Haier HCR2250ADS Use & Care
User Manual
Guide de l’utilisateur
Manual del usuario
HCR2250ADS
HCR6250ADS
24” and 36” Dual Fuel Free-Standing Range
Cuisinière autoportante à bi-combustible de
24” et 36”
Estufa independiente para dos combustibles
de 24” y 36”
o
F
TABLE OF CONTENTS
RANGE SAFETY ...................................................................................................2
The Anti-tip Bracket ......................................................................................................4
PARTS AND FEATURES ....................................................................................... 8
ELECTRONIC CONTROL ...................................................................................10
Setting the Clock and timer ........................................................................................10
Timed Cooking .............................................................................................................11
COOKTOP USE ..................................................................................................12
OVEN USE ......................................................................................................... 14
Cooking with the Convection Oven ...........................................................................14
Oven Modes ................................................................................................................. 15
Bake Tips and Techniques ...........................................................................................16
Convection Bake Tips and Techniques .......................................................................17
Convection Roast Tips and Techniques .....................................................................19
Convection Broil Tips and Techniques ........................................................................21
OVEN CARE ...................................................................................................... 22
Cleaning .......................................................................................................................22
TROUBLESHOOTING ........................................................................................ 24
Solving Baking and Roasting Problems .......................................................................24
Solving Operational Problems ....................................................................................25
LIMITED WARRANTY ........................................................................................26
RECORD KEEPING
Thank you for purchasing this Haier
product. This user manual will help you
get the best performance from your
new range.
For future reference, record the model
and serial number located on the inside
frame of the range, and the date of
purchase.
Staple your proof of purchase to this
manual to aid in obtaining warranty
service if needed.
___________________________________
Model number
___________________________________
Serial number
___________________________________
Date of purchase
1
RANGE SAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and
on your appliance. Always read and obey all safety messages.
DANGER
WARNING
CAUTION
All safety messages will tell you what the potential hazard is, tell you
how to reduce the chance of injury, and tell you what can happen if the
instructions are not followed.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can
kill or hurt you and others. All safety messages will
follow the safety alert symbol and either the word
“DANGER,” “WARNING” or “CAUTION.”
These words mean:
An imminently hazardous situation. You
could be killed or seriously injured if you
don’t immediately follow instructions.
A potentially hazardous situation
which, if not avoided, could result in
death or serious bodily injury.
A potentially hazardous situation
which, if not avoided, may result in
moderate or minor injury.
2
WARNING
Fire Hazard
If the information in this manual is not followed exactly, a fire or
explosion may result causing property damage, personal injury or
death.
- Do not store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any other appliance.
- WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
• Do not touch any electrical switch.
• Do not use any phone in your building.
• Immediately call your gas supplier from a neighbor’s phone. Follow
the gas supplier’s instructions.
• If you cannot reach your gas supplier, call the fire department.
- Installation and service must be performed by a qualified installer,
service agency or the gas supplier.
WARNING
The California Safe Drinking Water and Toxic Enforcement Act requires
the Governor of California to publish a list of substances known to the
State of California to cause cancer, birth defects, or other reproductive
harm, and requires businesses to warn of potential exposure to such
substances.
This product contains a chemical known to the State of California to
cause cancer, birth defects, or other reproductive harm. This appliance
can cause low-level exposure to some of the substances listed,
including benzene, formaldehyde, carbon monoxide, toluene, and soot.
3
In the State of Massachusetts, the following installation instructions
apply:
Installations and repairs must be performed by a qualied or
•
licensed contractor, plumber, or gastter qualied or licensed by the
State of Massachusetts.
If using a ball valve, it shall be a T-handle type.
•
A exible gas connector, when used, must not exceed 3 feet.
•
THE ANTI-TIP BRACKET
WARNING
Tip Over Hazard
A child or adult can tip the range and be killed.
Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns
to children and adults.
Anti-Tip
Bracket
Range
Making sure the anti-tip bracket is installed:
• Slide range forward.
• Look for the anti-tip bracket securely attached to
floor.
• Slide range back so rear range foot is under anti-tip
Foot
bracket.
4
IMPORTANT SAFETY
INSTRUCTIONS
WARNING: To reduce the risk of re, elecrical shock, injury to persons,
or damage when using the range, follow basic precautions, including
the following:
WARNING: TO REDUCE
•
THE RISK OF TIPPING OF
THE RANGE, THE RANGE
MUST BE SECURED BY
PROPERLY INSTALLED
ANTI-TIP DEVICES. TO
CHECK IF THE DEVICES
ARE INSTALLED PROPERLY,
SLIDE RANGE COMPLETELY
FORWARD, LOOK FOR ANTITIP BRACKET SECURELY
ATTACHED TO THE FLOOR
BEHIND THE RANGE AND
SLIDE RANGE COMPLETELY
BACK UNTIL THE REAR
RANGE FOOT IS UNDER
ANTI-TIP BRACKET.
