Haier HCW225LAES Use and Care Manual - Page 22

Convection Broil Convection Roast • Thicker, tender, • Meats should cuts of meat, be at least 1" poultry and fish. thick. • DO NOT use this mode for browning breads or casseroles. • Large, tender cuts of meat and poultry such as roast or whole chicken. • DO NOT cover meat or use cooking bags • Refer to Convection Roast Chart in this Manual for cooking times • No conversion from standard Broil is necessary. • Refer to Convection Broil Chart in this Manual for cooking times. • Do NOT change recipe temperature 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 specified. • 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. Do not try to convert recipes such as custards, quiches, pumpkin pie, or cheesecakes, which do not benefit 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 five 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" - 11/2" (2.5 3 cm) air space around pans. 20