Waring Oven CO900B User Manual

CONVECTION OVEN  
CO900B  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
13. Do not use this convection oven for anything other than its  
intended purpose.  
14. Extreme caution should be exercised when using  
containers constructed of the following materials in the  
oven: paper, cardboard, plastic or similar products.  
15. To avoid burns, use extreme caution when removing tray  
or disposing of hot grease.  
16. Do not cover any part of cooking compartment with metal  
foil, or any part of the oven with metal foil. This will cause  
overheating of the oven. Covering the wire racks is not  
recommended due to this will block air flow and create  
uneven cooking temperatures. Covering baking pan with  
foil is okay.  
17. 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.  
18. A fire may occur if the convection oven is covered or  
touching flammable material.  
19. Do not store any items on top of the appliance when in  
operation. Installing oven in a cabinet is not allowed. The  
unit is designed for countertop use only. Do not operate  
under wall cabinets.  
ꢀ0. Do not clean with metal scouring pads. Pieces can break  
off the pad and touch electrical parts, involving a risk of  
electric shock.  
ꢀ1. Do not attempt to dislodge food when the convection  
oven is plugged into electrical outlet.  
ꢀꢀ. Warning: To avoid possibility of fire, NEVER leave oven  
unattended during broiler function.  
ꢀ3. Use recommended temperature settings for baking  
and roasting.  
ꢀ4. The appliance is off when the Timer control is in the  
OFF position.  
ꢀ5. Do not rest cooking utensils or baking dishes on  
glass door.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD AND  
COMMERCIAL USE  
3
 
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . ꢀ  
Grounding Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Parts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Before Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Function Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Bake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Convection Bake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1ꢀ  
Rotisserie/Trussing A Chicken . . . . . . . . . . . . . . . . . . 13  
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Oven Rack Position Diagram . . . . . . . . . . . . . . . . . . . . . 17  
Bakeware Reference Guide . . . . . . . . . . . . . . . . . . . . . . 17  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Use and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Installing and Replacing Oven Light . . . . . . . . . . . . . . . 19  
Reference Charts with Recommended Times  
and Temperatures for Typical Foods . . . . . . . . . . . . . . . ꢀ1  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ꢀ4  
4
 
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 (ꢀ), 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.  
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.  
5
 
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 select-  
ed 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 ꢀ5°F  
lower than a conventional oven when using convection  
bake, thus saving energy. Cooking time is also reduced  
by approximately ꢀ5 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!  
6
 
PARTS AND ACCESSORIES  
10  
11  
3
5
18  
1ꢀ  
4
1
14  
13  
15  
1. Timer  
ꢀ. Power Indicator Light – Red  
3. Oven Temperature “Ready”  
Indicator Light – Green  
6
4. Function Control Knob  
5. Temperature Control Knob  
6. Wire Racks  
7. Handgrip  
8. Rotisserie Spit  
16  
9
9. Rotisserie Skewers  
10. Upper Heating Elements  
11. Rotisserie Sockets  
1ꢀ. Rack Support Guides  
13. Lower Heating Elements  
14. Door Handle  
15. Tempered Glass Door  
16. Enamel Coated Baking Tray  
17. Interior Light (not shown)  
18. Convection Fan  
8
7
7
 
1. Timer  
The range of the timer is 1ꢀ0 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 ꢀ0 minutes, first turn the timer clockwise past the  
ꢀ0-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 indica-  
tor 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 per-  
fect for baking most types of pastries, cookies,  
and for baking pizza, bread, soufflés, casseroles,  
as well as roasting poultry, pork and steaks.  
8
 
Rotisserie  
Indicates that the rotisserie motor is operating  
and the two 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.  
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.  
The rotisserie skewers are to be used to secure the  
food item for rotisserie into position.  
9
 
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 posi-  
tion 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 preheat-  
ing, 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. Enamel Coated Baking Tray  
Can be used for baking or as a drip tray.  
17. Interior Light  
Lights automatically when opening door.  
17. Fan  
Circulates the air during convection baking and  
"roasting. Circular rear heating element behind it.  
10  
 
BEFORE USING yOUR OVEN  
Before using your oven for the first time, be sure to:  
• Wash the handgrip, wire racks, baking tray,  
rotisserie 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  
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 conven-  
tional baking, do not use more than one rack at a time.  
• Set the function knob to BAKE.  
11  
 
• Set the temperature knob as specified in reference  
chart, pages ꢀ1–ꢀꢀ, or according to your recipe.  
• Set the timer, if desired, for up to 1ꢀ0 minutes.  
If the baking time is less than ꢀ0 minutes, first turn  
the timer clockwise past the ꢀ0-minute mark and  
turn it back to the desired time. If a longer bak-  
ing 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 ꢀ5˚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 ꢀ0 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.  
1ꢀ  
 
• Set the timer, if desired. If the baking time is less  
than ꢀ0 minutes, first turn the timer clockwise  
past the ꢀ0-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 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 passage-  
way 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 Reference Charts on pages ꢀ1–ꢀ3 for  
recommended 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.  
Rotisserie  
When using the rotisserie function always use the bak-  
ing 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.  
13  
 
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  
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.  
Fig. 1  
1. First insert the rotisserie  
spit into the food for  
rotisserie (Fig 1).  
ꢀ. Insert the skewers at  
different angles to hold  
Fig. ꢀ  
the food more firmly (Fig. ꢀ).  
14  
 