WARNING: NEVER use this
•
appliance as a space heater
to heat or warm the room.
Doing so may result in carbon
monoxide poisoning and
overheating of the oven.
WARNING: NEVER cover
•
any slots, holes or passages
in the oven bottom or cover
an entire rack with materials
such as aluminum foil. Doing
so blocks airow through
the oven and may cause
carbon monoxide poisoning.
Aluminum foil linings may
also trap heat, causing a re
hazard.
CAUTION: Do not store
•
items of interest to children
in cabinets above a range or
on the back guard of a range
– children climbing on the
range to reach items could be
seriously injured.
Do Not Leave Children Alone
•
– Children should not be left
alone or unattended in area
where the range is in use.
They should never be allowed
to sit or stand on any part of
the range.
Wear Proper Apparel – Loose-
•
tting or hanging garments
should never be worn while
using the range.
User Servicing – Do not
•
repair or replace any part of
the range unless specically
recommended in the manual.
All other servicing should
be referred to a qualied
technician.
Storage in or on the Range –
•
Flammable materials should
not be stored in an oven or
near surface units.
Do Not Use Water on Grease
•
Fires – Smother re or ame
or use dry chemical or foam-
type extinguisher.
Use Only Dry Potholders –
•
Moist or damp potholders
on hot surfaces may result in
burns from steam. Do not let
potholder touch hot heating
elements. Do not use a towel
or other bulky cloth.
5
IMPORTANT SAFETY
INSTRUCTIONS
DO NOT TOUCH SURFACE
•
UNITS OR AREAS NEAR
UNITS – Surface units may
be hot even though they
are dark in color. Areas near
surface units may become
hot enough to cause burns.
During and after use, do not
touch, or let clothing or other
ammable materials contact
surface units or areas near
units until they have had
sucient time to cool. Among
those areas are the cooktop
and surfaces facing the
cooktop.
Never Leave Surface Units
•
Unattended at High Heat
Settings – Boil over causes
smoking and greasy spillovers
that may ignite.
Glazed Cooking Utensils –
•
Only certain types of glass,
glass/ceramic, ceramic,
earthenware, or other glazed
utensils are suitable for
range-top service without
breaking due to the sudden
change in temperature.
Utensil Handles Should Be
•
Turned Inward and Not Extend
Over Adjacent Surface
Units – To reduce the risk of
burns, ignition of ammable
materials, and spillage due to
unintentional contact with the
utensil, the handle of a utensil
should be positioned so that
it is turned inward, and does
not extend over adjacent
surface units.
Clean Cooktop With Caution –
•
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be careful to avoid
steam burn. Some cleaners
can produce noxious fumes if
applied to a hot surface.
Use Care When Opening Door
•
– Let hot air or steam escape
before removing or replacing
food.
Do Not Heat Unopened Food
•
Containers – Build-up of
pressure may cause container
to burst and result in injury.
Keep Oven Vent Ducts
•
Unobstructed.
Placement of Oven Racks –
•
Always place oven racks in
desired location while oven is
cool. If rack must be moved
while oven is hot, do not let
potholder contact hot heating
element in oven.
DO NOT TOUCH HEATING
•
ELEMENTS OR INTERIOR
SURFACES OF OVEN –
Heating elements may be hot
even though they are dark
in color. Interior surfaces of
an oven become hot enough
to cause burns. During and
after use, do not touch, or let
clothing or other ammable
materials contact heating
elements or interior surfaces
of oven until they have had
sucient time to cool. Other
surfaces of the appliance may
become hot enough to cause
burns – among these surfaces
are oven vent openings and
surfaces near these openings,
oven doors, and windows of
oven doors.
6
IMPORTANT SAFETY
INSTRUCTIONS
Proper Installation – The
•
range, when installed, must
be electrically grounded in
accordance with local codes
or, in the absence of local
codes, with the National
Electrical Code, ANSI/NFPA
70. In Canada, the range must
be electrically grounded in
accordance with Canadian
Electrical Code. Be sure the
range is properly installed
and grounded by a qualied
technician.
Disconnect the electrical
•
supply before servicing the
appliance.
Injuries may result from the
•
misuse of appliance doors
or drawers such as stepping,
leaning, or sitting on the
doors or drawers.
Maintenance – Keep range
•
area clear and free from
combustible materials,
gasoline, and other ammable
vapors and liquids.
