HCW3485AES - Oven HAIER - Free user manual and instructions

USER MANUAL HCW3485AES HAIER

TROUBLESHOOTING ........................................................................................ 40 LIMITED WARRANTY ........................................................................................ 43 RECORD KEEPING Thank you for purchasing this Haier product. This user manual will help you get the best performance from your new oven. For future reference, record the model and serial number located on the inside frame of the oven, and the date of purchase. Staple your proof of purchase to this manual to aid in obtaining warranty service if needed.

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. WARNING The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of potential exposure to such substances. This product contains a chemical known to the State of California to cause cancer, birth defects, or other reproductive harm. This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon monoxide, toluene, and soot.3

WARNINGS FOR ELECTRIC INSTALLATION

WARNING Electrical Shock Hazard Installation and service must be performed by a qualified installer or service agency. The models may be powered at 240V or 208V. Always disconnect the power before servicing this unit. This appliance must be properly grounded. Failure to do so could result in death or serious injury. IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of re, elecrical shock, injury to persons,

or damage when using the oven, follow basic precautions, including the following: Proper Installation

This appliance must be properly installed and electrically grounded by a qualied technician. Connect only to properly grounded outlet. See “Grounding Instructions” found in the Installation Instructions.

This appliance should be serviced only by a qualied service technician. Contact the nearest authorized service center for examination, repair or adjustment.

Do not repair or replace any part of the oven unless specically recommended. Refer service to an authorized servicer.

Do not operate this appliance if it is not working properly or if it has been damaged, until an authorized servicer has examined it.

Install or locate this appliance only in accordance with the Installation Instructions.

Use this oven only as intended by the manufacturer. If you have any questions, contact the manufacturer.4 IMPORTANT SAFETY INSTRUCTIONS

Do not cover or block any openings on this appliance.

Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals, vapors, or nonfood products in this appliance. This type of oven is specically designed to heat or cook. It is not designed for industrial or laboratory use. The use of corrosive chemicals in heating or cleaning will damage the appliance. To reduce the risk of re in the oven cavity:

Do not store ammable materials in or near the oven.

Do not use water on a grease re. Smother re or use a dry chemical or foam-type extinguisher.

It is highly recommended that a re extinguisher be readily available and highly visible next to any cooking appliance.

Do not overcook food. Carefully attend oven if paper, plastic or other combustible materials are placed inside the oven.

Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or food in the cavity when not being used.

If materials inside the oven should ignite, keep oven door closed. Turn oven o and disconnect the circuit at the circuit breaker box.

Be sure the blower fan runs whenever the oven is in operation. If the fan does not operate, do not use the oven. Call an authorized service center.

Never use the oven to warm or heat a room. Personal Safety

Do not allow children to use this appliance unless closely supervised by an adult. Children and pets should not be left alone or unattended in the area where the appliance is in use. Never allow children to sit or stand on any part of the oven.

Do not store items of interest to children above the oven. If children should climb onto the appliance to reach these items, they could be seriously injured.

For personal safety, wear proper clothing. Loose tting or garments with hanging sleeves should never be worn while using this appliance.

Tie long hair so that it doesn’t hang loose.

Do not touch heating elements or interior surfaces of oven.

The heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns.5 IMPORTANT SAFETY INSTRUCTIONS

During and after use, do not touch or let clothing or other ammable materials contact the heating elements or the interior surfaces of the oven until they have had sucient time to cool.

The trim on the top and sides of the oven door may become hot enough to cause burns.

Use care when opening the door. Open the door slightly to let hot air or steam escape before removing or replacing food.

Do not heat unopened food containers. Build-up of pressure may cause the container to burst and cause injury.

Always place oven racks in desired location while oven is cool. If a rack must be moved while oven is hot, do not let potholder contact the hot heating elements.

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. Safety for the Self-cleaning Oven:

Before self-cleaning the oven, remove the broiler pan, oven racks (only when not made of porcelain), other utensils and excess soft spillage.

Conrm that the door locks and will not open once both selectors are in CLEAN position and the door lock icon appears. If the door does not lock, turn the cook mode selector to OFF and do not run Self-Clean. Call an authorized servicer.

Do not clean the door gasket. It is essential for a good seal. Care should be taken not to rub, damage, move or remove the door gasket.

Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around any part of the oven.

Clean only oven parts listed in this manual.

Other surfaces of the appliance may become hot enough to cause burns - among these surfaces are for example: oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

In a conventional oven, the heat sources cycle on and o to maintain an average temperature in the oven cavity. As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural convection tends to be inecient because the currents are irregular and slow. In this convection system, the heat is “conveyed” by a fan that provides continuous circulation of the hot air. This European Convection system provides state-of-the-art engineering and advanced design to create the nest convection oven. In standard convection ovens, a fan simply circulates the hot air around the food. The system is characterized by the combination of an additional heating element located around the convection fan and the venting panel that distributes heated air in three dimensions: along the sides, the top and the full depth of the oven cavity. This European Convection system aids in maintaining a more even oven temperature throughout the oven cavity. The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air- leavened foods like angel food cakes, soués and cream pus rise higher than in a conventional oven. Meats stay juicy and tender while the outside is avourful and crisp. By using European Convection, foods can be cooked at a lower temperature and cooking times can be shorter. When using this mode, the standard oven temperature should be lowered by 25°F (15°C). Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using the Convection Roast mode, the standard oven temperature does not need to be reduced.

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 pus, soués and meringues are higher and lighter.

Baking on multiple racks at the same time is possible with even results.

Multiple-rack baking saves time.

Prepare whole meals at once with no avor transfer.

Dehydrates herbs, fruits and vegetables.

Saves time and energy.