3. Next, install the fixing screws to secure the meat  
or poultry to the rotisserie spit.  
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.  
5. Set the function knob to ROTISSERIE.  
6. Place baking tray (drip pan) on lower shelf to catch  
the drippings.  
7. Set the temperature to 400°F or as specified in  
recipe.  
8. Set the timer, if desired. If the baking time is less  
than ꢀ0 minutes, first turn the timer clockwise past  
the ꢀ0-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.  
9. Use handgrip to remove  
rotisserie item from oven  
(see Fig. 3).  
10. Always use a potholder or  
oven mitt when removing  
Fig. 3  
hot food from the oven.  
To remove  
11. 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 ꢀ3  
for specific cooking times.  
Roast  
• Set wire rack to desired position.  
• Set the function knob to ROAST.  
• Set the temperature to the desired level.  
15  
 
• 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 satisfac-  
tory air convection.  
• Always use a potholder or oven mitt when remov-  
ing hot food from the oven.  
• See Convection/Conventional Oven Cooking  
Times/Baking Times charts on pages ꢀ3-ꢀ4 for  
recommended roasting times and oven  
temperatures.  
• Please note that the heating elements work in  
conjunction with the convection fan. They will  
cycle on and off simultaneously.  
Broil  
• Set rack in position 3 or desired position  
• Set the function knob to BROIL.  
• Set the timer, if desired. If the broiling time is less  
than ꢀ0 minutes, first turn the timer clockwise past  
the ꢀ0-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 ꢀ inches.  
• Set rack in position #3 or desired position.  
• See Broiling Times chart on page ꢀ1 for  
recommended broiling times.  
16  
 
OVEN RACK POSITION DIAGRAM  
The below diagram illustrates the three rack positions for  
this convection oven. The bottom position is number 1.  
BAKEWARE REFERENCE GUIDE  
The following bakeware is suitable for the .9 cubic foot  
oven when using one rack (dimensions given in inches):  
13 x 9  
Rectangle  
1
1ꢀ x 7 ⁄ꢀ  
11 x 7  
Rectangle  
Rectangle  
9 x 13 x ꢀ  
9 x 13  
6 Muffin  
1ꢀ Muffin, Traditional  
Cake, Traditional  
8 x 8 x ꢀ  
1
1
10 x 5 x 3 ⁄ꢀ  
1 ⁄lb. Loaf Pan, Traditional  
1
1
3
8 ⁄x 4 ⁄x ꢀ ⁄4  
8 x ꢀ  
1 lb. Loaf, Nonstick  
Round Cake, Nonstick  
Round Cake, Traditional  
Pie Plate, Nonstick  
Tart Pan  
9 x ꢀ  
10 x ꢀ  
1
9 ⁄ꢀ  
1ꢀ-cup  
Bundt Pan  
1ꢀ½ x 9 x 1  
Quarter-Sheet Pan  
17  
 
TIPS AND HINTS  
• It is important to rotate any item you are baking in  
the oven to ensure evenness.  
• 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 trays and their 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 ꢀ 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 ꢀ1-ꢀ3 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  
18  
 
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 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 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.  
The amount of time needed to brine depends on how big  
the roast is. Following is a simple guideline:  
Whole chicken  
Chicken parts  
Whole turkey  
Turkey breast  
Game hens  
Pork chops  
Pork tenderloin  
Pork loin  
3–8 hours  
1–ꢀ hours  
1ꢀ–ꢀ4 hours  
4–6 hours  
1–ꢀ hours  
ꢀ–6 hours  
ꢀ–6 hours  
ꢀ4 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.  
19  
 
FINISHED COOKING TEMPERATURES  
Always check internal temperature using an instant-read  
thermometer.  
Bright red  
center, lighter  
pink to outside  
Rare  
130°F  
Light pink center,  
brown to outside  
Medium  
160°F  
Brown consistently  
throughout  
Well Done  
170°F+  
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 tempera-  
ture of 165–170°F.  
Turkey breast should be cooked to an internal tempera-  
ture 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.  
ꢀ0  
 
USE AND CARE  
Always allow the oven to cool completely before  
cleaning.  
1. Always unplug the oven from the electrical outlet.  
ꢀ. 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.  
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-  
49ꢀ-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:  
ꢀ1  
 
Installing and Replacing Oven Light  
A. Removing the Oven Light Cover  
Phillips Screw  
Tab of Oven Light Cover  
Slot of Oven Light Compartment  
Oven Light Cover  
1. Insert a flat-blade screwdriver into the slot in the thumb  
screw that holds the oven light cover  
in place.  
ꢀ. Rotate the screwdriver counterclockwise to  
remove the screw.  
3. Remove the oven light cover.  
B. Install or Replace the Oven Light  
1. Use a 15W, clear appliance light bulb or phone  
Waring Customer Service at 1-800-49ꢀ-7464 to  
order a light bulb.  
C. Replace the Oven Light Cover  
1. Insert the tab of the oven light cover into the slot  
in the side of the oven light compartment.  
ꢀ. Insert the screw into the hole in the oven  
light cover.  
3. Holding the screw, push the oven light cover  
towards the side of the oven until the screw enters  
the screw hole.  
4. Turn the screw clockwise by hand until the threads  
start to engage.  
5. Insert the screwdriver in the slot of the screw.  
6. Tighten the screw by turning the screwdriver  
clockwise.  
ꢀꢀ  
 
