Haier HCR2250ACS Manuel utilisateur

Catégorie
Cuisinières
Taper
Manuel utilisateur

Ce manuel convient également à

24" Electric Free-Standing Range
Cuisinière électrique autoportante de 24"
Estufa independiente para eléctrica de 24"
User Manual
Guide de l’utilisateur
Manual del usuario
HCR2250AES
HCR2250ACS
F
o
Part # 0570000767 REV B
1
TABLE OF CONTENTS
RANGE SAFETY ...................................................................................................2
The Anti-tip Bracket ...................................................................................................... 3
PARTS AND FEATURES .......................................................................................7
ELECTRONIC CONTROL .....................................................................................8
Setting the Clock and Timer ......................................................................................... 8
Timed Cooking ............................................................................................................... 9
ELEMENT AND CONTROL SETTING .................................................................. 10
Heating Elements ........................................................................................................10
Control Knobs .............................................................................................................11
COOKTOP USE .................................................................................................. 12
Before Using the Cooktop ........................................................................................... 12
Cookware .....................................................................................................................12
Observe the Following Points in Canning...................................................................14
OVEN USE ......................................................................................................... 15
Before Using the Oven ................................................................................................15
General ......................................................................................................................... 15
Oven Modes ................................................................................................................. 16
Bake Tips and Techniques ...........................................................................................17
Convection Bake Tips and Techniques .......................................................................18
Convection Roast Tips and Techniques .....................................................................20
Convection Broil Tips and Techniques ........................................................................22
RANGE CARE .................................................................................................... 23
Cleaning .......................................................................................................................23
OVEN DOOR REMOVAL .................................................................................... 25
Replacing an Oven Light ..............................................................................................27
TROUBLESHOOTING ........................................................................................ 28
Baking and Roasting Problems ....................................................................................28
Cooktop .......................................................................................................................29
Oven .............................................................................................................................30
LIMITED WARRANTY ........................................................................................ 31
RECORD KEEPING
Thank you for purchasing this Haier
product. This user manual will help you
get the best performance from your
new range.
For future reference, record the model
and serial number located on the inside
frame of the range, and the date of
purchase.
Staple your proof of purchase to this
manual to aid in obtaining warranty
service if needed.
___________________________________
Model number
___________________________________
Serial number
___________________________________
Date of purchase
2
RANGE SAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and
on your appliance. Always read and obey all safety messages.
DANGER
WARNING
CAUTION
This is the safety alert symbol.
This symbol alerts you to potential hazards that can
kill or hurt you and others. All safety messages will
follow the safety alert symbol and either the word
“DANGER,” “WARNING” or “CAUTION.”
These words mean:
An imminently hazardous situation. You
could be killed or seriously injured if you
don’t immediately follow instructions.
A potentially hazardous situation
which, if not avoided, could result in
death or serious bodily injury.
A potentially hazardous situation
which, if not avoided, may result in
moderate or minor injury.
All safety messages will tell you what the potential hazard is, tell you
how to reduce the chance of injury, and tell you what can happen if the
instructions are not followed.
3
THE ANTI-TIP BRACKET
WARNING
Tip Over Hazard
A child or adult can tip the range and be killed.
Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns
to children and adults.
Making sure the anti-tip bracket is installed:
Slide range forward.
Look for the anti-tip bracket securely attached to
floor.
Slide range back so rear range foot is under anti-tip
bracket.
Anti-Tip
Bracket
Range
Foot
4
IMPORTANT SAFETY
INSTRUCTIONS
WARNING: To reduce the risk of re, electrical shock, injury to persons,
or damage when using the range, follow basic precautions, including
the following:
WARNING: TO REDUCE
THE RISK OF TIPPING OF
THE RANGE, THE RANGE
MUST BE SECURED BY
PROPERLY INSTALLED
ANTI-TIP DEVICES. TO
CHECK IF THE DEVICES
ARE INSTALLED PROPERLY,
SLIDE RANGE COMPLETELY
FORWARD, LOOK FOR ANTI-
TIP BRACKET SECURELY
ATTACHED TO THE FLOOR
BEHIND THE RANGE AND
SLIDE RANGE COMPLETELY
BACK UNTIL THE REAR
RANGE FOOT IS UNDER
ANTI-TIP BRACKET.
