Haier HCW3460AES Owner’s Manual

User Manual

Guide de l’utilisateur

Manual del usuario

HCW3460AES

30” Built-in Oven

Four à convection simple de 30” Horno de convección simple de 30”

TABLE OF CONTENTS
OVEN SAFETY INSTRUCTIONS............................................................................	2
FEATURES OF YOUR OVEN..................................................................................	6
GENERAL OVEN INFORMATION..........................................................................	7
GENERAL OVEN TIPS...........................................................................................	8
ELECTRONIC CONTROL....................................................................................	10
COOKING WITH THE CONVECTION OVEN........................................................	12
OVEN MODES....................................................................................................	13
COOKING FUNCTIONS......................................................................................	14
QUICK TIPS........................................................................................................	15
SETTING AN OVEN FUNCTION MANUALLY.......................................................	16
CONVECTION BAKE TIPS AND TECHNIQUES....................................................	18
BAKE TIPS AND TECHNIQUES...........................................................................	20
CONVECTION BROIL TIPS AND TECHNIQUES...................................................	21
BROIL TIPS AND TECHNIQUES..........................................................................	22
CONVECTION ROAST TECHNIQUES.................................................................	24
OVEN CARE AND CLEANING.............................................................................	26
SETTING THE SELF-CLEANING MODE..............................................................	28
GENERAL OVEN CARE.......................................................................................	29
OVEN FINISHES / CLEANING METHODS...........................................................	30
OVEN DOOR REMOVAL.....................................................................................	31
REPLACING AN OVEN LIGHT.............................................................................	32
TROUBLESHOOTING.........................................................................................	34
LIMITED WARRANTY.........................................................................................	37

RECORD KEEPING

Thank you for purchasing this Haier product. This user manual will help you get the best performance from your new oven.

For future reference, record the model and serial number located on the inside frame of the oven, 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

OVEN SAFETY INSTRUCTIONS

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.

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:

DANGER WARNING

CAUTION

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.

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.

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.

2

WARNINGS FOR ELECTRIC INSTALLATION

WARNING

Electrical Shock Hazard

Installation and service must be performed by a quali ed installer or service agency.

The models may be powered at 240V or 208V.

Always disconnect the power before servicing this unit. This appliance must be properly grounded.

Failure to do so could result in death or serious injury.

IMPORTANT SAFETY

INSTRUCTIONS

WARNING: Toreducetheriskoffire,elecricalshock,injurytopersons, or damage when using the oven, follow basic precautions, including the following:

Proper Installation

•This appliance must be properly installed and electrically grounded by a qualifiedtechnician.Connect only to properly grounded outlet. See “Grounding Instructions” found in the Installation Instructions.

•This appliance should be serviced only by a

qualifiedservicetechnician. Contactthenearest authorized service center for examination, repair or adjustment.

•Do not repair or replace any part of the oven unless specificallyrecommended.

Refer service to an authorized servicer.

•Do not operate this appliance if it is not working properly or if it has been damaged, until an authorized servicer has examined it.

•Install or locate this appliance only in accordance with the Installation Instructions.

•Use this oven only as intended by the manufacturer. If you have any questions, contact the manufacturer.

3

IMPORTANT SAFETY INSTRUCTIONS

•Do not cover or block any openings on this appliance.

•Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals, vapors, or nonfood products in this

appliance. This type of oven is specificallydesignedtoheat or cook. It is not designed

for industrial or laboratory use. The use of corrosive chemicals in heating or cleaning will damage the appliance.

Toreducetheriskoffireinthe oven cavity:

•Donotstoreflammable materials in or near the oven.

•Do not use water on a grease fire.Smotherfireorusea dry chemical or foam-type extinguisher.

•It is highly recommended that afireextinguisherbereadily available and highly visible next to any cooking appliance.

•Do not overcook food.

Carefullyattendovenifpaper, plastic or other combustible materials are placed inside the oven.

•Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or food in the cavity when not being used.

•If materials inside the oven should ignite, keep oven door closed.Turnovenoffand disconnect the circuit at the circuit breaker box.

•Be sure the blower fan runs whenever the oven is in operation. If the fan does not operate, do not use the oven.

Callanauthorizedservice center.

•Never use the oven to warm or heat a room.

Personal Safety

•Do not allow children to use this appliance unless closely supervised by an adult.

Childrenandpetsshouldnot be left alone or unattended in the area where the appliance is in use. Never allow children to sit or stand on any part of the oven.

•Do not store items of interest to children above the oven.

If children should climb onto the appliance to reach these items, they could be seriously injured.

