HCW3460AES - Oven HAIER - Free user manual and instructions

USER MANUAL HCW3460AES HAIER

Illustration of a stainless steel oven with a horizontal scroll bar (no text or symbols)

TABLE OF CONTENTS

OVEN SAFETY INSTRUCTIONS....2

FEATURES OF YOUR OVEN 6

GENERAL OVEN INFORMATION......7

GENERAL OVEN TIPS......8

ELECTRONIC CONTROL 10

COOKING WITH THE CONVECTION OVEN 12

OVEN MODES 13

COOKING FUNCTIONS .... 14

QUICK TIPS....15

SETTING AN OVEN FUNCTION MANUALLY 16

CONVECTION BAKE TIPS AND TECHNIQUES ....18

BAKE TIPS AND TECHNIQUES ...... 20

CONVECTION BROIL TIPS AND TECHNIQUES ......21

BROIL TIPS AND TECHNIQUES 22

CONVECTION ROAST TECHNIQUES......24

OVEN CARE AND CLEANING 26

SETTING THE SELF-CLEANING MODE 28

GENERAL OVEN CARE 29

OVEN FINISHES / CLEANING METHODS....30

OVEN DOOR REMOVAL 31

REPLACING AN OVEN LIGHT 32

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.

Model number

Serial number

Date of purchase

OVEN SAFETY INSTRUCTIONS

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.

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.

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.

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 fire, electrical 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 qualified technician. Connect only to properly grounded outlet. See "Grounding Instructions" found in the Installation Instructions.

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

• Do not repair or replace any part of the oven unless specifically 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.

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 specifically 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 fire in the oven cavity:

• Do not store flammable materials in or near the oven.
• Do not use water on a grease fire. Smother fire or use a dry chemical or foam-type extinguisher.
• It is highly recommended that a fire 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 off 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 fitting 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.

IMPORTANT SAFETY INSTRUCTIONS

• During and after use, do not touch or let clothing or other flammable materials contact the heating elements or the interior surfaces of the oven until they have had sufficient 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.
• Confirm 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.

READ AND SAVE THESE INSTRUCTIONS

FEATURES OF YOUR OVEN

A B C I H G D F E

Technical line drawing of a grid-patterned metal tray with labeled components (no text or symbols beyond labels)

Technical line drawing of a smartphone rear panel with labeled parts (L and M), showing internal structure without any text or symbols beyond labels.

Ⓐ Cooling Vents
B Broil Element
© Control Panel
(D) Halogen Light
E Convection Fan and Element
(F) Bottom Element (not visible)
© Model and Serial # Plate

H Meat Probe (if present)
① Door Gasket
J Oven Rack Back
K Oven Rack Front
L Broiler Pan Racks
M Broiler Pan

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 assure the same clean time at 208 V.

HEATING FIRST TIME

Heat the empty appliance to the maximum temperature in order to remove any manufacturing residues, which could affect the food with unpleasant odors.

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.

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

USING OVEN LIGHTS

• When the oven is in use, oven lights turn on automatically when a mode is started. Oven lights will turn off automatically when finished 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

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

GENERAL OVEN TIPS

DEFAULT SETTINGS

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

OVEN CONDENSATION AND TEMPERATURE

• 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.

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 finish on the pan will help determine the amount of browning that will occur.
• Shiny, smooth metal or light non-stick /anodized pans reflect 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

1 2 3 4 5 6

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

Diagram of a mechanical or electrical component with two shaded regions and an arrow indicating direction (no text or symbols)

To remove oven rack from the oven:

1. Pull rack forward.

Diagram of a pipe with a wavy line and directional arrow, enclosed in a dashed rectangular boundary (no text or symbols)

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

Diagram of a bent pipe with directional arrows indicating flow or movement, enclosed in a dashed rectangular boundary (no text or symbols)

To replace an oven rack:

1. Place rear of rack between rack level guides

Simple line drawing of a tool or tool with two rectangular regions outlined in gray (no text or symbols)

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

Diagram of a pipe with directional arrows indicating flow or movement, enclosed in a dashed rectangular boundary (no text or symbols)

ELECTRONIC CONTROL

CONTROL PANEL DESCRIPTION

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

• Time & Temperature display.
• Time & Temperature knob (Push and/or Turn)
• 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.

