HCW2460AES - Oven HAIER - Free user manual and instructions

USER MANUAL HCW2460AES HAIER

TROUBLESHOOTING ........................................................................................ 34 LIMITED WARRANTY ........................................................................................ 37 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.

WARNING Fire Hazard Remove all packing and foreign materials from the oven. Any material of this sort left inside may melt or burn when the appliance is used. Failure to do so can result in death or fire.

240 V VS. 208 V CONNECTION

Most oven installations will have a 240 V connection. If your oven is installed with 208 V, the preheat time may be slightly longer than with 240 V. The oven is designed to ensure the same clean time at 208 V.

Heat the empty appliance to the maximum temperature in order to remove any manufacturing residues, which might transfer unpleasant odors to the food.

HIGH ALTITUDE BAKING

When cooking at high altitude, recipes and cooking time will vary from the standard. POWER FAILURE After the power returns to the oven, the clock displays the time 12.00.

E - ERROR NUMBER CODES

If E codes are displayed when the electronic control detects a problem in the oven or in the electronics. SQUEAK NOISE You may hear a squeak from the oven due to heat warping, but this is not a malfunction.

FLASHING SYMBOLS OR NUMBERS

Signal an incomplete action that is in progress (locking the door, preheat, etc.). BEEPS Signal that the set temperature has been reached. Beeps also signal the end of a function or an oven fault.8 CONVECTION FAN The convection fan operates during any Convection Mode and Defrost Mode.

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 fan operates at double speed (or RPMs) in self-cleaning and whenever the internal components’ temperature becomes high.

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

The lights do not operate in the Self-Cleaning Mode.

“Light” knob to activate the lights in the oven

FAHRENHEIT AND CELSIUS

The temperature is preset in Fahrenheit, however it can be changed to Celsius.

DEFAULT SETTINGS The Cooking Modes automatically select a suitable temperature. These can be changed when a dierent one is needed.

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. OPERATIONAL SUGGESTIONS

Use the Cooking Charts as a guide.

Do not set pans or any weight 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.9 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 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 Broiler Pan outside of the oven. OVEN RACKS

The oven has rack guides at four levels as shown in the illustrations.

Rack positions are numbered from the bottom rack guide (#1) to the top (#4).

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.

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 illustration on “Features of Your Oven” if there is any question as to which side is the front or top 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.10 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.

The oven control panel is made with one display and two knobs.

Mode (oven functions) knob. The push & turn knob is mainly for clock or temperature setting and automatic time functions programming. Select the desired item by pushing the knob.11

IMPORTANT: Following initial installation and power failures, the time-of-day (12:00a.m.) will blink to alert you to set the correct time of day. The oven will not operate until the time-of-day has been set.

SETTING THE TIME OF DAY

Push in on the Time/Temp knob to toggle between the time-of-day and the timer, and to view the set times.

1. Turn the Oven Mode knob to the OFF position.

2. Turn the -/+ knob to the left or right, the time display starts to ash.

NOTE: Hours and minutes are set separately.

3. Turn the knob again, until just the hour digits start to ash.

4. Adjust the ashing hour numerals by turning the -/+ knob to the left or right.

5. Push in on the -/+ knob once to set the hours and the minute numerals will begin

6. Adjust the ashing minute numerals by turning the -/+ knob to the left or right.

After a few seconds both the hour and minute numerals will start ashing.

7. Wait another 10 seconds until the new time of day is steady. The time is now set.

The display will show the time-of-day (default), until you push the knob to select the timer (graphic timer icon).

The timer can be set for an amount of time from 0 to 240 minutes

The default time is 30 minutes.

The oven timer may be used to time other activities even when the oven is turned o. To Adjust the Timer:

1. Push in on the knob to select the timer.

2. Turn the knob right or left to select the time.

3. When the time expires, the

ashes and the timer sounds with two short beeps repeated every 3 seconds.

4. Push in on the knob to stop the timer alarm.

To adjust the volume of the timer alarm:

1. Turn the Oven Mode knob to Light.12

2. Turn the Time/Temp knob to the left to select between 3 available volumes.

NOTE: The timer alarm will sound two short beeps every 3 seconds at the selected volume level until the alarm is either turned o or times out.