WARNING: NEVER use this
appliance as a space heater
to heat or warm the room.
Doing so may result in carbon
monoxide poisoning and
overheating of the oven.
WARNING: NEVER cover
any slots, holes or passages
in the oven bottom or cover
an entire rack with materials
such as aluminum foil. Doing
so blocks airow through
the oven and may cause
carbon monoxide poisoning.
Aluminum foil linings may
also trap heat, causing a re
hazard.
CAUTION: Do not store
items of interest to children
in cabinets above a range or
on the back guard of a range
– children climbing on the
range to reach items could be
seriously injured.
Do Not Leave Children Alone
– Children should not be left
alone or unattended in area
where the range is in use.
They should never be allowed
to sit or stand on any part of
the range.
Wear Proper Apparel – Loose-
tting or hanging garments
should never be worn while
using the range.
User Servicing – Do not
repair or replace any part of
the range unless specically
recommended in the manual.
All other servicing should
be referred to a qualied
technician.
Storage in or on the Range –
Flammable materials should
not be stored in an oven or
near surface units.
Do Not Use Water on Grease
Fires – Smother re or ame
or use dry chemical or foam-
type extinguisher.
Use Only Dry Potholders –
Moist or damp potholders
on hot surfaces may result in
burns from steam. Do not let
potholder touch hot heating
elements. Do not use a towel
or other bulky cloth.
5
IMPORTANT SAFETY
INSTRUCTIONS
DO NOT TOUCH SURFACE
UNITS OR AREAS NEAR
UNITS – Surface units may
be hot even though they
are dark in color. Areas near
surface units may become
hot enough to cause burns.
During and after use, do not
touch, or let clothing or other
ammable materials contact
surface units or areas near
units until they have had
sucient time to cool. Among
those areas are the cooktop
and surfaces facing the
cooktop.
Never Leave Surface Units
Unattended at High Heat
Settings – Boil over causes
smoking and greasy spillovers
that may ignite.
Glazed Cooking Utensils –
Only certain types of glass,
glass/ceramic, ceramic,
earthenware, or other glazed
utensils are suitable for
range-top service without
breaking due to the sudden
change in temperature.
Utensil Handles Should Be
Turned Inward and Not Extend
Over Adjacent Surface
Units – To reduce the risk of
burns, ignition of ammable
materials, and spillage due to
unintentional contact with the
utensil, the handle of a utensil
should be positioned so that
it is turned inward, and does
not extend over adjacent
surface units.
Clean Cooktop With Caution –
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be careful to avoid
steam burn. Some cleaners
can produce noxious fumes if
applied to a hot surface.
Use Care When Opening Door
– Let hot air or steam escape
before removing or replacing
food.
Do Not Heat Unopened Food
Containers – Build-up of
pressure may cause container
to burst and result in injury.
Keep Oven Vent Ducts
Unobstructed.
Placement of Oven Racks –
Always place oven racks in
desired location while oven is
cool. If rack must be moved
while oven is hot, do not let
potholder contact hot heating
element in oven.
DO NOT TOUCH HEATING
ELEMENTS OR INTERIOR
SURFACES OF OVEN –
Heating elements may be hot
even though they are dark
in color. Interior surfaces of
an oven become hot enough
to cause burns. During and
after use, do not touch, or let
clothing or other ammable
materials contact heating
elements or interior surfaces
of oven until they have had
sucient time to cool. Other
surfaces of the appliance may
become hot enough to cause
burns – among these surfaces
are oven vent openings and
surfaces near these openings,
oven doors, and windows of
oven doors.
6
IMPORTANT SAFETY
INSTRUCTIONS
Proper Installation – The
range, when installed, must
be electrically grounded in
accordance with local codes
or, in the absence of local
codes, with the National
Electrical Code, ANSI/NFPA
70. In Canada, the range must
be electrically grounded in
accordance with Canadian
Electrical Code. Be sure the
range is properly installed
and grounded by a qualied
technician.
Disconnect the electrical
supply before servicing the
appliance.
Injuries may result from the
misuse of appliance doors
or drawers such as stepping,
leaning, or sitting on the
doors or drawers.
Maintenance – Keep range
area clear and free from
combustible materials,
gasoline, and other ammable
vapors and liquids.