Convection broiling allows for extraordinary grilling with thicker cuts of food.7

The user interface has the following features: display, preheat light indicators, keys for commands, cooking mode and temperature selectors. LowerOvenLowerOvenUpperOvenUpperOvenOptions Fast PreheatTime LightUpperLowerKeypad Lock Door Lock

Clean Clean PresetCleanMaxMinPresetCleanMaxMinSettings Temperature COMMAND KEYS [TIME]: touch this key until “SET TIME” appears to set or change the time of day. Touch this key until “TIMER” appears to set, modify or clear the minute minder value. Once a cooking function has been selected, touch this key until “TIME” appears in order to set, modify or cancel the cooking time. Touch this key until “STOP TIME” appears in order to set, modify or cancel the end of cooking time. Whenever one of the former modes has been enabled and its digits ash, touch or hold: - [+] key to increase the value. - [-] key to decrease the value. [FAST PREHEAT] When a cooking function has been selected, touch this key to enable the fast preheat mode. The fast preheat is not available for all functions. [OPTIONS] Touch this key to enable special functions, low temperature modes or to enter special menu. [LIGHT]: Touch to switch the oven lights status. [UPPER/LOWER] (double oven): Touch this key to select the upper cavity if none is selected. If one of the two is already selected, touch it and switch to the other one. DISPLAY Central Display for time and miscellaneous functions: for time of day, minute minder, automatic cooking. AM/PM indication is also present. Miscellaneous indications are also available to show which cavity is currently selected and whether any door has been locked, automatically for self-clean or manually by the user. Display for Temperature indications: Degree unit (°C or °F) indication is present. It shows the temperature set-point for the current cooking mode, in the selected cavity. Display for Cooking Modes indication to indicate which function has been selected. KNOBS Cooking mode selector (multifunction), with eight cooking modes + OFF position. Cooking mode selector (thermal), with three cooking modes + OFF position. Temperature selector with PRESET and CLEAN positions + continuous range between MIN and MAX values.9 OVEN MODES The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location of the heat sources during specic modes. The lower element is concealed under the oven oor. CONVECTION BAKE (CONV BAKE) Set temperature: from 170 °F (75 °C) to 550 °F (290 °C) (preset position 325 °F (165°C) 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. CONVECTION BROIL (CONV BROIL) Set temperature: from 170 °F (75 °C) to 550 °F (290 °C) (preset position 450°F(230°C) Convection Broil combines the intense heat from the upper element with the heat circulated by the convection fan. CONVECTION ROAST (CONV ROAST) Set temperature: from 170 °F (75 °C) to 550 °F (290 °C) (preset position 325 °F(165 °C) Convection Roast uses the upper and lower elements and convection fan. BAKE (BAKE) Set temperature: from 170 °F (75 °C) to 550 °F (290 °C) (preset position 350 °F (175 °C) Is cooking with heated air. Both the upper and lower elements cycle to maintain the oven temperature. BROIL (BROIL) Set temperature: from L1 to L5 (preset position L3) Broiling uses intense heat radiated from the upper element.10 PROOF (WARM) 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 Set temperature: from 80 °F (25 °C) to 120 °F (50 °C) (preset position 100 °F (35 °C) WARMING (WARM PLUS) 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 Set temperature: from 130 °F (55 °C) to 210 °F (100 °C) (preset position 170 °F (75 °C) Proof and Warming use the lower elements to keep foods warm. DEHYDRATE (CONV DEHY) Set temperature: from 120 °F (50 °C) to 160 °F (70 °C) (preset position 140 °F (60 °C) Dehydrating is similar to convection cooking but holds an optimum low temperature while circulating the heated air to remove moisture slowly for food preservation. PIZZA (PIZZA) Set temperature: from 170 °F (75 °C) to 550 °F (290 °C) (preset position 450 °F (232 °C) Is a special cooking mode with heated air. The lower elements cycle to cook Pizza.11 DEFROST (CONV) Does not used any heating element, only the convection fan is used to defrost foods.

GENERAL OVEN INFORMATION

Before using your oven for the rst time remove all packing and foreign materials from the oven(s). Any material of this sort left inside may melt or burn when the appliance is used.

FLASHING SYMBOLS OR NUMBERS

Signals an incomplete action that is in progress (locking the door, preheat, etc.) or an incomplete setting that calls for another input. BEEPS Signals that more information must be entered or conrms the receipt of an entry. Beeps also signal the end of a function or an oven fault. DOOR LOCK It’s displayed steadily when the door is locked. The symbol ashes when the latch is moving in order to lock or unlock the door. Do not attempt to open the door at this time. Door can be opened when the symbol no longer appears. “AUTO LOCK” appears when the door has been locked automatically due to self-clean mode. “USER LOCK” is displayed when the door has been locked manually by the user, for example to prevent children from having free access to the oven cavity. Hold both the [INC] and [DEC] keys for 3 seconds. The latch will lock the door. Repeat the same operation to unlock.

LOCKING THE KEYBOARD

Hold both the keys indicated by “KEYBD. LOCK” legend for 3 seconds. Commands are now locked and “SENS LOCK” will be displayed every time you touch any keys. Repeat the same operation for 3 seconds to unlock the keyboard. POWER FAILURE After the power returns to the oven, the clock displays the time 12.00AM. DEFAULT SETTINGS The cooking modes automatically select a suitable temperature when the selector is in the preset position. These can be changed when a dierent one is needed. It’s also possible to set a user option in order to save the last used temperature per every cooking mode.

F FAILURE NUMBER CODES

These codes are displayed when the electronic control detects a problem in the oven or in the electronics.12 CONVECTION FAN The convection fan operates during any convection mode. When the oven is operating in the convection mode, the fan will turn o automatically when the door is opened. The convection fan always runs during the preheat time.

COMPONENT COOLING FAN

Activates during any cooking or self-cleaning mode to cool inner components and outer door surfaces. This air is exhausted through the vent located above the oven door. It continues to run until components have cooled suciently. The cooling an operates at double speed (or RPM’s) in self-clean and whenever the internal components temperature becomes high.

