Oven Modes - Haier HCW3260AES Manual Del Usuario

OVEN MODES

The illustrations show the heating elements and fans used for each oven mode.
NOTE: The lower element is concealed under the oven floor.
BAKE
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 finish
of the bakeware.
1. Press BAKE to select the bake mode. "BAKE" will appear in
the display and 350°F (177°C) will be displayed. "Set temp
or Press START" will appear in the display.
2. Press START, if you wish to cook at 350°F (177°C).
OR
Enter the desired temperature by pressing the number keypad, and then press
START. The temperature can be set from 170°F (77°C) to 500°F (260°C).
NOTES:
•
The temperature can be changed at any time during cooking. Press CANCEL
to clear the settings. Select oven mode, then enter the desired temperature
by pressing the number keypad, and then press START.
•
After selecting an Oven Mode and Temperature, you have the option to set
a Cook Time and Start Time before pressing START. See "Cook Time" and
"Start Time."
3. Press CANCEL when finished baking, and remove food from the oven.
BROIL
Broiling uses direct radiant heat to cook food. The lower
the temperature, the slower the cooking. Thicker cuts and
unevenly shaped pieces of meat, fish and poultry may cook
better at lower broiling temperatures.
•
For best results, use a broiler pan and rack. It is designed to drain juices and help
avoid spatter and smoke.
•
For proper draining, do not cover the grid with foil. The bottom of the pan may
be lined with aluminum foil for easier cleaning.
•
Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid
curling.
•
Select HI/550°F (288°C) broil for most broiling. Select LO/450°F (232°C) broil for
low-temperature broiling of longer cooking foods such as poultry to avoid over
browning.
•
Pull out oven rack to stop position before turning or removing food. Use tongs to
turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may
not need to be turned.
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