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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.
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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. Close supervision is necessary when any appliance
is used by or near children.
4. UNPLUG FROM OUTLET WHEN NOT IN USE,
BEFORE PUTTING ON OR TAKING OFF PARTS
AND BEFORE CLEANING. Allow to cool before
cleaning or handling.
5. Avoid contact with moving parts.
6. The oven must be kept at a distance of 4" or more
away from other objects around it in order to avoid
heat damage to adjacent items.
7. Do not operate any appliance with a damaged cord
or plug, or after the appliance has malfunctioned or
has been dropped or damaged in any way, or is not
operating properly. Return the convection oven to the
nearest authorized service facility for examination,
repair, or mechanical or electrical adjustment.
8. Do not let the cord hang over the edge of the table or
countertop where it could be pulled on inadvertently
by children or pets or touch hot surfaces, which could
damage the cord.
9. The use of attachments not recommended or sold by
Waring may cause fire, electric shock, or injury.
10. Do not use outdoors.
11. Do not place convection oven on or near a hot gas or
electric burner or in a heated oven.
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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
tray or disposing of hot grease.
15. Do not cover baking tray or any part of the oven with
metal foil. This will cause overheating of the oven.
16. 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.
17. A fire may occur if the convection oven is covered or
touching flammable material, such as curtains,
draperies, and walls, when in operation.
18. Do not store any items on top of the appliance when in
operation. Do not operate under wall cabinets.
19. Do not clean with metal scouring pads. Pieces can
break off the pad and touch electrical parts, involving a
risk of electric shock.
20. Do not attempt to dislodge food when the convection
oven is plugged into electrical outlet.
21. Warning: To avoid possibility of fire, NEVER leave oven
broiler unattended during use.
22. Use recommended temperature settings for baking and
roasting.
23. The appliance is off when the Timer control is in the
OFF position.
24. Do not rest cooking utensils or baking dishes on
glass door.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
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CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Grounding Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Parts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Before Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Function Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Convection Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Trussing A Chicken . . . . . . . . . . . . . . . . . . . . . . . . . 12
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Rack Position Diagram . . . . . . . . . . . . . . . . . . . . . 15
Bakeware Reference Guide . . . . . . . . . . . . . . . . . . . . . . 16
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Reference Charts with Recommended Times
and Temperatures for Typical Foods . . . . . . . . . . . . . . . 22
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
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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
adapter, shown in Figure B, may be obtained so that a
2-slot wall outlet can be used with a 3-prong plug. As
shown in Figure C, the adapter must be grounded by
attaching its grounding lug under the screw of the outlet
cover plate. CAUTION: Before using an adapter, it must be
determined that the outlet cover plate screw is properly
grounded. If in doubt, consult a licensed electrician. Never
use an adapter unless you are sure it is properly grounded.
Note: Use of an adapter is not permitted in Canada.
INTRODUCTION
The Waring Pro™Convection Oven takes countertop
cooking to a whole new level. Convection baking uses a
hot air fan to circulate heated air, maintaining the selected
temperature throughout the oven cavity. This constant flow
of air eliminates the hot and cold spots often found in
conventional ovens. Because the temperature remains
consistent, you can set this oven approximately 25° lower
than a conventional oven when using convection bake,
thus saving energy. Cooking time is also reduced by
approximately 25–30%. 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!
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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 Support Guides
13. Lower Heating Elements
14. Door Handle
15. Glass Door
16. Baking Tray
17. Interior Light (not shown)
18. Convection Fan
1
2
3
4
5
17
15
14
18
12
10
13
6
16
9
7
8
6
11
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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
20-minute mark and turn it back to the desired time.
If a longer time is required, turn the timer directly to the
desired time.
2. Power Indicator Light – Red
• When the red power indicator light is on, the oven is
in operation.
• When the timer is in the OFF position, the red indicator
light will be off and the oven is in the OFF mode.
3. Oven Temperature “Ready” Indicator Light – Green
• When the green oven temperature "ready" indicator
light is on, the oven has reached the indicated temperature.
• When broiling, "ready" indicator light will not be lit.
4. Function Control Knob and
General Function Guidelines
This selector offers five choices of cooking options:
Bake
Indicates that bottom and top heating 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 fan are operating. This function is time –
effective and efficient. It is perfect for baking most
types of pastries, cookies, and for baking pizza and
bread as well as soufflés, casseroles, roasting poultry, pork and steaks.
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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, 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.
CAUTION: When you turn the function control knob to
the “I” position, there is no function and the oven is in
the OFF mode.
5. Temperature Control Knob
This thermostatic switch controls the temperature
inside the oven; it maintains the proper temperature
during the various heating, roasting and baking
operations.
6. Wire Racks
The wire racks are made of chrome-plated steel. The
racks support food during broiling, roasting and baking.