PREHEAT AND FAST PREHEAT

Whenever a cooking mode is set and the oven is heating, the “PREHEAT” writing appears in the temperature display: the vertical bar indicates, in four steps, when the oven reaches the 25%, 50%, 75%, 100% of the set-point temperature. As soon as the 100% is reached, the control sounds an “end of preheat” tone and the “PREHEAT” writing disappears. When it’s necessary to heat up the oven rapidly, a Fast Preheat mode is available: it uses the heating elements and the convection fan in a special way, in order to reduce the heating time as long as possible. After having set one of the cooking functions for which the fast preheat is available, touch the [FAST PREHEAT] key, the “FAST” writing is shown in addition to the “PREHEAT” one. As soon as the set-point temperature is reached, the control sounds an “end of preheat” tone and both “FAST” and “PREHEAT” writings disappear. The oven switches automatically to the desired cooking mode that was previously set: put the food inside now.

Preheat the oven when using the Bake, Convection Bake and Convection Roast modes.

Use Fast Preheat mode when a shorter time is desired to preheat the oven.

Selecting a higher temperature does not shorten the preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads.

Preheating will help to sear roasts and seal in meat juices.

Place oven racks in their proper position before preheating.

During preheating, the selected cooking temperature is always displayed.

A beep will conrm that the oven is preheated and the “PREHEAT” writing will turn o.13 OPERATIONAL SUGGESTIONS

Use the cooking charts as a guide.

Do not set pans on the open oven door.

Use the interior oven lights to view the food through the oven door window rather than opening the door frequently. UTENSILS

Glass baking dishes absorb heat. Reduce oven temperature 25°F (15°C) when baking in glass.

Use pans that give the desired browning. The type of nish on the pan will help determine the amount of browning that will occur.

Shiny, smooth metal or light non-stick / anodized pans reect heat, resulting in lighter, more delicate browning. Cakes and cookies require this type of utensil.

Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use this type for pies.

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.

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.

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.

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.

When cooking at high altitude, cooking times may be extended.

Most oven installations will have a 120/240 voltage connection.

If your oven is installed with 120/208 voltage, the preheat time may be slightly longer than with 120/240 voltage.

The oven is designed to assure the same clean time at 208V. OVEN RACKS

The oven has rack guides at six levels as shown in the illustration on “Features of Your Oven.”

Rack positions are numbered from the bottom rack guide (#1) to the top (#6).

Check cooking charts for best rack positions to use when cooking.

Each level guide consists of paired supports formed in the walls on each side of the oven cavity.14

Always be sure to position the oven racks before turning on the oven. Make sure that the racks are level once they are in position. Please refer to “Features of Your Oven” if there is any question as to which side is the front of the rack.

The racks are designed to stop when pulled forward to their limit. IMPORTANT: Never use aluminum foil to cover the oven racks or to line the oven. It can cause damage to the oven liner if heat is trapped under the foil. IMPORTANT: Make sure you do not force it to avoid damage to the enamel. To remove oven rack from the oven:

1. Pull rack forward.

2. Lift rack up at front and then remove it.

To replace an oven rack:

1. Place rear of rack between rack level guides

2. While lifting front of rack, slide rack in all the way while lowering the front.15

SETTING THE CLOCK AND TIMER

The time of day is displayed in hours and minutes. Always set the clock immediately after installation or after a power failure. Once power returns to the oven, the clock displays the time 12:00

The clock time will appear during all oven operations except when there is the timer or any timed cooking operations running. The oven is preset to a 12-hour clock and indicates

TO SET THE TIME OF DAY

1. Touch [TIME] until the display shows the “SET TIME” writing.

2. Touch [INC] or [DEC] to set the desired time, the hours will begin ashing:

continue until the correct hour value and AM or PM indication is selected.

3. Touch [TIME] again to conrm the hour and minutes will start ashing.

4. Touch [INC] or [DEC] to set the desired minutes value or hold the key to change

5. Touch [TIME] again or wait for 5 seconds in order to conrm the time.

NOTE: The Time of Day can never be set if any time function is already set: rst delete all the active time functions.

1. Touch [TIME] until the display shows the “TIMER” writing.

2. Touch [INC] or [DEC] to set the desired timer value, the hours will begin ashing:

continue until the desired value is set.

3. Touch [TIME] again to conrm the hour and minutes will start ashing.

4. Touch [INC] or [DEC] to set the desired minutes value or hold the key to change

5. Touch [TIME] again or wait for 5 seconds in order to conrm the time.

6. “TIMER” will be steadily displayed.

7. When the time ends, reminder beeps will sound for 15 minutes or until the

[TIME] key is pressed.

8. Timer format is usually HR:MIN, switching into MIN:SEC during the last minute.

9. The displayed value is always rounded to the lower minute.16

The following modes can be selected by moving the cooking mode knob to the desired position. To select Clean, the temperature knob must be moved into the appropriate Clean position too. OFF CONVECTION BAKE (CONV BAKE) CONVECTION BROIL (CONV BROIL) CONVECTION ROAST (CONV ROAST) PIZZA (MULTI PIZZA) BAKE (BAKE) BROIL (BROIL) DEHYDRATE(CONV DEHY) PROOF (WARM) DEFROST (CONV) WARMING (WARM PLUS) CLEAN

Select the desired temperature by moving the selector or leave it in the PRESET position if the proposed value is ne. The temperature can be changed by 5°F or 5°C steps.

As soon as one of the knobs is moved, the control switches automatically to display the value in the corresponding cavity. The corresponding writing “UPPER” or “LOWER” appears.

Cavity will begin to heat, the “ON” writing is displayed when the selected oven is active, oven lights will turn on.