Off Light Self-Down Blue Definit Connect Base Connect Bake Connect Cock PM AM -/-/+

THE OVEN CLOCK

IMPORTANT: Following initial installation and power failures, the time-of-day (12:00 a.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 flash.

NOTE: Hours and minutes are set separately.

1. Turn the knob again, until just the hour digits start to flash.

2. Adjust the flashing hour numerals by turning the -/+ knob to the left or right.

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

4. Adjust the flashing minute numerals by turning the - / + knob to the left or right. After a few seconds both the hour and minute numerals will start flashing.

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

SETTING THE TIMER

NOTES:

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

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 ⚙ flashes and the timer sounds with two short beeps repeated every 3 seconds.
4. Push in on the knob to stop the timer alarm.

TIMER ALARM

To adjust the volume of the timer alarm:

1. Turn the Oven Mode knob to Light.
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 off or times out.

TEMPERATURE UNIT MEASUREMENT

To select Fahrenheit or Celsius press +/- knob twice, when the display shows F or C turn +/- knob to change the unit on measurement, press again +/- knob to confirm.

COOKING WITH THE CONVECTION OVEN

In a conventional oven, the heat sources cycle on and off 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 inefficient 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 finest 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, soufflés, and cream puffs rise higher than in a conventional oven. Meats stay juicy and tender while the outside is flavorful 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.

ADVANTAGES OF CONVECTION COOKING

• 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 flavor transfer
• Requires no specialized bakeware.
  • Dehydrates herbs, fruits and vegetables
• Saves time and energy.
• Convection broiling allows for extraordinary grilling with thicker cuts of food.

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 floor.

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.

Pure diagram of a rectangular frame with a central circular pattern and four symmetrical arrows pointing outward (no text or symbols)

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.

Pure diagram of a rectangular device with internal components and directional arrows, no text or symbols present.

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.

Diagram of a rectangular structure with internal patterns and directional arrows, no text or symbols present.

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.

Pure diagram of a rectangular container with downward and upward arrows inside, no text or symbols present

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.

Simple line drawing of a rectangular frame with downward arrows indicating force or movement (no text or symbols)

DEFROST (CONV)

Does not use any heating element, only the convection fan is used to defrost foods.

Diagram of a solar panel with central core and surrounding blades (no text or symbols)

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, Coffee 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, Coffee Cakes and Cookies on one or more levels.
Convect Bake	The Convection Bake mode uses the circular or third heating element hidden behind the baffle at the back wall of the oven. The heat is circulated throughout the oven by the oven convection fan.	Consequently different foods can be cooked simultaneously (maximum three levels) and is suitable for preparing a complete dinner (small portions). Mixing of flavors is avoided and an important energy saving is obtained.
Convect Broil	Suitable for preparing a complete dinner (small portions). Mixing of flavors is avoided and an important energy savings is obtained.	Ideal for steak, hamburgers, chicken quarters or chicken breasts.
Broil	The Grill mode uses intense heat radiated from the upper (top) heating element.	Ideal for preparing toast, browning and grilling.
Self Clean	The standard time is 1.30 h and can be changed.	Self-cleaning mode. Here the oven is automatically cleaned by burning-off cooking residue at high temperature (about 460 °C) from 1h to 3h. During the self-cleaning cycle all fumes produced are filtered 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 flavors are sealed in.
- Foods requiring heated air to rise such as cream puffs, soufflés, meringues and breads are higher and lighter.
• Multiple rack cooking.
• No special bake ware required.
- Saves time and energy.

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 250°F (15 °C).Check food for doneness early:If recipe calls for Check food1 - 15 min. - 3 min. early6 - 30 min. - 5 min. early31 min.-1hr. - 10 min. early
Convection Broil	Thicker, tender, cuts of meat, poultry and ☐sh.DO NOT use this mode for browning breads or casseroles.	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 bagsRefer 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 (12 hours). Depending on the oven model, the number and type of available functions can be different. 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 offers 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.

As soon as the oven starts, the preheat LED (indicated by the bars) on the bottom of the clock display starts flashing 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

WARNING

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.