•For personal safety, wear properclothing.Loosefitting or garments with hanging sleeves should never be worn while using this appliance.

•Tie long hair so that it doesn’t hang loose.

•Do not touch heating elements or interior surfaces of oven.

•The heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns.

4

IMPORTANT SAFETY INSTRUCTIONS

•During and after use, do not touch or let clothing or other flammablematerialscontact the heating elements or the interior surfaces of the oven untiltheyhavehadsufficient time to cool.

•The trim on the top and sides of the oven door may become hot enough to cause burns.

•Use care when opening the door. Open the door slightly to let hot air or steam escape before removing or replacing food.

•Do not heat unopened food containers. Build-up of pressure may cause the container to burst and cause injury.

•Always place oven racks in desired location while oven is cool. If a rack must be moved while oven is hot, do not let potholder contact the hot heating elements.

•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.

Safety for the Self-cleaning Oven:

•Before self-cleaning the oven, remove the broiler pan, oven racks (only when not made of porcelain), other utensils and excess soft spillage.

•Confirmthatthedoorlocks and will not open once both selectorsareinCLEAN position and the door lock icon appears. If the door does not lock, turn the cook mode selector to OFF and donotrunSelf-Clean.Callan authorized servicer.

•Do not clean the door gasket. It is essential for a good seal.

Careshouldbetakennotto rub, damage, move or remove the door gasket.

•Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around any part of the oven.

•Cleanonlyovenpartslistedin this manual.

•Other surfaces of the appliance may become hot enough to cause burns - among these surfaces are for example: oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

READ AND SAVE THESE

INSTRUCTIONS

5

FEATURES OF YOUR OVEN

a

b c

j

i

k

h

d l

g

f	e	m
A CoolingVents		H MeatProbe(ifpresent)
B BroilElement		I Door Gasket
C ControlPanel		J Oven Rack Back
D Halogen Light		K Oven Rack Front
E ConvectionFanandElement		L BroilerPanRacks
F BottomElement(notvisible)		M BroilerPan
G ModelandSerial#Plate

6

GENERAL OVEN INFORMATION

WARNING

Fire Hazard

Remove all packing and foreign materials from the oven. Any material of this sort left inside may melt or burn when the appliance is used.

Failure to do so can result in death or re.

240 V VS. 208 V CONNECTION

Mostoveninstallationswillhavea240Vconnection.Ifyourovenisinstalledwith 208V,thepreheattimemaybeslightlylongerthanwith240V.Theovenisdesigned toassurethesamecleantimeat208V.

HEATING FIRST TIME

Heat the empty appliance to the maximum temperature in order to remove any manufacturingresidues,whichcouldaffectthefoodwithunpleasantodors.

HIGH ALTITUDE BAKING

When cooking at high altitude, recipes and cooking time will vary from the standard.

POWER FAILURE

After the power returns to the oven, the clock displays the time 12.00.

E - ERROR NUMBER CODES

IfEcodesaredisplayedwhentheelectroniccontroldetectsaproblemintheovenor in the electronics.

SQUEAK NOISE

You may hear a squeak from the oven due to heat warping, but this is not a malfunction.

FLASHING SYMBOLS OR NUMBERS

Signal an incomplete action that is in progress (locking the door, preheat, etc.).

BEEPS

Signal that the set temperature has been reached. Beeps also signal the end of a function or an oven fault.

7

CONVECTION FAN

TheconvectionfanoperatesduringanyConvectionModeandDefrostMode.

COMPONENT COOLING FAN

ActivatesduringanycookingorSelf-Cleaningmodetocoolinnercomponentsand outer door surfaces. This air is exhausted through the vent located above the oven door.Itcontinuestorununtilcomponentshavecooledsufficiently.Thecooling fanoperatesatdoublespeed(orRPMs)inself-cleaningandwhenevertheinternal components’ temperature becomes high.

USING OVEN LIGHTS

•When the oven is in use, oven lights turn on automatically when a mode is started.Ovenlightswillturnoffautomaticallywhenfinishedandtheovenmode is cancelled.

•ThelightsdonotoperateintheSelf-CleaningMode.

•“Light” knob to activate the lights in the oven

FAHRENHEIT AND CELSIUS

ThetemperatureispresetinFahrenheit,howeveritcanbechangedtoCelsius.

GENERAL OVEN TIPS

DEFAULT SETTINGS

TheCookingModesautomaticallyselectasuitabletemperature.Thesecanbe changedwhenadifferentoneisneeded.

