Haier HCW225RAES Use and Care Manual - Page 19
Convection, European, Roast Mode, Pizza, Low Broil
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Convection Bake The bottom and circle heating elements, as well as the fan, will appear. This combination rapidly heats the oven due to the large amounts of power used by the appliance, which results in the production of considerable heat coming prevalently from the bottom. The Convection Bake mode is ideal for foods requiring high temperatures to cook, like pizzas and large roasts. Only use one oven tray or rack at a time. However,if more than one is used, these must be turned halfway through the cooking process. True European Convection The rear heating element and the fan appear. Delicate heat is distributed uniformly throughout the oven. This mode is ideal for baking and cooking delicate foods-especially cakes that need to rise-and for the preparation of certain tartlets on 3 shelves at the same time. Here are a few examples: cream puffs, sweet and savory biscuits, savory puffs, Swiss rolls and small portions of vegetables au gratin, etc. Convection The top and bottom heating elements, as well as Roast Mode the fan, will appear, guaranteeing constant heat distributed uniformly throughout the oven. This mode is especially recommended for cooking prepacked food quickly (as pre-heating is not necessary), such as for example: frozen or pre-cooked food) as well as for a few "home-made"dishes. The best results when cooking using the Convection Roast mode are obtained if you use one pan only; placed on the second rack from the bottom. See the table entitled "Practical Cooking Advice". Pizza The bottom heating element and the fan appear. Suitable for pastries, cakes and non-dry sweets in baking tins or moulds. Excellent results are also obtained in cooking requiring above all heat from the bottom. You are advised to put the pan on a low level. Low Broil The top heating elements comes on. This mode can be used to brown food at the end of cooking. 17