Quick Tips; Convection Cooking - Haier HCW2360AES User Manual

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 Use this mode for:
•
Convection
Bake
•
For Best results
•
Large quantities
of food on
multiple racks.
•
Pastries, breads,
snack, foods
and appetizers.
Quick Cooking Tip
•
Use low-sided,
uncovered
pans.
•
Center baking
sheets side
to side on the
oven rack.
If recipe calls for
Check food
1 - 15 min. - 3 min.
early
6 - 30 min. - 5 min.
early
31 min.-1hr. - 10 min.
early
Reduce recipe
temperature by
25°F (15 °C).
Check food for
doneness early:
19