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 avorful 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.

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.13 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 each modes. The lower heating element is concealed under the oven oor. The maximum time the oven will remain on is 11 hours and 59 minutes. After this amount of time has elapsed, “END” will appear in the display.

Adjust the time by turning the +/- knob to add more time.

Turn the Oven Mode knob to select the desired oven function. CONVECTION BAKE (CONV BAKE) Set temperature: from 120 °F (50 °C) to 480 °F (250 °C) (preset position 375 °F [190 °C]) Convection Bake cooks with heat from ring elements 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 120 °F (50 °C) to 485 °F (250 °C) (preset position 445 °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 120 °F (50 °C) to 480 °F (250 °C) (preset position 375 °F [190 °C]) Convection Roast uses the upper and lower elements and convection fan. BAKE (BAKE) Set temperature: from 120 °F (50 °C) to 485 °F (250 °C) (preset position 410 °F [210 °C]) Bake cooks with heated air. Both the upper and lower elements cycle to maintain the oven temperature.14 BROIL (BROIL) Set temperature: from 120°F (50°C) to 485°F (250°C) (preset position 445°F [230°C]) Broiling uses intense heat radiated from the upper element. DEFROST (CONV) Does not used any heating element, only the convection fan is used to defrost foods. COOKING FUNCTIONS Turn the Oven Mode knob to select the desired oven function. Control Mode Description Used for: OFF All the cooking modes are OFF and the oven heating elements are OFF. N/A Light The light is on only. N/A Defrost In this mode only the internal oven convection fan is ON i.e. there is no oven heating. This mode is used to defrost deep frozen food. Bake In this mode both upper (top) and lower (bottom) oven heating elements are used to heat the oven air. However, no fan is used to circulate the heat. This is the traditional mode of cooking on one shelf. Therefore only one rack can be used when selecting the Bake mode. Ideal for Appetizers, Biscuits, Coee Cakes and Cookies. Convect Roast The Convection Roast mode uses the upper (top) oven heating element, the lower (bottom) heating element and the convection fan inside the oven. Ideal for the roasting of whole chickens or turkey and pizza. It can also be used for baking/cooking Appetizers, Biscuits, Coee Cakes and Cookies on one or more levels. Convect Bake The Convection Bake mode uses the circular or third heating element hidden behind the bae at the back wall of the oven. The heat is circulated throughout the oven by the oven convection fan. Consequently dierent foods can be cooked simultaneously (maximum three levels) and is suitable for preparing a complete dinner (small portions). Mixing of avors is avoided and an important energy saving is obtained.15 Convect BroilSuitable for preparing a complete dinner (small portions). Mixing of avors is avoided and an important energy savings is obtained.Ideal for steak, hamburgers, chicken quarters or chicken breasts.BroilThe Grill mode uses intense heat radiated from the upper (top) heating element.Ideal for preparing toast, browning and grilling.Self CleanThe standard time is 1.30 h and can be changed.Self-cleaning mode. Here the oven is automatically cleaned by burning-o cooking residue at high temperature (about 460 °C) from 1h to 3h. During the self-cleaning cycle all fumes produced are ltered and then expelled to ambient. 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 avors are sealed in. Foods requiring heated air to rise such as cream pus, soués, meringues and breads are higher and lighter. Multiple rack cooking. No special bake ware required. Saves time and energy.16 DO NOT use Convection Bake for meats. Use Convection Roast instead. Mode Use this mode for: For Best results Quick Cooking Tip Convection Bake

Large quantities of food on multiple racks.

Pastries, breads, snack, foods and appetizers.

Use low-sided, uncovered pans.

Center baking sheets side to side on the oven rack.

Reduce recipe temperature by 25°F (15 °C).

Check food for doneness early: If recipe calls for Check food

Thicker, tender, cuts of meat, poultry and sh.

