Haier RTC1700SS User Manual - Page 5

RTC1700SS Manual 10/2/03 4:06 PM Page 6 English 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. 4