Waring CO900B manual Reference Charts

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.

suggested broiling times

Food	Rack	Weight or	Approximate
	Position	Thickness	Broiling Time (Min.)
Beef Sirloin	3	1½ inches	10-12
Hamburger	3	1 inch	10-15
Pork Chop	3	½ inch	15
Fish Fillets	3	½ inch	8-15
Boneless Chicken	2	1½ inches	12-15

convection/conveNtional OVEN cooking times

Food	Weight	Recommended	Rack	Oven	Time
	(lbs.)	Setting	Position	Temp (°F)	(Min/Lb.)
BEEF
Rib Eye Roast	4	Convection Bake	1	325°	18
Meat Loaf - Med.	1½	Convection Bake	1	350°	60+
LAMB
Lamb Leg	3-5	Convection Bake	1	325°	15-18
Rack	1½	Convection Bake	2	375°	18
PORK
Pork Loin	3-5	Conv Bake or Rotisserie	2	375-400°	25-30
Ribs	3-8	Bake	1	350°	2 hours
Ham, fully cooked	5	Convection Bake	1	325°	18
POULTRY
Chicken, whole	3-4	Conv Bake, Roast or Rotisserie	1	375-400°	45-60
Turkey, stuffed	12-16	Bake	1	350°	22
Turkey, brined		Convection Bake	1	350°	18-20
Boneless Stuffed		Convection Bake	1	325°	20
Turkey Breast
Cornish Hens	1-2	Convection Bake or Rotisserie	2	375°	18-20
Duck	5	Convection Bake	1	375˚	75
VEAL
Rack	4	Convection Bake	1	375°	45
Roast	4	Convection Bake or Rotisserie	1	350°	1.5-2

suggested ROTISSERIE TIMES

Food	Weight (lbs.)	Oven Temp (°F)	Rotisserie Time (Min.)
Beef, Boneless Eye Round	4	400°	45-60
Chicken	3-4	375-400°	45-55
Cornish Hens	1-2	375-400°	35-45
Lamb, Boneless	5	400°	40-50
Pork, Roast	3-4	400°	50-60
	23