OVEN CONDENSATION AND TEMPERATURE

•It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture may condense on any surface cooler than the inside of the oven, such as the control panel.

•Your new oven has an electronic temperature sensor that allows maintaining an accurate temperature. Your previous oven may have had a mechanical thermostat that drifted gradually over time to a higher temperature. It is normal thatyoumayneedtoadjustyourfavoriterecipeswhencookinginanewoven.

OPERATIONAL SUGGESTIONS

•UsetheCookingChartsasaguide.

•Do not set pans or any weight on the open oven door.

•Use the interior oven lights to view the food through the oven door window rather than opening the door frequently.

8

UTENSILS

•Glassbakingdishesabsorbheat.Reduceoventemperature25°F(15°C)when baking in glass.

•Usepansthatgivethedesiredbrowning.Thetypeoffinishonthepanwillhelp determine the amount of browning that will occur.

•Shiny,smoothmetalorlightnon-stick/anodizedpansreflectheat,resulting lightermoredelicatebrowning.Cakesandcookiesrequirethistypeofutensil.

•Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use this type for pies.

•For brown, crisp crusts, use dark non-stick/anodized or dark, dull metal utensils or glass bake ware. Insulated baking pans may increase the length of cooking time.

•DonotcookwiththeemptyBroilerPanintheoven,asthiscouldchangecooking performance.StoretheBroilerPanoutsideoftheoven.

OVEN RACKS

6

5

4

3

2

1

•The oven has rack guides at six levels as shown in the illustrations.

•Rack positions are numbered from the bottom rack guide (#1) to the top (#6).

•CheckCookingChartsforbestrackpositionstousewhencooking.

•Eachlevelguideconsistsofpairedsupportsformedinthewallsoneachsideof the oven cavity.

•Always be sure to position the oven racks before turning on the oven. Make sure that the racks are level once they are in position.

Pleaserefertoillustrationon“FeaturesofYourOven”ifthereisanyquestionasto which side is the front or top of the rack.

• The racks are designed to stop when pulled forward to their limit.

IMPORTANT: Never use aluminum foil to cover the oven racks or to line the oven. It can cause damage to the oven liner if heat is trapped under the foil.

IMPORTANT: Make sure you do not force it to avoid damage to the enamel.

9

To remove oven rack from the oven:

1.Pullrackforward.

2.Lift rack up at front and then remove it.

To replace an oven rack:

1.Placerearofrackbetweenracklevelguides

2.While lifting front of rack, slide rack in all the way while lowering the front.

ELECTRONIC CONTROL

CONTROL PANEL DESCRIPTION

The oven control panel is made with one display and two knobs.

•

•

•

Time & Temperature display.

Time&Temperatureknob(Pushand/orTurn)

Mode (oven functions) knob.

The push & turn knob is mainly for clock or temperature setting and automatic time functions programming. Select the desired item by pushing the knob.

10

-+

Convect

Roast

THE OVEN CLOCK

IMPORTANT: Following initial installation and power failures, the time-of-day (12:00 a.m.) will blink to alert you to set the correct time of day. The oven will not operate until the time-of-day has been set.

SETTING THE TIME OF DAY

PushinontheTime/Tempknobtotogglebetweenthetime-of-dayandthetimer, and to view the set times.

1.Turn the Oven Mode knob to the OFF position.

2.Turnthe-/+knobtotheleftorright,thetimedisplaystartstoflash.

NOTE: Hours and minutes are set separately.

3.Turntheknobagain,untiljustthehourdigitsstarttoflash.

4.Adjusttheflashinghournumeralsbyturningthe-/+knobtotheleftorright.

5.Pushinonthe-/+knoboncetosetthehoursandtheminutenumeralswillbegin toflash.

6.Adjusttheflashingminutenumeralsbyturningthe-/+knobtotheleftorright. Afterafewsecondsboththehourandminutenumeralswillstartflashing.

7.Wait another 10 seconds until the new time of day is steady. The time is now set.

SETTING THE TIMER

NOTES:

•The display will show the time-of-day (default), until you push the knob to select the timer .

•The timer can be set for an amount of time from 0 to 240 minutes.

•The default time is 30 minutes.

•The oven timer may be used to time other activities even when the oven is turnedoff.

To Adjust the Timer:

1.Pushinontheknobtoselectthetimer.

2.Turn the knob right or left to select the time.

3.When the time expires, the flashesandthetimersoundswithtwoshortbeeps repeated every 3 seconds.

4.Pushinontheknobtostopthetimeralarm.