7. Handgrip
To be used for removing rotisserie items from
rotisserie sockets.
8. Rotisserie Spit
Food item for rotisserie should be skewered onto
rotisserie spit.
9. Rotisserie Skewers
The rotisserie can be used to rotisserie larger
items such as chicken, or large pieces of meat, etc.
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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 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. Select the best position
for the food relative to the heating elements.
13. Lower Heating Elements
There are two straight electric heating elements
in the lower part of the oven.
14. Door Handle
Use this handle to avoid getting burned by the hot
oven door.
15. Tempered-Glass Door
Be sure the safety door is closed tightly while preheating,
baking or roasting.To avoid getting burned, don’t touch
the door when the oven is in use. Wait until the oven
cools before cleaning the door with a damp cloth.
16. Baking Tray
Can be used for baking or as a drip tray.
17. Interior Light (not shown)
BEFORE USING YOUR OVEN
Before using your oven for the first time, be sure to:
• Wash the handle, wire racks, baking tray, rotisserie
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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 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
mimimum of 5 minutes. The oven may emit an odor.
This is normal and should dissipate. Note: This odor
is not harmful.
• Turn off the heating elements. Remove any smoke
residue inside the oven with a damp cloth.
• Do not block the exhaust vents.
FUNCTION GUIDELINES
Bake
Your convection oven is equipped with two wire racks
and has three rack positions. The racks can be easily
removed and arranged at various levels. For best results
when using the oven for conventional baking, do not use
more than one rack at a time.
• Set the Function knob to Bake.
• Set the Temperature knob as specified in reference
chart or according to your recipe.
• Set the Timer, if desired, for up to 1 hour and 20
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 baking
time is required, turn the timer directly to the desired
time.
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• 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.
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˚. 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 a meats, start checking 20–40 minutes before
stated cooking time is reached.
With convection baking, the key is the airflow. Avoid using
baking dishes with high sides. For example, even when
baking cookies, try to use a cookie sheet with no sides.
For roasting meats use shallow baking trays as opposed to
large, high-sided roasting pans. For the same reason you'll
want to avoid cooking anything with a lid when you use the
convection feature as the lid blocks the airflow.
• Set the Function knob to Convection Bake.
• Set the Temperature knob to the desired level.
• 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.
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• 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 that you have an air passageway in the
back as well as the front of the oven.
• Always use a potholder or oven mitt when removing
hot food from the oven.
• See Cooking Reference Chart 5 on pages 22–23 for
recommended times and oven temperatures.
• Please note that the heating elements work in
conjunction with the convection fan. They will
cycle on and off simultaneously.
Rotisserie
When using the rotisserie function always use the baking
tray lined with foil in position 1 (bottom rack position) to
catch any drips. When using the rotisserie function, always
begin with a cold oven.
Tying meats ensures even cooking. It is important to use
butcher’s twine to tie items that are to be prepared for the
rotisserie function before securing 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.
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
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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 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 skin, leave door
ajar for last 15 minutes of cooking
time.
Please follow diagrams below when
using the rotisserie function.
1. First insert the rotisserie spit into
the food for rotisserie (Fig 1).
2. Insert the skewers at different
angles to hold the food
more firmly.
3. Next, install the fixing screws
to secure the meat or poultry
to the rotisserie spit (Fig. 2).
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 (Fig. 3).
Fig. 1
Fig. 2
Fig. 3
To Remove
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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 required, turn the timer
directly to the desired time. If not using the timer
set, timer to OVEN ON position.
8. Use handgrip to remove rotisserie item from oven
(see Fig. 3).
9. Always use a potholder or oven mitt when removing
hot food from the oven.
10. NOTE: It is recommended to add an extra 10 minutes
of cooking time to allow for preheating of oven.
Please refer to the Rotisserie Chart on page 22 for specific
cooking times.
Roast
• Set the Function to Roast.
• Set the Temperature to the desired level.
• Set the Time, if desired.
• If required to catch drips, place the baking tray one
level below the toasting rack. The tray and the rack
should be set at different levels for satisfactory air
convection.
• Always use a potholder or oven mitt when removing
hot food from the oven.
• See Reference Chart on page 22 for recommended
roasting 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.
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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 the temperature to 500°F or as directed in
recipe.
• Keep door ajar 1 to 2 inches.
• Rack Position #3 or desired position.
• See Broil Reference Chart on page 22 for
recommended broiling times.
OVEN RACK POSITION DIAGRAM
The below diagram illustrates the four rack positions for
this convection oven. The bottom position is number 1.
The positions will be referenced in the cooking charts
and recipes.
