Haier HCW2360AES Owner's Manual download pdf (Page 22)

Convection

Broil

•

Thicker, tender,

cuts of meat,

poultry and sh.

•

DO NOT use

this mode for

browning breads

or casseroles.

•

Meats should

be at least 1”

thick.

•

No conversion

from standard

Broil is necessary.

•

Refer to

Convection Broil

Chart in this

Manual for cooking

times.

Convection

Roast

•

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

•

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 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. Do not 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.

•

Multiple rack cooking for oven meals is done on rack positions 1, 2, 3, 4 and 5. All

ve 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” - 1½” (2.5 -

3cm) air space around pans.

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Haier HCW2360AES Owner's Manual Page 22

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