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 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 flash "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:

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

4. Adjust the hours by turning the knob left/right.
5. Push in on the knob to toggle back and forth between hours and minutes or wait a few seconds until the minutes flash.
6. Adjust the minutes by turning the knob left/right.
7. Wait until the new End of Cooking time value stops flashing.

The display will flash 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.

1. 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:

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

3. Adjust the hours by turning the knob left/right.
4. Push in on the knob to toggle back and forth between hours and minutes or wait a few seconds until the minutes flash.
5. Adjust the minutes by turning the knob left/right.
6. Wait until the new End-of-Cooking time value stops flashing.

The display will flash 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 turns on and heats for the programmed cooking time. The symbol is displayed.

At the end of any timed activity the control turns off the oven, the timer alarm sounds (two short beeps repeated every 3 seconds), for a maximum time and makes the time related icons 📄 flash on the display. Push the knob to turn off 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 specified.
• 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 benefit 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 five 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" - 1½" (2.5 - 3 cm) air space around pans.

Two identical metal grates with four circular dishes arranged in a 2x2 grid (no text or symbols)

Rack 3
Rack 1

• 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 Coffee Cakes, Cookies (2 to 4 racks) Yeast Breads, Cream Puffs, Popovers, Casseroles, and One-dish Entrées, Oven Meals (rack positions 1, 2, 3), Air-leavened Foods (Soufflées, Meringue-Topped Desserts, Angel Food Cakes, Chiffon Cakes)

1 2 3 4 5 6

QUICK AND EASY RECIPE TIPS

Converting from standard BAKE to CONVECTION BAKE:

• Reduce the temperature by 25^ (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%.

CONVECTION BAKE CHART

• 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	2	325 (165)	16-20
Bundt Cake	1	325 (165)	37-43
Angel Food	1	325 (165)	25-35
Pie
2 crust, fresh, 9"	2	350-400 (175-205)	35-45
2 crust, frozen fruit, 9"	2	350 (175)	68-78
Cookies
Sugar	2	325-350 (165-175)	8-12
Chocolate Chip	2	325-350 (165-175)	10-15
Brownies	2	325 (165)	25-30
Breads
Yeast bread loaf, 9x5	2	350 (175)	15-22
Yeast rolls	2	350-375 (175-190)	10-15
Biscuits	2	375 (190)	6-10
Muffins	2	400 (205)	13-16
Pizza (Multiple rack cooking)
Frozen	1 and 3	375-425 (190-220)	12-18
Fresh	1 and 3	375-425 (190-220)	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 finish 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 finish), heatproof glass, glass-ceramic, pottery or other utensils suitable for the oven.

• 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 finish 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

FOOD ITEM	RACK POSITION	TEMP. °F (°C) (PREHEATED OVEN)	TIME (Min.)
Cake
Cupcakes	2	350 (175)	19-22
Bundt Cake	1	350 (175)	40-45
Angel Food	1	350 (175)	35-39
Pie
2 crust, fresh, 9"	2	375-400 (190-205)	45-50
2 crust, frozen fruit, 9"	2	375 (190)	68-78
Cookies
Sugar	2	350-375 (175-190)	8-10
Chocolate Chip	2	350-375 (175-190)	8-13
Brownies	2	350 (175)	29-36
Breads
Yeast bread loaf, 9x5	2	375 (190)	18-22
Yeast rolls	2	375-400 (190-205)	12-15
Biscuits	2	375-400 (190-205)	7-9
Muffins	2	425 (220)	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.

CONVECTION BROIL TIPS AND TECHNIQUES

• 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 fire with drip of the fat from the meat).
• Turn meats once halfway through the cooking time (see Convection Broil Chart).

CONVECTION BROIL CHART

FOOD AND THICKNESS	RACK POSITION	OVEN TEMP °F (°C)	TIME SIDE 1 (Min.)*	TIME SIDE 2 (Min.)*
Beef
Steak (1" or more)
Medium rare	4	450 (230)	10-12	10-12
Medium	4	450 (230)	15-17	13-15
Well	4	450 (230)	16-18	13-15
Hamburgers (1" or more)
Medium	4	550 (290)	9-11	5-8
Well	4	550 (290)	11-13	8-10
Poultry
Chicken Quarters	4	450 (230)	18-20	13-15
Chicken Halves	3	450 (230)	25-27	15-18
Chicken Breasts	4	450 (230)	14-16	10-14
Pork
Pork Chops (1 14 " or more)	4	450 (230)	13-15	12-14
Sausage - fresh	4	450 (230)	4-6	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.

