Haier HCW225RAES Use and Care Manual - Page 21

COOLING VENTILATION In order to cool down the exterior of the appliance, this model is equipped with a cooling fan, which comes on automatically when the oven is hot. When the fan is on, a normal flow of air can be heard exiting between the oven door and the control panel. NOTE: When cooking is done, the fan stays on until the oven cools down sufficiently. QUICK TIPS CONVECTION COOKING ABOUT CONVECTION COOKING Standard cooking modes (Bake, Broil, etc.) use heat radiated from one or more elements to cook food. Convection modes use both heat from the elements and fans in the back of the oven to continuously circulate the heated air throughout the oven. ADVANTAGES OF CONVECTION COOKING • Even baking, browning and crisping. • Juices and flavors are sealed in. • Air leavened foods such as cream puffs, soufflés, meringues and breads are higher and lighter. • Multiple rack cooking. • No special bake ware required. • Saves time and energy. DO NOT use Convection Bake for meats. Use Convection Roast instead. Mode Convection Bake Use this mode for: • Large quantities of food on multiple racks. • Pastries, breads, snack, foods and appetizers. For Best results • Use low-sided, uncovered pans. • Center baking sheets side to side on the oven rack. Quick Cooking Tip • Reduce recipe temperature by 25°F (15 °C). • Check food for doneness early: If recipe calls for Check food 1 - 15 min. - 3 min. early 6 - 30 min. - 5 min. early 31 min.-1hr. - 10 min. early 19