Haier RTC1700SS User Manual

RTC1700SS Manual 10/2/03 4:06 PM Page 2

Commercial Convection

Oven with Rotisserie

TEMP.

OFF

User Manual-

Model #

FUNCTION

TIME

ON OFF

RTC1700SS

RTC1700SS Manual 10/2/03 4:06 PM Page 3

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions

2. Do not touch hot surfaces. Use handles or knobs.

3. Close supervision is necessary when any appliance used by or near children.

4. To protect against electric shock, do not immerse cord, plug, or any parts of the oven in water or other liquids.

5. Do not let cord hang over edge of table or counter, or touch hot surfaces.

6. Do not operate appliance with damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest Authorized Service Center for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by the appliance manufacturer may cause hazard or injury.

8. Do not place on or near a hot gas or electric burner, or in a heated oven or in a microwave oven.

9. When operating the oven keep at least four inches of space on all sides of the oven to allow for adequate air circulation.

10. Unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts, and before cleaning.

11. To disconnect, turn the control to OFF, then remove the plug. Always

hold the plug, but never pull the plug.

12. Extreme caution must be used when moving an appliance containing

hot oil or other hot liquids.

13. Do not cover the bottom or any other part of the oven with metal foil.

This may cause overheating of the oven.

14. Use extreme caution when removing tray or disposing of hot grease or

other hot liquids.

15. Do not clean with metal scouring pads. Pieces can break off the pad

and touch electrical parts, creating a risk of electric shock.

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16. A fire may occur if the oven is covered or touching flammable material,

including curtains, draperies, walls, and the like, when in operation. Do not store any item on the oven during operation.

17. Extreme caution should be exercised when using containers constructed

of other than metal or glass.

18. Do not place any of the following materials in the oven: cardboard,

plastic, paper, or anything similar.

19. Do not store any materials, other than manufacturers recommended

accessories, in this oven when not in use.

20. Always wear protective, insulated oven mitts when inserting or

removing items from the hot oven.

21. This appliance has a tempered, safety glass door. The glass is stronger

than ordinary glass and more resistant to breakage. Tempered glass can break, but the pieces will not have sharp edges. Avoid scratching door surface or nicking edges. If the door has a scratch or nick, contact customer service before using the oven.

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22. Do not use outdoors.

SAVE THESE INSTRUCTIONS

FOR COMMERCIAL USE

NOTE: This appliance has a three-prong grounded plug. As a safety feature, this

plug will fit only in a three-prong outlet.

Thank you for using our Haier product. This easy-to-use manual will guide you in getting the best use of your oven.

Remember to record the model number. It is on a label in back of the oven.

Staple your receipt to your manual. You will need it to obtain

warranty service.

Model number

Date of purchase

RTC1700SS Manual 10/2/03 4:06 PM Page 5

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Table Of Contents

Important Safeguards.....................................................................1

Parts and Functions .........................................................................5

Using your Convection Oven .........................................................7

Roasting Chart ....................................................................................12

Rotisserie Chart....................................................................................14

Broiling Chart ......................................................................................15

Care and Cleaning ........................................................................16

PAGE

Recipes ......................................................................................17-32

Warranty ........................................................................................34

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Convection Cooking

Convection cooking is the preferred method of cooking by many chefs. You get superior results while saving time and energy. When roasting meats, the fan circulates hot air around the roast, sealing in flavor and juices. The roast is crispy and evenly browned on the outside, moist and flavorful on the inside. When baking, the fan maintains uniform heat throughout the oven. Baked goods are even, golden brown like those from the finest pastry shops. Large, half-sheet pans slide right into the oven in the place of the rack.

The oven also has settings for broil, rotisserie, and defrost. It is equipped with a ROTISSERISE SPIT and FORKS. You can rotisserie roast two chickens or an oven roast weighing up to 8 pounds. The slow-turning spit provides natural basting of meats while fats drip away.

The oven can also be used to proof bread dough, slow cook, and dehydrate food as well. Please take a few minutes to read this manual before using your oven to become familiar with its parts and operation. Included you will find a wide assortment of tasty recipes that were specially written for use in your Commercial Convection Oven with Rotisserie.