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  
Rack  
Position  
Weight or  
Thickness  
Approximate  
Broiling Time (Min.)  
Food  
Beef Sirloin  
Hamburger  
3
3
3
3
2
1½ inches  
1 inch  
10-12  
10-15  
15  
Pork Chop  
½ inch  
Fish Fillets  
½ inch  
8-15  
12-15  
Boneless Chicken  
1½ inches  
CONVECTION/CONVENTIONAL OVEN COOKING TIMES  
Weight  
(lbs.)  
Recommended  
Setting  
Rack  
Position Temp (°F)  
Oven  
Time  
(Min/Lb.)  
Food  
BEEF  
Rib Eye Roast  
Meat Loaf - Med.  
LAMB  
4
Convection Bake  
Convection Bake  
1
1
325°  
350°  
18  
1½  
60+  
Lamb Leg  
Rack  
3-5  
1½  
Convection Bake  
Convection Bake  
1
2
325°  
375°  
15-18  
18  
PORK  
Pork Loin  
3-5  
3-8  
5
Conv Bake or Rotisserie  
Bake  
2
1
1
375-400°  
350°  
25-30  
2 hours  
18  
Ribs  
Ham, fully cooked  
POULTRy  
Chicken, whole  
Turkey, stuffed  
Turkey, brined  
Convection Bake  
325°  
3-4  
Conv Bake, Roast or Rotisserie  
Bake  
1
1
1
375-400°  
350°  
45-60  
22  
12-16  
Convection Bake  
350°  
18-20  
Boneless Stuffed  
Turkey Breast  
Convection Bake  
1
325°  
20  
Cornish Hens  
Duck  
1-2  
5
Convection Bake or Rotisserie  
Convection Bake  
2
1
375°  
375˚  
18-20  
75  
VEAL  
Rack  
4
4
Convection Bake  
1
1
375°  
350°  
45  
Roast  
Convection Bake or Rotisserie  
1.5-2  
SUGGESTED ROTISSERIE TIMES  
Food  
Weight (lbs.)  
Oven Temp (°F)  
Rotisserie Time (Min.)  
Beef, Boneless Eye Round  
Chicken  
4
400°  
375-400°  
375-400°  
400°  
45-60  
45-55  
35-45  
40-50  
50-60  
3-4  
1-2  
5
Cornish Hens  
Lamb, Boneless  
Pork, Roast  
3-4  
400°  
ꢀ3  
 
CONVECTION/CONVENTIONAL OVEN COOKING TIMES  
Recommended  
Setting  
Oven  
Temp (°F)  
Time  
(min.)  
Food  
Pan Size  
BREADS  
Yeast Loaf  
Yeast Rolls  
Focaccia  
Loaf Pan  
Convection Bake  
Convection Bake  
Convection Bake  
Convection Bake  
Convection Bake  
400°  
400°  
35-40  
20-25  
Baking Tray  
Baking Tray  
Baking Tray  
Baking Tray  
400°  
20-25  
Pizza Dough 12"  
Artisan  
450°  
12 (dough)  
20-40  
375-400°  
QUICK BREADS  
Biscotti  
Baking Tray  
Muffin Pan  
Muffin Pan  
Convection Bake  
Convection Bake  
Convection Bake  
325°  
350°  
350°  
45  
Corn  
20-25  
20-25  
Muffins  
CAKES  
Angel Food  
Bundt  
Tube Pan  
Tube Pan  
Muffin Pan  
13" x 9"  
Convection Bake  
Convection Bake  
Convection Bake  
Convection Bake  
350°  
350°  
325°  
350°  
40  
45-55  
20-30  
20-30  
Cupcakes  
Layer, Sheet  
COOKIES  
Brownies  
Sugar  
13" x 9"  
Cookie Sheet  
¼ Sheet  
Convection Bake  
Convection Bake  
Convection Bake  
350°  
375-400°  
350°  
25-45  
8-10  
Chocolate Chip  
PASTRy  
10-12  
Cream Puffs  
PIES  
Cookie Sheet  
Bake  
400°  
30-35  
Crust, Unfilled  
Crust, Filled  
Apple  
9" Round  
9" Round  
9" Round  
9" Round  
9" Round  
9" Round  
Convection Bake  
Convection Bake  
Convection Bake  
Bake  
400°  
350°  
350°  
375°  
350°  
350°  
25-30  
50-60  
60-75  
55-65  
60-75  
30-35  
Pumpkin  
Pecan  
Bake  
Key Lime  
ENTREES  
Lasagna, Frozen  
Pot Pie  
Bake  
Baking Tray  
Baking Tray  
9" Tart Shell  
Baking Tray  
Convection Bake  
Convection Bake  
Convection Bake  
Convection Bake  
375°  
375°  
350°  
450°  
55-60  
30-35  
25  
Quiche  
Pizza, 12"  
VEGETABLES  
Baked Potato  
French Fries  
Casserole  
20-25  
On Rack  
Baking Tray  
Casserole  
Convection Bake  
Convection Bake  
Convection Bake  
400°  
400°  
375°  
50  
15-20  
30-35  
ꢀ4  
 