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

SETTING AN OVEN FUNCTION MANUALLY

Turn the mode knob into the desired position, the clock display shows On for a few seconds. The oven will work for a maximum time (12hours). Depending on the oven model, the number and type of available functions can be dierent. If the clock display function is active the symbol appears (it doesn’t appear in light position). Turn the Temp & Time selector and set the desired oven temperature. The control oers a PRESET temperature per every cooking mode or a full range between MIN and MAX to be adjusted by hand. Check the value on the display after having selected the temperature. The temperature appears on the clock display when the Time & Temp selector is pushed or when a new function has just been selected.17 As soon as the oven starts, the preheat LED (indicated by the bars) on the bottom of the clock display starts ashing and becomes steadily on when the preheat ends with a beep. Turn the mode selector to ZERO (OFF) position to stop any activity, the display will show OFF for a few seconds.

SETTING AN AUTOMATIC OVEN FUNCTION

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 After selecting an Oven Mode, you can program the oven for Timed cooking. The Timed cooking program will remain set even if you change the Oven Mode with the exception of the Self-Clean mode. The following possibilities are available:

1. Timed cooking setting the cooking time (duration).

2. Timed cooking setting the end of cooking time (stop time).

3. Delayed cooking setting duration and stop time.

Push the knob in order to toggle between cooking duration (cook time) and end of cooking time (stop time): the words “dur” or “End” are displayed respectively. Turn the knob left/right to adjust the duration or the stop time when the proper word is displayed:

1. When “dur” is displayed, the control shows 30 minutes as the default cooking

duration. Turn the knob left/right to set the desired cooking time in a range between 0 and 240 minutes. The display will ash “dur” and its value alternately for a few seconds then it will show the time-of-day, the pot symbol and the “A” letter to indicate that a timed cooking is active. The end of cooking time is updated automatically.

2. When the word End is displayed, the control shows the current time as the initial

stop time. To set the desired end-of-cooking time:

Turn the Time/Temp knob left/right and the hours will ash.

Adjust the hours by turning the knob left/right.

Push in on the knob to toggle back and forth between hours and minutes or wait a few seconds until the minutes ash.

Adjust the minutes by turning the knob left/right.

Wait until the new End of Cooking time value stops ashing. The display will ash End and its value alternately for a few seconds, and then it will show the time of day, the symbol and the “A” letter to indicate that a timed cooking is active. The cooking duration is updated automatically.18

3. Follow the instructions for setting the cooking duration (Number 1), and then

push the knob until End appears. The control shows the “current time + cooking time” as the initial stop time. It is not possible to lower the end of cooking time below this value. To set the desired actual End-of-Cooking time:

Turn the +/- knob left/right and the hours will ash.

Adjust the hours by turning the knob left/right.

Push in on the knob to toggle back and forth between hours and minutes or wait a few seconds until the minutes ash.

Adjust the minutes by turning the knob left/right.

Wait until the new End-of-Cooking time value stops ashing. The display will ash End and its value alternately for a few seconds then it will show the time of day and the “A” letter to indicate that a delayed cooking has been programmed. As soon as the delay time expires, the oven starts and works for the programmed cooking time. The symbol is displayed. At the end of any timed activity the control turns o the oven, timer alarm sounds (two short beeps repeated every 3 seconds), for a maximum time and makes the time related icons ash on the display. Push the knob to turn o the timer alarm and reset the display. Turn the Oven Mode knob to the OFF position before reusing the oven.

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 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. Do not 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, and 3. All four 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 4.19

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 - 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.

See Troubleshooting for tips to Solving Baking and Roasting Problems. FOODS RECOMMENDED FOR CONVECTION BAKE MODE: Appetizers Biscuits Coee Cakes, Cookies (2 to 4 racks) Yeast Breads, Cream Pus, Popovers, Casseroles, and One-dish Entrées, Oven Meals (rack positions 1, 2, 3), Air-leavened Foods (Souées, Meringue-Topped Desserts, Angel Food Cakes, Chion Cakes)

Converting from standard BAKE to CONVECTION BAKE:

Reduce the temperature by 25 °F (15 °C).