“PREHEAT” writing will turn on. Once the oven has preheated, it will beep and switch the writing o.

To change the temperature while cooking, simply turn the temperature knob until the display shows the desired value.

Touch [UPPER/LOWER] to select the desired cavity and check the related temperature or time values, even is there’s no need to change those.

Move the cooking mode selector to OFF if you intend to stop cooking. The triangles in the upper right corner of the display are active when a cavity is running, even if it is not selected on the display.17 USING [OPTIONS] KEY TO SELECT LOW TEMPERATURE FUNCTIONS 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

To move the cooking mode selector to Low Temp modes, one of the following functions must be displayed: DEHYDRATE (CONV DEHY) PROOF (WARM) DEFROST (CONV) WARMING (WARM PLUS)

Touch [OPTIONS] key to toggle between these four modes.

The last used is kept in memory for the next selection.

A single light key activates the lights in either oven.

If [LIGHT] key is touched when both ovens are o, lights in both the upper and lower oven will turn on. Touch [LIGHT] key again, and both oven lights will turn

Oven lights turn on and o automatically when the door is opened and closed.

When an oven is in use, oven lights turn on automatically when a mode is started. Oven lights will turn o automatically when the oven mode is cancelled.

The lights do not operate in the Self-Clean mode. To manually control the interior oven lights in either the upper or lower oven if one or both ovens are in use:

1. Touch [UPPER/LOWER] and the display will indicate which oven is selected.

2. Touch [UPPER/LOWER] to select the other oven.

3. Touch [LIGHT] to turn lights on or o in the desired cavity.18

TIME OVEN MODE OPERATION

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

In double oven models, both ovens can be set independently to operate a timed mode. Be sure that the time-of-day clock is displaying the correct time. The timed mode turns o the oven at the end of the cook time.

1. Select the oven by means of [UPPER/LOWER] key, if necessary.2. Select the cooking mode and the temperature by means of the knobs. The “ON” writing will appear in the display.3. Touch [TIME] key until the “TIME” writings will appear in the display.4. Touch [INC] or [DEC], the hour digits will begin ashing. Continue to set the desired cooking time. Keep in mind that the time required for the oven to reach the temperature must be included in the set cooking time.5. Touch [TIME] again, the hours will be conrmed and the minute digits will begin ashing.6. Touch [INC] or [DEC] to change the minutes. Hold the key to change by 10 minutes steps. Continue to set the desired cooking time.7. Touch [TIME] once again or wait for a few seconds to conrm the cooking time value.19 TO DELAY THE START OF A TIMED MODE 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 Follow steps 1 through 6 or 7 above.

Touch [TIME] key until “STOP TIME” will appear in the display.

The control automatically calculates and displays the initial value, adding the cooking time already set to the time of day.

Touch [INC] or [DEC], the hour digits will begin ashing. Continue to set the desired stop time.

Touch [TIME] again, the hours will be conrmedand the minute digits will begin ashing.

Touch [INC] or [DEC] to change the minutes. Hold the key to change by 10 minutes steps. Continue to set the desired stop time.

Touch [TIME] once again or wait for a few seconds to conrm the stop time value.

The clock automatically calculates the time of day at which the mode starts and stops. The “DELAY” writing is displayed until the starting time is reached.

As soon as the oven actually starts cooking, the display shows the cooking time and counts down by one minute steps. The oven will cook for the programmed time.

When the time expires, the oven automatically turns o, the writings “ON” and “TIME” start ashing and an “end of activity” beep sequence sounds. Reminder beeps will sound for up to fteen minutes until any key is touched in order to recall the user attention.20

HOW TO CHECK A TIME VALUE

Whenever it’s necessary to check a time value that is not displayed, touch the [TIME] key until the proper writing is displayed to view the desired value for 5 seconds. Example: if the timer value is displayed and you want to check the cooking time, touch the [TIME] key until “TIME” is displayed to view the cooking time for 5 seconds.

SETTING THE MEAT PROBE OPTIONS

WARNING Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to do so can result in burns. This oven is optionally provided with the meat probe feature to sense the temperature inside meat and stop cooking as soon as the set value is reached. In a double oven it’s available only in the upper cavity.Once the probe has been inserted in its receptacle and detected by the control, turn the cooking mode knob into a valid position, the PROBE writing appears on the cooking mode display with the selected function.The following modes can be selected to work with the meat probe:CONVECTION BAKE CONVECTION ROAST BAKE21 Other modes are not allowed to start if the probe is inserted. The meat probe standard temperature (170°F) ashes on the clock module for 5 seconds. Using the [INC]/[DEC] keys, it’s possible to change the probe set. The standard probe temperature set-point is 170°F. The allowed range is between 130°F and 210°F. The maximum cavity temperature during cooking with meat probe is 475°F. The resolution must be 5°F or 2.5°C both for set and actual temperature. After 5 seconds the value on the display is accepted and the control starts cooking. The actual probe temperature is now displayed. Touch [INC] or [DEC] once to check the probe set temperature. When it’s ashing touch it further or hold to modify the value. As soon as the set probe temperature is reached, the control sounds an end of cooking tone and stops the oven. Always turn the cooking mode in the OFF position before re-using the oven. The PROBE writing ashes when the mode is not valid for cooking with probe. If the probe is removed during cooking, or in case of a short or open circuit, a fault message will be displayed. Automatic time functions are disabled when using the meat probe, only the timer can work.

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” - 1 ½” (2,5 - 3cm) 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.22

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.

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 specied.

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 benet 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” - 1 ½” (2,5 - 3cm).air space around pans.

Converting your own recipe can be easy. Choose a recipe that will work well in convection.

Reduce the temperature and cooking time if necessary. It may take some trial and error to achieve a perfect result. Keep track of your technique for the next time you want to prepare the recipe using convection.

