Manuale d’uso / di manutenzione del prodotto CO900B del fabbricante Waring
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CO NV EC TI ON O VE N For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CO900B.
2 IMPOR T ANT 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.
3 13. Do not use this convection oven for anything other than its intended purpose. 14. Extreme caution should be exercised when using containers constructed of the following materials in the oven: paper, cardboard, plastic or similar products. 15. To avoid burns, use extreme caution when removing tray or disposing of hot grease.
4 CONTENTS I m p o r t a n t S a f e g u a r d s ............................ 2 G r o u n d i n g I n s t r u c t i o n s ........................... 5 I n t r o d u c t i o n .................................... 6 P a r t s a n d A c c e s s o r i e s .
5 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).
INTRODUCTION The W aring Pro ® Convection Oven takes countertop cooking to a whole new level. Convection baking uses a hot air fan to circulate heated air , maintaining the select- ed temperature throughout the oven cavity . This constant flow of air eliminates the hot and cold spots often found in conventional ovens.
P AR TS AND ACCESSORIES 1. Timer 2. Power Indicator Light – Red 3. Oven Temperature “Ready” Indicator Light – Green 4. Function Control Knob 5. Temperature Control Knob 6. Wire Racks 7. Handgrip 8. Rotisserie Spit 9. Rotisserie Skewers 10. Upper Heating Elements 11.
8 1. Timer The range of the timer is 120 minutes. The timer setting is optional. Y ou can set the timer either to the desired cooking time or to the OVEN ON position, which will tur n the oven on. If the baking time is less than 20 minutes, first turn the timer clockwise past the 20-minute mark and tur n it back to the desired time.
9 Rotisserie Indicates that the rotisserie motor is operating and the two top heating elements are operating. Rotisserie can be used for poultr y , pork, beef filets, lamb and veal. Roast Ind ic ate s that the top elements and bot to m heat ing ele me nts as we ll as the conv ect ion fan are ope rat ing .
10 10. Upper Heating Elements There are two straight heating elements in the upper part of the oven. 11. Rotisserie Sockets The rotisserie sockets are located on the left and right wall in the center of the oven. 12. Rack Support Guides There are three different levels inside the oven for the toasting rack and baking tray.
11 BEFORE USING YOUR OVEN Before using your oven for the first time, be sure to: • 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.
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 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.
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 back to the desired time. If a longer baking time is required, turn the timer directly to the desired time.
14 Trussing a chicken There are different methods of trussing but all are basically designed to achieve the same results. T uck the wings under neath 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.
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 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.
16 • Set the time, if desired. • If requir ed to catch drips, place the baking tray one level below the toasting rack. The tray and the rack should be set at differ ent levels for satisfac- tory air convection. • Always use a potholder or oven mitt when remov - ing hot food from the oven.
17 OVEN RACK POSITION DIAGRAM The below diagram illustrates the three rack positions for this convection oven. The bottom position is number 1. BAKEW ARE REFERENCE GUIDE The following bakeware is suitable for the .
18 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.
19 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.
20 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 tested with an instant-read thermometer.
21 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 cause serious damage to the appliance.
22 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 .
23 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.
24 CO NV EC TI ON /C ON VE NTI ONA L OV EN COO KI NG TIM ES Food Pan Size Recommended Setting Oven T emp (°F) Time (min.) BREADS Y east Loaf Loaf Pan Convection Bake 400° 35-40 Y east Rolls Baking T.
25 RECIPES Italian-Style Meatloaf Wrapped in Bacon . . . . . . . . . . . 26 Rosemary Chicken With Garlic . . . . . . . . . . . . . . . . . . . . 27 Hoisin-Glazed Cor nish Hens . . . . . . . . . . . . . . . . . . . . . 28 Rotisserie Pork Loin With Sage-Garlic Rub .
26 IT ALIAN-STYLE MEA TLOAF WRAPPED IN BACON Serves 8–10 2 pounds meatloaf mix, equal amounts of ground beef, pork, and veal 1 tablespoon finely chopped garlic 1 ⁄ 2 cup chopped fresh parsley 2 cu.
27 ROSEMAR Y 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 garlic cloves, smashe.
28 chicken the last 15 minutes of cooking time using the juices from the drip pan. Nutritional information per serving: Calories 603 (64% from fat) • carb.