Use the same baking time as Bake mode if under 10 to 15 minutes.

Foods with a baking time of less than 30 minutes should be checked for doneness 5 minutes earlier than in standard bake recipes.

If food is baked for more than 40 to 45 minutes, bake time should be reduced by 25%.20

Reduce standard recipe temperature by 25 °F (15 °C) for Convection Bake.

Temperatures have been reduced in this chart. FOOD ITEM RACK POSITION TEMP. °F ( °C) (PREHEATED OVEN) TIME (Min.) Cake Cupcakes Bundt Cake Angel Food

350 (175) 350-375 (175-190) 375 (190) 400 (205) 15-22 10-15 6-10 13-16 Pizza (Multiple rack cooking) Frozen Fresh 1 and 3 1 and 3 375-425 (190-220) 375-425 (190-220) 12-18 8-14 The TEMP and TIME in the chart above are for the 240 V setting. This chart is a guide. Follow recipe or package directions and adjust temperatures / time appropriately.

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” - 1½” (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.21

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 oven door as a shelf to place pans.

See Troubleshooting for tips to Solving Baking and Roasting Problems. BAKE CHART

375 (190) 375-400 (190-205) 375-400 (190-205) 425 (220) 18-22 12-15 7-9 15-19 The TEMP and TIME in the chart above are for the 240 V setting. This chart is a guide. Follow recipe or package directions and adjust temperatures / time appropriately.

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

Use Convection Broil mode with the oven door closed.

Do not preheat oven. (This means, “PREHEAT” indication automatically appears when the Convection Broil mode is selected, so place food inside the oven before selecting the Cooking mode)

Use the 2-piece broil pan. (Without the 2-piece pan there may be a risk of re with drip of the fat from the meat).

Turn meats once halfway through the cooking time (see Convection Broil Chart).22

450 (230) 450 (230) 12-14 4-6 13-15 3-5 The TEMP. and TIME in the chart above are for the 240 V setting.

• 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.

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. (Without using a 2-piece pan may have risk of re with drip of the fat from the meat. NOTE: For best results use only the center of the width of the broil pan.

Turn meats once halfway through the cooking time (see Broil Chart).23 BROIL CHART Food and Thickness Rack Position Broil Setting Time Side 1 (Min.)* Time Side 2 (Min.)* Beef Steak (1” or more) Medium rare Medium Well Hamburgers (1” or more) Medium Well

L 5 L 5 L 5 L 5 L 5 5-7 6-8 8-10 7-9 8-10 4-6 5-7 7-9 5-7 7-9 Poultry Breast (bone-in) Thigh (very well done)

L 5 L 5 L 5 5-7 6-8 8-10 4-6 5-7 7-9 Bread Garlic Bread, 1” slices Garlic Bread, 1” slices

L 5 L 5 2-3 4-6 N/A The BROIL SETTING and TIME in the chart above are for the 240 V setting.

• Broiling and convection broiling times are approximate and may vary slightly. Cooking times are approximate and also depend on the thickness and the starting temperature of the meat before cooking.24 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) 165 °F (74 °C) Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are rm

Do not preheat for Convection Roast. (This mean, “PREHEAT” indication is automatically appear when the Convection Roast mode is selected, but place food inside the oven before selecting the Cooking mode.)

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. (Without the 2-piece pan, may have risk of re with the drip of the fat from the meat.) WARNING Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to do so can result in burns.

Use the probe or a meat thermometer to determine the doneness by checking internal temperature (see Convection Roast Chart).25

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

Large poultry 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 internal temperature for stung in poultry is 165°F (74°C).

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).

See Troubleshooting for tips to Solving Baking and Roasting Problems.

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.