Reduce standard recipe temperature by 25 ºF (15 °C) for Convection Bake. Temperatures have been reduced in this chart. CONVECTION CAVITY FOOD ITEMRACK POSITIONTEMP. °F (°C) (PREHEATED OVEN)TIME (MIN) Cake Cupcakes Bundt Cake Angel Food

Do not preheat for Convection Roast.

Roast in a low-sided, uncovered pan.

When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.

Use the 2-piece broil pan for roasting uncovered.

Use the probe or a meat thermometer to determine the internal doneness on “END” temperature (see cooking chart).

Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position.

Large birds may also need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent over-browning.

The minimum safe temperature for stung in poultry is 165ºF (75ºC).

After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving if necessary to increase the nal foodstu temperature by 5° to 10°F (3° to 6° C)25

QUICK AND EASY RECIPE TIPS

Converting from standard BAKE to CONVECTION ROAST:

Temperature does not have to be lowered

Roasts, large cuts of meat and poultry generally take 10-20% less cooking time. Check doneness early.

Casseroles or pot roasts that are baked covered in CONVECTION ROAST will cook in about the same amount of time.

Place rack in the required position needed before turning on the oven.

Use Convection Broil mode with the oven door closed.

Use the 2-piece broil pan.

Turn meats once halfway through the cooking time (see convection broil chart).

Dehydrating can be done using the Dehydrate mode. A lower temperature is used and the circulating heated air slowly removes the moisture for food preservation.

The Dehydrate mode temperature is pre-programmed at 140ºF (60ºC).

Multiple racks can be used simultaneously.

Some foods require as much as 14-15 hours of time to fully dehydrate.

Consult a food preservation book for specic times and the handling of various foods.

This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.

Drying screens can be purchased at specialty kitchen shops.

By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with sliced tomatoes or sliced peaches). DEHYDRATE CHART FOOD PREPARATIONAPPROXIMATE DRYING TIME* (hrs)TEST FOR DONENESS Fruit Apples Dipped in ¼ cup lemon juice and 2 cups water, ¼ slices 11-15 Slightly pliable Bananas Dipped in ¼ cup lemon juice and 2 cups water, ¼ slices 11-15 Slightly pliable Cherries Wash and towel dry. For fresh cherries, remove pits 10-15 Pliable, leathery, chewy Oranges Peels and slices ¼ slices of orange; orange part of skin thinly peeled from oranges Peels 2-4 Slices: 12-16 Orange peel: dry and brittle Orange slices: skins are dry and brittle, fruit is slightly moist Pineapple rings Towel dried Canned: 9-13 Fresh: 8-12 Soft and pliable Strawberries Wash and towel dry. Sliced ½” thick, skin (outside) down on rack 12-17 Dry, brittle28 FOOD PREPARATIONAPPROXIMATE DRYING TIME* (hrs)TEST FOR DONENESS Vegetable Peppers Wash and towel dry. Remove membrane of pepper, coarsely chopped about 1” pieces 16-20 Leathery with no moisture inside Mushrooms Wash and towel dry. Cut of stem end. Cut into ” slices 7-12 Tough and leathery, dry Tomatoes Wash and towel dry. Cut this slices, ” thick, dry well 16-23 Dry, brick red color Herbs Oregano, sage parsley and thyme, and fennel Rinse and dry with paper towel Dry at 120°F (60°C) 3-5 hrs Crisp and brittle Basil Use basil leaves 3 to 4 inches from top. Spray with water, shake o moisture and pat dry Dry at 120°F (60°C) 3-5 hrs Crisp and brittle

Place rack in the required position needed before turning on the oven.

Use Broil mode with the oven door closed.

Preheat oven for 5 minutes before use.

Use the 2-piece broil pan.

• Broiling and convection broiling times are approximate and may vary slightly Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking .30

FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS

(USDA FOOD SAFETY & INSPECTION SERVICE) 140°F (60°C) Ham, precooked ( to Reheat) 165°F (74°C) Stung (cooked alone or in bird) 145°F (63°C) Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles 160°F (71°C) Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) 170°F (77°C) Fresh beef, Veal, Lamb (well done) Fresh beef, Veal, Lamb (medium) Poultry breast Fresh Pork (medium) Fresh Pork (well done) Fresh Ham (raw) 180°F (82°C) Chicken and Turkey (Whole) Egg Dishes Poultry (thighs and wings) Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are rm SPECIAL FEATURES The Special Features function can be used to select the following special oven features:

1. SAB => SABBATH MODE (for religious faiths with “no work” requirements on the

2. OFS => OVEN OFFSET (used to calibrate the oven temperature).

3. dEG => °UNIT (used to select Farhenheit or Celsius).

4. Hr => CLOCK FORMAT (used to set the time of day format as 12:00

temperature per every cooking mode or to keep in memory the last used temperature). To select special features, follow the steps below:

Touch and hold [OPTIONS] and [TIME] keys for at least 3 seconds. Clock time disappears and the following display is shown:

Touch the [INC] or the [DEC] key to scroll all available options described above, until the desired one is found.

Touch [OPTIONS] key to edit the selected options.

Change the value by means of [INC] or [DEC] keys.31

In a double oven it’s possible to set a dierent oset in each cavity. Select the cavity with UPPER/LOWER key.

Touch the [OPTIONS] key to conrm the option and go back to the selection menu or hold the key for 3 second to quit the User Option Menu and go back to the clock original screen.

Enter the user option menu holding [OPTIONS] and [TIME] keys for 3 seconds. Scroll the option list (dEG, OFS, Hr, Sab), shown by the red temperature module, by pressing [INC]/[DEC], until Sabbath item is found.

Touch [OPTIONS] to enter edit mode: the selected item switches to the green digits on the left and its status in the red digits eld starts blinking.