For units with ventilating hood –
Clean Ventilating Hoods
Frequently – Grease should
not be allowed to accumulate
on hood or lter.
When ambé cooking under
the vent hood, turn the fan
on.
READ AND SAVE THESE
INSTRUCTIONS
State of California Proposition 65 Warnings:
WARNING: This product contains one or more chemicals known to the
State of California to cause cancer.
WARNING: This product contains one or more chemicals known to the
State of California to cause birth defects or other reproductive harm.
7
PARTS AND FEATURES
This manual covers several dierent models. The range you have purchased may
have some or all of the items listed. The locations and appearances of the features
shown here may not match those of your model.
d
f
e
j
k
p
o
ml
n
H
OT SUR
FAC
ES
a
b
c
g
h
i
a Left Rear Surface Element
b Left Front Surface Element
(Dual-element)
c Clock/Timer
d Oven Vent
e Model and Serial Number Plate
f Anti-tip Bracket
g Right Rear Surface Element
h Right Front Surface Element
i Hot Surface Indicator Lights
j Control Panel
k Door Gasket
l Broil Element
m Oven Light
n Convection Fan and Element
o Bottom Element (not visible)
p Oven Door Window
8
ELECTRONIC CONTROL
Timer
Set
Cook
Time
End
Time
Set
Clock
OFF OFF OFF OFF OFF
°
F
Broil
450
400
350
300
250
200
150
Defrost
Conv
Bake
Conv
Broil
High
Broil
Low
Broil
Pizza
Bake
Light
HI LO HI LO HI LO
MED MED MED
OFF
HI HI
SINGLE DUAL
LO LO
a b c d e f
a Front Left Element
b Rear Left Element
c Rear Right Element
d Front Right Element
e Electric Oven Temperature Knob
f Electric Oven Control Knob
SETTING THE CLOCK AND TIMER
Your model has a digital display, 12-hour clock with 3 Control buttons.
IMPORTANT: In the event of a power failure, all settings including the time display
will be lost. When the power is returned, the bar above Timer Set and 12:00 will be
displayed.
TO SET THE TIME OF DAY
When the power is connected, the screen displays 12:00 and the bar above “Set
Clock.”
To set the correct time, press the up arrow or down arrow until the correct time is
displayed. After 5 seconds, the clock will start automatically, or you can press the
function button to select manual operation.
Timer
Set
Cook
Time
End
Time
Set
Clock
a b c
a Decrease Time
b Function
c Increase Time
TO SET THE TIMER
The digital countdown timer can be set up to 11 hours and 59 minutes maximum.
To set the timer, press the function button repeatedly until the bar above Timer Set
is displayed. Once the function button is released, the current time is displayed and
the bar above Timer Set ashes. When the function button is pressed the remaining
time is displayed. When the set time is reached, Timer Set disappears and the alarm
will ring. To stop the alarm, press any button.
NOTE: After pressing the function button, you must set the timer within 5 seconds.
9
TIMED COOKING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
WARNING
Timed Cooking allows the oven to be set to turn on at a certain time of day, cook for
a set length of time, and/or shut o automatically. Delay start should not be used
for food such as breads and cakes because they may not bake properly.
NOTE: Before setting, make sure the clock is set to the correct time of day. See “To
Set the Time of Day” earlier in this section.
1. Press the function button repeatedly until the bar above Cook Time ashes and
then press the up arrow or down arrow to set the time frame for baking.
2. Press the function button repeatedly until the bar above End Time ashes and
then press the up arrow or down arrow to set the time to turn o the oven.
3. Set the cooking temperature and cooking mode by turning the Thermostat knob
and the Selector knob.
4. After following these steps, the bars above Cook Time and End Time will ash,
indicating that the automatic cooking feature of the oven is set.
For example: If cooking time takes 45 minutes and you want to nish cooking at
6:00.
1. Press the function button repeatedly until the bar above Cook Time ashes and
set the cooking time 45 minutes.
2. Press the function button repeatedly until the bar above End Time ashes and
set the nish time to 6:00.
After the above setting, the current time is displayed and the bars above Cook Time
and End Time will ash indicating that the automatic cooking feature is set. When
the clock displays 5:15, the oven will start cooking automatically, and the Cook Time
bar will ash.
10
ELEMENT AND CONTROL SETTING
WARNING
Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.