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RTC1700SS Manual 10/2/03 4:06 PM Page 7

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Principal Parts and Functions

TEMP.

OFF

FUNCTION

TIME

OFF

1. Rotisserie Forks and Spit

2. Rack Position

3. Oven Rack

4. Drip/Baking Pan

5. Rotisserie Handle

6. Broiling/Roasting Rack

7. Power On Light

8. Electronic Timer

9. Function Control

10.Temperature Control

11.Convection Fan

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Before Using Your Convection Oven

1. Read all instructions in this manual carefully. The information included in this book will help you to use your Haier Commercial Convection Oven with Rotisserie to its fullest.

2. Place your oven on a level surface such as a countertop or table. Be sure the sides, back, and top of the oven are at least four inches away from any walls, cabinets, or objects on the counter or table.

3. Remove all stickers from the oven except the rating label located on the back.

4. Remove OVEN RACK, DRIP/BAKING PAN, BROILING/ROASTING RACK, ROTISSERIE SPIT and FORKS. Wash them in hot, sudsy water or in the dishwasher and dry thoroughly before placing in the oven.

5. When you are ready to use the oven, be sure that the TEMPERATURE CONTROL and TIMER are in the OFF position. Plug the cord into 120-volt AC outlet.

IMPORTANT: Be sure that this is the only appliance

operating on this circuit.

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6. We recommend a "trial run" at a high temperature to familiarize yourself with your oven and to eliminate any protective substance or oil that maybe have been used for packing and shipping set the TEMPERATURE CONTROL to 450˚, FUNCTION CONTROL to BROIL, and ELECTRONIC TIMER to 20 minutes. After the first 10 minutes, switch the FUNCTION CONTROL to BAKE to activate the lower heating elements. A small amount smoke and odor may be detected. This is normal.

7. To avoid scratching, marring, discoloration, or fire hazard do not store anything on top of the oven, especially during operation.

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Using Your Convection Oven

Please familiarize yourself with the following oven functions and accessories prior to the first use:

TEMPERATURE CONTROL: Choose the desired or recommended temperature up

to 450˚F.

FUNCTION CONTROL: Select desired cooking function (Defrost, Bake/Extra,

Bake, Roast, Rotisserie, Broil).

ELECTRONIC TIMER: Press to set the ELECTRONIC TIMER according to the

HOUR

TIME

MINUTE

On Off

recipes. Then press to start cooking. When the time has elapsed, a beep will sound and oven will shut off.

NOTE: To pause cooking process, press during operation.

Press again to restart the cooking process.

Off

NOTE: To cancel cooking process, press during operation

On Off

and press until the display shows 0:00.

POWER-ON LIGHT: Illuminates when the oven is on.

OVEN RACK: Use in one of four positions

NOTE: OVEN RACK should always be facing up when placed in the

lowest rack position.

Facing Up

Facing Down

DRIP/BAKING PAN: Slides into rails below the RACK POSITIONS in the oven

for baking, roasting, broiling, and rotisserie roasting.

BROILING/ROASTING RACK: Fits into the DRIP/BAKING PAN for broiling

and roasting.

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Operation:

CAUTION: Appliance surfaces are hot during and after use.

• The fan will operate for all functions, but the heating elements will operate differently.

• Be sure that the TEMPERATURE CONTROL is set on "•" before plugging the cord into the outlet for use and when unplugging after use.

• Set TEMPERATURE CONTROL and FUNCTION CONTROL before setting ELECTRONIC TIMER

• The oven will only operate if the ELECTRONIC TIMER has been set

to the desired time and the ON/OFF button has been pressed.

• For even cooking, always place foods in the oven with at least one inch of space on all sides to allow proper air circulation.

• Preheat the oven when using the broil function.

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Cooking Containers:

• The DRIP/BAKING PAN included with the oven is suitable for cookies, rolls, biscuits, nachos, pork chops, etc.

• Most standard baking pans and casserole dishes are suitable for the Commercial Convection Oven. The oven allows you to bake 2 – 8" pie or cake pans, 1 – 9" or 10" pie or cake pan, 1 – 10" bundt or angel food cake pan, 1 – 12 cup muffin pan, 1 – 13" x 9" x 2" baking pan, 1 jelly roll pan, 2 loaf pans, or 1 – 14" x 9" cookie sheet.

