Haier HCW3485AES Owner’s Manual
30” Double Convection Oven
Four à convection double de 30”
Horno de convección doble de 30”
User Manual
Guide de l’utilisateur
Manual del usuario
HCW3485AES
TABLE OF CONTENTS
OVEN SAFETY INSTRUCTIONS ........................................................................... 2
COOKING WITH THE CONVECTION OVEN .........................................................6
FEATURES OF YOUR OVEN .................................................................................7
THE CONTROL PANELS ...................................................................................... 8
OVEN MODES ..................................................................................................... 9
GENERAL OVEN INFORMATION ........................................................................ 11
GENERAL OVEN TIPS ........................................................................................ 12
SETTING THE CLOCK AND TIMER..................................................................... 15
SELECTING THE OVEN MODE ...........................................................................16
TIME OVEN MODE OPERATION ......................................................................... 18
SETTING THE MEAT PROBE OPTIONS ..............................................................20
BAKE TIPS AND TECHNIQUES ..........................................................................21
CONVECTION BAKE TIPS AND TECHNIQUES ................................................... 23
CONVECTION ROAST TIPS AND TECHNIQUES ................................................. 24
CONVECTION BROIL TIPS AND TECHNIQUES .................................................. 26
DEHYDRATE TIPS AND TECHNIQUES ............................................................... 27
BROIL TIPS AND TECHNIQUES .........................................................................28
SPECIAL FEATURES .......................................................................................... 30
SABBATH MODE INSTRUCTION ........................................................................ 31
OVEN CARE AND CLEANING ............................................................................ 32
SETTING THE SELF-CLEAN MODE ................................................................... 34
GENERAL OVEN CARE ...................................................................................... 35
OVEN FINISHES / CLEANING METHODS ...........................................................37
OVEN DOOR REMOVAL .................................................................................... 38
REPLACING AN OVEN LIGHT ............................................................................ 39
TROUBLESHOOTING ........................................................................................ 40
LIMITED WARRANTY ........................................................................................43
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
WARNING
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.
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 qualified 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: To reduce the risk of re, elecrical shock, injury to persons,
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
qualied technician. Connect
only to properly grounded
outlet. See “Grounding
Instructions” found in the
Installation Instructions.
This appliance should
•
be serviced only by a
qualied service technician.
Contact the nearest
authorized service center
for examination, repair or
adjustment.
Do not repair or replace
•
any part of the oven unless
specically recommended.
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
specically designed to heat
or cook. It is not designed
for industrial or laboratory
use. The use of corrosive
chemicals in heating or
cleaning will damage the
appliance.
To reduce the risk of re in the
oven cavity:
Do not store ammable
•
materials in or near the oven.
Do not use water on a grease
•
re. Smother re or use a
dry chemical or foam-type
extinguisher.
It is highly recommended that
•
a re extinguisher be readily
available and highly visible
next to any cooking appliance.
Do not overcook food.
•
Carefully attend oven if paper,
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. Turn oven o and
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.
Call an authorized service
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.
Children and pets should not
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
•
proper clothing. Loose tting
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
ammable materials contact
the heating elements or the
interior surfaces of the oven
until they have had sucient
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.
Conrm that the door locks
•
and will not open once both
selectors are in CLEAN
position and the door lock
icon appears. If the door
does not lock, turn the cook
mode selector to OFF and
do not run Self-Clean. Call an
authorized servicer.
Do not clean the door gasket.
•
It is essential for a good seal.
Care should be taken not to
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.
Clean only oven parts listed in
•
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
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.
•
6
FEATURES OF YOUR OVEN
d
a
i
6
5
4
3
2
1
j
k
l
h
d
g
f e
b c
a
m
a Cooling Vents
b Broil Element
c Control Panel
d Halogen Light
e Convection Fan and Element
f Bottom Element (not visible)
g Model and Serial # Plate
a
h Meat Probe (if present)
i Door Gasket
j Oven Rack Back
k Oven Rack Front
l Broiler Pan Racks
m Broiler Pan
7
THE CONTROL PANELS
The user interface has the following features: display, preheat light indicators, keys
for commands, cooking mode and temperature selectors.
O
Clean
Lower
Oven
O
Clean
Settings Temperature
Upper
Oven
Options
Time Light
Fast
Preheat
Upper
Lower
+
Door
Keypad
Lock
Lock
Preset
Min
Clean
Max
Lower
Oven
Preset
Min
Clean
Max
Upper
Oven
COMMAND KEYS
[TIME]: touch this key until “SET TIME” appears to set or change the time of day.
