Haier HCW3485AES Manual Del Usuario página 15

OPERATIONAL SUGGESTIONS
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Use the cooking charts as a guide.
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Do not set pans on the open oven door.
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Use the interior oven lights to view the food through the oven door window
rather than opening the door frequently.
UTENSILS
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Glass baking dishes absorb heat. Reduce oven temperature 25°F (15°C) when
baking in glass.
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Use pans that give the desired browning. The type of finish on the pan will help
determine the amount of browning that will occur.
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Shiny, smooth metal or light non-stick / anodized pans reflect heat, resulting in
lighter, more delicate browning. Cakes and cookies require this type of utensil.
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Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use
this type for pies.
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For brown, crisp crusts, use dark non-stick / anodized or dark, dull metal utensils
or glass bake ware. Insulated baking pans may increase the length of cooking
time.
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Do not cook with the empty broiler pan in the oven, as this could change cooking
performance. Store the broil pan outside of the oven.
OVEN CONDENSATION AND TEMPERATURE
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It is normal for a certain amount of moisture to evaporate from the food during
any cooking process. The amount depends on the moisture content of the food.
The moisture may condense on any surface cooler than the inside of the oven,
such as the control panel.
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Your new oven has an electronic temperature sensor that allows maintaining
an accurate temperature. Your previous oven may have had a mechanical
thermostat that drifted gradually over time to a higher temperature. It is normal
that you may need to adjust your favorite recipes when cooking in a new oven.
HIGH ALTITUDE BAKING
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When cooking at high altitude, cooking times may be extended.
120/240 VS. 120/208 VOLT CONNECTION
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Most oven installations will have a 120/240 voltage connection.
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If your oven is installed with 120/208 voltage, the preheat time may be slightly
longer than with 120/240 voltage.
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The oven is designed to assure the same clean time at 208V.
OVEN RACKS
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The oven has rack guides at six levels as shown in the illustration on "Features of
Your Oven."
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Rack positions are numbered from the bottom rack guide (#1) to the top (#6).
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Check cooking charts for best rack positions to use when cooking.
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Each level guide consists of paired supports formed in the walls on each side of
the oven cavity.
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