BROIL TIPS AND TECHNIQUES

• 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 fire with drip of the fat from the meat.
• Turn meats once halfway through the cooking time (see Broil Chart).

BROIL CHART

Food and Thickness	Rack Position	Broil Setting	Time Side 1 (Min.)*	Time Side 2 (Min.)*
Beef
Steak (1" or more)
Medium rare	5	L 5	5-7	4-6
Medium	5	L 5	6-8	5-7
Well	5	L 5	8-10	7-9
Hamburgers (1" or more)
Medium	4	L 5	8-13	11
Well	4	L 5	10-15	8-12
Poultry
Breast (bone-in)	4	L 4	10-12	8-10
Thigh (very well done)	4	L 3	28-30	13-15
Pork
Pork Chops (1")	5	L 5	7-9	5-7
Sausage - fresh	5	L 5	5-7	3-5
Ham Slice (1⁄2")	5	L 5	4-6	3-5
Seafood
Fish Filets, 1" Buttered	4 L 4 10-14 N/A
Lamb Chops (1")
Medium Rare	5	L 5	5-7	4-6
Medium	5	L 5	6-8	4-6
Well	5	L 5	7-9	5-7
Bread
Garlic Bread, 1" slices	4	L 5	2-3	N/A
Garlic Bread, 1" slices	3	L 5	4-6

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.

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140 °F(60 °C)	Ham, precooked (to Reheat) 165 °F	(74 °C)	Stuffing (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)		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 firm

CONVECTION ROAST TECHNIQUES

• 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 fire 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).

• 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 stuffing 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 final foodstuff 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.

CONVECTION ROAST CHART

MEATS	WEIGHTlb (kg)	RACKPOSITION	OVENTEMP °F(°C)	TIME(Min.per lb)	INTERNAL TEMP.°F (°C)
Beef
Rib Roast	4-6 (2-3) 2		325 (165)	18-22	145 (63) medium rare
				20-25	160 (71) medium
Rib EyeRoast,(boneless)	4-6 (2-3) 2	325 (165) 18-22			145 (63) medium rare
				20-25	160 (71) medium
Rump, Eye,Tip, Sirloin(boneless)	3-6 (1,5-3)	2 325 (165) 18-22			145 (63) medium rare
				20-25	160 (71) medium
TenderloinRoast	2-3 (1-1,5)	2 425 (220) 15-20	145 (63)	medium	rare
Pork
Loin Roast(boneless or bone-in)	5-8 (2,5-4)	2	350 (175)	18-22	160 (71) medium
Shoulder	3-6 (1,5-3)	2	350 (175)	20-25	160 (71) medium
Poultry
Chicken whole, not stuffed	3-4 (1,5-2)	2	375 (190)	20-23	180 (82)
Turkey, not stuffed	12-15 (6-7,5)	1	325 (165)	10-14	180 (82)
Turkey, not stuffed	16-20 (8-10)	1	325 (165)	9-11	180 (82)
Turkey, not stuffed	21-25 (10,5-12,5)	1	325 (165)	6-10	180 (82)
Turkey Breast Cornish Hen	3-8 (1,5-4)	1	325 (165)	15-20	170 (77)
	1 - 112 (0,5-0,75)	2	350 (175)	45-75 total	180 (82)
Lamb
Half Leg	3-4 (1,5-2)	2	325 (165)	20-27	160 (71) medium
				25-32	170 (77) well
Whole Leg	6-8 (3-4)	1	325 (165)	20-27	160 (71) medium
				25-32	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 difficult 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.

• It is common to see smoke and/or an occasional flame-up during the Self-Cleaning cycle, depending on the content and amount of soil remaining in the oven. If a flame persists, turn off 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 Lock icon 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.

PREPARING THE OVEN FOR SELF-CLEANING

1. Remove all utensils and bake ware.
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 finish and change to a dull, dark finish. See Cleaning Chart for proper care.

1. Wipe up any soft soil spills and grease with paper towels. Excess grease will cause flames and smoke inside the oven during Self-Cleaning.
2. 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-filled 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.
3. Be sure oven interior lights are turned off and the light bulbs and lens covers are in place.