Touch this key until “TIMER” appears to set, modify or clear the minute minder
value.
Once a cooking function has been selected, touch this key until “TIME” appears in
order to set, modify or cancel the cooking time. Touch this key until “STOP TIME”
appears in order to set, modify or cancel the end of cooking time. Whenever one of
the former modes has been enabled and its digits ash, touch or hold:
- [+] key to increase the value.
- [-] key to decrease the value.
[FAST PREHEAT] When a cooking function has been selected, touch this key to
enable the fast preheat mode. The fast preheat is not available for all functions.
[OPTIONS] Touch this key to enable special functions, low temperature modes or to
enter special menu.
[LIGHT]: Touch to switch the oven lights status.
[UPPER/LOWER] (double oven): Touch this key to select the upper cavity if none
is selected. If one of the two is already selected, touch it and switch to the other one.
DISPLAY
Central Display for time and miscellaneous functions: for time of day, minute
minder, automatic cooking. AM/PM indication is also present.
Miscellaneous indications are also available to show which cavity is currently
selected and whether any door has been locked, automatically for self-clean or
manually by the user.
Display for Temperature indications: Degree unit (°C or °F) indication is present.
It shows the temperature set-point for the current cooking mode, in the selected
cavity.
Display for Cooking Modes indication to indicate which function has been selected.
KNOBS
Cooking mode selector (multifunction), with eight cooking modes + OFF position.
Cooking mode selector (thermal), with three cooking modes + OFF position.
Temperature selector with PRESET and CLEAN positions + continuous range
between MIN and MAX values.
8
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 specic
modes. The lower element is concealed under the oven oor.
CONVECTION BAKE (CONV BAKE)
Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F (165°C)
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.
CONVECTION BROIL (CONV BROIL)
Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450°F(230°C)
Convection Broil combines the intense heat from the upper
element with the heat circulated by the convection fan.
CONVECTION ROAST (CONV ROAST)
Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F(165 °C)
Convection Roast uses the upper and lower elements and
convection fan.
BAKE (BAKE)
Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 350 °F (175 °C)
Is cooking with heated air. Both the upper and lower elements
cycle to maintain the oven temperature.
BROIL (BROIL)
Set temperature: from L1 to L5
(preset position L3)
Broiling uses intense heat radiated from the upper element.
9
PROOF (WARM)
WARNING
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.
Set temperature: from 80 °F (25 °C) to 120 °F (50 °C)
(preset position 100 °F (35 °C)
WARMING (WARM PLUS)
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.
Set temperature: from 130 °F (55 °C) to 210 °F (100 °C)
(preset position 170 °F (75 °C)
Proof and Warming use the lower elements to keep foods warm.
DEHYDRATE (CONV DEHY)
Set temperature: from 120 °F (50 °C) to 160 °F (70 °C)
(preset position 140 °F (60 °C)
Dehydrating is similar to convection cooking but holds an
optimum low temperature while circulating the heated air to
remove moisture slowly for food preservation.
PIZZA (PIZZA)
Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450 °F (232 °C)
Is a special cooking mode with heated air. The lower elements
cycle to cook Pizza.
10
DEFROST (CONV)
Does not used any heating element, only the convection fan is
used to defrost foods.
GENERAL OVEN INFORMATION
Before using your oven for the rst time remove all packing and foreign materials
from the oven(s). Any material of this sort left inside may melt or burn when the
appliance is used.
FLASHING SYMBOLS OR NUMBERS
Signals an incomplete action that is in progress (locking the door, preheat, etc.) or an
incomplete setting that calls for another input.
BEEPS
Signals that more information must be entered or conrms the receipt of an entry.
Beeps also signal the end of a function or an oven fault.
DOOR LOCK
It’s displayed steadily when the door is locked. The symbol ashes when the latch
is moving in order to lock or unlock the door. Do not attempt to open the door at
this time. Door can be opened when the symbol no longer appears. “AUTO LOCK”
appears when the door has been locked automatically due to self-clean mode.
“USER LOCK” is displayed when the door has been locked manually by the user, for
example to prevent children from having free access to the oven cavity. Hold both
the [INC] and [DEC] keys for 3 seconds. The latch will lock the door. Repeat the
same operation to unlock.