11

TIMER ALARM

To adjust the volume of the timer alarm:

1.Turn the Oven Mode knob to Light.

2.Turn the Time/Temp knob to the left to select between 3 available volumes.

NOTE: The timer alarm will sound two short beeps every 3 seconds at the selectedvolumeleveluntilthealarmiseitherturnedoffortimesout.

TEMPERATURE UNIT MEASUREMENT

ToselectFahrenheitorCelsiuspress+/-knobtwice,whenthedisplayshowsForC turn+/-knobtochangetheunitonmeasurement,pressagain+/-knobtoconfirm.

COOKING WITH THE CONVECTION OVEN

Inaconventionaloven,theheatsourcescycleonandofftomaintainanaverage temperature in the oven cavity.

As the temperature gradually rises and falls, gentle air currents are produced within theoven.Thisnaturalconvectiontendstobeinefficientbecausethecurrentsare irregular and slow. In this convection system the heat is “conveyed” by a fan that providescontinuouscirculationofthehotair.ThisEuropeanConvectionsystem providesstate-of-the-artengineeringandadvanceddesigntocreatethefinest 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 depthoftheovencavity.ThisEuropeanConvectionsystemaidsinmaintaininga 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 evenlybrownedfoodsthatarecrispyontheoutsideyetmoistinside.Convection cooking works best for breads and pastries as well as meats and poultry. AirleavenedfoodslikeAngelfoodcakes,soufflés,andcreampuffsrisehigherthanin aconventionaloven.Meatsstayjuicyandtenderwhiletheoutsideisflavorfuland crisp.

ByusingEuropeanConvection,foodscanbecookedatalowertemperatureand cooking times can be shorter.

When using this mode, the standard oven temperature should be lowered by 25 °F

(15°C).Foodsrequiringlesscookingtimeshouldbecheckedslightlyearlierthan normal. For best results, foods should be cooked uncovered, in low-sided pans totakeadvantageoftheforcedaircirculation.WhenusingtheConvectionRoast mode, the standard oven temperature does not need to be reduced.

ADVANTAGES OF CONVECTION COOKING

•Baking on multiple racks at the same time is possible with even results.

•Multiple-rack baking saves time.

•Preparewholemealsatoncewithnoflavortransfer

•Requires no specialized bakeware.

•Dehydrates herbs, fruits and vegetables

•Saves time and energy.

•Convectionbroilingallowsforextraordinarygrillingwiththickercutsoffood.

12

OVEN MODES

The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location of the heat sources during each modes.Thelowerheatingelementisconcealedundertheovenfloor.

The maximum time the oven will remain on is 11 hours and 59 minutes. After this amountoftimehaselapsed,“END”willappearinthedisplay.

•Adjustthetimebyturningthe+/-knobtoaddmoretime.

•Turn the Oven Mode knob to select the desired oven function.

CONVECTION BAKE (CONV BAKE)

Settemperature:from120°F(50°C)to480°F(250°C) (presetposition375°F[190°C])

ConvectionBakecookswithheatfromringelementsbehind the back wall of the oven. The heat is circulated throughout the oven by the convection fan.

CONVECTION BROIL (CONV BROIL)

Settemperature:from120°F(50°C)to485°F(250°C) (presetposition445°F[230°C])

ConvectionBroilcombinestheintenseheatfromtheupper element with the heat circulated by the convection fan.

CONVECTION ROAST (CONV ROAST)

Settemperature:from120°F(50°C)to480°F(250°C) (presetposition375°F[190°C])

ConvectionRoastusestheupperandlowerelementsand convection fan.

BAKE (BAKE)

Settemperature:from120°F(50°C)to485°F(250°C) (presetposition410°F[210°C])

Bake cooks with heated air. Both the upper and lower elements cycle to maintain the oven temperature.

13

BROIL (BROIL)

Settemperature:from120°F(50°C)to485°F(250°C) (presetposition445°F[230°C])

Broiling uses intense heat radiated from the upper element.

DEFROST (CONV)

Does not used any heating element, only the convection fan is used to defrost foods.

COOKING FUNCTIONS

Turn the Oven Mode knob to select the desired oven function.

