Waring WCO250 Operator’s Manual
QUARTER SIZE HEAVY-DUTY
CONVECTION OVEN
FOUR À CONVECTION COMMERCIAL
WCO250/WCO250C
.9 cu. ft. capacity
Capacité de 25 litres
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Afin que votre appareil vous procure en toute sécurité
des années de satisfaction, lisez soigneusement
le livret de directives avant de l’utiliser.
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 contacting moving parts.
7. Must keep 4" clearance above top surface of oven and ½"
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 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.
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13. Do not use this convection oven for anything other than its
intended purpose.
14. To disconnect, turn any control to OFF, then remove plug
from wall outlet.
15. Extreme caution should be exercised when using containers constructed of the following materials in the oven:
paper, cardboard, plastic or similar products.
16. To avoid burns, use extreme caution when removing tray
or disposing of hot grease.
17. Do not cover any part of the oven cooking compartment
with metal foil. This will cause damage to oven. Covering
the baking sheet with foil is OK. Covering the wire racks
with foil is not recommended due to this will block air flow
and create uneven cooking temperatures.
18. 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.
19. A fire may occur if the convection oven is covered or
touching flammable material.
20. Do not store any items on top of the appliance when in
operation. Installing oven in a cabinet is prohibited. The
unit is designed for countertop use only.
21. Do not clean with metal scouring pads. Pieces can break
off the pad and touch electrical parts, involving a risk of
electric shock.
22. Do not attempt to dislodge food when the convection
oven is plugged into electrical outlet.
23. Warning: To avoid possibility of fire, NEVER leave oven
unattended when using the Broil function.
24. Use recommended temperature settings for baking and
roasting.
25. The appliance is off when the Timer control is in the
OFF position.
26. Do not rest cooking utensils or baking dishes on glass
door.
SAVE THESE INSTRUCTIONS FOR
COMMERCIAL USE ONLY
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CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Grounding Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Parts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Before Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 11
Function Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Bake
Convection Bake
Rotisserie/Trussing a Chicken
Roast
Broil
Oven Rack Position Diagram . . . . . . . . . . . . . . . . . . . . . 17
Bakeware Reference Guide . . . . . . . . . . . . . . . . . . . . . . 17
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Use and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Installing and Replacing Oven Light . . . . . . . . . . . . . . . 19
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
. . . . . . . . . . . . . . . . . . 13
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
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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.
NOTE: The use of an adapter is not authorized in Canada.
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.
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INTRODUCTION
The Waring Commercial 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°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!
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PARTS AND ACCESSORIES
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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. Rotisserie Sockets
12. Rack Support Guides
13. Lower Heating Elements
14. Door Handle
15. Tempered Glass Door
16. Stainless Steel Baking Tray
17. Interior Light (not shown)
18. Convection Fan
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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.
• 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 perfect for baking most types of pastries, cookies,
and for baking pizza, bread, soufflés, casseroles,
as well as roasting poultry, pork and steaks.
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Rotisserie
Indicates that the rotisserie motor and the 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 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.
Temperature Control Knob
5.
This thermostatic switch controls the temperature
inside the oven; it maintains the proper temperature
during the various heating, roasting and baking
operations.
Wire Racks
6.
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.
The rotisserie skewers are to be used to secure the
food item for rotisserie into position.
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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. 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. Stainless Steel Baking Tray
Can be used for baking or as a drip tray.
17. Interior Light
Lights automatically when opening oven door.
18. Fan
Circulates the air during convection baking and
roasting. Circular rear heating element is behind it.
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BEFORE USING YOUR OVEN
Before using your oven for the first time, be sure to:
• Wash the handgrip, wire racks, baking tray, rotis-
serie 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 inside the oven with a damp cloth.
• Do not block the exhaust vents.
FUNCTION GUIDELINES
IMPORTANT: Only use baking trays with wire racks for
support. It is not recommended to use baking trays
without racks.
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 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.
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• 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
baking time is required, turn the timer directly to
the desired time.
• 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.
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 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 wire rack to desired position.
• Set the Function knob to C 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.
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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.
• 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.
• 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 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.
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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
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 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
Fig. 1
different angles to hold
the food more firmly (Fig. 2).
3. Next, install the fixing screws
to secure the meat or poultry
to the rotisserie spit.
Fig. 2
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