RECIPES  
Italian-Style Meatloaf Wrapped in Bacon . . . . . . . . . . .6  
Rosemary Chicken With Garlic. . . . . . . . . . . . . . . . . . . .7  
Hoisin-Glazed Cornish Hens . . . . . . . . . . . . . . . . . . . . .8  
Rotisserie Pork Loin With Sage-Garlic Rub. . . . . . . . . .9  
Rotisserie Garlic Eye Round. . . . . . . . . . . . . . . . . . . . . .30  
Cod With Ginger Lime Crust. . . . . . . . . . . . . . . . . . . . . .3ꢀ  
Salmon With Honey Soy Glaze. . . . . . . . . . . . . . . . . . . .33  
Braised Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33  
Roasted Root Vegetables . . . . . . . . . . . . . . . . . . . . . . . .35  
Broccoli and Cheddar Twice-Baked Potatoes . . . . . . .36  
Cheddar Corn Soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . .37  
Spring Vegetable Quiche . . . . . . . . . . . . . . . . . . . . . . . .39  
French Bread/Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41  
Honey Wheat Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43  
Foccacia Romana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44  
Blueberry Cinnamon Pecan Muffins. . . . . . . . . . . . . . . .45  
Banana Walnut Loaf Cake . . . . . . . . . . . . . . . . . . . . . . .46  
Lemon Meringue Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . .47  
Pecan Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49  
Pâte Brisée/Pie Pastry . . . . . . . . . . . . . . . . . . . . . . . . . .50  
Mile-High Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . .51  
Chocolate Soufflé Cake . . . . . . . . . . . . . . . . . . . . . . . . .53  
ꢀ5  
 
ITALIAN-STyLE MEATLOAF  
WRAPPED IN BACON  
Serves 8–10  
2
pounds meatloaf mix, equal amounts of ground  
beef, pork, and veal  
1
tablespoon finely chopped garlic  
cup chopped fresh parsley  
cups seasoned bread crumbs  
cup marinara sauce  
1
2  
2
1
2
eggs  
3
4
cup shredded mozzarella  
cup grated Parmigiano–Reggiano  
teaspoon crushed red pepper  
strips center cut bacon  
3
4
4
1
4
Preheat oven to 375°F on convection bake, with rack in  
position 1 (bottom position).  
With clean hands, mix all ingredients except the bacon  
in a mixing bowl until well incorporated. Press mixture  
1
into 1 ⁄-pound loaf pan. Lay strips of bacon lengthwise  
along top of loaf, tucking ends between inside of pan  
and the meat.  
Place meatloaf on rack and bake for 60 to 70 minutes,  
until loaf is cooked through and meat thermometer  
registers 165–170°F.  
Nutritional information per serving:  
Calories 50ꢀ (56% from fat) • carb. ꢀ6g • pro. ꢀ9g • fat 31g  
sat. fat 13g • chol. 139mg • sod. 1ꢀ66mg • calc. 195mg  
ꢀ6  
 
ROSEMARy CHICKEN  
WITH GARLIC  
Serves ꢀ–3  
1
1
1
2
3–3 ⁄2 pound chicken, rinsed and  
patted dry  
lemon, cut in half  
(for roasting chicken, not rotisserie)  
sprigs rosemary  
2
garlic cloves, smashed  
teaspoon kosher salt  
teaspoon crushed black pepper  
tablespoon olive oil  
3
4
1
2
1
butcher’s twine if using rotisserie function  
If roasting chicken, preheat oven to 375˚F on convection  
bake with rack in position 1 or ꢀ.  
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 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, carefully baste the  
ꢀ7  
 
chicken the last 15 minutes of cooking time using the juices  
from the drip pan.  
Nutritional information per serving:  
Calories 603 (64% from fat) • carb. 5g • pro. 5ꢀg • fat 46g  
sat. fat 13g • chol. ꢀ07mg • sod. 5ꢀ9mg • calc. 68mg  
HOISIN-GLAzED CORNISH HENS  
Serves ꢀ  
1
2
cup hoisin sauce  
2
2
1
2
2
tablespoons honey  
tablespoons soy sauce  
tablespoon finely chopped fresh ginger  
garlic cloves, crushed  
1
Cornish game hens, 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, secur-  
ing 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 to 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.  
ꢀ8  
 
Carefully remove rotisserie spit using the hand grip.  
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 3ꢀg  
sat. fat 9g • chol. 357mg • sod. 74ꢀmg • calc. 134mg  
ROTISSERIE PORK LOIN  
WITH SAGE-GARLIC RUB  
Serves 4–6  
2
garlic cloves  
1
2
cup fresh sage leaves  
teaspoon kosher salt  
teaspoon fresh ground pepper  
cup olive oil  
1
2
2
1
1
4
1
1
pork loin, 2 ⁄2–3 pounds*  
Place the garlic cloves in the work bowl of a food proces-  
sor. 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 ꢀ 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  
ꢀ9  
 
and socket. Turn the oven to 400°F and turn to the  
rotisserie setting. Cook for about 45 to 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 to 10 minutes and serve.  
* If you brine the pork (which is recommended), refer to  
brining instructions on page 19. 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. ꢀ09mg • calc. 4ꢀmg  
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
3
2
2
eye round roast, 4 pounds  
garlic cloves, cut into thin slices  
tablespoons Dijon mustard  
tablespoons extra virgin olive oil  
teaspoon kosher salt  
1
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  
30  
 
necessary, you may tie the roast evenly with butcher’s  
twine to ensure even cooking. Place the rotisserie spit  
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 to 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 to 10 minutes before  
serving.  
Nutritional information per serving:  
Calories 408 (58% from fat) • carb. 1g • pro. 40g • fat ꢀ6g  
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 1ꢀ to 15 minutes per  
pound for rare, ꢀ0 minutes per pound for medium.  
Be sure to check internal meat temperature with a  
meat thermometer.  
31  
 