Position 4
Position 3
Position 2
Position 1
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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 11⁄2 lb. Loaf Pan, Traditional
8
1
⁄2 x 41⁄2 x 23⁄4 1 lb. Loaf, Nonstick
8 x 2 Round Cake, Nonstick
9 x 2 Round Cake, Traditional
10 x 2 Pie Plate, Nonstick
9
1
⁄2 Tart Pan
12-cup Bundt Pan
TIPS AND HINTS
• It is important to rotate any item you are baking in
the oven to ensure even cooking.
• It is recommended to bake one rack at a time. If you
do bake with more than one rack, be sure to rotate
both the baking tray and the rack positions halfway
through bake time.
• To ensure even flow of air when using baking 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.
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• 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 Reference Chart on pages 22–23 for
recommended baking times and temperatures.
• When baking pastry, browning is most successful
when you use metallic 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
Beef: oregano, rosemary, thyme, mustard, garlic
Lamb: rosemary, garlic
Pork: sage, garlic
Fish: cilantro, basil, citrus
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You may not want to use all of the ingredients listed
for each category. Experiment – the key is to use
ingredients and flavors that appeal to your taste.
Brining
Brining leaner cuts of meat such as poultry, turkey, and
pork in a saltwater solution produces juicier roasts and
rotisserie. The difference between brined and non-brined
meats is very noticeable. If you have the time it is definitely
recommended.
The rule to follow is to use a cup of table salt or 1
1
⁄2 cups
kosher salt for every gallon of water.
Or, for smaller cuts of meat, 1 quart of water for
1
⁄2 cup
kosher salt.
Simply mix salt and water together. Place item to be brined
in a non-reactive container or sealable plastic bag large
enough to completely immerse the meat. Pour in the brine,
cover, and refrigerate.
The amount of time needed to brine depends on how big
the roast is. Following is a simple guideline:
Whole chicken 3–8 hours
Chicken Parts 1–2 hours
Whole Turkey 12–24 hours
Turkey Breast 4–6 hours
Game Hens 1–2 hours
Pork Chops 2–6 hours
Pork Tenderloin 2–6 hours
Pork Loin 24 hours
It is important to thoroughly rinse and dry the meat once
you remove it from the brine, so when it roasts it will be
juicy, not salty.
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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.
Poultry
Poultry should be cooked to an internal temperature of
170°F for white meat and 180˚F for dark meat.
Ground poultry should be cooked to an internal
temperature of 165–170°F.
Turkey breast should be cooked to an internal temperature
of 170˚F.
Fully cooked ham should reach an internal temperature
of 140˚F.
Veal
Veal should be cooked to an internal temperature of 140°F.
Rare
Bright red
center, lighter
pink to outside
130°F
Medium
Light pink center,
brown to outside
160°F
Well Done
Brown consistently
throughout
170°F+
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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.
4. Do not use any sharp or hard kitchen utensils on the
oven since this could damage the surface of the
appliance.
5. The wire racks, baking tray, rotisserie spit and
skewers can be washed in the dishwasher on the
top shelf.
6. To clean the glass door, use a glass cleaner or a damp
cloth. Wipe dry with a clean cloth.
7. If the oven has not been used for an extended period
of time, take care to remove dust and moisture before
operating.
8. If there is something wrong with this product, please
contact an authorized Waring Service Center for repair,
or phone Waring Customer Service at 1-800-492-7464.
9. 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:
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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 the Oven Light
1. Use a 120V/20W, 25T 8/N clear appliance light bulb
with intermediate base by Westinghouse, or phone
Waring Customer Service at 1-800-492-7464.
C. Replace the Oven Light Cover
1. Insert the tab of the oven light cover into the slot in
the side of the oven compartment.
2. Insert the thumb screw into the hole in the oven
light cover.
3. Holding the thumb screw, push the oven light cover
toward the side of the oven until the thumb screw
enters the screw hole.
4. Turn the thumb screw clockwise by hand until the
threads start to engage.
5. Insert the screwdriver in the slot of the thumb screw.
6. Tighten the thumb screw by turning the screwdriver
clockwise.
Tab of Oven Light Cover
Slot of Oven Compartment
Oven Light Cover
Thumb Screw
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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.
CONVECTION/CONVENTIONAL COOKING TIMES
Food
Shelf Weight or Approx.
Position Thickness Boiling Time (Min.)
Beef Sirloin 4 11⁄2 inches 10-12
Hamburger 4 1 inch 10-15
Pork Chop 4
3
⁄4 inch 15
Fish Fillets 4
1
⁄2 inch 8-15
Boneless Chicken 4 3-4 lbs. 12-15
Lamb Chops 4 1 lb. 8-10
SUGGESTED BROILING TIMES
Food Weight (lbs.)
Recommended Rack Oven
Time
Setting Position Temp (°F)
BEEF
Rib Eye Roast 6-8 Conv Bake,Roast or Rotisserie 2 325° 15-18 min. per lb.