LOCKING THE KEYBOARD
Hold both the keys indicated by “KEYBD. LOCK” legend for 3 seconds. Commands
are now locked and “SENS LOCK” will be displayed every time you touch any keys.
Repeat the same operation for 3 seconds to unlock the keyboard.
POWER FAILURE
After the power returns to the oven, the clock displays the time 12.00AM.
DEFAULT SETTINGS
The cooking modes automatically select a suitable temperature when the selector
is in the preset position. These can be changed when a dierent one is needed. It’s
also possible to set a user option in order to save the last used temperature per
every cooking mode.
F FAILURE NUMBER CODES
These codes are displayed when the electronic control detects a problem in the
oven or in the electronics.
11
CONVECTION FAN
The convection fan operates during any convection mode. When the oven is
operating in the convection mode, the fan will turn o automatically when the door
is opened. The convection fan always runs during the preheat time.
COMPONENT COOLING FAN
Activates during any cooking or self-cleaning mode to cool inner components and
outer door surfaces. This air is exhausted through the vent located above the oven
door. It continues to run until components have cooled suciently. The cooling
an operates at double speed (or RPM’s) in self-clean and whenever the internal
components temperature becomes high.
PREHEAT AND FAST PREHEAT
Whenever a cooking mode is set and the oven is heating, the “PREHEAT” writing
appears in the temperature display: the vertical bar indicates, in four steps, when
the oven reaches the 25%, 50%, 75%, 100% of the set-point temperature.
As soon as the 100% is reached, the control sounds an “end of preheat” tone and
the “PREHEAT” writing disappears.
When it’s necessary to heat up the oven rapidly, a Fast Preheat mode is available: it
uses the heating elements and the convection fan in a special way, in order to reduce
the heating time as long as possible.
After having set one of the cooking functions
for which the fast preheat is available, touch the
[FAST PREHEAT] key, the “FAST” writing is shown
in addition to the “PREHEAT” one.
As soon as the set-point temperature is reached, the control sounds an “end of
preheat” tone and both “FAST” and “PREHEAT” writings disappear. The oven
switches automatically to the desired cooking mode that was previously set: put the
food inside now.
GENERAL OVEN TIPS
PREHEATING THE OVEN
Preheat the oven when using the Bake, Convection Bake and Convection Roast
•
modes.
Use Fast Preheat mode when a shorter time is desired to preheat the oven.
•
Selecting a higher temperature does not shorten the preheat time.
•
Preheating is necessary for good results when baking cakes, cookies, pastry and
•
breads.
Preheating will help to sear roasts and seal in meat juices.
•
Place oven racks in their proper position before preheating.
•
During preheating, the selected cooking temperature is always displayed.
•
A beep will conrm that the oven is preheated and the “PREHEAT” writing will
•
turn o.
12
OPERATIONAL SUGGESTIONS
Use the cooking charts as a guide.
•
Do not set pans 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.
UTENSILS
Glass baking dishes absorb heat. Reduce oven temperature 25°F (15°C) when
•
baking in glass.
Use pans that give the desired browning. The type of nish on the pan will help
•
determine the amount of browning that will occur.
Shiny, smooth metal or light non-stick / anodized pans reect heat, resulting in
•
lighter, more delicate browning. Cakes and cookies require this type of utensil.
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.
Do not cook with the empty broiler pan in the oven, as this could change cooking
•
performance. Store the broil pan outside of the oven.
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
that you may need to adjust your favorite recipes when cooking in a new oven.
HIGH ALTITUDE BAKING
When cooking at high altitude, cooking times may be extended.
•
120/240 VS. 120/208 VOLT CONNECTION
Most oven installations will have a 120/240 voltage connection.
•
If your oven is installed with 120/208 voltage, the preheat time may be slightly
•
longer than with 120/240 voltage.
The oven is designed to assure the same clean time at 208V.
•
OVEN RACKS
The oven has rack guides at six levels as shown in the illustration on “Features of
•
Your Oven.”
Rack positions are numbered from the bottom rack guide (#1) to the top (#6).
•
Check cooking charts for best rack positions to use when cooking.
•
Each level guide consists of paired supports formed in the walls on each side of
•
the oven cavity.
13
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.
Please refer to “Features of Your Oven” if there is any question as to which side is
the front 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.