COD WITH GINGER LIME CRUST  
Serves 4  
1
cup unsalted butter  
4
4  
1
1 ⁄2  
cups panko (breadcrumbs)  
cup chopped fresh ginger  
tablespoon lime zest (about 1 lime)  
teaspoons kosher salt  
1
1
2
pounds cod, or any firm white fish  
Preheat oven to 450˚F set to the broil function with rack  
in position 3 (top position).  
Place the butter in the work bowl of a food processor  
fitted with a metal blade. Process for 5 to 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 3 with door  
ajar about ꢀ inches. Broil for 8 to 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. ꢀ7g • fat ꢀ6g  
sat. fat 15g • chol. 113mg • sod. 767mg • calc. 89mg  
3ꢀ  
 
SALMON WITH HONEy SOy GLAzE  
Serves 4  
1
4
4
cup honey or maple syrup  
cup soy sauce  
1
2
pounds boneless salmon steaks (4 steaks)  
Preheat oven to 500˚F and set to the broil function.  
In a small saucepan boil the soy sauce and honey until it  
reduces to a very thick consistency, about 3 minutes.  
Place salmon on the baking tray lined with foil. Brush the  
glaze all over the top and bottom of the salmon. Place  
baking tray in position 3 (top position). Broil for about 8  
minutes with door slightly ajar, about ꢀ inches. Remove  
and brush more glaze over the salmon, reserving about  
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. ꢀꢀ11mg • calc. 38mg  
BRAISED SHORT RIBS  
Serves 4–6  
2
3
teaspoons extra virgin olive oil  
pounds short ribs  
salt and pepper  
4
2
2
2
2
2
1
1
ounces onion, peeled and chopped  
garlic cloves  
ounces carrot, peeled and chopped  
sprigs thyme  
tablespoons balsamic vinegar  
cups dry red wine  
tablespoon tomato paste  
cup or more stock (beef or chicken) or water  
33  
 
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˚F on  
regular bake with rack in position ꢀ.  
Add onion, garlic, and carrots to casserole and brown.  
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 ribs are 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  
1
– about another 1 to 1 ⁄hours.  
Remove ribs from liquid and reserve. Place casserole on  
stove. Skim fat well and reduce the liquid so that it thick-  
ens to a sauce consistency. Return ribs to sauce to warm  
and serve.  
It is also possible to cool ribs in their liquid and refriger-  
ate 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 ꢀ5g  
sat. fat 8g • chol. 146mg • sod. 3676mg • calc. 43mg  
34  
 
ROASTED ROOT VEGETABLES  
Makes 8 servings  
1
1
pound yukon Gold or fingerling potatoes,  
cut into 2 -inch rounds  
1
pound yam, peeled, cut in half lengthwise, sliced  
1
into ⁄2-inch half moons  
cup parsnips, peeled and cut into 2" slices  
1
1
1
cup peeled baby carrots  
garlic cloves, smashed  
cup extra virgin olive oil  
4
1
4
1
2  
teaspoon kosher salt  
teaspoon coarsely ground black pepper  
1
Preheat oven to 450˚F on roast or convection bake with  
racks in positions 1 and 3.  
In a large mixing bowl toss all ingredients together well.  
Divide ingredients between ꢀ quarter-sheet trays lined  
with aluminum foil.  
Place in oven. After ꢀ0 minutes remove racks, lightly toss  
vegetables on tray and return trays to oven, rotating both  
trays and racks. Bake for an additional ꢀ0 to ꢀ5 minutes,  
toss one more time and bake until all vegetables are  
evenly browned, about 5 minutes.  
Nutritional information per serving:  
Calories ꢀ07 (30% from fat) • carb. 34g • pro. 3g • fat 7g  
sat. fat 1g • chol. 0mg • sod. 189mg • calc. 33mg  
Variation: Add ꢀ teaspoons of your favorite chopped  
herb, such as rosemary or thyme.  
Another nice addition to this vegetable mix would be a  
1
cup of Brussels sprouts cut in half.  
35  
 
BROCCOLI AND CHEDDAR  
TWICE-BAKED POTATOES  
Makes 4 servings  
4
1
1
2
1
russet potatoes, about 10 ounces each  
tablespoon unsalted butter  
teaspoon extra virgin olive oil  
green onions, trimmed and chopped  
broccoli crown, about 6 ounces, trimmed and  
1
chopped into 2-inch pieces  
3
4
cup milk (may use whole milk, reduced fat,  
or fat-free)  
4
ounces sharp Cheddar, grated  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
1
2
1
4
Preheat oven to 400°F on convection bake with rack in  
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 to 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  
36  
 
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 with rack moved  
to position 1 (bottom position).  
Arrange potatoes on foil-lined (sprayed with cooking  
spray) baking tray only. NOTE: No other parts of the oven  
may be covered with metal foil. Bake uncovered until  
tops are golden brown and the potatoes are warmed  
through, ꢀ5 to 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 (ꢀ5% from fat) • carb. 54g • pro. 17g • fat 10g  
sat. fat 4g • chol. 31mg • sod. 498mg  
CHEDDAR CORN SOUFFLÉ  
Makes one 8-cup soufflé  
5
tablespoons unsalted butter, plus extra for  
soufflé dish  
5
eggs, separated in two mixing bowls  
cups corn (3 ears with husks; see Note)  
cups whole milk  
cup unbleached, all-purpose flour plus extra for  
dusting soufflé dish  
1
1 ⁄2  
1
1 ⁄2  
1
2
2
cups grated sharp Cheddar  
teaspoon kosher salt  
teaspoon fresh ground pepper  
dash of hot sauce  
1
1
2
Preheat oven to 350°F on convection bake with  
baking tray in position 1 (bottom position).  
37  
 
