calc 17mg PECAN PIE Makes 12 servings Crust 1 cups unbleached all purpose flour cup granulated sugar 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 vanilla extract 1 teaspoon ground cinnamon 2 cups pecan halves 1 9 inch deep dish pie plate cooking spray 49 Preheat oven to 325 F on regular bake with rack i
44. ter through feed tube If mixture feels dry and does not come together when you press it together in your hand add more ice water a tablespoon at a time until mixture comes together Carefully process only until a dough ball forms Do not overprocess Remove dough from bowl divide in half form each half into a disc and wrap in plastic to rest at least a half hour before rolling Nutritional information per serving Calories 146 63 from fat carb 12g pro 1g fat 10g sat fat 6g chol 27mg sod 100mg calc 5mg Variation For sweet Pate Bris e follow recipe except add 3 tablespoons of granulated sugar to the dry ingredients in the work bowl MILE HIGH APPLE PIE Serves 12 1 recipe sweet Pate Bris e page 50 4 6 pounds Granny Smith apples peeled cored and cut in half see Note cup granulated sugar cup unbleached all purpose flour tablespoon lemon zest approximately 1 lemon tablespoons lemon juice teaspoons ground cinnamon dash allspice optional large egg tablespoons water 9 inch pie plate MM ch e s AMA 51 Preheat oven to 400 F convection bake with rack in position 2 bottom position Divide pate bris e into 2 pieces one slightly larger than the other On a floured surface roll out the smaller of the two piec es 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 Place in the refri
45. th Garlic 27 Hoisin Glazed Cornish Hens 28 Rotisserie Pork Loin With Sage Garlic Rub 29 Rotisserie Garlic Eye Round 30 Cod With Ginger Lime Crust 32 Salmon With Honey Soy Glaze 33 Braised Short Ribs eee eee eee 33 Roasted Root Vegetables 35 Broccoli and Cheddar Twice Baked Potatoes 36 Cheddar Corn SOuffl 37 Spring Vegetable Quiche 39 French Bread Rolls iuiizaizen bia paia 41 Honey Wheat Rolls sees EN ENNER RS ER ER 43 Foccacia Romana ispiri 44 Blueberry Cinnamon Pecan Muffins 45 Banana Walnut Loaf Cake 46 Lemon Meringue Pie 47 PecamPie ss dastecasd cece seer ed aciu ara nanei 49 Pate Bris e Pie Pastry 00 0c eee eee eee 50 Mile High Apple Pie 51 Chocolate Souffl Cake 53 25 ITALIAN STYLE MEATLOAF WRAPPED IN BACON Serves 8 10 2 pounds meatloaf mix equal amounts of ground beef pork and veal 1 tablespoon finely chopped garlic K cup chopped fresh parsley 2 cups seasoned bread crumbs 1 cup marinara sauce 2 eggs cup shredded mozzarella cup grated Parmigiano Reggiano VA teaspoon crushed red pepper 4 strips center cut bacon Preheat oven to 375 F on convection b
46. ugh 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 rectangular shape and then press into a lightly sprayed baking sheet stretching the ends of the dough to meet the edges of the baking tray Make indentations in the dough with your fingers over the entire surface area Brush the dough with the remaining olive oil and sprinkle with the remaining kosher salt Cover loosely with plastic wrap and let rise until puffy about 20 minutes Preheat oven to 400 F on convection bake Bake until golden and crisp about 20 to 25 minutes Let cool slightly on wire rack Serve warm Nutritional information per serving Calories 127 23 from fat e carb 21g pro 3g fat 3g sat fat 0g chol Omg sod 392mg calc Omg BLUEBERRY CINNAMON PECAN MUFFINS These delicious muffins are simple to prepare and bake Makes 12 muffins 1 large egg cup buttermilk vA cup vegetable oil 1 teaspoon pure vanilla extract 45 cup granulated sugar 1 cups unbleached all purpose flour 2 teaspoons baking powder teaspoon ground cinnamon cup chopped toasted pecans cup blueberries fresh or frozen thawing not necessary cooking spray Preheat oven to 350 F on convection bake with rack in position 1 b
47. wers 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 to 60 minutes checking after 45 minutes with meat thermometer to achieve desired doneness Carefully remove rotisserie spit from oven using the handgrip Allow meat to rest 5 to 10 minutes before serving Nutritional information per serving Calories 408 58 from fat e 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 butcher s twine before securing the rotisserie spit and skewers Once rotisserie spit is secured in the oven set oven temperature to 400 F Cook 12 to 15 minutes per pound for rare 20 minutes per pound for medium Be sure to check internal meat temperature with a meat thermometer 31 COD WITH GINGER LIME CRUST Serves 4 1 cup unsalted butter cups panko breadcrumbs cup chopped fresh ginger 1 tablespoon lime zest about 1 lime 1 teaspoons kosher salt 2 pounds cod or any firm white fish Preheat oven to 450 F set to the broil function with rack in position 3 top position Place the butter in th
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