Touch again [INC]/[DEC] keys to set Sabbath mode ON or OFF (Default=OFF). Touch [OPTIONS] to conrm and come back to the option list. Hold [OPTIONS] key for 3 seconds to quit the selection menu and go back to normal operations.

Once Sabbath mode is set, only BAKE and OFF positions are available in the cooking mode selector. Move the selector to BAKE then set the temperature to the desired value within 5 minutes.

After 5 minutes, the temperature cannot be shown any more and the display appears as below: Sabbath mode is active. In a double oven, the upper/lower cavity indications are still available. Both triangle are on if both cavities are working.32

Oven lights status cannot be changed during Sabbath time. Oven temperature can only be lowered but no information can be displayed. The cooling fan must run in Sabbath mode. Preheat lights are inhibited during Sabbath mode. The buzzer must always be silent, regardless of any fault, end of activity, etc. The meat probe can never be used in Sabbath mode. Maximum allowed cooking time must be 72 hours. The user is allowed to stop the oven manually, also during Sabbath, moving the cooking mode selector to OFF position. Heating elements cycling must not depend on the door switch status. Opening or closing the door must not switch the relays directly.

OVEN CARE AND CLEANING

SELF-CLEANING THE OVEN

WARNING Burn Hazard Do not touch the oven during the Self-Cleaning cycle. Keep children away from oven during Self-Cleaning cycle. Failure to do so can result in burns. This oven features a pyrolytic self-cleaning function that eliminates the dicult and time consuming manual scrubbing of the oven interior. During self-cleaning, the oven uses a very high temperature (approx. 885°F/470°C) to burn away food soil and grease. Only one oven at a time can be set to Self-Clean. It is common to see smoke and/or an occasional ame-up during the Self-Clean cycle, depending on the content and amount of soil remaining in the oven. If a ame persists, turn o the oven and allow it to cool before opening the door to wipe up the excessive food soil. The door latch is automatically activated after selecting the Self-Clean cycle. The “AUTO LOCK” writings will appear in the display. This ensures that the door cannot be opened while the oven interior is at clean temperatures.33

The oven light does not operate during this mode.

During Self-Clean, the kitchen should be well ventilated to help eliminate odors associated with Self-Clean. Odors will lessen with use.

Three hours is the preset length of cleaning.

The mode automatically stops at the end of the clean hours.

When the oven heat drops to a safe temperature, the automatic door lock will release and the door can be opened.

2. Remove non-porcelain oven racks. If chromed racks are left in the oven during

the self-clean cycle, they will permanently lose the shiny nish and change to a dull dark nish. See Oven Cleaning Chart for proper care.

3. Wipe up any soft soil spills and grease with paper towels. Excess grease will

cause ames and smoke inside the oven during self-cleaning.

4. Review illustration below. Some areas of the oven must be cleaned by hand

before the cycle begins. They do not get hot enough during the cleaning cycle for soil to burn away. Use a soapy sponge or plastic scrubber or a detergent- lled S.O.S.

pad. Hand-clean the oven door edge, oven front frame and up to 1-½ “ (2-3 cm) inside the frame with detergent and hot water. Do not rub the gasket on oven. Clean by hand the oven door window. Rinse all areas thoroughly then dry.

5. Be sure oven interior lights are turned o and the light bulbs and lens covers are

TO SET THE SELF-CLEAN MODE

1. Touch [UPPER/LOWER] key to select the cavity to be cleaned, if the oven is a

2. Rotate both knobs into the clean position.

3. CLEAN & TIME appear.

4. The clean time is displayed automatically, its standard value is 3 hours.

5. At the end of the programmed cleaning time, the oven will automatically turn o.

6. To stop the cleaning mode at any moment, move one of the two knobs from the

cleaning position. Do not attempt to open the door while the door is locked. The “AUTO LOCK” writings will ash until the motor stops. When they are displayed, the door cannot be opened. Check that the door has been locked and will not open before starting the Self-Clean mode. If door does not lock, rotate the cooking mode knob into the OFF position and do not start self-clean; phone for service. If the door is in the open position when this mode is selected, the “AUTO LOCK” writings will ash until the door is closed. The latch doesn’t move.

TO CHANGE THE CLEANING TIME

1. To change the setting from 3 hours, select either 2 hours for light soil or 4 hours

for heavy soil immediately before starting.

2. To change the hours, touch the [TIME] key.

3. The hours will ash.

4. Use [INC] or [DEC] keys to change the value

5. To change the minutes, touch the [TIME] key again.

6. The minutes will ash.

7. Use [INC] or [DEC] keys to change the value. Hold the key to change by 10

8. Touch [TIME] or wait a few seconds to conrm the new value.35

TO DELAY THE START OF CLEANING

1. Follow steps 1 through 7 above.

2. Touch the [TIME] key and verify that “STOP TIME” appears on the display. The

hours will begin ashing.

3. Use [INC] or [DEC] keys to change the stop time value.

4. To change the minutes, touch the [TIME] key, the minutes will ash.

5. Use [INC] or [DEC] keys to change the value. Hold the key to change by 10

6. Touch [TIME] or wait a few seconds to conrm the new value.

7. The latch starts moving to lock the oven door, the display shows “DELAY”.

8. When the delay time expires, self-cleaning will start.

9. At the end of the programmed cleaning time, the oven will automatically turn o.

10. “End” will appear on the temperature display, “CLEAN” on the mode display and

“TIME” on the clock display will start ashing until the [TIME] key is touched or the knob is moved to the OFF position. In order to check the cleaning or the stop time during a delayed clean, simply touch the [TIME] key until “TIME” or “STOP TIME” writings are displayed.

1. Locate the number of the part to be cleaned in the following illustration.

2. Find the part name in the chart.

Use the cleaning method in the left column if the oven is black or white.

Use the cleaning method in the right column if the oven is stainless steel.