The control knobs turn in either direction and from any position to the desired
temperature setting or to OFF.
HEATING ELEMENTS
TEMPERATURE LIMITERS
Each radiant element has its own temperature limiter (sensor) to protect the glass
cooking surface from extreme high temperatures. The temperature limiter operates
automatically by cycling the element to match the heat to the Temperature setting
of the element (HI to LO).
SINGLE RADIANT ELEMENT
This type of electric element uses a wire ribbon located under the glass surface to
provide the heat for cooking. The temperature limiter will cycle the element on and
o.
Turn the knob from LO to HI temperature (or any temperature in between).
DUAL RADIANT ELEMENT
The dual element consists of two radiant ribbon elements within the same element.
Either the small (inner element) or both (inner and outer) elements may be selected
for use. There are an innite number of heat settings between the LO and HI position.
Fixed positions are found at LO and HI to dene minimum and maximum heat setting.
To turn ON the inner element, push down on the control knob and turn it
counterclockwise following the single line graphics.
To turn ON both inner and outer elements together, push down on the control
knob and turn clockwise following the double graphics line.
HOT SURFACE INDICATOR LIGHT
Each element features a hot surface indicator light to show when the cooking area is
ON or hot. The signal light will turn on automatically in the area marked with a circle.
The light remains on as long as the surface cooking area is too hot to touch even
after the surface cooking area is turned o.
11
CONTROL KNOBS
The Control knobs turn in either direction and from any position to the desired
temperature setting or to OFF.
NOTE: Once the element is turned O, the Hot Surface indicator light will remain
illuminated until the surface temperature of the element has cooled.
The placement of each knob corresponds to the placement of the heating element
that it controls.
To Turn On Any Heating Element:
PUSH DOWN on the knob and TURN in either direction to desired heat setting.
OFF
HI LO
MED
OFF
HI HI
SINGLE
DUAL
LO LO
RECOMMENDED HEATING ELEMENT SETTINGS
Heating elements do not require preheating.
A range of heating settings is listed in the following chart because the required
temperature depends on:
Type and quality of pan
Type, quantity and temperature of the food
Element used and cook’s preferences
TYPE OF FOOD
HEAT SETTINGS RADIANT ELEMENTS
Energy regulator
Melting butter, chocolate Low
Delicate sauce, rice, simmering sauces with
butter and egg yolk
Low to Medium
Cooking vegetables, sh broths, eggs -fried
or scrambled-, nishing cereals, pasta, milk,
pancakes, pudding, simmering meats, steaming
vegetables, pop corn, bacon, stewing meet
soup, sauteed vegetables, spaghetti sauces
Medium
Braising meet, pan frying meet, sh, eggs, stir
frying, quickly brown or sear meats, hold rapid
boil
Medium to High
Boiling water for vegetables, pasta High
12
COOKTOP USE
BEFORE USING THE COOKTOP
1. If present, remove all packing and literature from the cooktop surface.
2. Clean your glass top. A thorough cleaning with a glass top cleaner is
recommended. It only takes a minute and puts a clean, shiny coating on the glass
top before its initial use.
3. Place a saucepan of water on each of the front elements and turn them on HI
heat for at least 30 minutes. Turn o the front elements.
4. Place a saucepan of water on each of the rear elements and turn them on HI heat
for at least 30 minutes. Turn o the rear elements.
NOTES:
This procedure evaporates any protective oils and humidity collected during
the manufacturing process, and enables the electronic control circuits to
operate properly.
There may be a slight odor during the rst several uses: this is normal and
will dissipate.
The cooking surface will hold the heat and remain hot over 20 minutes after
the elements have been turned o.
COOKWARE
The choice of pan directly aects the cooking performance (speed and uniformity).
For best results, select pans with the following features.
GENERAL
The glass ceramic cooking surface is a durable material resistant to impact, but
not unbreakable if a pan or other object is dropped on it.
Do not allow pans to boil dry. This can damage the pan, element and /or cooktop.
Never cook food directly on the glass.
Do not slide cookware across cooking surface it may scratch the glass
Using cast iron cookware on the glass cooktop Is not recommended. Cast iron
retains heat and may result in cooktop damage.
Food packaged in aluminum foil should not be placed directly on the glass
ceramic surface for cooking; aluminum foil will melt and cause permanent
damage to the glass surface.