Meat Loaf - Med. 11⁄2 Convection Bake 2 350° 60-65 min.
LAMB
Lamb Leg 3-7 Conv Bake,Roast or Rotisserie 2 325° 15-18 min. per lb.
Rack 1.5 Convection Bake or Roast 2 375° 15-18 min. per lb.
PORK
Pork Loin 3-5 Convection Bake or Rotisserie 2 375° 25-30 min. per lb.
Ribs 3-8 Bake 1, 2 or 3 350° 2 hours
Ham, fully cooked 5-12 Convection Bake 1 or 2 325° 18 min. per lb.
POULTRY
Chicken, whole 3-8 Conv Bake,Roast or Rotisserie 2 375-400° 45-75 min.
Turkey, stuffed 12-18 Convection Bake 1 350° 18-20 min. per lb.
Turkey, Brined 12-18 Convection Bake 1 350° 18-20 min. per lb.
Boneless Stuffed
Turkey Breast
3-5 Convection Bake 2 350° 20 min. per lb.
Cornish Hens 1-2 Conv Bake or Rotisserie 2 375° 18-20 min. per lb.
Duck 4-6 Convection Bake or Roast 2 375-400° 18 min. per lb.
VEAL
Rack 4 Convection Bake 1 375° 75-90 min.
Roast 2.5-5 Convection Bake or Rotisserie 2 325/375° 75-120 min.
Food Weight (lbs) Oven Temp (°F) Rotisserie Time
Beef, Boneless Eye Round 4-6 375-400° 45-75
Chicken 3-7 375-425° 45-90
2 Chickens 3 each 375-425° 75-80
Cornish Hens 1-2 375-425° 35-45
Lamb, Boneless 5 400° 40-50
Pork, Roast 3-4 400° 50-60
SUGGESTED ROTISSERIE TIMES
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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 Convection Bake 375–400° 20–40
QUICK
BREADS
Biscotti Baking Tray Convection Bake 325° 45
Corn Muffin Pan Convection Bake 375° 20–25
Muffins Muffin Pan Convection Bake 375° 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° 30–40
Layer, Two 9" Round Convection Bake 350° 35–45
COOKIES
Brownies 13" x 9" Convection Bake 350° 30–45
Sugar 1/2 Sheet Convection Bake 375–400° 8–10
Choc. Chip 1/2 Sheet Convection Bake 375° 10–12
PASTRY
Cream Puffs Cookie Sheet Bake 400° 30–35
PIES
Crust, Unfilled 9" Round Convection Bake 400° 25–30
Crust, Filled 9" Round Convection Bake 350° 50–60
Apple 9" Round Convection Bake 350° 60–75
Pumpkin 9" Round Bake 350° 60–65
Pecan 9" Round Bake 350° 60–75
Key Lime 9" Round Bake 350° 15–20
ENTREES
Lasagna, Frzn. 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 375° 15–20
Roasted Vegetables
Baking Tray Convection Bake 400° 35–40
CONVECTION/CONVENTIONAL COOKING TIMES
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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 Garlic Eye Round . . . . . . . . . . . . . . . . . . . . . . 29
Cod With Ginger Lime Crust . . . . . . . . . . . . . . . . . . . . . 30
Salmon With Honey Soy Glaze . . . . . . . . . . . . . . . . . . . 31
Braised Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Roasted Root Vegetables . . . . . . . . . . . . . . . . . . . . . . . . 33
Broccoli and Cheddar Twice-Baked Potatoes . . . . . . . . 34
Cheddar Corn Soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Spring Vegetable Quiche . . . . . . . . . . . . . . . . . . . . . . . . 37
French Bread/Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Honey Wheat Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Foccacia Romana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Blueberry Cinnamon Pecan Muffins . . . . . . . . . . . . . . . . 44
Banana Walnut Loaf Cake . . . . . . . . . . . . . . . . . . . . . . . 45
Lemon Meringue Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Pecan Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Pâte Brisée/Basic Pie Pastry . . . . . . . . . . . . . . . . . . . . . 49
Mile-High Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Chocolate Soufflé Cake . . . . . . . . . . . . . . . . . . . . . . . . . 52
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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–Reggiano, grated
1
⁄4 teaspoon crushed red pepper
4 strips center cut bacon
Preheat oven to 375°F on convection bake, rack set in
position 2 (bottom position).
With clean hands, mix all ingredients together except
the bacon in a mixing bowl until well incorporated.
Press mixture into 1
1
⁄2-pound loaf pan. Lay strips of bacon
lengthwise along top of loaf, tucking ends between
inside of pan and the meat.
Place meatloaf on the bottom rack, position 1 and bake
for 60–70 minutes, until loaf is cooked through and meat
thermometer registers 165–170°F.