Hand clean frame area outside gasket DO NOT hand clean gasket Hand clean 1" (2 cm) from rack guides to front of oven cavity Hand clean door area outside gasket Hand clean door window

SETTING THE SELF-CLEANING MODE

Before using the Self-Cleaning Mode please read the Oven Care and Cleaning page carefully and follow the Preparing the Oven for Self-Cleaning first.

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 flashing. 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 door lock at any time:

• Door unlocked, lock LED off.
• Door locked, lock LED always on.
- Latch moving, transition in progress, lock LED flashing.

To reuse the oven after self-cleaning, turn the oven mode knob to the OFF position.

GENERAL OVEN CARE

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.

Labeled diagram of an oven with numbered components for identification

Technical diagram of a rack with numbered parts labeled 15, 16, and 17

CLEANING CHART

Part		Cleaning Method	Part		Cleaning Method
		Stainless Steel Oven			Stainless Steel Oven
1	Control Panel C-G 10	Interior Oven		Door	E
2	Door Cooling Vent	E 11 Oven	Front Frame E
3	Side Trim D 12 Oven	Cavity E
4	Bottom Trim D 13 D	Door Gasket B
5	Door Frame	E 14 Oven	Cooling Vents		D
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.

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 finishes 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®, Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed.Easy Off® 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 finish and permanently change to a metallic gray.
BFiberglass Knit	DO NOT HAND CLEAN GASKET.
C Glass Spray	Windex® or Glass Plus® onto a cloth first, then wipe to clean. Use Fantastik® or Formula 409® to remove grease spatters.
D Painted Clean	with hot sudsy water or apply Fantastik® or Formula 409® first to a clean sponge or paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads.
E Porcelain In	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 (fine lines) with age due to exposure from heat and food soil.
F Reflective Glass	Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with vinegar, Windex®, ammonia or Bon-Ami® DO 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®, Cameo®, Bar Keeper's Friend® or RevereWare Stainless Steel Cleaner®, to remove heat discoloration.

OVEN DOOR REMOVAL

TO REMOVE DOOR

IMPORTANT:

• Make sure oven is cool and power to the oven has been turned off 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.

• Open the door completely.

• Lift up the hinge bracket.

Technical line drawing of a mechanical assembly with labeled component A (no text or symbols beyond label)

A

Technical line drawing of a mechanical bracket assembly with mounting holes and a labeled section (A), no readable text or symbols present.

Hinge Bracket

1. Hold the door firmly on both sides using both hands and close the door.
2. Hold firmly; the door is heavy.
3. Place the door in a convenient location.

TO REPLACE DOOR

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

A B

(A) Upper Arm (B) Recess

Technical diagram of a mechanical bracket with labeled parts C and D

© Slots ® Lip

1. Move the hinge brackets back down into position.

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

REPLACING AN OVEN LIGHT

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.

• Oven is equipped with two or three halogen lights located in the side 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-Cleaning.
• Each light assembly consists of a removable lens, a light bulb as well as a light socket housing that is fixed in place.
  • Light bulb replacement is considered to be a routine maintenance item.

TO REPLACE A LIGHT BULB

Halogen bulb type: 120 V, 25 W (G9).

1. Make sure oven is turned off and cool.

2. Disconnect power at the main power supply (fuse or breaker box).

3. Open the snap-on lens by carefully inserting the tip of a screwdriver under the metal holder of the lens next to a screw head. Refer to the graphic for the location to insert the screwdriver tip and a direction to move the driver. Unscrewing the screw is not necessary.

Technical diagram showing a mechanical tool interacting with a device, labeled with point A and directional arrow indicating motion or force.

A
Removable Lens

1. Remove the light bulb from its socket by pulling it.

Technical diagram of a mechanical component with labeled parts A and B, showing internal structure and motion lines.

A
Light Bulb
B
Removable Lens

1. Replace the bulb with a new one. Avoid touching the bulb with fingers, as oils from hands can damage the bulb when it becomes hot.

NOTE: The bulb is halogen: use a bulb of the same type, checking Voltage and Wattage.