Flat Base
When a pan is hot, the base (pan bottom)should rest evenly on the surface without
wobbling (rocking). Ideal cookware should have a at bottom, straight sides, a well
tting lid and the material should be of medium to heavy thickness.
Rough nishes may scratch the cooktop.
13
Match Pan Diameter to Element
The base of the pan should cover or match the diameter of the element being used.
COOKWARE CHARACTERISTICS
Aluminum: heats and cools quickly. Frying, braising, roasting. May leave metal
markings on glass.
Cast Iron: on a glass cooktop heats and cools slowly, but retains heat and cooks
evenly.
Copper: tin heats and cools quickly. Gourmet cooking, wine sauces, egg dishes.
Enamel ware: response depends on base metal. Not recommended.
Imperfections in enamel may scratch cooktop.
Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly.
Imperfections in enamel may scratch cooktop.
Stainless Steel: heats and cools moderately. Soups, sauces, vegetables, and
general cooking.
14
OBSERVE THE FOLLOWING POINTS IN CANNING
CAUTION
Food Poisoning Hazard
Safe canning requires that harmful micro organisms are destroyed and
that the jars are sealed completely. When canning foods in a water-bath
canner, a gentle but steady boil must be maintained for the required
time. When canning foods in a pressure canner, the pressure must be
maintained for the required time.
After you have adjusted the controls, it is very important to make sure
the prescribed boil or pressure levels are maintained for the required
time.
Failure to do so can result in food poisoning or sickness.
Pots that extend beyond one of the surface unit’s circle are not recommended for
most surface cooking. However, when canning with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water temperatures (even under pressure) are not harmful to
the cooktop surfaces surrounding the surface units.
However, do not use large diameter canners or other large-diameter pots for
frying or boiling foods other than water.
Most syrup or sauce mixtures, and all types of frying, cook at temperatures much
higher than boiling water. Such temperatures could eventually harm the glass
cooktop surfaces.
Be sure the canner ts over the center of the surface unit. If your cooktop or
its location does not allow the canner to be centered on the surface unit, use
smaller diameter pots for good canning results.
Flat-bottomed canners must be used. Do not use canners with anged or rippled
bottoms (often found in enamelware) because they don’t make enough contact
with the surface units and take a long time to boil water.
When canning, use recipes and procedures from reputable sources. Reliable
recipes and procedures are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as Ball and Kerr brand; and the
United States Department of Agriculture Extension Service.
Remember that canning is a process that generates large amounts of steam. To
avoid burns from steam or heat, be careful when canning.
Since you must make sure to process the canning jars for the prescribed time, with
no interruption in processing time, do not can on any cooktop surface unit if your
canner is not at.
15
OVEN USE
This multi-function oven combines the functions of traditional oven modes with
the functions of modern, fan-assisted convection modes in a single oven. Use the
Cooking Mode control, located on the control panel, to select the oven mode.
ADVANTAGES OF CONVECTION COOKING
Saves time and energy.
Even baking, browning and crisping are achieved.
During roasting, juices and avors are sealed in while the exterior is crisp.
Yeast breads are lighter, more evenly textured, more golden and crustier.
Air-leavened foods such as cream pus, soués and meringues are higher and
lighter.
Baking on multiple racks at the same time with even results is possible.
Prepare whole meals at once with no avor transfer.
Dehydrates herbs, fruits and vegetables.
Requires no specialized bake ware.
Convection broiling allows for extraordinary grilling with thicker cuts of food.
BEFORE USING THE OVEN
1. Turn the Temperature Control to the highest setting.
2. Turn the Cooking Mode Selection control to a cooking mode.
3. Allow the oven to operate for 30 minutes with the door closed and no food in the
cavity.
4. Turn o the oven, and then open the oven door to allow the oven to cool.
NOTE: Any odor that may be detected during this initial use is due to the
evaporation of substances used to protect the oven during storage.
GENERAL
IMPORTANT: Do not place anything, including dishes, foil and oven trays, on the
bottom of the oven when it is in operation to avoid damaging the enamel.
1. Place bake ware with food on one or both of the shelves provided with the oven.
2. Turn Cooking Mode knob to desired oven function.
3. Turn the Temperature knob to the desired temperature or Broil if broiling.
OVEN SHELVES
The oven shelves can be placed in any of the ve height positions with the oven.