3. Match the letter with the cleaning method on following chart.36

Part Cleaning Method Part Cleaning Method Black & White Oven Stainless Steel Oven Black & White Oven Stainless Steel Oven 1 Door Frame E E 10 Mesh Gasket B B 2 Interior Door Windows F F 11 Interior Oven Door E E 3 Removable Oven Racks A or E A or E 12 Door Handle D D 4 Side Trim D D 13 Door Cooling Vent E E 5 Control Panel Trim C C 14 Door Front C & D C & D 6 Control Panel C C 15 Oven Trim D D 7 Oven Cooling Vents D D 16 End Caps D D 8 Oven Front Frame E E 17 Broil Pan Rack E E 9 Oven Cavitiy E E 18 Broil pan Bottom E E37

OVEN FINISHES / CLEANING METHODS

The entire oven can be safely cleaned with a soapy sponge, rinsed and dried. If stubborn soil remains, follow the recommended cleaning methods below.

Always use the mildest cleaner that will do the job.

Rub metal nishes in the direction of the grain.

Use clean, soft cloths, sponges or paper towels.

Rinse thoroughly with a minimum of water so it does not drip into door slots.

Dry to avoid water marks. The cleaners listed below indicate types of products to use and are not being endorsed. Use all products according to package directions. Part Cleaning Method A Chrome Plated Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub

or S.O.S. pads as directed. Easy O

or Dow Oven Cleaners (cold oven formula) can be used, but may cause darkening and discoloration. Racks may be cleaned in the oven during the Self-Cleaning mode. However, chromed racks will lose their shiny nish and permanently change to a metallic gray. B Fiberglass Knit DO NOT HAND CLEAN GASKET. C Glass Spray Windex

onto a cloth rst, then wipe to clean. Use Fantastik

to remove grease spatters. D Painted Clean with hot sudsy water or apply Fantastik ® or Formula 409

rst to a clean sponge or paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads. E Porcelain Immediately wipe up acidic spills like fruit juice, milk and tomatoes with a dry towel. Do not use a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or apply Bon- Ami

or Soft Scrub to a damp sponge. Rinse and dry. For stubborn stains, gently use Brillo

or S.O.S. pads. It is normal for porcelain to craze (ne lines) with age due to exposure from heat and food soil. F Reective Glass Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with vinegar, Windex

NOT USE HARSH ABRASIVES. G Stainless Always wipe or rub with grain. Clean with a soapy sponge then rinse and dry. Or, wipe with Fantastik

or Formula 409 sprayed onto a paper towel. Protect and polish with Stainless Steel Magic

and a soft cloth. Remove water spots with a cloth dampened with white vinegar. Use Zud

or RevereWare Stainless Steel Cleaner

, to remove heat discoloration. H Probe (if present) Clean probe by hand with detergent and hot water. Then rinse and dry. Do not soak or clean in dishwasher.38

IMPORTANT: Make sure oven is cool and power to the oven has been turned o before removing the door. The oven door is heavy and fragile. Use both hands to remove the oven door. The door front is glass. Handle carefully to avoid breakage. Grasp only the sides of the oven door. Do not grasp the handle as it may swing in your hand and cause damage or injury.1. Open the door completely.2. Lift up the hinge bracket.

a Hinge Bracket 3. Hold the door rmly on both sides using both hands and close the door.4. Hold rmly; the door is heavy.5. Place the door in a convenient location.

1. Insert the upper arms of both hinges into the slots. The recesses must hook on the lips.

2. Move the hinge brackets back down into position.

3. Close and open the door slowly to assure that it is correctly and securely in place.

REPLACING AN OVEN LIGHT

WARNING Electrical Shock Hazard Make sure the oven and lights are cool and power to the oven has been turned off before replacing the light bulb(s). The lenses must be in place when using the oven. The lenses serve to protect the light bulb from breaking. The lenses are made of glass. Handle carefully to avoid breakage. Failure to do so could result in death, electric shock, cuts or burns.

Each oven is equipped with three halogen lights (per cavity) located in the lateral walls of the oven.

The lights are switched on when the door is opened or when the oven is in a cooking cycle.

The oven lights are not illuminated during SELF- CLEAN.

Each light assembly consists of a removable lens, a light bulb as well as a light socket housing that is xed in place. See gure on this page.

Light bulb replacement is considered to be a routine maintenance item.40

TO REPLACE A LIGHT BULB

Before replacing, make sure the oven is o and cool.1. Disconnect power at the main power supply (fuse or breaker box).2. In ovens with lateral rack supports, remove them by unscrewing the four screws.3. Remove the lens between screw and glass using a screw driver.4. Remove the light bulb from its socket by pulling it. 5. Replace the bulb with a new one. Avoid touching the bulb with ngers, as oils from hands can damage the bulb when it becomes hot.6. The bulb is halogen: use one with the same type checking Voltage and Wattage.7. Place the lens back on.8. Replace the rack supports if provided is provided with the oven model.9. Turn power back on at the main power supply (fuse or breaker box). TROUBLESHOOTING

SOLVING BAKING AND ROASTING PROBLEMS

With either Bake or Convection Bake and Convection Roast poor results can occur for many reasons other than a malfunction of the oven. Check the chart below for causes of the most common problems. Since the size, shape and material of baking utensils directly aect the baking results, the best solution may be to replace old baking utensils that have darkened and warped with age and use. Check the Baking Charts for the correct rack position and baking time.Baking Problem CauseFood browns unevenly Oven not preheated Aluminum foil on oven rack or oven bottom Baking utensil too large for recipe Pans touching each other or oven wallsFood too brown on bottom Oven not preheated Using glass, dull or darkened metal pans Incorrect rack position Pans touching each other or oven walls41 Food is dry or has shrunk excessively

