Waring CO1600WR Instruction Booklet - Page 9

OVEN RACK POSITION DIAGRAM The diagram below 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 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 their rack positions halfway through bake time. • To ensure even flow of air when using the baking tray or other utensils, do not slide tray to the back of oven. Leave about 1 to 2 inches of air space around all sides of each pan for even air circulation. • Make sure the wire racks are in the desired position before you turn on the oven. • Bake on the shortest time suggested and check for doneness before adding more time. A stainless steel knife inserted into the center of the baked item should come out clean when done. • See reference charts on pages 21-22 for recommended baking times and temperatures. 16 • When baking, browning is most successful using metallic bakeware as opposed to glass or ceramic. • The convection bake and roast 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). Some examples of suggested 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 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. 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 1½ cups kosher salt for every gallon of water. Or, for smaller cuts of meat, ½ cup kosher salt for every quart of water. 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. 17