Butter and flour an 8-cup soufflé dish well.  
Beat yolks and reserve.  
1
In a blender or food processor, purée 1 ⁄cups of corn  
with the milk; reserve.  
Melt butter in a saucepan. Add flour and stir with a  
wooden spoon until smooth. Cook over medium heat for  
ꢀ 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 to 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 to 40 minutes.  
Serve immediately.  
Nutritional information per serving:  
Calories ꢀ57 (59% from fat) • carb. 16g • pro. 11g • fat 17g  
sat. fat 9g • chol. 173mg • sod. 3ꢀ3mg • calc. 176mg  
NOTE: A great way to prepare the corn for this dish is to  
roast it:  
38  
 
Preheat oven to 450°F on convection oven/roast with  
rack in position 1 (bottom position). On the baking sheet  
1
place the 3 ears of corn with about 4 cup of water and  
place on the rack. Roast for about ꢀ0 to ꢀ5 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.  
SPRING VEGETABLE QUICHE  
Makes one 9-inch quiche  
4
ounces asparagus, tough ends removed  
teaspoons extra virgin olive oil  
teaspoon kosher salt  
recipe Pâte Brisée, page 50  
shallot, thinly sliced  
1
1 ⁄2  
1
2
4
1
1
(approximately 2 tablespoons)  
1-2 ounces prosciutto, sliced into small dice  
2
tablespoons fresh shelled or frozen peas  
tablespoons fresh basil, chopped  
cup half-and-half or whole milk  
cup heavy cream  
2
1
2
2
1
1
egg  
1
4  
egg yolk  
cup grated Parmigiano-Reggiano  
1
Preheat oven to 4ꢀ5°F on convection bake with rack in  
position ꢀ.  
Line the baking tray with aluminum foil. Toss the aspara-  
1
gus on the tray with 1 tablespoon of olive oil and 4 tea-  
spoon of kosher salt. Roast for 5 to 10 minutes, depend-  
ing on the thickness of the asparagus. Remove aspara-  
gus when it has softened and browned slightly but is  
1
still crisp-tender. Once cool, cut asparagus into -inch  
pieces. Reserve.  
39  
 
While asparagus is in the oven, roll the pâte brisée to fill  
a 9-inch tart pan, form the edges and return it to the  
refrigerator to rest for at least a half-hour.  
Turn oven down to 400°F on convection bake, and move  
rack to 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  
ꢀ0 minutes, until it appears a light golden. Remove pas-  
try shell from oven, remove the pie weights and reserve  
them separately.  
Turn oven down to 350°F on convection bake, with 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 shallot until soft, about 5 minutes. Turn heat to  
low and add prosciutto and peas. Stir until peas  
soften, about ꢀ 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 ꢀ5  
minutes, until the custard becomes set, golden and puffy.  
Nutritional information per serving:  
Calories ꢀ6ꢀ (68% from fat) • carb. 15g • pro. 6g • fat ꢀ0g  
sat. fat 1ꢀg • chol. 113mg • sod. ꢀ57mg • calc. 44mg  
40  
 
FRENCH BREAD/ROLLS  
This very simple and versatile bread dough makes  
delicious homemade bread every time. This recipe also  
doubles easily.  
1
Makes one 1 ⁄-pound loaf, ꢀ small 8-inch baguettes,  
or twelve ꢀ-ounce rolls  
1
1 ⁄4  
teaspoons active dry yeast  
cup warm water (110°F)  
pinch granulated sugar  
pound unbleached, all-purpose flour  
teaspoon kosher salt  
large egg  
1
1
2
1
1
1
tablespoons water  
cooking spray  
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 mix-  
ture through the feed tube. If the dough still seems dry,  
1
add ⁄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 ꢀ 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.  
In a small bowl whisk together egg and water.  
41  
 
For loaf:  
1
Lightly spray a 1 ⁄-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 slash-  
es diagonally with a serrated knife on the top of loaf and  
brush with egg wash. Bake on rack position 1 for about  
35 to 40 minutes, rotating pan halfway through bake time,  
until it is a deep golden on top and sounds hollow when  
tapped on the bottom.  
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 a half hour. Bake on rack position 1 for  
35 to 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 ꢀ-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 on rack position ꢀ for ꢀ0 minutes,  
rotating tray halfway through bake time, until rolls are a  
deep golden brown.  
Nutritional information per serving:  
Calories 14ꢀ (4% from fat) • carb. ꢀ9g • pro. 4g • fat 1g  
sat. fat 0g • chol. 9mg • sod. 60mg • calc. 7mg  
Variation: This bread makes fantastic bruschetta.  
3
Simply slice either baked loaf into 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  
4ꢀ  
 
