Waring CO1600WR Instruction Booklet - Page 7

Convection Bake The general rule for baking recipes when using 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 rack to desired position. • 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. •  If a drip tray is needed, 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, particularly 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 potholders or oven mitts when removing hot food from the oven. • See Reference Charts on pages 19-20 for recommended times and oven temperatures. 12 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. First secure them item onto the rotisserie spit and skewers before trussing. It is especially crucial to truss all poultry with butcher's twine before securing to rotisserie spit. 1. First insert the rotisserie spit into the food for rotisserie (Fig 1). 2. Insert the skewers at different angles to hold the food more firmly (Fig. 2). 3. Next, install the fixing screws to secure the meat or poultry to the rotisserie spit. Before inserting the rotisserie into the oven, it is important to truss your meat or poultry. See below for trussing instructions. Fig. 1 Fig. 2 Trussing a Chicken There are different methods of trussing but all aim to achieve the same results. Tuck the wings underneath the chicken to secure them. For trussing, use a length of butcher's twine that is approximately 4 or 5 times the length of the chicken. Place the middle of the twine under the tail, bring both sides up and cross over the top of the tail. Wrap ends of the twine around the end of each drumstick and pull to draw the legs together, crossing ends over each 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. 13