Nutritional information per serving:
Calories 502 (56% from fat) • carb. 26g • pro. 29g • fat 31g
sat. fat 13g • chol. 139mg • sod. 1266mg • calc. 195mg
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ROSEMARY CHICKEN WITH GARLIC
Serves 2–3
1 3–31⁄2 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 using rotisserie function
If roasting chicken, preheat oven to 375˚F on convection
bake.
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 in rack position 1 or 2
(bottom or middle rack position) until the juices run clear
when the thigh is pierced.
If using the rotisserie: Prepare chicken as above, omitting
the lemon. Truss the chicken well. Insert the rotisserie spit
through the chicken, securing the rotisserie 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, turn the function to regular bake
when the chicken breasts are facing up for the last 5–10
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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 CORNISH HENS
Serves 2
1
⁄2 cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon fresh ginger, finely chopped
2 cloves fresh garlic, crushed
2 Cornish game hens, 1–1
1
⁄4 pounds each,
rinsed and patted dry
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, securing
the rotisserie skewers with the fixing screws so that they are
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 35–40 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.
Carefully remove rotisserie spit using the hand grip.
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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
ROTISSERIE PORK LOIN
WITH SAGE-GARLIC RUB
Serves 4–6
1 pork loin, 2
1
⁄2–3 pounds*
2 garlic cloves
1
⁄2 cup fresh sage leaves
1
⁄4 cup olive oil
1
⁄2 teaspoon kosher salt
1
⁄2 teaspoon fresh ground pepper
Place the garlic cloves in the work bowl of a food processor. 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 place.
Secure the rotisserie spit in the oven into the spit support
and socket. Turn the oven to 400°F and turn to the
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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 recommended), refer to
brining instructions on page 18. Rinse it well and omit the
salt from the rub recipe.
Nutritional information per serving:
Calories 456 (66% from fat) • 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
1 eye round roast, 4 pounds
3 garlic cloves, cut in thin slices
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1
⁄2 teaspoon coarse black pepper
Trim eye round of any excess fat.
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
necessary, you may tie the roast evenly with butcher’s
twine to ensure even cooking. Place the rotisserie spit
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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 after 45 minutes with meat thermometer to
achieve desired doneness.
Carefully remove rotisserie spit from oven using the
handgrip. Allow meat to rest 5-10 minutes before serving.
Nutritional information per serving:
Calories 408 (58% from fat) • carb 1g • pro 40g • fat 26g
sat fat 10g • chol 117mg • sod 356mg • calc 13mg
Variation: It is possible to prepare a boneless leg of lamb
in the same fashion:
Add 1 tablespoon of chopped fresh rosemary to rub all
over the lamb. The mustard can be an optional ingredient.
It is, however, essential to tie the leg together with 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 12–15 minutes per pound for
rare, 20 minutes per pound for medium. Be sure to check
internal meat temperature with a meat thermometer.
COD WITH GINGER LIME CRUST
Serves 4
2 pounds cod, or any firm white fish
1 cup unsalted butter
4 cups panko breadcrumbs
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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, 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 4 (top rack
position), with door ajar about 2 inches. Broil for 8–10
minutes, until the topping is golden and the fish flakes
easily with a fork.
Nutritional information per serving:
Calories 497 (47% from fat) • carb 38g • pro 27g • fat 26g
sat fat 15g • chol 113mg • sod 767mg • calc 89mg • fiber 2g
SALMON WITH HONEY SOY GLAZE
Serves 4
2 pounds boneless salmon steaks (4 steaks)
1
⁄4 cup honey or maple syrup
1
⁄4 cup soy sauce
Preheat oven to 500˚F and set to the Broil function.
In a small saucepan boil the soy and honey until it reduces
to a very thick consistency, about 3 minutes.
Place salmon on the baking tray lined with foil. Brush the
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glaze all over the top and bottom of the salmon. Place baking 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 serve.
Nutritional information per serving:
Calories 411 (17% from fat) • carb 38g • pro 47g • fat 8g
sat fat 1g • chol 118mg • sod 2211mg • calc 38mg
BRAISED SHORT RIBS
Serves 4–6
3 pounds short ribs
2 teaspoons extra virgin olive oil
salt and pepper
4 ounces onion, peeled and chopped
2 garlic cloves
2 ounces carrot, peeled and chopped
2 sprigs thyme
2 tablespoons balsamic vinegar
2 cups dry red wine
1 tablespoon tomato paste
1 cup plus stock (beef or chicken) or water
Heat olive oil over medium/medium-high heat in a 3-quart
casserole. Place the ribs on a plate and liberally salt and
pepper them on both 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˚ with the
function set to regular bake, rack in position 2.