Top burner ame size should
•
be adjusted so it does not
extend beyond the edge of
the cooking utensil.
For self-cleaning ranges –
Do Not Clean Door Gasket –
•
The door gasket is essential
for a good seal. Care should
be taken not to rub, damage,
or move the gasket.
Do Not Use Oven Cleaners –
•
No commercial oven cleaner
or oven liner protective
coating of any kind should be
used in or around any part of
the oven.
Clean Only Parts Listed in
•
Manual.
For units with ventilating hood –
Clean Ventilating Hoods
•
Frequently – Grease should
not be allowed to accumulate
on hood or lter.
When ambé cooking under
•
the vent hood, turn the fan
on.
READ AND SAVE THESE
INSTRUCTIONS
7
PARTS AND FEATURES
a
b
c
e
d
This manual covers several dierent models. The range you have purchased may
have some or all of the items listed. The locations and appearances of the features
shown here may not match those of your model.
f
g
h
i
j
lk
a Left Rear Surface Burner
b Left Front Surface Burner
c Oven Vent
d Model and Serial Number Plate
e Anti-tip Bracket
f Grate
g Right Rear Surface Burner
h Right Front Surface Burner
8
n
m
o
i Control Panel
j Door Gasket
k Broil Element
l Oven Light
m Convection Fan and Element
n Bottom Element (not visible)
o Oven Door Window
a
MIN
b
c
d
OFF
MAX
e
f
a Grate
b Burner Cap
c Burner Head
Accessory
Both at-bottom wok pans and round-bottom wok
pans supported with the wok ring (provided) can be
used with all models.
d Electrode
e Safety Valve (On Some Models)
f Control Knob O Position
a
a Wok Ring
9
FO
a b c
ELECTRONIC CONTROL
OFFOFF OFFOFF OF
MAXMAX MAXMAX
Set
Timer
Cook
End
Clock
Set
Time
Time
MINMIN MINMIN
a b c d e f
o
F
FF
Defrost
150
Conv
Bake
Broil
450
400
200
250
Conv
Broil
300
350
Light
Bake
Pizza
High
Low
Broil
Broil
a Front Left Burner
b Rear Left Burner
c Front Right Burner
d Rear Right Burner
e Electric Oven Temperature Knob
f Electric Oven Control Knob
SETTING THE CLOCK AND TIMER
Your model has a digital display, 12-hour clock with 3 Control buttons.
IMPORTANT: In the event of a power failure, all settings including the time display
will be lost. When the power is returned, the bar above Timer Set and 12:00 will be
displayed.
TO SET THE TIME OF DAY
When the power is connected, the screen displays 12:00 and the bar above “Set
Clock.”
To set the correct time, press the up arrow or down arrow until the correct time is
displayed. After 5 seconds, the clock will start automatically, or you can press the
function button to select manual operation.
Timer
Set
Set
Cook
End
Clock
Time
Time
a Decrease Time
b Function
c Increase Time
TO SET THE TIMER
The digital countdown timer can be set up to 23 hours and 59 minutes maximum.
To set the timer, press the function button repeatedly until the bar above Timer Set
is displayed. Once the function button is released, the current time is displayed and
the bar above Timer Set ashes. When the function button is pressed the remaining
time is displayed. When the set time is reached, Timer Set disappears and the alarm
will ring. To stop the alarm, press any button.
NOTE: After pressing the function button, you must set the timer within 5 seconds.
10
TIMED COOKING
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
Timed Cooking allows the oven to be set to turn on at a certain time of day, cook for
a set length of time, and/or shut o automatically. Delay start should not be used
for food such as breads and cakes because they may not bake properly.
NOTE: Before setting, make sure the clock is set to the correct time of day. See “To
Set the Time of Day” earlier in this section.
1. Press the function button repeatedly until the bar above Cook Time ashes and
then press the up arrow or down arrow to set the time frame for baking.
2. Press the function button repeatedly until the bar above End Time ashes and
then press the up arrow or down arrow to set the time to turn o the oven.
3. Set the cooking temperature and cooking mode by turning the Thermostat knob
and the Selector knob.
4. After following these steps, the bars above Cook Time and End Time will ash,
indicating that the automatic cooking feature of the oven is set.
For example: If cooking time takes 45 minutes and you want to nish cooking at
6:00.
1. Press the function button repeatedly until the bar above Cook Time ashes and
set the cooking time 45 minutes.
2. Press the function button repeatedly until the bar above End Time ashes and
set the nish time to 6:00.