Control	Mode Description	Used for:
OFF	All the cooking modes are OFF	N/A
	and the oven heating elements
	are OFF.
Light	The light is on only.	N/A
Defrost	In this mode only the internal	This mode is used to defrost deep
	oven convection fan is ON i.e.	frozen food.
	there is no oven heating.
Bake	In this mode both upper (top)	This is the traditional mode of
	and lower (bottom) oven	cooking on one shelf. Therefore only
	heating elements are used to	one rack can be used when selecting
	heat the oven air. However, no	the Bake mode. Ideal for Appetizers,
	fan is used to circulate the heat.	Biscuits,CoffeeCakesandCookies.
Convect	TheConvectionRoastmode	Ideal for the roasting of whole
Roast	uses the upper (top) oven	chickens or turkey and pizza. It can
	heating element, the lower	also be used for baking/cooking
	(bottom) heating element and	Appetizers,Biscuits,CoffeeCakes
	the convection fan inside the	andCookiesononeormorelevels.
	oven.
Convect	TheConvectionBakemode	Consequentlydifferentfoodscanbe
Bake	uses the circular or third	cooked simultaneously (maximum
	heating element hidden behind	three levels) and is suitable for
	thebaffleatthebackwallof	preparing a complete dinner (small
	the oven. The heat is circulated	portions).Mixingofflavorsis
	throughout the oven by the	avoided and an important energy
	oven convection fan.	saving is obtained.
Convect	Suitable for preparing a	Ideal for steak, hamburgers, chicken
Broil	complete dinner (small	quarters or chicken breasts.
	portions).Mixingofflavors
	is avoided and an important
	energy savings is obtained.

14

Broil	The Grill mode uses intense	Ideal for preparing toast, browning
	heat radiated from the upper	and grilling.
	(top) heating element.
Self	The standard time is 1.30 h and	Self-cleaning mode. Here the
Clean	can be changed.	oven is automatically cleaned by
		burning-offcookingresidueathigh
		temperature(about460°C)from1h
		to 3h. During the self-cleaning cycle
		allfumesproducedarefilteredand
		then expelled to ambient.

QUICK TIPS

CONVECTION COOKING

ABOUT CONVECTION COOKING

Standard cooking modes (Bake, Broil, etc.) use heat radiated from one or more elementstocookfood.Convectionmodesusebothheatfromtheelementsand fans in the back of the oven to continuously circulate the heated air throughout the oven.

ADVANTAGES OF CONVECTION COOKING

•Evenbaking,browningandcrisping.

•Juicesandflavorsaresealedin.

•Foodsrequiringheatedairtorisesuchascreampuffs,soufflés,meringuesand breads are higher and lighter.

•Multiple rack cooking.

•No special bake ware required.

•Saves time and energy.

15

DO NOT use Convection Bake for meats. Use Convection Roast instead.

		Mode	Use this mode for:		For Best results		Quick Cooking Tip
		Convection	•	Large quantities	•	Use low-sided,	•	Reduce recipe
		Bake		of food on		uncovered		temperature by
				multiple racks.		pans.		25°F(15°C).
			•	Pastries,breads,	•	Centerbaking	•	Checkfoodfor
				snack, foods		sheets side		doneness early:
				and appetizers.		to side on the
						oven rack.	If recipe calls for
							Check food
							1 - 15 min. - 3 min.
							early
							6 - 30 min. - 5 min.
							early
							31 min.-1hr. - 10 min.
							early
		Convection	•	Thicker, tender,	•	Meats should	•	No conversion
		Broil		cuts of meat,		be at least 1”		from standard
				poultryandfish.		thick.		Broil is necessary.
			•	DO NOT use			•	Refer to
				this mode for				ConvectionBroil
				browning breads				Chartinthis
				or casseroles.				Manual for cooking
								times.
		Convection	•	Large, tender	•	DO NOT cover	•	Do NOT
		Roast		cuts of meat		meat or use		change recipe
				and poultry		cooking bags		temperature
				such as roast or	•	Refer to
				whole chicken.
						Convection
						RoastChartin
						this Manual for
						cooking times

SETTING AN OVEN FUNCTION MANUALLY

Turn the mode knob into the desired position, the clock display shows On for a few seconds. The oven will work for a maximum time (12hours). Depending on the oven model,thenumberandtypeofavailablefunctionscanbedifferent.Iftheclock display function is active the symbol appears (it doesn’t appear in light position).

Turn the Temp & Time selector and set the desired oven temperature. The control offersaPRESETtemperaturepereverycookingmodeorafullrangebetween MINandMAXtobeadjustedbyhand.Checkthevalueonthedisplayafterhaving selected the temperature.

The temperature appears on the clock display when the Time & Temp selector is pushedorwhenanewfunctionhasjustbeenselected.

16

Assoonastheovenstarts,thepreheatLED(indicatedbythebars)onthebottom oftheclockdisplaystartsflashingandbecomessteadilyonwhenthepreheatends with a beep.