To remove oven rack from the oven:
1. Pull rack forward.
2. Lift rack up at front and then remove it.
To replace an oven rack:
1. Place rear of rack between rack level guides
2. While lifting front of rack, slide rack in all the way while lowering the front.
14
SETTING THE CLOCK AND TIMER
The time of day is displayed in hours and minutes.
Always set the clock immediately after installation or after a power failure. Once
power returns to the oven, the clock displays the time 12:00
The clock time will appear during all oven operations except when there is the timer
or any timed cooking operations running.
The oven is preset to a 12-hour clock and indicates
AM
TO SET THE TIME OF DAY
1. Touch [TIME] until the display shows the “SET TIME” writing.
2. Touch [INC] or [DEC] to set the desired time, the hours will begin ashing:
continue until the correct hour value and AM or PM indication is selected.
3. Touch [TIME] again to conrm the hour and minutes will start ashing.
4. Touch [INC] or [DEC] to set the desired minutes value or hold the key to change
by 10 minute steps.
5. Touch [TIME] again or wait for 5 seconds in order to conrm the time.
NOTE: The Time of Day can never be set if any time function is already set: rst
delete all the active time functions.
and PM.
AM
.
TO SET THE TIMER
1. Touch [TIME] until the display shows the “TIMER” writing.
2. Touch [INC] or [DEC] to set the desired timer value, the hours will begin ashing:
continue until the desired value is set.
3. Touch [TIME] again to conrm the hour and minutes will start ashing.
4. Touch [INC] or [DEC] to set the desired minutes value or hold the key to change
by 10 minute steps.
5. Touch [TIME] again or wait for 5 seconds in order to conrm the time.
6. “TIMER” will be steadily displayed.
7. When the time ends, reminder beeps will sound for 15 minutes or until the
[TIME] key is pressed.
8. Timer format is usually HR:MIN, switching into MIN:SEC during the last minute.
9. The displayed value is always rounded to the lower minute.
15
SELECTING THE OVEN MODE
SETTING COOKING MODE AND TEMPERATURE
The following modes can be selected by moving the cooking mode knob to the
•
desired position. To select Clean, the temperature knob must be moved into the
appropriate Clean position too.
OFF
CONVECTION BAKE (CONV BAKE)
CONVECTION BROIL (CONV BROIL)
CONVECTION ROAST (CONV ROAST)
PIZZA (MULTI PIZZA)
BAKE (BAKE)
BROIL (BROIL)
DEHYDRATE(CONV DEHY)
PROOF (WARM)
DEFROST (CONV)
WARMING (WARM PLUS)
CLEAN
Select the desired temperature by moving the selector or leave it in the PRESET
•
position if the proposed value is ne. The temperature can be changed by 5°F or
5°C steps.
As soon as one of the knobs is moved, the control switches automatically
•
to display the value in the corresponding cavity. The corresponding writing
“UPPER” or “LOWER” appears.
Cavity will begin to heat, the “ON” writing is displayed when the selected oven is
•
active, oven lights will turn on.
“PREHEAT” writing will turn on. Once the oven has preheated, it will beep and
•
switch the writing o.
To change the temperature while cooking, simply turn the temperature knob
•
until the display shows the desired value.
Touch [UPPER/LOWER] to select the desired cavity and check the related
•
temperature or time values, even is there’s no need to change those.
Move the cooking mode selector to OFF if you intend to stop cooking.
•
The triangles in the upper right corner of the display are active when a cavity is
running, even if it is not selected on the display.
16
USING [OPTIONS] KEY TO SELECT LOW TEMPERATURE
WARNING
FUNCTIONS
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.
To move the cooking mode selector to Low Temp modes, one of the following
•
functions must be displayed:
DEHYDRATE (CONV DEHY)
PROOF (WARM)
DEFROST (CONV)
WARMING (WARM PLUS)
Touch [OPTIONS] key to toggle between these four modes.
•
The last used is kept in memory for the next selection.
•
USING OVEN LIGHTS
A single light key activates the lights in either oven.
•
If [LIGHT] key is touched when both ovens are o, lights in both the upper and
•
lower oven will turn on. Touch [LIGHT] key again, and both oven lights will turn
o.
Oven lights turn on and o automatically when the door is opened and closed.
•
When an oven is in use, oven lights turn on automatically when a mode is started.
•
Oven lights will turn o automatically when the oven mode is cancelled.