1. Replace the lens.

2. Turn on power 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 affect 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	Oven not preheatedAluminum foil on oven rack or oven bottomBaking utensil too large for recipePans touching each other or oven walls
Food too brown on bottom	Oven not preheatedUsing glass, dull or darkened metal pansIncorrect rack positionPans touching each other or oven walls
Food is dry or has shrunk excessively	Oven temperature too highBaking time too longOven door opened frequentlyPan size too large
Food is baking or roasting too slowly	Oven temperature too lowOven not preheatedOven door opened frequentlyTightly sealed with aluminum foilPan size too small
Piecrusts do not brown on bottom or crust is soggy	Baking time not long enoughUsing shiny steel pansIncorrect rack positionOven temperature is too low
Cakes pale, flat and may not be done inside	Oven temperature too lowIncorrect baking timeCake tested too soonOven door opened too oftenPan size may be too large
Cakes high in middle with crack on top	Oven temperature too highBaking time too longPans touching each other or oven wallsIncorrect rack positionPan size too small
Piecrust edges too brown	Oven temperature too highEdges 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 off 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 off	The fan turns off automatically when the electronic components have cooled sufficiently.
Oven door is locked and will not release, even after cooling	Turn the oven off 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	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 fingers 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 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 first. 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 CUSTOMER SATISFACTION CENTER HELP LINE AT 1-877-377-3639.

LIMITED WARRANTY

IN-HOME SERVICE

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 specifically identified 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 modification, alteration or adjustment not authorized by Haier.

Adjustment of consumer operated controls as identified 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.

THIS LIMITED WARRANTY IS GIVEN IN LIEU OF ALL OTHER WARRANTIES, EXPRESS ED OR IMPLIED, INCLUDING BUT NOT LIMITED TO, THE WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A 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 specific legal rights, and you may have other rights, which vary from state to state.

Haier America

Wayne, NJ 07470

TABLE DES MATIÈRES

SÉCURITÉ DE DE FOUR 39

CARACTÉRISTIQUES DE VOTRE FOUR 44

INFORMATION GÉNÉRALE SUR LE FOUR 45

CONSEILS GÉNÉRAUX POUR LE FOUR....46

CONTRÔLE ÉLECTRONIQUE ....49

CUISSON AVEC UN FOUR À CONVECTION ....50

MODES DU FOUR 51

FONCTION DE CUISSON....52

CONSEILS RAPIDES 54

RÉGLAGE MANUEL DU FONCTIONNEMENT DU FOUR....55

CONSEILS ET TECHNIQUES DE CONVECTION EUROPÉENNE ....57

CONSEILS ET TECHNIQUE DE CUISSON....59

CONSEILS ET TECHNIQUES POUR LE GRIL Á CONVECTION....61

REPLACE MENT D'UNE AMPOULE DU FOUR 72

DÉPANNAGE....74

GARANTIE LIMITÉE....77

DOCUMENTS À CONSERVER

Warning symbol with exclamation mark inside triangle, commonly used to indicate a hazard or alert.

A B C I H G D F E

Technical diagram of a multi-layered battery pack with labeled components (J, K, L, M)

Diagram of a mechanical or electrical component with two crossed arms and a central cross mark, enclosed in a dashed rectangular frame (no text or symbols)

Diagram of a pipe with a wavy line and directional arrow, enclosed in a dashed rectangular boundary (no text or symbols)

Diagram of a mechanical or electrical component with directional arrows and shaded regions, no text or symbols present.

Pure diagram of a tool or tool with no text, numbers, or symbols

Diagram of a pipe with two directional arrows indicating flow or movement, enclosed in a dashed rectangular boundary (no text or symbols)

CONTRÔLE ÉLECTRONIQUE

DESCRIPTION DU PANNEAU DE COMMANDE

Off Light Self-Clean Broll Defocus Connect Bolt Connect Bake Connect Start PM AM - + - d

L'HORLOGE DU FOUR

Diagram of a device with four blades and central hub, no text or symbols present

CONV BROIL (GRIL À CONVECTION)

Pure diagram of a device with arrows indicating direction, no text or symbols present

CONV ROAST (RÔTISSAGE À CONVECTION)

Diagram of a mechanical or electrical component with directional arrows and central core (no text or symbols)

BAKE (CUISSON AU FOUR)

Simple diagram of a rectangular container with downward arrows and upward arrows inside, no text or symbols present.

