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INTRODUCTION
The Waring Commercial Convection Oven takes coun-
tertop cooking to a whole new level. Convection bak-
ing 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 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!
PARTS AND ACCESSORIES
1. Timer
. 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
1. 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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