The lights do not operate in the Self-Clean mode.
•
To manually control the interior oven lights in either the upper or lower oven if
one or both ovens are in use:
1. Touch [UPPER/LOWER] and the display will indicate which oven is selected.
2. Touch [UPPER/LOWER] to select the other oven.
3. Touch [LIGHT] to turn lights on or o in the desired cavity.
17
TIME OVEN MODE OPERATION
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.
In double oven models, both ovens can be set independently to operate a timed
•
mode.
Be sure that the time-of-day clock is displaying the correct time.
•
The timed mode turns o the oven at the end of the cook time.
•
TO SET A TIMED MODE
1. Select the oven by means of [UPPER/LOWER] key, if necessary.
2. Select the cooking mode and the temperature by means of the knobs. The “ON”
writing will appear in the display.
3. Touch [TIME] key until the “TIME” writings will appear in the display.
4. Touch [INC] or [DEC], the hour digits will begin ashing. Continue to set the
desired cooking time. Keep in mind that the time required for the oven to reach
the temperature must be included in the set cooking time.
5. Touch [TIME] again, the hours will be conrmed and the minute digits will begin
ashing.
6. Touch [INC] or [DEC] to change the minutes. Hold the key to change by 10
minutes steps. Continue to set the desired cooking time.
7. Touch [TIME] once again or wait for a few seconds to conrm the cooking time
value.
18
TO DELAY THE START OF A TIMED MODE
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.
Follow steps 1 through 6 or 7 above.
Touch [TIME] key until “STOP TIME” will appear in the display.
•
The control automatically calculates and displays the initial value, adding the
•
cooking time already set to the time of day.
Touch [INC] or [DEC], the hour digits will begin ashing. Continue to set the
•
desired stop time.
Touch [TIME] again, the hours will be conrmedand the minute digits will begin
•
ashing.
Touch [INC] or [DEC] to change the minutes. Hold the key to change by 10
•
minutes steps. Continue to set the desired stop time.
Touch [TIME] once again or wait for a few seconds to conrm the stop time
•
value.
The clock automatically calculates the time of day at which the mode starts and
•
stops. The “DELAY” writing is displayed until the starting time is reached.
WHEN A TIMED MODE IS RUNNING
As soon as the oven actually starts cooking, the display shows the cooking time
•
and counts down by one minute steps. The oven will cook for the programmed
time.
When the time expires, the oven automatically turns o, the writings “ON” and
•
“TIME” start ashing and an “end of activity” beep sequence sounds. Reminder
beeps will sound for up to fteen minutes until any key is touched in order to
recall the user attention.
19
HOW TO CHECK A TIME VALUE
WARNING
Whenever it’s necessary to check a time value that is not displayed, touch the
•
[TIME] key until the proper writing is displayed to view the desired value for 5
seconds.
Example: if the timer value is displayed and you want to check the cooking time,
•
touch the [TIME] key until “TIME” is displayed to view the cooking time for 5
seconds.
SETTING THE MEAT PROBE OPTIONS
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to do so can result in burns.
This oven is optionally provided with the meat probe feature to sense the
temperature inside meat and stop cooking as soon as the set value is reached. In a
double oven it’s available only in the upper cavity.
Once the probe has been inserted in its receptacle and detected by the control,
turn the cooking mode knob into a valid position, the PROBE writing appears on the
cooking mode display with the selected function.
The following modes can be selected to work with the meat probe:
CONVECTION BAKE
CONVECTION ROAST
BAKE
20
Other modes are not allowed to start if the probe is inserted.
The meat probe standard temperature (170°F) ashes on the clock module for 5
seconds. Using the [INC]/[DEC] keys, it’s possible to change the probe set. The
standard probe temperature set-point is 170°F. The allowed range is between 130°F
and 210°F. The maximum cavity temperature during cooking with meat probe is
475°F. The resolution must be 5°F or 2.5°C both for set and actual temperature.
After 5 seconds the value on the display is accepted and the control starts cooking.
The actual probe temperature is now displayed.
Touch [INC] or [DEC] once to check the probe set temperature. When it’s ashing
touch it further or hold to modify the value. As soon as the set probe temperature is
reached, the control sounds an end of cooking tone and stops the oven.
Always turn the cooking mode in the OFF position before re-using the oven.
The PROBE writing ashes when the mode is not valid for cooking with probe. If
the probe is removed during cooking, or in case of a short or open circuit, a fault
message will be displayed.