Add onion, garlic, and carrots to casserole and brown.
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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 rib is 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 in 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
1
⁄2 hours.
Remove ribs from liquid and reserve. Place casserole
on stove. Skim fat well and reduce the liquid so that it
thickens to a sauce consistency. Return ribs to sauce to
warm and serve.
It is also possible to cool ribs in their liquid and refrigerate
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) • carb 18g • pro 48g • fat 25g
sat fat 8g • chol 146mg • sod 3676mg • calc 43mg • fiber 1g
ROASTED ROOT VEGETABLES
Makes 8 servings
1 pound Yukon gold or fingerling potatoes,
cut in
1
⁄2" full slices
1 pound yam, peeled, cut in half lengthwise, sliced
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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 and 3.
In a large mixing bowl toss all ingredients together well.
Divide ingredients between 2 half sheet trays lined with
aluminum foil.
Place in oven in set rack positions. After 20 minutes
remove racks to lightly toss vegetables on tray and
rotate both trays and racks. Bake for an additional 20–25
minutes, toss one more time and bake until all vegetables
are evenly browned, about 5 minutes.
Nutritional information per serving:
Calories 207 (30% from fat) • carb 34g • pro 3g • fat 7g
• sat fat 1g • chol 0mg • sod 189mg • calc33mg • fiber 6g
Variation: Add 2 teaspoons of your favorite chopped herb,
such as rosemary or thyme.
Another nice addition to this vegetable mix would be a
1
⁄2 cup of Brussels sprouts cut in half.
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
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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 400°F on convection bake with rack in
position 2 (middle position).
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
4–5 minutes so that they are tender but still crisp. Uncover,
remove from heat and reserve.
When potatoes are cool enough to handle, cut off top third
of the potatoes and scoop out flesh, leaving
1
⁄4-inch thick
shell. Reserve flesh and skins; discard tops or reserve for
another use.
Using an electric mixer or hand-held potato masher,
mash the potatoes. Add milk, shredded 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 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.
Arrange potatoes on foil-lined (sprayed with cooking spray)
baking tray only. Note: No other parts of the oven may be
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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 serving:
Calories 369 (25% from fat) • carb. 54g • pro. 17g • fat 10g
sat. fat 4g • chol. 31mg • sod. 498mg
CHEDDAR CORN SOUFFLÉ
Makes 8-cup soufflé
5 eggs, separated in two mixing bowls
2 cups corn (3 ears with husks; see Note)
1
1
⁄2 cup whole milk
5 tablespoons unsalted butter, plus extra for
soufflé dish
1
⁄2 cup unbleached, all-purpose flour plus extra for
dusting soufflé dish
2 cups sharp Cheddar cheese, grated
1 teaspoon kosher salt
1
⁄2 teaspoon fresh ground pepper
dash of hot sauce
Preheat oven to 350°F on convection bake/roast with
baking tray in position 1 (the bottom position).
Butter an 8-cup soufflé dish well.
Beat yolks and reserve.
In a blender or food processor, purée 1
1
⁄2 cups of corn with
the milk, reserve.
Melt butter in a saucepan. Add 1⁄2 cup flour and stir with a
wooden spoon until smooth. Cook over medium heat for
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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 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 soufflé dish and bake until the
soufflé is golden and puffed over the rim of the dish,
approximately 35–40 minutes.
Serve immediately.
Nutritional information per serving:
Calories 257 (59% from fat) • carb. 16g • pro. 11g • fat 17g
sat. fat 9g • chol. 173mg • sod. 323mg • calc. 176mg
Note: A great way to prepare the corn for this dish is
to roast it.
Preheat oven to 450°F on convection oven/roast. On the
baking sheet place the 3 ears of corn with about
1
⁄4 cup of
water and place in the bottom rack position (position 1).
Roast for about 20–25 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.
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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 tablespoons fresh shelled or frozen peas
2 tablespoons fresh basil, chopped
1
⁄4 cup Parmigiano-Reggiano, grated
1
⁄2 cup half-and-half or whole milk
1
⁄2 cup heavy cream
1 egg
1 egg yolk
1 9" tart pan
Preheat oven to 425°F on convection bake/roast.
Line the baking tray with aluminum foil. Toss the asparagus
on the tray with 1 tablespoon of olive oil and
1
⁄4 teaspoon of
kosher salt. Roast on rack 2 (middle rack position) for 5–10
minutes, depending on the thickness of the asparagus.
Remove asparagus when it has softened and browned
slightly but still crisp-tender. Once cool, cut asparagus into
1
⁄2-inch pieces. Reserve.
While asparagus is in the oven, roll the pâte brisée to fill a
9" tart shell, form the edges and return to the refrigerator to
rest for at least a half-hour.
Turn oven down to 400°F on convection bake/roast, in rack
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
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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 skillet over medium heat.