After the above setting, the current time is displayed and the bars above Cook Time
and End Time will ash indicating that the automatic cooking feature is set. When
the clock displays 5:15, the oven will start cooking automatically, and the Cook Time
bar will ash.
11
COOKTOP USE
Read the instructions before installing or using this appliance.
1. This appliance shall be installed in accordance with the regulations in force and
only used in a well-ventilated space.
2. The use of a gas-cooking appliance results in the production of heat and
moisture in the room in which it is installed. Ensure that the kitchen is well
ventilated: keep natural ventilation holes open or install a mechanical ventilation
device (mechanical extractor hood).
3. Prolonged intensive use of the appliance may call for additional ventilation,
for example opening of a window, or more eective ventilation, for example
increasing the level of mechanical ventilation where present.
IGNITION AND OPERATION OF THE BURNERS
In order to ignite a burner, push down on the knob while rotating it counterclockwise,
until the knob indicator is aligned with the ignite icon .
For models with a safety valve - Once the ame is lit, hold the knob depressed
for about 3-4 seconds until the device keeps the burner automatically lit. If the
burner fails to ignite, wait one minute for the gas to dissipate before attempting to
reignite. Adjust the ame intensity by rotating the knob counterclockwise from MAX
(maximum) to MIN (minimum).
To turn o the burner, rotate the knob clockwise until the indicator on the knob is
aligned with OFF.
RECOMMENDATIONS
Power Failure
In case of prolonged power failure, the surface burners can be lit manually. Hold a lit
match near a burner and turn knob counterclockwise until the indicator is aligned
with MAX. After the burner is lit, turn knob to desired setting.
In the case of unintentional ame extinguishing, the safety valve intervenes by
shutting o the gas to the burners.
The electric igniter must not be actuated for longer than 15 seconds. Should the
burner not light, or should the burner be unintentionally turned o, immediately
close the burner, and wait at least 1 minute before repeating. Once ignited, adjust
the ame as desired.
For lower gas consumption and a better result, use saucepans with a diameter
matching the diameter of the burner, to avoid the ame coming up around the sides
of the saucepan. See the Container Table. Use only at-bottomed pans.
As soon as liquid starts to boil, turn the ame down to a level sucient to maintain
boiling.
12
MATCH PAN DIAMETER TO FLAME SIZE
FLAME TOO LARGE
FOR PAN SIZE
FIT PROPERLY
The ame should be the same size as the bottom of the pan or smaller. Do not use
small pans with high ame settings as the ames can lick up the sides of the pan.
Oversize pans that span two burners are placed front to rear, not side to side.
Use Balanced Pans
Pans must sit level on the cooktop grate without rocking. Center the pan over the
burner.
Use a Lid That Fits Properly
A well-tting lid helps shorten the cooking time. Flat, heavy bottom pans provide
even heat and stability.
BALANCED PAN
Container Table
Burner Min Saucepan Max Saucepan
Auxiliary 3.5” (9.0 cm) 6.3” (16 cm)
Semi-rapid 5.1” (13 cm) 7.1” (18 cm)
Rapid 5.9” (15 cm) 10.2” (26 cm)
Triple ring 8.3” (21 cm) 10.2” (26 cm)
CONCAVE
(HOLLOW)
CONVEX
(ROUNDED)
UNBALANCED PAN
USE LIDS THAT
13
OVEN USE
COOKING WITH THE CONVECTION OVEN
In a conventional oven, the heat sources cycle on and o to maintain an average
temperature in the oven cavity. As the temperature gradually rises and falls, gentle
air currents are produced within the oven. This natural convection tends to be
inecient because the currents are irregular and slow. In this convection system,
the heat is “conveyed” by a fan that provides continuous circulation of the hot air.
This European Convection system provides state-of-the-art engineering and
advanced design to create the nest convection oven. In standard convection
ovens, a fan simply circulates the hot air around the food. The system is
characterized by the combination of an additional heating element located around
the convection fan and the venting panel that distributes heated air in three
dimensions: along the sides, the top and the full depth of the oven cavity. This
European Convection system aids in maintaining a more even oven temperature
throughout the oven cavity.
The circulating air aids in speeding up the baking process and cooks the food more
evenly. By controlling the movement of heated air, convection cooking produces
evenly browned foods that are crispy on the outside yet moist inside. Convection
cooking works best for breads and pastries as well as meats and poultry. Air-
leavened foods like angel food cakes, soués and cream pus rise higher than in a
conventional oven. Meats stay juicy and tender while the outside is avourful and
crisp.
By using European Convection, foods can be cooked at a lower temperature
and cooking times can be shorter. When using this mode, the standard oven
temperature should be lowered by 25°F (15°C).