TurnthemodeselectortoZERO(OFF)positiontostopanyactivity,thedisplaywill show OFF for a few seconds.

SETTING AN AUTOMATIC OVEN FUNCTION

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.

After selecting an Oven Mode, you can program the oven for Timed cooking. The Timed cooking program will remain set even if you change the Oven Mode with the exceptionoftheSelf-Cleanmode.

The following possibilities are available:

1.Timed cooking setting the cooking time (duration).

2.Timed cooking setting the end of cooking time (stop time).

3.Delayed cooking setting duration and stop time.

Pushtheknobtotogglebetweencookingduration(cooktime)andendofcooking time(stoptime):thewords“dur”or“End”aredisplayedrespectively.

Turntheknobleft/righttoadjustthedurationorthestoptimewhentheproper word is displayed:

1.When “dur” is displayed, the control shows 30 minutes as the default cooking duration. Turn the knob left/right to set the desired cooking time in a range between0and240minutes.Thedisplaywillflash“dur”anditsvaluealternately for a few seconds then it will show the time-of-day, the pot symbol and the

“A” letter to indicate that a timed cooking is active. The end of cooking time is updated automatically.

2.WhenthewordEndisdisplayed,thecontrolshowsthecurrenttimeastheinitial stop time. To set the desired end-of-cooking time:

•Turnthe+/-knobleft/rightandthehourswillflash.

•Adjustthehoursbyturningtheknobleft/right.

•Pushinontheknobtotogglebackandforthbetweenhoursandminutesor waitafewsecondsuntiltheminutesflash.

•Adjusttheminutesbyturningtheknobleft/right.

•WaituntilthenewEndofCookingtimevaluestopsflashing.

ThedisplaywillflashEndanditsvaluealternatelyforafewseconds,andthenit will show the time of day, the symbol and the “A” letter to indicate that a timed cooking is active. The cooking duration is updated automatically.

17

3.Follow the instructions for setting the cooking duration (Number 1), and then pushtheknobuntilEndappears.Thecontrolshowsthe“currenttime+cooking time” as the initial stop time. It is not possible to lower the end of cooking time belowthisvalue.TosetthedesiredactualEnd-of-Cookingtime:

•Turnthe+/-knobleft/rightandthehourswillflash.

•Adjustthehoursbyturningtheknobleft/right.

•Pushinontheknobtotogglebackandforthbetweenhoursandminutesor waitafewsecondsuntiltheminutesflash.

•Adjusttheminutesbyturningtheknobleft/right.

•WaituntilthenewEnd-of-Cookingtimevaluestopsflashing.

ThedisplaywillflashEndanditsvaluealternatelyforafewsecondsthenitwill show the time of day and the “A” letter to indicate that a delayed cooking has been programmed. As soon as the delay time expires, the oven turns on and heats for the programmed cooking time. The symbol is displayed.

Attheendofanytimedactivitythecontrolturnsofftheoven,thetimeralarm sounds (two short beeps repeated every 3 seconds), for a maximum time and makes the time related icons flashonthedisplay.Pushtheknobtoturnoffthetimer alarm and reset the display.

Turn the Oven Mode knob to the OFF position before reusing the oven.

CONVECTION BAKE TIPS AND TECHNIQUES

Reducerecipebakingtemperaturesby25°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 unlessotherwisespecified.

•Heatproof glass or ceramic can be used. Reduce temperature by another 25 °F

(15°C)whenusingheatproofglassdishesforatotalreductionof50°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. Do not try to convert recipes such as custards, quiches, pumpkin pie, or cheesecakes, which donotbenefitfromtheconvection-heatingprocess.UsetheregularBakemode for these foods.

•Multiple rack cooking for oven meals is done on rack positions 1, 2, 3, 4 and 5. All fiverackscanbeusedforcookies,biscuitsandappetizers.

•2 rack baking: Use positions 1 and 3.

•3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.

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•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” - 11/2” (2.5 -

3cm)airspacearoundpans.

•Convertingyourownrecipecanbeeasy.Choosearecipethatwillworkwellin 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.

•SeeTroubleshootingfortipstoSolvingBakingandRoastingProblems.

FOODS RECOMMENDED FOR CONVECTION BAKE MODE:

AppetizersBiscuitsCoffeeCakes,Cookies(2to4racks)YeastBreads,CreamPuffs,

Popovers,Casseroles,andOne-dishEntrées,OvenMeals(rackpositions1,2,3),

Air-leavenedFoods(Soufflées,Meringue-ToppedDesserts,AngelFoodCakes,

ChiffonCakes)

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5

4

3

2

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QUICK AND EASY RECIPE TIPS

Converting from standard BAKE to CONVECTION BAKE:

•Reducethetemperatureby25°F(15°C).

