Haier RTC1700SS User Manual - Page 10

RTC1700SS Manual 10/2/03 4:06 PM Page 11 English 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 necessar y. 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: Cheesecake: Quick Bread: Muffins: Pies: Cookies (large): Cookies (jumbo): 325˚F-350˚F 300˚F 375˚F 400˚F 425˚F 350˚F 325˚F 9