Foods requiring less cooking time should be checked slightly earlier than normal.
For best results, foods should be cooked uncovered, in low-sided pans to take
advantage of the forced air circulation. When using the Convection Roast mode, the
standard oven temperature does not need to be reduced.
ADVANTAGES OF CONVECTION COOKING
Even baking, browning and crisping are achieved.
•
During roasting, juices and avors are sealed in while the exterior is crisp.
•
Yeast breads are lighter, more evenly textured, more golden and crustier.
•
Air-leavened foods such as cream pus, soués and meringues are higher and
•
lighter.
Baking on multiple racks at the same time is possible with even results.
•
Multiple-rack baking saves time.
•
Prepare whole meals at once with no avor transfer.
•
Dehydrates herbs, fruits and vegetables.
•
Requires no specialized bake ware.
•
Saves time and energy.
•
Convection broiling allows for extraordinary grilling with thicker cuts of food.
•
14
OVEN MODES
The Thermostat knob and Control knob are used together to select Oven Modes.
THERMOSTAT KNOB
Select the cooking temperature by turning the knob clockwise to the required
temperature, between 150°F and Broil. The light will come on when the oven is
preheating. The light will turn o when the desired temperature has been reached.
Regular ashing means that oven temperature is being constantly maintained at the
set temperature.
CONTROL KNOB
Selects the oven function. Each of the functions listed below can be used only with
the correct temperature.
Light
The oven light is on, with no cooking mode selected. During oven operation the light
will remain on.
Bake
Set temperature: from 150°F to 450°F
Is cooking with heated air. Both the upper and lower elements cycle to maintain the
oven temperature.
Pizza
Set temperature: from 150 °F to 450 °F
Is a special cooking mode with heated air and the lower hidden back element. The
lower elements cycle to cook Pizza.
Low Broil
Set temperature: Broil
There are 2 broil elements. In low broil only the inner element is on.
High Broil
Set temperature: Broil
There are 2 broil elements. In high broil both the inner and outer are on.
Conv Broil (Convection Broil)
Set temperature: Broil
Convection Broil combines the intense heat from the upper element with the heat
circulated by the convection fan.
Conv Bake (Convection Bake)
Set temperature: from 150 °F to 450 °F
Convection Bake cooks with heat from a ring element behind the back wall of the
oven. The heat is circulated throughout the oven by the convection fan.
15
Defrost
Set temperature: Not applicable.
Does not use any heating element, only the convection fan is used to defrost foods.
BAKE TIPS AND TECHNIQUES
Baking is cooking with heated air. Both upper and lower elements in the oven are
used to heat the air but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for baking temperature, time and
rack position. Baking time will vary with the temperature of ingredients and the size,
shape and nish of the baking utensil.
General Guidelines
For best results, bake food on a single rack with at least 1” - 1 ½” (2,5 - 3cm)
•
space between utensils and oven walls.
Use one rack when selecting the bake mode.
•
Check for doneness at the minimum time.
•
Use metal bake ware (with or without a non stick nish), heatproof glass, glass-
•
ceramic, pottery or other utensils suitable for the oven.
When using heatproof glass, reduce temperature by 25°F (15°C) from
•
recommended temperature.
Use baking sheets with or without sides or jelly roll pans.
•
Dark metal pans or nonstick coatings will cook faster with more browning.
•
Insulated bake ware will slightly lengthen the cooking time for most foods.
Do not use aluminum foil or disposable aluminum trays to line any part of the
•
oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This
will alter the cooking performance and can damage the nish of the oven.
Avoid using the opened door as a shelf to place pans.
•
See Troubleshooting for tips to Solving Baking and Roasting Problems.
•
16
BAKE CHART
FOOD ITEM
Cake
Cupcakes
Bundt Cake
Angel Food
Pie
2 crust, fresh, 9”
2 crust, frozen fruit, 9”
Cookies
Sugar
Chocolate Chip
Brownies
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muns
Pizza
Frozen
Fresh
RACK
POSITION
2
1
1
2
2
2
2
2
2
2
2
2
2
2
TEMP. °F (°C)
(PREHEATED OVEN)
350 (175)
350 (175)
350 (175)
375-400 (190-205)
375 (190)
350-375 (175-190)
350-375 (175-190)
350 (175)
375 (190)
375-400 (190-205)
375-400 (190-205)
425 (220)
400-450 (205-235)
475 (246)
TIME (MIN)
19-22
40-45
35-39
45-50
68-78
8-10
8-13
29-36
18-22
12-15
7-9
15-19
23-26
15-18
CONVECTION BAKE TIPS AND TECHNIQUES
Reduce recipe baking temperatures by 25°F (15°C).