29 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) • carb.
30 and socket. T urn the oven to 400°F and tur n 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.
31 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 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.
32 COD WITH GINGER LIME CRUST Serves 4 1 cup unsalted butter 4 cups panko (breadcrumbs) 1 ⁄ 4 cup chopped fresh ginger 1 tablespoon lime zest (about 1 lime) 1 1 ⁄ 2 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).
33 SALMON WITH HONEY SOY GLAZE Serves 4 1 ⁄ 4 cup honey or maple syrup 1 ⁄ 4 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.
34 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.
35 ROASTED ROOT VEGET ABLES Makes 8 servings 1 pound Y ukon Gold or fingerling potatoes, cut into 1 ⁄ 2 -inch rounds 1 pound yam, peeled, cut in half lengthwise, sliced into 1 ⁄ 2 -inch half moons.
36 BROCCOLI AND CHEDDAR TWICE-BAKED POT A TOES 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 chopp.
37 mixture. At this point you can bake them immediately or refrigerate them until ready to bake (over night). T urn 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 .
38 Butter and flour an 8-cup soufflé dish well. Beat yolks and reserve. In a blender or food processor , purée 1 1 ⁄ 2 cups of cor n 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 .
39 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 cor n with about 1 ⁄ 4 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.
40 While 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 least a half-hour . T urn oven down to 400°F on convection bake, and move rack to position 1 (bottom position).
41 FRENCH BREAD/ROLLS This very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily . Makes one 1 1 ⁄ 2 -pound loaf, 2 small 8-inch baguettes,.
42 For loaf: Light ly spray a 1 1 ⁄ 2 -pound loaf pan. Roll dough on a flour ed work surfa ce into a short, fat cylinder . Place it in pr epar ed pan and loosely cover it with plast ic for the final rise. Once loaf rises again after a half hour , make 3 slash- es diagona lly with a serrate d knife on the top of loaf and brush with egg wash.
43 per side. Once removed from oven, rub a cut garlic clove on each slice. Serve alone or with a topping or spread. HONEY WHEA T ROLLS Makes 16 rolls 6 ounces evaporated skim milk 1 package active dry.
44 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 in a warm place. Fifteen minutes prior to baking, preheat oven to 350°F on convection bake with rack in position 2 (middle rack position).
45 With 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 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.
46 1 ⁄ 2 cup granulated sugar 1 1 ⁄ 2 cups unbleached, all-purpose flour 2 teaspoons baking powder 1 ⁄ 2 teaspoon ground cinnamon 1 ⁄ 2 cup chopped, toasted pecans 1 ⁄ 2 cup blueberries, fresh or frozen (thawing not necessary) cooking spray Preheat oven to 350°F on convection bake with rack in position 1 (bottom position).
47 1 1 ⁄ 2 teaspoons pure vanilla extract 1 ⁄ 4 cup buttermilk 1 1 ⁄ 2 cups mashed banana (approximately 2 ripe, medium bananas) 1 ⁄ 2 cup plus 2 tablespoons chopped walnuts Preheat oven to 325°F on convection bake with rack in position 1 (bottom position).
48 1 1 ⁄ 2 cups unbleached, all-purpose flour 1 ⁄ 4 teaspoon table salt 1 ⁄ 2 teaspoon pure vanilla extract 2 teaspoons lemon zest Filling 4 large eggs 1 1 ⁄ 4 cups granulated sugar 1 heaping .
49 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 .
50 Preheat 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 processor fitted with a metal blade.
51 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.
52 Preheat oven to 400˚ F 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 piec- es to fit the pie plate so that the dough hangs over the edge of the plate.
53 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 the juices are bubbling. Serve warm or room temperature. Nutritional information per serving: Calories 593 (29% from fat) • carb.
54 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.
©2008 W aring Consumer Products Division of Conair Corporation 150 Milford Road East Windsor , NJ 08520 www .waringproducts.com Printed in China 08WR014 IB-8140.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il Waring CO900B è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del Waring CO900B - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso Waring CO900B imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul Waring CO900B ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il Waring CO900B, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del Waring CO900B.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il Waring CO900B. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo Waring CO900B insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