Oven temperature too high

Baking time too long

Oven door opened frequently

Pan size too large Food is baking or roasting too slowly

Oven temperature too low

Oven door opened frequently

Tightly sealed with aluminum foil

Pan size too small Piecrusts do not brown on bottom or crust is soggy

Baking time not long enough

Oven temperature is too low Cakes pale, at and may not be done inside

Oven temperature too low

Cake tested too soon

Oven door opened too often

Pan size may be too large Cakes high in middle with crack on top

Oven temperature too high

Baking time too long

Pans touching each other or oven walls

Pan size too small Piecrust edges too brown

Oven temperature too high

Edges of crust too thin

SOLVING OPERATIONAL PROBLEMS

Before calling for service, check the following to avoid unnecessary service charges. Oven Problem Problem Solving Steps F03 or F04 Error appears in the display window. A problem with latch mechanism occurred. Remove power and turn it back on again after a few seconds. The oven should run a latch auto–test. If condition persists, note the code number and call an authorized service center. Other F_ Error appears in the display window. Remove power and turn it back on again after a few seconds. If condition persists, note the code number and call an authorized service center. The oven display stays OFF Turn o power at the main power supply (fuse or breaker box). Turn breaker back on. If condition persists, call an authorized service center.42 Cooling fan continues to run after oven is turned o The fan turns o automatically when the electronic components have cooled suciently. Oven door is locked and will not release, even after cooling Turn the oven o at the circuit breaker and wait a few seconds. Turn breaker back on. The oven should reset itself and will be operable. Oven is not heating Check the circuit breaker or fuse box to your house. Make sure there is proper electrical power to the oven. Make sure the oven temperature has been selected. Oven is not cooking evenly Check oven calibration. Adjust calibration if necessary (see To Set Temperature). Refer to cook charts for recommended rack position. Always reduce recipe temperature by 25 °F (15 °C) when baking with Convention Bake mode. Oven temperature is too hot or too cold The oven thermostat needs adjustment. See Calibrating Oven Temperature. Oven light is not working properly Replace or reinsert the light bulb if loose or defective. Touching the bulb with ngers may cause the bulb to burn out. Oven light stays on Check for obstruction in oven door. Check to see if hinge is bent or door switch broken. Cannot remove lens cover on light There may be a soil build-up around the lens cover. Wipe lens cover area with a clean dry towel prior to attempting to remove the lens cover. Oven will not Self- Clean properly Allow the oven to cool before running Self-Cleaning. Always wipe out loose soils or heavy spillover before running Self-Cleaning. If oven is badly soiled, set oven for a four-hour Self-Cleaning. See Preparing the Oven to Self-Clean. Clock and timer are not working properly Make sure there is proper electrical power to the oven. See the Clock and Timer sections. Excessive moisture When using bake mode, preheat the oven rst. Convection Bake and Convection Roast will eliminate any moisture in oven (this is one of the advantages of convection). Porcelain chips When oven racks are removed and replaced, always tilt racks upward and do not force them to avoid chipping the porcelain. FOR MORE HELP, VISIT HAIER.COM OR CALL THE CONSUMER

FULL TWO YEAR WARRANTY

For 24 months from the date of original retail purchase, Haier will repair or replace any part free of charge including labor that fails due to a defect in materials or workmanship. Haier may replace or repair at their sole discretion any part, sub system including the entire product. Product must be accessible, without encumbrance and installed properly to receive for warranty repair service. LIMITED WARRANTY NOTE: This warranty commences on the date the item was purchased, and the original purchase receipt must be presented to the authorized service representative before warranty repairs are rendered. Exceptions: Commercial Use Warranty 90 days labor from date of original purchase 90 days parts from date of original purchase No other warranty applies.

FOR WARRANTY SERVICE

All service must be performed by a Haier authorized service center. For the name and telephone number of the nearest authorized service center, please call 1-877-337-3639. Before calling please have available the following information: Model number and serial number of your appliance. The name and address of the dealer you purchased the unit from and the date of purchase. A clear description of the problem. A proof of purchase (sales receipt). This warranty covers home appliance services within the contiguous United States and Canada and where available in Alaska, Hawaii and Puerto Rico. What is not covered by this warranty: Replacement or repair of household fuses, circuit breakers, wiring or plumbing. A product whose original serial number has been removed or altered. Any service charges not specically identied as normal such as normal service area or hours. Replacement of light bulbs. Damage to clothing. Damage incurred in shipping. Damage caused by improper installation or maintenance. Damage from misuse, abuse accident, re, ood, or acts of nature. Damage from service other than an authorized Haier dealer or service center. Damage from incorrect electrical current, voltage or supply. Damage resulting from any product modication, alteration or adjustment not authorized by Haier. Adjustment of consumer operated controls as identied in the owner’s manual. Hoses, knobs, lint trays and all attachments, accessories and disposable parts. Labor, service transportation, and shipping charges for the removal and replacement of defective parts beyond the initial 24-month period. Damage from other than normal household use. Any transportation and shipping charges.

EXPRESS ED OR IMPLIED, INCLUDING BUT

PARTICULAR PURPOSE The remedy provided in this warranty is exclusive and is granted in lieu of all other remedies. This warranty does not cover incidental or consequential damages, so the above limitations may not apply to you. Some states do not allow limitations on how long an implied warranty lasts, so the above limitations may not apply to you. This warranty gives you specic legal rights, and you may have other rights, which vary from state to state. Haier America Wayne, NJ 0747044

ELECTRIQUE WARNING Electrical Shock Hazard Installation and service must be performed by a qualified installer or service agency. The models may be powered at 240V or 208V. Always disconnect the power before servicing this unit. This appliance must be properly grounded. Failure to do so could result in death or serious injury.47 IMPORTANTES INSTRUCTIONS

durante 15 minutos o hasta que se pulse la tecla [TIME].Timer format is usually HR:MIN, switching into MIN:SEC during the last minute.