•Use the same baking time as Bake mode if under 10 to 15 minutes.

•Foods with a baking time of less than 30 minutes should be checked for doneness 5 minutes earlier than in standard bake recipes.

•If food is baked for more than 40 to 45 minutes, bake time should be reduced by 25%.

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CONVECTION BAKE CHART

•Reducestandardrecipetemperatureby25°F(15°C)forConvectionBake.

•Temperatures have been reduced in this chart.

		FOOD ITEM	RACK	TEMP. °F ( °C)	TIME (Min.)
			POSITION	(PREHEATED OVEN)
		Cake
		Cupcakes	2	325 (165)	16-20
		BundtCake	1	325 (165)	37-43
		Angel Food	1	325 (165)	25-35
		Pie
		2 crust, fresh, 9”	2	350-400 (175-205)	35-45
		2 crust, frozen fruit, 9”	2	350 (175)	68-78
		Cookies
		Sugar	2	325-350 (165-175)	8-12
		ChocolateChip	2	325-350 (165-175)	10-15
		Brownies	2	325 (165)	25-30
		Breads
		Yeast bread loaf, 9x5	2	350 (175)	15-22
		Yeast rolls	2	350-375 (175-190)	10-15
		Biscuits	2	375 (190)	6-10
		Muffins	2	400 (205)	13-16
		Pizza (Multiple rack
		cooking)
		Frozen	1 and 3	375-425 (190-220)	12-18
		Fresh	1 and 3	375-425 (190-220)	8-14

TheTEMPandTIMEinthechartaboveareforthe240Vsetting.

Thischartisaguide.Followrecipeorpackagedirectionsandadjusttemperatures/ time appropriately.

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, shapeandfinishofthebakingutensil.

GENERAL GUIDELINES

•For best results, bake food on a single rack with at least 1” - 11/2” (2,5 - 3cm) space between utensils and oven walls.

•Use one rack when selecting the Bake Mode.

•Checkfordonenessattheminimumtime.

•Usemetalbakeware(withorwithoutanon-stickfinish),heatproofglass,glass- ceramic, pottery or other utensils suitable for the oven.

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•Whenusingheatproofglass,reducetemperatureby25°F(15°C)from recommended temperature.

•Usebakingsheetswithorwithoutsidesorjellyrollpans.

•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 willalterthecookingperformanceandcandamagethefinishoftheoven.

•Avoid using the opened oven door as a shelf to place pans.

•SeeTroubleshootingfortipstoSolvingBakingandRoastingProblems.

BAKE CHART

	FOOD ITEM	RACK	TEMP. °F ( °C)	TIME (Min.)
		POSITION	(PREHEATED OVEN)
	Cake
	Cupcakes	2	350 (175)	19-22
	BundtCake	1	350 (175)	40-45
	Angel Food	1	350 (175)	35-39
	Pie
	2 crust, fresh, 9”	2	375-400 (190-205)	45-50
	2 crust, frozen fruit, 9”	2	375 (190)	68-78
	Cookies
	Sugar	2	350-375 (175-190)	8-10
	ChocolateChip	2	350-375 (175-190)	8-13
	Brownies	2	350 (175)	29-36
	Breads
	Yeast bread loaf, 9x5	2	375 (190)	18-22
	Yeast rolls	2	375-400 (190-205)	12-15
	Biscuits	2	375-400 (190-205)	7-9
	Muffins	2	425 (220)	15-19

TheTEMPandTIMEinthechartaboveareforthe240Vsetting.

Thischartisaguide.Followrecipeorpackagedirectionsandadjusttemperatures/ time appropriately.

CONVECTION BROIL TIPS AND TECHNIQUES

•Placerackintherequiredpositionneededbeforeturningontheoven.

•UseConvectionBroilmodewiththeovendoorclosed.

•Donotpreheatoven.(Thismeans,“PREHEAT”indicationautomaticallyappears whentheConvectionBroilmodeisselected,soplacefoodinsidetheoven beforeselectingtheCookingmode)

•Usethe2-piecebroilpan.(Withoutthe2-piecepantheremaybeariskoffire with drip of the fat from the meat).

•Turnmeatsoncehalfwaythroughthecookingtime(seeConvectionBroilChart).