Make sure each shelf is inserted between two wire supports that are the closest
together.
Oven shelves have a stop to keep them from being unintentionally withdrawn fully.
16
To Remove the Oven Shelf Support:
Push down on the wire below the locking pin, and pull the support away from the
oven wall until the top of the support is released from the holes in the oven wall.
a
a Locking Pin
OVEN MODES
The Thermostat knob and Control knob are used together to select Oven Modes.
THERMOSTAT KNOB
Select the cooking temperature by turning the knob clockwise to the required
temperature, between 150°F and Broil. The light will come on when the oven is
preheating. The light will turn o when the desired temperature has been reached.
Regular ashing means that oven temperature is being constantly maintained at the
set temperature.
COOKING MODE SELECTION KNOB
Selects the oven function. Each of the functions listed below can be used only with
the correct temperature.
Light
The oven light is o, with no cooking mode selected. During oven operation the light
will remain on.
Bake
Set temperature: from 150°F to 450°F
Is cooking with heated air. Both the upper and lower elements cycle to maintain the
oven temperature.
Pizza
Set temperature: from 150 °F to 450 °F
Is a special cooking mode with heated air and the lower hidden bake element. The
lower elements cycle to cook Pizza.
Low Broil
Set temperature: Broil
There are two broil elements. In low broil the inner and outer elements are on at a
low intensity.
17
High Broil
Set temperature: Broil
There are two broil elements. In high broil only the inner element is on at a high
intensity.
Conv Broil (Convection Broil)
Set temperature: Broil
Convection Broil combines the intense heat from the upper element with the heat
circulated by the convection fan.
Conv Bake (Convection Bake)
Set temperature: from 150 °F to 450 °F
Convection Bake cooks with heat from a ring element behind the back wall of the
oven. The heat is circulated throughout the oven by the convection fan.
Defrost
Set temperature: Not applicable.
Does not use any heating element, only the convection fan is used to defrost foods.
By using Defrost mode, the defrosting time is decreased by half.
BAKE TIPS AND TECHNIQUES
Baking is cooking with heated air. Both upper and lower elements in the oven are
used to heat the air but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for baking temperature, time and
rack position. Baking time will vary with the temperature of ingredients and the size,
shape and nish of the baking utensil.
General Guidelines
For best results, bake food on a single rack with at least 1" - 1½" (2,5 - 3 cm)
space between utensils and oven walls.
Use one rack when selecting the bake mode.
Check for doneness at the minimum time.
Use metal bake ware (with or without a non stick nish), heatproof glass, glass-
ceramic, pottery or other utensils suitable for the oven.
When using heatproof glass, reduce temperature by 25°F (15°C) from
recommended temperature.
Use baking sheets with or without sides or jelly roll pans.
Dark metal pans or nonstick coatings will cook faster with more browning.
Insulated bake ware will slightly lengthen the cooking time for most foods.
Do not use aluminum foil or disposable aluminum trays to line any part of the
oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This
will alter the cooking performance and can damage the nish of the oven.
Avoid using the opened door as a shelf to place pans.
See Troubleshooting for tips to Solving Baking and Roasting Problems.
18
BAKE CHART
FOOD ITEM
RACK
POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cake
Cupcakes
Bundt Cake
Angel Food
2
1
1
350 (175)
350 (175)
350 (175)
19-22
40-45
35-39
Pie
2 crust, fresh, 9”
2 crust, frozen fruit, 9”
2
2
375-400 (190-205)
375 (190)
45-50
68-78
Cookies
Sugar
Chocolate Chip
Brownies
2
2
2
350-375 (175-190)
350-375 (175-190)
350 (175)
8-10
8-13
29-36
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muns
2
2
2
2
375 (190)
375-400 (190-205)
375-400 (190-205)
425 (220)
18-22
12-15
7-9
15-19
Pizza
Frozen
Fresh
2
2
400-450 (205-235)
475 (246)
23-26
15-18
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 specied.
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. Don’t try to
convert recipes such as custards, quiches, pumpkin pie , or cheesecakes, which
do not benet from the convection-heating process. Use the regular Bake mode
for these foods.
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Haier HCR2250ACS Manuel utilisateur

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