Sauté the shallots 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) • carb. 15g • pro. 6g • fat 20g
sat. fat 12g • chol. 113mg • sod. 257mg • calc. 44mg • fiber 1g
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,
or twelve 2-ounce rolls
1
1
⁄4 teaspoon active dry yeast
1 cup warm water (110°F)
pinch granulated sugar
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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 running, pour the water and yeast mixture
through the feed tube. If the dough still seems dry, add
1
⁄4
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/roast.
In a small bowl whisk together egg and water.
For loaf:
Lightly spray a 1
1
⁄2-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 slashes diagonally
with a serrated knife on the top of loaf and brush with egg
wash. Bake on rack position 1 for about 35–40 minutes,
rotating pan halfway through bake time, until it is a deep
golden on top and sounds hollow when tapped on the
bottom.
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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 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 in position 2 (middle rack) for 20 minutes,
rotating tray halfway through bake time, until rolls are a
deep golden brown.
Nutritional information per serving:
Calories 142 (4% from fat) • carb. 29g • pro. 4g • fat 1g
sat. fat 0g • chol. 9mg • sod. 60mg • calc. 7mg • fiber 1g
Variation: This bread makes fantastic bruschetta.
Simply slice either baked loaf into 3⁄4-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
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
1
⁄2 tablespoons honey
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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 milk; let sit until foamy, about 3–5 minutes. Stir in the
beaten egg and reserve.
In a food processor fitted with a metal blade, process flour,
butter and salt until combined, about 15–20 seconds.
With the machine running, add the yeast mixture 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 round baking pan with
cooking spray. Divide the dough 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/roast 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, approximately 30 minutes. Turn out onto cooling rack.
Nutritional information per serving:
Calories 140 (42% from fat) • carb. 18g • pro. 4g • fat 7g
sat. fat 0g • chol. 33mg • sod. 163mg • fiber 1g
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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
Stir yeast and sugar into warm water in a small bowl;
let stand until foamy, about 3–5 minutes. Place flour and
1 teaspoon of salt in the work bowl of a food processor
fitted with a dough blade; process to combine, about
20 seconds. Add cold water and 2 tablespoons of oil to
the yeast mixture.
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.
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 2 teaspoons of kosher salt. Cover loosely with
plastic wrap and let rise until puffy, about 20 minutes.
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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 CINNAMON PECAN MUFFINS
These delicious muffins are so simple to prepare and bake.
Makes 12 muffins
1 large egg
1
⁄2 cup buttermilk
1
⁄4 cup vegetable oil
1 teaspoon pure vanilla extract
1
⁄2 cup granulated sugar
11⁄2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1
⁄2 teaspoon ground cinnamon
1
⁄2 cup chopped pecans, toasted
1
⁄2 cup blueberries, fresh or frozen
Preheat oven to 350°F on convection bake/roast with rack
in position 1 (bottom position).
Spray standard size (2
1
⁄2" x 11⁄4") muffin tin with nonstick
cooking spray.
In a large mixing bowl, mix together the egg, buttermilk,
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 20–25
minutes, until muffins are golden and a cake tester comes
out clean.
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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 11⁄2-pound loaf, 12–14 slices
2 cups unbleached, all-purpose flour
1
⁄2 teaspoon baking powder
3
⁄4 teaspoon baking soda
1
⁄2 teaspoon salt
1
⁄2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1
1
⁄2 teaspoon pure vanilla extract
1
⁄4 cup buttermilk
11⁄2 cup mashed banana
(approximately 2 ripe, medium bananas)
1
⁄2 cup plus 2 tablespoons chopped walnuts
Preheat oven to 325°F convection bake with rack in
position 1, the lowest position.
Spray a 1
1
⁄2-pound loaf pan with nonstick cooking spray.
Sift together flour, baking powder, baking soda and salt
and reserve.
Using an electric mixer or food processor, cream together
the butter and sugar.
Add eggs one at a time until incorporated. Add vanilla and
buttermilk and mix until smooth.
Gradually add the dry ingredients and mix until 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 60–65 minutes, until top is golden
and a cake tester comes out clean.
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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 granulated sugar
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 tablespoon lemon zest
(approximately 2 lemons)
2
⁄3 cup lemon juice (approximately 3–4 lemons)
Meringue:
6 large egg whites
1 cup granulated sugar
Crust:
Preheat oven to 325˚F convection bake with rack in
position 2 (bottom position).
Place softened butter in a large 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,
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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 is baking, prepare the filling. Whisk the
eggs together in a bowl with the 1
1
⁄4 cup sugar until light
and frothy. Whisk in lemon zest and juice.
Place the egg whites in a separate mixing bowl
and reserve.