For best results, foods should be cooked uncovered, in low-sided pans to take
•
advantage of the forced air circulation. Use shiny aluminum pans for best results
unless otherwise specied.
Heatproof glass or ceramic can be used. Reduce temperature by another 25°F
•
(15°C) when using heatproof glass dishes for a total reduction of 50°F (30°C).
Dark metal pans may be used. Note that food may brown faster when using dark
•
metal bake ware.
The number of racks used is determined by the height of the food to be cooked.
•
Baked items, for the most part, cook extremely well in convection. Don’t try to
•
convert recipes such as custards, quiches, pumpkin pie , or cheesecakes, which
do not benet from the convection-heating process. Use the regular Bake mode
for these foods.
17
Multiple rack cooking for oven meals is
•
done on rack positions 1, 2, 3 , 4 and 5. All
ve racks can be used for cookies, biscuits
and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- 3 rack baking: Use positions 2, 3 and 4 or
1, 3 and 5.
6
5
4
3
2
1
- When baking four cake layers at the same
time, stagger pans so that one pan is not
directly above another. For best results,
place cakes on front of upper rack and
back of lower rack (See graphic at right).
Allow 1” - 1 ½” (2,5 - 3cm).air space
around pans.
Converting your own recipe can be easy.
•
Choose a recipe that will work well in
convection.
Reduce the temperature and cooking
•
time if necessary. It may take some trial
and error to achieve a perfect result. Keep
track of your technique for the next time
you want to prepare the recipe using
convection.
See Troubleshooting for tips to Solving Baking and Roasting Problems.
•
FOODS RECOMMENDED FOR CONVECTION BAKE MODE:
Appetizers Biscuits Coee Cakes
Cookies (2 to 4 racks) Yeast Breads
Cream Pus
Popovers
Casseroles and One-Dish Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soués, Meringue, Meringue-Topped Desserts, Angel Food
Cakes, Chion Cakes)
18
CONVECTION BAKE CHART
Reduce standard recipe temperature by 25 ºF (15 °C) for Convection Bake.
Temperatures have been reduced in this chart.
CONVECTION CAVITY
FOOD ITEM
Cake
Cupcakes
Bundt Cake
Angel Food
Pie
2 crust, fresh, 9”
2 crust, frozen fruit, 9”
Cookies
Sugar
Chocolate Chip
Brownies
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muns
Pizza
Frozen
Fresh
RACK
POSITION
2
1
1
2
2
2
2
2
2
2
2
2
2
2
TEMP. °F (°C)
(PREHEATED OVEN)
325 (160)
325 (160)
325 (160)
350-400 (175-205)
350 (175)
325-350 (160-175)
325-350 (160-175)
325 (160)
350 (175)
350-375 (175-190)
375 (190)
400 (205)
375-425 (190-220)
450 (232)
TIME (MIN)
20-22
43-50
43-47
40-52
68-78
9-12
8-13
29-36
18-22
12-15
8-10
17-21
23-26
15-18
CONVECTION ROAST TIPS AND TECHNIQUES
Do not preheat for Convection Roast.
•
Roast in a low-sided, uncovered pan.
•
When roasting whole chickens or turkey, tuck wings behind back and loosely tie
•
legs with kitchen string.
Use the 2-piece broil pan for roasting uncovered.
•
Use the probe or a meat thermometer to determine the internal doneness on
•
“END” temperature (see cooking chart).
Double-check the internal temperature of meat or poultry by inserting meat
•
thermometer into another position.
Large birds may also need to be covered with foil (and pan roasted) during a
•
portion of the roasting time to prevent over-browning.
The minimum safe temperature for stung in poultry is 165ºF (75ºC).
•
After removing the item from the oven, cover loosely with foil for 10 to 15
•
minutes before carving if necessary to increase the nal foodstu temperature
by 5° to 10°F (3° to 6° C)
19
QUICK AND EASY RECIPE TIPS
Converting from standard BAKE to CONVECTION ROAST:
Temperature does not have to be lowered
•
Roasts, large cuts of meat and poultry generally take 10-20% less cooking time.
•
Check doneness early.
Casseroles or pot roasts that are baked covered in CONVECTION ROAST will
•
cook in about the same amount of time.