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
1
1 ⁄2  
ounces evaporated skim milk  
package active dry yeast  
tablespoons honey  
1
1
large egg, beaten  
2
4  
4
1
1
1
cups unbleached, all-purpose flour  
cup whole wheat flour  
ounces unsalted butter, cut into 1-inch pieces  
teaspoon salt  
large egg  
tablespoon water  
3
cooking spray  
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 to 5 minutes.  
Stir in the beaten egg and reserve.  
In a food processor fitted with a metal blade, process  
both flours, butter and salt until combined, about 15 to ꢀ0  
seconds. With the machine running, add the yeast mix-  
ture 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  
43  
 
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 with rack in position ꢀ (middle  
rack position).  
In a small bowl whisk together egg and water and brush  
the tops of the rolls. Bake until golden brown, approxi-  
mately 30 minutes. Turn out onto cooling rack.  
Nutritional information per serving (one roll):  
Calories 140 (4ꢀ% from fat) • carb. 18g • pro. 4g • fat 7g  
sat. fat 0g • chol. 33mg • sod. 163mg • calc. 0mg  
FOCACCIA ROMANA  
This recipe makes a great canvas for any type of topping.  
Makes 18 servings  
1
package active dry yeast  
teaspoon granulated sugar  
cup warm water (110°F)  
1
8
1
3  
4
3
1
4
cups unbleached, all-purpose flour  
teaspoons kosher salt, divided  
cup cold water  
tablespoons extra virgin olive oil, divided  
cooking spray  
Stir yeast and sugar into warm water in a small bowl;  
let stand until foamy, about 3 to 5 minutes. Place flour  
and 1 teaspoon of salt in the work bowl of a food proces-  
sor fitted with a dough blade; process to combine, about  
ꢀ0 seconds. Add cold water and ꢀ tablespoons of oil to  
the yeast mixture.  
44  
 
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 kosher salt. Cover loosely  
with plastic wrap and let rise until puffy, about ꢀ0  
minutes.  
Preheat oven to 400°F on convection bake.  
Bake until golden and crisp, about ꢀ0 to ꢀ5 minutes.  
Let cool slightly on wire rack. Serve warm.  
Nutritional information per serving:  
Calories 1ꢀ7 (ꢀ3% from fat) • carb. ꢀ1g • pro. 3g • fat 3g  
sat. fat 0g • chol. 0mg • sod. 39ꢀmg • calc. 0mg  
BLUEBERRy CINNAMON PECAN MUFFINS  
These delicious muffins are simple to prepare and bake.  
Makes 1ꢀ muffins  
1
large egg  
cup buttermilk  
cup vegetable oil  
teaspoon pure vanilla extract  
1
2
1
4  
1
45  
 
1
2
cup granulated sugar  
1
1 ⁄2  
cups unbleached, all-purpose flour  
teaspoons baking powder  
teaspoon ground cinnamon  
cup chopped, toasted pecans  
cup blueberries, fresh or frozen  
(thawing not necessary)  
cooking spray  
2
1
2
1
2
1
2
Preheat oven to 350°F on convection bake with rack in  
position 1 (bottom position).  
1
1
Spray standard size (ꢀ ⁄inch x 1 ⁄4 inch) muffin tin with  
nonstick cooking spray.  
In a large mixing bowl, mix together the egg, butter-  
milk, 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  
ꢀ0 to ꢀ5 minutes, until muffins are golden and a cake  
tester comes out clean.  
Nutritional information per serving:  
Calories ꢀ06 (48% from fat) • carb. ꢀ4g • pro. 3g • fat 11g  
sat. fat 1g • chol. 18mg • sod. 153mg • calc. ꢀ1mg  
BANANA WALNUT LOAF CAKE  
1
Makes one 1 ⁄-pound loaf, 1ꢀ–14 slices  
2
cups unbleached, all-purpose flour  
teaspoon baking powder  
teaspoon baking soda  
teaspoon salt  
cup unsalted butter, room temperature  
cup granulated sugar  
eggs  
1
2
3
2
4
1
1
2
1
2
46  
 
1
1 ⁄2  
teaspoons pure vanilla extract  
cup buttermilk  
cups mashed banana  
1
4
1
1 ⁄2  
(approximately 2 ripe, medium bananas)  
cup plus 2 tablespoons chopped walnuts  
1
2
Preheat oven to 3ꢀ5°F on convection bake with rack in  
position 1 (bottom position).  
1
Spray a 1 ⁄-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 to 65 minutes, until top is  
golden and a cake tester comes out clean.  
Nutritional information per slice (based on 1ꢀ-14 slices):  
Calories 3ꢀ4 (44% from fat) • carb. 4ꢀg • pro. 5g • fat 16g  
sat. fat 6g • chol. 56mg • sod. 195mg • calc. ꢀ8mg  
LEMON MERINGUE PIE  
Serves 1ꢀ  
Shortbread Crust  
12  
2  
tablespoons unsalted butter, room temperature  
cup confectioners’ sugar  
1
2
tablespoons granulated sugar  
47  
 
1
1 ⁄2  
cups unbleached, all-purpose flour  
teaspoon table salt  
teaspoon pure vanilla extract  
teaspoons lemon zest  
1
4
1
2
2
Filling  
4
large eggs  
cups granulated sugar  
1
1 ⁄4  
1
heaping tablespoon lemon zest  
(approximately 2 lemons)  
cup lemon juice (approximately 3–4 lemons)  
2
3
Meringue  
6
1
large egg whites  
cup granulated sugar  
Crust  
Preheat oven to 3ꢀ5˚F on convection bake with rack in  
position 1 (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,  
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 ꢀ0 to ꢀ5 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  
1
eggs together in a bowl with the 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.  
48  
 