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 last cup
of sugar into the bowl with the mixer running. Beat whites
until peaks form that are stiff but not dry.
Pour the meringue on 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) • carb 58g • pro. 6g • fat 13g
sat fat 8g chol. 102mg • sod. 100mg • calc. 17mg • fiber 1g
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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 vanilla extract
1 teaspoon ground cinnamon
2 cups pecan halves
1 9-inch deep dish pie plate
Preheat oven to 325˚F on regular bake, rack adjusted to
position 2 (bottom rack position).
Place flour, sugar, salt, and butter in the work bowl of a
food processor fitted with a metal blade. Process until
mixture is like a coarse meal, about 10 seconds.
While machine is running, add egg through feed tube,
processing until dough forms a ball, about 30 seconds.
Spray pie plate with nonstick cooking spray. Press 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.
Process the sugar and eggs until smooth, about 30
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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 hour and 15 minutes.
Nutritional information per serving:
Calories 433 (51% from fat) • carb. 51g • pro. 4g • fat 25g
sat fat 9g • chol. 51mg • sod. 73mg • calc. 30mg • fiber 2g
PÂTE BRISÉE (PIE PASTRY)
Makes two 9–10 inch pastry crusts
2 cups unbleached, all-purpose flour
1 teaspoon salt
1
⁄2 pound COLD unsalted butter
1
⁄2 cup ice water
Place flour and salt in a food processor work bowl fitted
with a metal blade. Process for 10 seconds. Place butter
in work bowl and pulse until the mixture resembles coarse
meal with the butter visible only in tiny pea-sized bits.
With the machine running, pour in water through feed
tube. If mixture feels dry and does not come together
when you press it together in your hand, add more ice
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.
Variation: For sweet Pâte Brisée follow same recipe
except add 3 tablespoons of granulated sugar to thedry
ingredients in the work bowl.
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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 granulated sugar
1
⁄2 cup unbleached, all-purpose flour
1 tablespoon lemon zest (approximately 1 lemon)
2 tablespoons lemon juice
2 teaspoons ground cinnamon
dash allspice (optional)
1 large egg
2 tablespoons water
1 9-inch pie plate
Preheat oven to 400˚ convection bake with rack in
position 2 (bottom position).
Divide pâte brisée into 2 pieces, one slightly larger than
the other.
On a floured surface, roll out the smaller of the two
pieces to fit the pie plate so that the dough hangs
over the edge of the plate. Cut the dough if necessary
so that the overhang is about 1 inch long. Place in the
refrigerator for at least a half-hour to rest.
Slice the apple halves thin (about
1
⁄8") 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
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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 with the edge of the folded part touching the
pie plate. 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 overhang to create
your crust. Decorate the crust if you wish using your thumb
and first finger or a fork. With a knife cut three
1
⁄2-inch vents
on the top of the pie.
In a small bowl whisk together the egg and water and
brush the egg wash all over the top of the pie.
Bake for 15 minutes. Reduce the temperature to 325˚F and
bake for an additional hour, hour and 15 minutes until the
crust is nicely browned.
At this point the crust may be done but apples may need
additional time to bake. 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. 105g • pro. 5g • fat 20g
sat fat 12g • chol. 50mg • sod. 182mg • calc. 29mg • fiber 7g
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 41⁄2 pounds of apples.
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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 sugar
1
⁄3 cup unbleached, all-purpose flour
Preheat oven to 350°F on convection bake/roast with the
rack placed in position 1, the 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 to
remove and discard any excess flour. Place the parchment
circle on the bottom of the pan and butter and flour it
as well.
Melt the chocolate and butter together in a double boiler
and reserve.
Separate the eggs into two mixing bowls, adding the extra
whites to the bowl of whites. Add
3
⁄4 cup of sugar to the
bowl of yolks. Using an electric mixer, mix the yolks and
sugar until mixture is pale and thick, about 3–4 minutes.
Whisk chocolate into yolks and sugar.
Beat the egg whites until soft peaks form, about 3 minutes;
add remaining
1
⁄2 cup of sugar and continue beating until
whites are stiff but not dry, about 2–3 more minutes. Fold
3
⁄4
of the whites into the chocolate-yolk mixture in 3 additions
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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, until cake has puffed and appears dry but
is still soft to the touch.
Turn cake out onto serving plate and remove pan. Sprinkle
the top with confectioners’ sugar. Serve immediately.
Nutritional information per serving:
Calories 195 (42% from fat) • carb 25g • pro 5g• fat 10g
sat fat 5g • chol 123mg • sod. 43mg • Calc 22mg • fiber 1g
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©2004
Waring Consumer Products
Division of Conair Corporation
150 Milford Road
East Windsor, NJ 08520
www.waringproducts.com
Printed in China
04WA23198
IB-5429
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