Automatic time functions are disabled when using the meat probe, only the timer
can work.
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.
21
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.
•
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
22
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.
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.
- 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.
6
5
4
3
2
1
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)
23
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)
24
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)
25
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).
•
CONVECTION BROIL CHART
CONVECTION CAVITY
FOOD AND THICKNESS
Beef
Steak (1½” or more)
Medium rare 4 450 (235) 145 (65) 9-12 8-10
Medium 4 450 (235) 160 (71) 11-13 10-12
Well 4 450 (235) 170 (77) 18-20 16-17
Hamburgers (more than 1”)
Medium 4 550 (290) 160 (71) 8-11 5-7
Well 4 550 (290) 170 (77) 11-13 8-10
Poultry
Chicken Quarters 4 450 (235) 180 (82) 16-18 10-13
Chicken Halves 3 450 (235) 180 (82) 25-27 15-18
Chicken Breasts 4 450 (235) 170 (77) 13-15 9-13
Pork
Pork Chops (1¼” or more) 4 450 (235) 160 (71) 12-14 11-13
Sausage - fresh 4 450 (235) 160 (71) 4-6 3-5
RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
26
DEHYDRATE TIPS AND TECHNIQUES
Dehydrating can be done using the Dehydrate mode. A lower temperature
•
is used and the circulating heated air slowly removes the moisture for food
preservation.
The Dehydrate mode temperature is pre-programmed at 140ºF (60ºC).
•
The Dehydrate mode temperatures available are 120ºF (50ºC) to 160ºF (70ºC).
•
Multiple racks can be used simultaneously.
•
Some foods require as much as 14-15 hours of time to fully dehydrate.
•
Consult a food preservation book for specic times and the handling of various
•
foods.
This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
•
Drying screens can be purchased at specialty kitchen shops.
•
By using paper towels, some food moisture can be absorbed before dehydrating
•
begins (such as with sliced tomatoes or sliced peaches).
DEHYDRATE CHART
FOOD PREPARATION
Fruit
Apples Dipped in ¼ cup lemon
Bananas Dipped in ¼ cup lemon
Cherries Wash and towel dry.
Oranges Peels
and slices
Pineapple rings Towel dried Canned: 9-13
Strawberries Wash and towel dry.
juice and 2 cups water,
¼ slices
juice and 2 cups water,
¼ slices
For fresh cherries,
remove pits
¼ slices of orange;
orange part of skin
thinly peeled from
oranges
Sliced ½” thick,
skin (outside) down on
rack
APPROXIMATE
DRYING TIME*
(hrs)
11-15 Slightly pliable
11-15 Slightly pliable
10-15 Pliable, leathery,
Peels 2-4
Slices: 12-16
Fresh: 8-12
12-17 Dry, brittle
TEST FOR DONENESS
chewy
Orange peel: dry
and brittle
Orange slices:
skins are dry and
brittle, fruit is
slightly moist
Soft and pliable
27
FOOD PREPARATION
Vegetable
Peppers Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped about
1” pieces
Mushrooms Wash and towel dry.
Cut of stem end. Cut
into ” slices
Tomatoes Wash and towel dry.
Cut this slices, ” thick,
Herbs
Oregano, sage
parsley and
thyme, and fennel
Basil Use basil leaves 3 to 4
dry well
Rinse and dry with
paper towel
inches from top. Spray
with water, shake o
moisture and pat dry
APPROXIMATE
DRYING TIME*
Dry at 120°F
(60°C) 3-5 hrs
Dry at 120°F
(60°C) 3-5 hrs
BROIL TIPS AND TECHNIQUES
(hrs)
TEST FOR DONENESS
16-20 Leathery with no
moisture inside
7-12 Tough and leathery,
dry
16-23 Dry, brick red color
Crisp and brittle
Crisp and brittle
Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the oven door closed.
•
Preheat oven for 5 minutes before use.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time (see convection broil chart).
•
BROIL CHART
FOOD AND THICKNESS
Beef
Steak (¾”-1)
Medium rare 5 5 145 (65) 5-7 4-6
Medium 5 5 160 (71) 6-8 5-7
Well 5 5 170 (77) 8-10 7-9
RACK
POSITION
BROIL
SETTING
°F (°C)
28
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
SIDE 2
(MIN.)*
TIME
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