350 (175) 350 (175) 18-22 20-25 160 (71) medium 160 (71) medium26 Poultry Chicken whole, not stued Turkey, not stued Turkey, not stued Turkey, not stued Turkey Breast Cornish Hen 3-4 (1,5-2)

325 (165) 325 (165) 20-27 25-32 20-27 25-32 160 (71) medium 170 (77) well 160 (71) medium 170 (77) well The TEMP and TIME in the chart above are for the 240 V setting. Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

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 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. 860 °F/460 °C) to burn away food soil and grease.27

It is common to see smoke and/or an occasional ame-up during the Self- Cleaning 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-Cleaning cycle. The “SYMBOL” writings will appear in the display. This ensures that the door cannot be opened while the oven interior is at clean temperatures.

The oven light does not operate during this mode.

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

1h:30 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.

IMPORTANT: If chromed racks are left in the oven during the Self-Cleaning cycle, they will permanently lose the shiny nish and change to a dull, dark nish. See 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, plastic scrubber, or a detergent-lled S.O.S. pad. Hand-clean the oven door edge, oven front frame and up to 1½“ (2 - 3 cm) inside the frame with detergent and hot water. Do not rub the oven gasket. Clean the oven door window by hand. Rinse all areas thoroughly then dry.

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

Before using the Self-Cleaning Mode please read the Oven Care and Cleaning page carefully and follow the Preparing the Oven for Self-Cleaning rst. SELF-CLEAN Turn the mode knob in the proper position then press the +/- knob to start a cleaning cycle. The oven self-cleaning time can be set using the timed cooking instructions to delay the self-cleaning cycle. The maximum allowed clean time is 3 hours, the minimum is 1 hour. The default time is 1h:30min, the clock display shows P1:30. At the end of the self-cleaning activity the display shows P--- steady and A ashing. The icons will disappear from the display when the mode selector is turned to the OFF position. The door remains locked until the oven temperature drops below the safety threshold, at this time the control unlocks the door. The cooling fan starts as soon as the self-clean is selected and turns to its higher speed when the internal components get hot. The oven temperature is automatically set to 460°F (238°C) in order to perfectly clean the cavity. The control also locks the door immediately for your safety because the oven temperature will become extremely hot. The Lock icon LED shows the status of the latch mechanism at any time:

Door locked, lock LED always on.

Latch moving, transition in progress, lock LED ashing. To reuse the oven after self-cleaning, turn the oven mode knob to the OFF position.29

HOW TO USE THE CLEANING CHART

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

2. Find the part name in the Cleaning Chart.

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

CLEANING CHART Part Cleaning Method Part Cleaning Method Stainless Steel Oven Stainless Steel Oven 1 Control Panel C-G 10 Interior Oven Door

6 Door Handle G 15 Oven Rack A 7 Interior Door Windows F 16 Broiler Pan Rack E 8 Door Front C&G 17 Broiler Pan E 9 End Caps D Please refer to the following chart for Cleaning Method.30

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

pads as directed. Easy O

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

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

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

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

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

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 breaking. 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 brackets and place into the slots.

a Slot b Hinge Bracket 3. Hold the door rmly on both sides using both hands and close the door.4. Remove the door.5. Place the door in a convenient location.32

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

a Upper Arm b Lower Arm c Recess a Upper Slot b Lower Slot c Lip

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 HazardMake 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. Oven is equipped with two or three halogen lights 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.33

The oven lights are not illuminated during Self-Cleaning. Each light assembly consists of a removable lens, a light bulb as well as a light socket housing. Light bulb replacement is considered to be a routine maintenance item.

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. Remove the lens by unscrewing it.

b c d a Light b Lens c Bulb d Socket 3. Remove the light bulb from its socket by pulling it.4. 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. 5. The bulb is halogen: use a bulb of the same type, checking Voltage and Wattage.6. Screw on the lens.7. Turn on power at the main power supply (fuse or breaker box).NOTE: Halogen bulb type: 120 V, 25 W (G9).34 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. Baking and Roasting Problem Cause Food browns unevenly

Aluminum foil on oven rack or oven bottom

Baking utensil too large for recipe

Pans touching each other or oven walls Food too brown on bottom

Pans touching each other or oven walls 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 large35 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 E008 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 E 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. 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.36 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 for Self-Cleaning. Clock and timer are not working properly Make sure there is proper electrical power to the oven. See the Clock and Timer section. 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 0747038