CONVECTION ROAST CHART
CONVECTION CAVITY
MEATS
Beef
Rib Roast 4-6 325 (160) 2 16-20
Rib Eye Roast,
(boneless)
Rump, Eye, Tip,
Sirloin (boneless)
Tenderloin Roast 2-3 400 (205) 2 15-20 145 (63)
Pork
Loin Roast
(boneless or bonein)
Shoulder 3-6 350 (175) 2 20-25 160 (71)
Poultry
Chicken whole 3-4 375 (190) 2 18-21 180 (82)
Turkey, not stued 12-15 325 (160) 1 10-14 180 (82)
Turkey, not stued 16-20 325 (160) 1 9-11 180 (82)
Turkey, not stued 21-25 325 (160) 1 6-10 180 (82)
Turkey Breast 3-8 325 (160) 1 15-20 170 (77)
Comish Hen 1-1 ½ 350 (175) 2 45-75
WEIGHT
4-6 325 (160) 2 16-20
3-6 325 (160) 2 16-20
5-8 350 (175) 2 16-20 160 (71)
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
18-22
18-22
18-22
total
INTERNAL
TEMP. °F (°C)
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
145 (63)
medium rare
160 (71)
medium
medium rare
medium
medium
180 (82)
20
MEATS
Lamb
Half Leg 3-4 325 (160) 2 22-27
Whole Leg 6-8 325 (160) 1 22-27
WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
28-33
28-33
INTERNAL
TEMP. °F (°C)
160 (71)
medium
170 (77) well
160 (71)
medium
170 (77) well
CONVECTION BROIL TIPS AND TECHNIQUES
Place rack in the required position needed before turning on the oven.
•
Use Convection Broil mode with the oven door closed.
•
Do not preheat oven.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time (see convection broil chart).
•
Thicker cuts and unevenly shaped pieces of meat, sh and poultry may cook
•
better at lower broiling temperatures.
CONVECTION BROIL CHART
CONVECTION CAVITY
FOOD AND THICKNESS
Beef
Steak (1-½” or more)
Medium rare 4 Low 145 (65) 9-12 8-10
Medium 4 Low 160 (71) 11-13 10-12
Well 4 Low 170 (77) 18-20 16-17
Hamburgers (more than 1”)
Medium 4 High 160 (71) 8-11 5-7
Well 4 High 170 (77) 11-13 8-10
Poultry
Chicken Quarters 4 Low 180 (82) 16-18 10-13
Chicken Halves 3 Low 180 (82) 25-27 15-18
Chicken Breasts 4 Low 170 (77) 13-15 9-13
Pork
Pork Chops (1¼” or more) 4 Low 160 (71) 12-14 11-13
Sausage - fresh 4 Low 160 (71) 4-6 3-5
RACK
POSITION
BROIL
SETTING
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
21
OVEN CARE
CLEANING
IMPORTANT: Before cleaning, make sure all controls are o and the oven and
cooktop are cool. Always follow label instructions on cleaning products. Soap, water
and a soft cloth or sponge are suggested rst unless otherwise noted. Do not use
abrasive cleaning products.
EXTERIOR PORCELAIN ENAMEL SURFACES
Food spills containing acids, such as vinegar and tomato, should be cleaned as soon
as the entire appliance is cool. These spills may aect the nish.
Cleaning Method:
Glass cleaner, mild liquid cleaner or nonabrasive scrubbing pad: Gently clean around
the model and serial number plate because scrubbing may remove numbers.
EXTERIOR STAINLESS STEEL
NOTE: Do not use soap-lled scouring pads, abrasive cleaners, Cooktop Polishing
Cream, steel-wool pads, gritty washcloths or some paper towels. Damage may
occur, even with one-time or limited use.
Rub in direction of grain to avoid damaging.
Cleaning Methods:
Liquid detergent or all-purpose cleaner: Rinse well with clean water and dry with
soft, lint-free cloth.
Stainless Steel Cleaner and Polish
Vinegar for hard water spots
OVEN DOOR EXTERIOR
Cleaning Method:
Glass cleaner and paper towels or nonabrasive plastic scrubbing pad: Apply glass
cleaner to soft cloth or sponge, not directly on panel.
PORCELAIN-COATED GRATES AND CAPS
Clean as soon as cooktop, grates and caps are cool.
•
Food spills containing acids, such as vinegar and tomato, should be cleaned as
•
soon as the cooktop grates and caps are cool. These spills may aect the nish.
To avoid chipping, do not bang grates and caps against each other or hard
•
surfaces such as cast iron cookware.
Do not reassemble caps on burners while wet.
•
Cleaning Method:
Nonabrasive plastic scrubbing pad and mildly abrasive cleanser
22
BURNER SPREADER
Wash the burner spreader frequently with boiling water and detergent to remove
any deposits which could block the ame outlet.
Before reinstalling, dry the burner spreader thoroughly so the burner will ignite
properly.
COOKTOP CONTROL KNOBS
Pull knobs straight away from control panel to remove.