BROIL (GRIL)

Simple line drawing of a rectangular frame with downward arrows indicating force or flow (no text or symbols)

CONV (DÉCONGÉLATION)

Diagram of a rectangular device with internal components and directional arrows, no text or symbols present.

FONCTION DE CUISSON

Simple line drawing of two circular objects on a grid-like structure (no text or symbols)

Grille 3

Simple line drawing of two circular plates placed on a grid base (no text or symbols)

Grille 1

8:00 PM AM T

Labeled diagram of an oven interior with numbered components for identification

Technical diagram showing two views of a device with numbered labels 15, 16, and 17 indicating different components or parts.

TABLEAU DE NETTOYAGE DU FOUR

Technical line drawing of a mechanical assembly with labeled component A (no text or symbols beyond label)

A

Technical line drawing of a mechanical assembly with labeled component A (no text or symbols beyond label)

Technical diagram of a mechanical assembly with labeled parts C, D, and a circular symbol at the bottom.

©
Fentes
D
Lèvres

REPLACE MENT D'UNE AMPOULE DU FOUR

! AVERTISSEMENT

Technical diagram showing a mechanical lever mechanism with labeled component A and directional arrow

Technical diagram of a mechanical component with labeled parts A and B, showing internal structure and motion lines.

Warning sign with exclamation mark inside a triangle, commonly used to indicate caution or hazard.

A B C I H G D F E

Technical line drawing of a metal grate with labeled components (J and K), no text or symbols present.

Technical diagram of a smartphone showing internal structure with labeled parts L and M

Diagram of a mechanical or electrical component with two shaded regions and directional arrows, no text or symbols present.

Diagram of a pipe with a wavy line and directional arrow, enclosed in a dashed rectangular boundary (no text or symbols)

Diagram of a bent pipe with directional arrows indicating flow or movement, enclosed in a dashed rectangular boundary (no text or symbols)

Pure diagram of a tool interacting with two rectangular areas, no text or symbols present

Diagram of a pipe with two directional arrows indicating flow or movement, enclosed in a dashed rectangular boundary (no text or symbols)

Off Light Self-Green Roof Connect Roof Connect Boke Defunct Boke Connect Boke Entunct Board PM AM off all

EL RELOJ DEL HORNO

Diagram of a rectangular device with four cross-shaped blades and central textured pattern (no text or symbols)

Diagram of a device with central gear and surrounding components (no text or symbols)

Pure diagram of a rectangular device with internal components and directional arrows, no text or symbols present.

BAKE (HORNEADO)

Diagram of a rectangular device with downward and upward arrows indicating flow or movement (no text or symbols)

ASADO (BROIL)

Temperatura establecida: de 120 °F (50 °C) a 485 °F (250 °C) (posición preestablecida en 445 °F (230 °C))

Simple line drawing of a rectangular frame with downward arrows indicating flow or force (no text or symbols)

DESCONGELADO (CONV)

Diagram of a device with central grid and four directional arrows, no text or symbols present

FUNCIONES DE COCINA

Simple line drawing of two circular plates on a metal grid (no text or symbols)

Rejilla 3
Rejilla 1

Simple line drawing of two circular plates placed on a grid-lined rack (no text or symbols)

88:00 A PM AM °T

Technical diagram of an oven with numbered components for identification

Technical diagram of a device with numbered parts labeled 15, 16, and 17

TABLA DE LIMPIEZA

Technical line drawing of a mechanical bracket assembly with mounting holes and a labeled section (A), no readable text or symbols present.

A

Technical line drawing of a mechanical bracket assembly with mounting holes and a labeled section (A), no readable text or symbols present.

Technical diagram of a mechanical assembly with labeled parts C and D, showing structural components and mounting details.

©
Hendiduras
D
Bordes

Technical diagram showing a mechanical tool interacting with a device, labeled with point A and directional arrow indicating motion or force.

A
Las lentes

1. Extraiga la bombilla de su casquillo.

a b

A
La bombilla
B
Lentes removibles

If you have a problem with this product, please contact the

"Haier Customer Satisfaction Center" at

1-877-337-3639.

DATED PROOF OF PURCHASE, MODEL #, AND SERIAL #

REQUIRED FOR WARRANTY SERVICE

IMPORTANT