• Choose bakeware made of metal, oven-proof glass or ceramic.

• Your Commercial Convection Oven is designed to hold a half-sheet pan.

• Many convenience foods are packaged in non-metallic containers suitable for use in microwave ovens as well as regular ovens. Check package directions to determine if the container is suitable for use in a regular oven.

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Baking:

The bottom heating elements and the upper U-shaped heating elements cycle on and off to maintain the selected temperature.

Convection baking is very consistent and even. The oven heats quickly, so preheating is not necessary. The fan circulates hot air around the food making baked goods rise quickly and evenly. Most baked goods are placed on the rack facing up in the lowest rack position. In many convection ovens, it is necessary to lower the baking temperature to achieve acceptable results. The Commercial Convection Oven has been designed for easy use. Lowering the baking temperature is not necessary. Follow package or recipe directions for best results.

The Commercial Convection Oven is designed to hold a half-sheet pan. There is no need to use the OVEN RACK, as the standard half-sheet pan will slide into one of the rack positions. In most cases, you should use the lowest rack position. The DRIP/BAKING PAN included with your oven can also be used for baking. It is coated for easy clean up. The DRIP/BAKING PAN should always be

removed from the rails at the bottom of the oven when baking as it will interfere with the flow of hot air from the bottom elements.

When used as the BAKING PAN, it should be placed on the OVEN RACK.

1. Place the OVEN RACK in the lowest rack position facing up.

2. Place the BAKING PAN on the center of the OVEN RACK.

3. When baking in a half-sheet pan, remove the OVEN RACK and place the

half-sheet pan in the lowest rack position.

4. Set TEMPERATURE CONTROL to the recommended temperature.

5. Set FUNCTION CONTROL to BAKE.

6. Set ELECTRONIC TIMER according to recipe directions.

7. Check baked goods 5-10 minutes before expected completion.

Recommended Baking Temperatures

Cakes: 325˚F-350˚F Cheesecake: 300˚F Quick Bread: 375˚F Muffins: 400˚F Pies: 425˚F Cookies (large): 350˚F Cookies (jumbo): 325˚F

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Proofing Bread Dough:

When making yeast bread, you can proof (raise) the bread in the oven on the BAKE FUNCTION. Set TEMPERATURE CONTROL to 175˚F (the dot between 150 and

200). Reduce the recipe rising time by 25% to 30% and set ELECTRONIC TIMER to

that time. Allow dough to double in size. Turn TEMPERATURE CONTROL to the desired baking temperature and set ELECTRONIC TIMER to the shortest completion time given in the recipe.

SLOW COOKING:

Slow cooking is a long cooking process at a low temperature used to tenderize less tender cuts of meat and blend flavors in soups and stews. Foods to be slow cooked are usually placed in a covered casserole dish with some liquid and cooked at 250˚F for 4 to 12 hours.

1. Place the OVEN RACK in the lowest rack position facing up.

2. Place the covered casserole dish with food to be slow cooked on the center of the

OVEN RACK.

3. Set TEMPERATURE CONTROL to 250˚F.

4. Set FUNCTION CONTROL to BAKE.

5. Set ELECTRONIC TIMER according to recipe directions.

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NOTE: The DRIP/BAKING PAN should always be removed from the rails in the

bottom of the oven when slow cooking, as it will interfere with the flow of hot air from the bottom heating elements.

Defrosting:

The heating elements do not operate for this function.

For defrosting, the fan circulates air to thaw food in a shorter period of time than conventional methods of defrosting.

IMPORTANT: Defrosted foods should be cooked as soon as possible after thawing and should never be left at room temperature when completely thawed as harmful bacteria will begin to grow. DO NOT defrost large amounts of food at one time.

1. Place the DRIP/BAKING PAN in the rails near the bottom of the oven.

2. Place the OVEN RACK in the lower rack position facing up.

3. Place the food to be defrosted in the center of the OVEN RACK.

4. Set TEMPERATURE CONTROL to "•".

5. Set FUNCTION CONTROL to DEFROST.

6. Set ELECTRONIC TIMER to the shortest amount of time necessary for defrosting.

Check food when the timer shuts off and the bell rings. Add more time if necessary.

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