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CONVECTION BROIL CHART

		FOOD AND THICKNESS	RACK	OVEN TEMP	TIME SIDE	TIME SIDE
			POSITION	°F (°C)	1 (Min.)*	2 (Min.)*
		Beef
		Steak (1” or more)	4	450 (230)	10-12	10-12
		Medium rare
		Medium	4	450 (230)	15-17	13-15
		Well	4	450 (230)	16-18	13-15
		Hamburgers (1” or more)	4	550 (290)	9-11	5-8
		Medium
		Well	4	550 (290)	11-13	8-10
		Poultry
		ChickenQuarters	4	450 (230)	18-20	13-15
		ChickenHalves	3	450 (230)	25-27	15-18
		ChickenBreasts	4	450 (230)	14-16	10-14
		Pork
		PorkChops(11/4”ormore)	4	450 (230)	13-15	12-14
		Sausage - fresh	4	450 (230)	4-6	3-5

TheTEMP.andTIMEinthechartaboveareforthe240Vsetting.

* Broiling and convection broiling times are approximate and may vary slightly.

Cookingtimesareindicativeandalsodependonthethicknessandthestarting temperature of the meat before cooking.

BROIL TIPS AND TECHNIQUES

•Placerackintherequiredpositionneededbeforeturningontheoven.

•Use Broil mode with the oven door closed.

•Preheatovenfor5minutesbeforeuse.

•Usethe2-piecebroilpan.(Withoutusinga2-piecepanmayhaveriskoffirewith drip of the fat from the meat.

•Turnmeatsoncehalfwaythroughthecookingtime(seeBroilChart).

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BROIL CHART

Food and	Rack	Broil	Time Side 1	Time Side 2
Thickness	Position	Setting	(Min.)*	(Min.)*
Beef
Steak (1” or more)	5	L 5	5-7	4-6
Medium rare
Medium	5	L 5	6-8	5-7
Well	5	L 5	8-10	7-9
Hamburgers (1” or
more)
Medium	4	L 5	8-13	11
Well	4	L 5	10-15	8-12
Poultry
Breast (bone-in)	4	L 4	10-12	8-10
Thigh (very well	4	L 3	28-30	13-15
done)
Pork
PorkChops(1”)	5	L 5	7-9	5-7
Sausage - fresh	5	L 5	5-7	3-5
Ham Slice (1/2”)	5	L 5	4-6	3-5
Seafood
Fish Filets, 1”	4	L 4	10-14	N/A
Buttered
Lamb Chops (1”)
Medium Rare	5	L 5	5-7	4-6
Medium	5	L 5	6-8	4-6
Well	5	L 5	7-9	5-7
Bread
Garlic Bread, 1”	4	L 5	2-3	N/A
slices
Garlic Bread, 1”	3	L 5	4-6
slices

TheBROILSETTINGandTIMEinthechartaboveareforthe240Vsetting.

* Broiling and convection broiling times are approximate and may vary slightly.

Cookingtimesareapproximateandalsodependonthethicknessandthestarting temperature of the meat before cooking.

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Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)

		140 °F	Ham, precooked (to Reheat)	165 °F	Stuffing(cookedaloneor
		(60°C)		(74°C)	in bird)
		145 °F	Freshbeef,Veal,Lamb(medium		Leftovers&Casseroles
		(63°C)	rare)
		160 °F	Ground Meat & Meat mixtures	170 °F	Freshbeef,Veal,Lamb
		(71°C)	(Beef,Pork,Veal,Lamb)	(77°C)	(well done)
			Freshbeef,Veal,Lamb(medium)		Poultrybreast
			FreshPork(medium)		FreshPork(welldone)
			Fresh Ham (raw)	180 °F	ChickenandTurkey
				(82°C)	(Whole)
			EggDishes		Poultry(thighsand
					wings)
		165 °F	Ground Meat & Meat mixtures		Duck and Goose
		(74°C)	(Turkey,Chicken)

NOTE: Eggs(alone,notusedinarecipe)–cookuntilyolk&whitearefirm

CONVECTION ROAST TECHNIQUES

•DonotpreheatforConvectionRoast.(Thismean,“PREHEAT”indicationis automaticallyappearwhentheConvectionRoastmodeisselected,butplace foodinsidetheovenbeforeselectingtheCookingmode.)

•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. (Without the 2-piece pan, may haveriskoffirewiththedripofthefatfromthemeat.)

WARNING

Burn Hazard

Use an oven mitt to remove temperature probe.

Do not touch broil element.

Failure to do so can result in burns.

•Use the probe or a meat thermometer to determine the doneness by checking internaltemperature(seeConvectionRoastChart).

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