•
When replacing knobs, make sure knobs are in the O position.
•
Cleaning Method:
Soap and water or dishwasher:
NOTE: Do not use steel wool, abrasive cleansers or oven cleaner. Do not soak
knobs.
CONTROL PANEL
Cleaning Method:
Glass cleaner and soft cloth or sponge: Apply glass cleaner to soft cloth or sponge,
not directly on panel.
NOTE: Do not use abrasive cleaners, steel-wool pads, gritty washcloths or some
paper towels. Damage may occur.
OVEN CAVITY
Food spills should be cleaned when oven cools. At high temperatures, foods react
with porcelain, so staining, etching, pitting or faint white spots can result.
Cleaning Method:
Mild detergent and warm water.
NOTE: Do not use oven cleaners.
OVEN RACKS AND ROASTING RACKS
Cleaning Method:
Steel-wool pad
2-PIECE BROILER PAN
Cleaning Method:
Mildly abrasive cleanser: Scrub with wet scouring pad.
Solution of ½ cup (125 mL) ammonia to 1 gal. (3.75 L) water: Soak for 20 minutes,
and then scrub with scouring or steel-wool pad.
Oven cleaner: Follow product label instructions. Porcelain enamel only, not chrome
Dishwasher
23
TROUBLESHOOTING
SOLVING BAKING AND ROASTING PROBLEMS
With any oven setting poor results can occur for many reasons other than a
malfunction of the oven. Check the chart below for causes of the most common
problems. Since the size, shape and material of baking utensils directly aect the
baking results, the best solution may be to replace old baking utensils that have
darkened and warped with age and use.
Baking Problem Cause
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk
excessively
Food is baking or roasting too
slowly
Piecrusts do not brown on
bottom or crust is soggy
Cakes pale, at and may not be
done inside
Oven not preheated
•
Aluminum foil on oven rack or oven bottom
•
Baking utensil too large for recipe
•
Pans touching each other or oven walls
•
Oven not preheated
•
Using glass, dull or darkened metal pans
•
Incorrect rack position
•
Pans touching each other or oven walls
•
Oven temperature too high
•
Baking time too long
•
Oven door opened frequently
•
Pan size too large
•
Oven temperature too low
•
Oven not preheated
•
Oven door opened frequently
•
Tightly sealed with aluminum foil
•
Pan size too small
•
Baking time not long enough
•
Using shiny steel pans
•
Incorrect rack position
•
Oven temperature is too low
•
Oven temperature too low
•
Incorrect baking time
•
Cake tested too soon
•
Oven door opened too often
•
Pan size may be too large
•
24
Cakes high in middle with crack
on top
Piecrust edges too brown
Oven temperature too high
•
Baking time too long
•
Pans touching each other or oven walls
•
Incorrect rack position
•
Pan size too small
•
Oven temperature too high
•
Edges of crust too thin
•
SOLVING OPERATIONAL PROBLEMS
Before calling for service, check the following to avoid unnecessary service charges.
Oven Problem Problem Solving Steps
The oven display
stays OFF
Cooling fan continues
to run after oven is
turned o
Oven is not heating Check the circuit breaker or fuse box to your house. Make
Oven is not cooking
evenly
Oven light is not
working properly
Oven light stays on
Cannot remove lens
cover on light
Clock and timer are
not working properly
Excessive moisture
Porcelain chips
Turn o power at the main power supply (fuse or breaker
box). Turn breaker back on. If condition persists, call an
authorized service center.
The fan turns o automatically when the electronic
components have cooled suciently.
sure there is proper electrical power to the oven. Make
sure the oven temperature has been selected.
Check oven calibration. Adjust calibration if necessary.
Refer to cook charts for recommended rack position.
Always reduce recipe temperature by 25 °F (15 °C) when
baking with Convention Bake mode.
Replace or reinsert the light bulb if loose or defective.
Touching the bulb with ngers may cause the bulb to burn
out.
Check for obstruction in oven door. Check to see if hinge
is bent or door switch broken.
There may be a soil build-up around the lens cover. Wipe
lens cover area with a clean dry towel prior to attempting
to remove the lens cover.
Make sure there is proper electrical power to the oven.
See the Clock and Timer sections.
When using bake mode, preheat the oven rst.
Convection Bake and Convection Roast will eliminate
any moisture in oven (this is one of the advantages of
convection).
When oven racks are removed and replaced, always tilt
racks upward and do not force them to avoid chipping the
porcelain.
FOR MORE HELP, VISIT HAIER.COM OR CALL THE CONSUMER
HELP LINE AT 1-877-377-3639.
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