Pour filling into the warm shortbread crust. Bake for ꢀ0  
minutes until the top is set but the middle still has  
movement.  
Once the filling is set, remove from oven; reduce oven to  
3ꢀ5°F on regular bake. Start beating the egg whites with  
an electric mixer. Once the whites are frothy pour the 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 ꢀ0 minutes.  
Allow to cool completely before serving.  
Nutritional information per serving:  
Calories 367 (3ꢀ% from fat) • carb. 58g • pro. 6g • fat 13g  
sat. fat 8g. chol. 10ꢀmg • sod. 100mg • calc. 17mg  
PECAN PIE  
Makes 1ꢀ servings  
Crust  
1
1 ⁄2  
cups unbleached, all-purpose flour  
cup granulated sugar  
teaspoon salt  
1
4
1
8
9
1
tablespoons unsalted butter  
large egg  
Filling  
1
3
1
3
1
1
2
1
cup dark brown sugar, packed  
large eggs  
cup dark corn syrup  
tablespoons unsalted butter, melted  
teaspoon pure vanilla extract  
teaspoon ground cinnamon  
cups pecan halves  
9-inch deep-dish pie plate  
cooking spray  
49  
 
Preheat oven to 3ꢀ5˚F on regular bake with rack in  
position ꢀ (bottom 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. Reserve.  
Process the sugar and eggs until smooth, about 30  
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  
1
filling over pecans to within 8 inch 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 ꢀ5g  
sat. fat 9g • chol. 51mg • sod. 73mg • calc. 30mg  
PÂTE BRISÉE (PIE PASTRy)  
Makes two 9–10 inch pastry crusts  
2
cups unbleached, all-purpose flour  
teaspoon salt  
pound COLD unsalted butter  
cup ice water  
1
1
2
2
1
Place flour and salt in a food processor work bowl  
fitted with a metal blade. Process for 10 seconds.  
50  
 
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.  
Nutritional information per serving:  
Calories 146 (63% from fat) • carb. 1ꢀg • pro. 1g • fat 10g  
sat. fat 6g • chol. ꢀ7mg • sod. 100mg • calc. 5mg  
Variation: For sweet Pâte Brisée, follow recipe except  
add 3 tablespoons of granulated sugar to the dry  
ingredients in the work bowl.  
MILE-HIGH APPLE PIE  
Serves 1ꢀ  
1
recipe sweet Pâte Brisée (page 50)  
4-6 pounds Granny Smith apples, peeled,  
cored and cut in half (see Note)  
cup granulated sugar  
3
2
4
1
cup unbleached, all-purpose flour  
tablespoon lemon zest (approximately 1 lemon)  
tablespoons lemon juice  
teaspoons ground cinnamon  
dash allspice (optional)  
large egg  
1
2
2
1
2
1
tablespoons water  
9-inch pie plate  
51  
 
Preheat oven to 400˚F convection bake with rack in  
position ꢀ (bottom position).  
Divide pâte brisée into ꢀ pieces, one slightly larger than  
the other.  
On a floured surface, roll out the smaller of the two piec-  
es 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.  
1
Slice the apple halves thin (about 8-inch) 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  
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 and lay the folded edge across  
the center (diameter) of the pie, touching the pie plate  
on each edge. 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 over-  
hang. Decorate the crust if you wish using your thumb  
and first finger or a fork. With a knife, cut three  
1
-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 3ꢀ5˚F  
and bake for an additional hour, or hour and 15 minutes  
until the crust is nicely browned.  
5ꢀ  
 
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 (ꢀ9% from fat) • carb. 105g • pro. 5g • fat ꢀ0g  
sat. fat 1ꢀg • chol. 50mg • sod. 18ꢀmg • calc. ꢀ9mg  
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,  
1
holding 4 ⁄pounds of apples.  
CHOCOLATE SOUFFLÉ CAKE  
This decadent cake is terrific served with whipped cream  
and/or ice cream and raspberry sauce.  
Makes one 10-inch round cake (16 slices)  
2
tablespoons unsalted butter plus  
extra to prepare cake pan  
cup unbleached, all-purpose flour, plus extra to  
prepare cake pan  
1
3
8
9
2
ounces bittersweet chocolate  
large eggs  
large egg whites  
1
1 ⁄4  
cups granulated sugar  
Preheat oven to 350°F on convection bake with the rack  
placed in position 1 (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  
53  
 
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  
3
extra whites to the bowl of whites. Add 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 to 4  
minutes. Whisk chocolate into yolks and sugar.  
Beat the egg whites until soft peaks form, about 3  
1
minutes; add remaining cup of sugar and continue  
beating until whites are stiff but not dry, about ꢀ to 3  
3
more minutes. Fold 4 of the whites into the chocolate-  
yolk mixture in 3 additions 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  
ꢀ5 to 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 slice:  
Calories 195 (4ꢀ% from fat) • carb. ꢀ5g • pro. 5g • fat 10g  
sat. fat 5g • chol. 1ꢀ3mg • sod. 43mg • calc. ꢀꢀmg  
54  
 
©ꢀ008 Waring Consumer Products  
Division of Conair Corporation  
150 Milford Road  
East Windsor, NJ 085ꢀ0  
Printed in China  
08WR014  
IB-8140  
 

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