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30” Double Convection Oven
Four à convection double de 30”
Horno de convección doble de 30”
User Manual
Guide de l’utilisateur
Manual del usuario
HCW3485AES
1
TABLE OF CONTENTS
OVEN SAFETY INSTRUCTIONS 2 ...........................................................................
COOKING WITH THE CONVECTION OVEN 6 .........................................................
FEATURES OF YOUR OVEN 7 .................................................................................
THE CONTROL PANELS 8 ......................................................................................
OVEN MODES 9 .....................................................................................................
GENERAL OVEN INFORMATION 11 ........................................................................
GENERAL OVEN TIPS 12 ........................................................................................
SETTING THE CLOCK AND TIMER.....................................................................15
SELECTING THE OVEN MODE 16 ...........................................................................
TIME OVEN MODE OPERATION 18 .........................................................................
SETTING THE MEAT PROBE OPTIONS 20 ..............................................................
BAKE TIPS AND TECHNIQUES 21 ..........................................................................
CONVECTION BAKE TIPS AND TECHNIQUES 23 ...................................................
CONVECTION ROAST TIPS AND TECHNIQUES 24 .................................................
CONVECTION BROIL TIPS AND TECHNIQUES 26 ..................................................
DEHYDRATE TIPS AND TECHNIQUES 27 ...............................................................
BROIL TIPS AND TECHNIQUES 28 .........................................................................
SPECIAL FEATURES 30 ..........................................................................................
SABBATH MODE INSTRUCTION 31 ........................................................................
OVEN CARE AND CLEANING 32 ............................................................................
SETTING THE SELF-CLEAN MODE 34 ...................................................................
GENERAL OVEN CARE 35 ......................................................................................
OVEN FINISHES / CLEANING METHODS 37 ...........................................................
OVEN DOOR REMOVAL 38 ....................................................................................
REPLACING AN OVEN LIGHT 39 ............................................................................
TROUBLESHOOTING 40 ........................................................................................
LIMITED WARRANTY 43 ........................................................................................
RECORD KEEPING
Thank you for purchasing this Haier
product. This user manual will help you
get the best performance from your
new oven.
For future reference, record the model
and serial number located on the inside
frame of the oven, and the date of
purchase.
Staple your proof of purchase to this
manual to aid in obtaining warranty
service if needed.
___________________________________
Model number
___________________________________
Serial number
___________________________________
Date of purchase
2
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.
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 En rcement Act quires fo re
the Governor of California publish a list of substances kn n the to ow to
State of California cause cancer, birth defects, or other reproductive to
harm, and requires businesses warn of potential exposu such to re to
substances.
This product contains a chemical known the State of California to to
cause cancer, birth defects, or other reproductive harm. This appliance
can cause low-level exposure some of the substances listed, to
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 po ed at 240V or 208V.wer
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.
READ AND SAVE THESE
INSTRUCTIONS
6
COOKING WITH THE CONVECTION OVEN
In a conventional oven, the heat sources cycle on and o to maintain an average
temperature in the oven cavity. As the temperature gradually rises and falls, gentle
air currents are produced within the oven. This natural convection tends to be
inecient because the currents are irregular and slow. In this convection system,
the heat is “conveyed” by a fan that provides continuous circulation of the hot air.
This European Convection system provides state-of-the-art engineering and
advanced design to create the nest convection oven. In standard convection
ovens, a fan simply circulates the hot air around the food. The system is
characterized by the combination of an additional heating element located around
the convection fan and the venting panel that distributes heated air in three
dimensions: along the sides, the top and the full depth of the oven cavity. This
European Convection system aids in maintaining a more even oven temperature
throughout the oven cavity.
The circulating air aids in speeding up the baking process and cooks the food more
evenly. By controlling the movement of heated air, convection cooking produces
evenly browned foods that are crispy on the outside yet moist inside. Convection
cooking works best for breads and pastries as well as meats and poultry. Air-
leavened foods like angel food cakes, soués and cream pus rise higher than in a
conventional oven. Meats stay juicy and tender while the outside is avourful and
crisp.
By using European Convection, foods can be cooked at a lower temperature
and cooking times can be shorter. When using this mode, the standard oven
temperature should be lowered by 25°F (15°C).
Foods requiring less cooking time should be checked slightly earlier than normal.
For best results, foods should be cooked uncovered, in low-sided pans to take
advantage of the forced air circulation. When using the Convection Roast mode, the
standard oven temperature does not need to be reduced.
ADVANTAGES OF CONVECTION COOKING
• Even baking, browning and crisping are achieved.
• During roasting, juices and avors are sealed in while the exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden and crustier.
• Air-leavened foods such as cream pus, soués and meringues are higher and
lighter.
• Baking on multiple racks at the same time is possible with even results.
• Multiple-rack baking saves time.
• Prepare whole meals at once with no avor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bake ware.
• Saves time and energy.
• Convection broiling allows for extraordinary grilling with thicker cuts of food.
7
FEATURES OF YOUR OVEN
4
6
5
3
2
1
i
h
d
d
g
a b c
f e
j
l
k
m
a
a
a Cooling Vents
b Broil Element
c Control Panel
d Halogen Light
e Convection Fan and Element
f Bottom Element (not visible)
g Model and Serial # Plate
h Meat Probe (if present)
i Door Gasket
j Oven Rack Back
k Oven Rack Front
l Broiler Pan Racks
m Broiler Pan
8
THE CONTROL PANELS
The user interface has the following features: display, preheat light indicators, keys
for commands, cooking mode and temperature selectors.
Lower
Oven
Lower
Oven
Upper
Oven
Upper
Oven
Options
Fast
Preheat
Time Light
Upper
Lower
Keypad
Lock
Door
Lock
+
Clean
O
Clean
O Preset
Clean
Max
Min
Preset
Clean
Max
Min
Settings Temperature
COMMAND KEYS
[TIME]: touch this key until “SET TIME” appears to set or change the time of day.
Touch this key until “TIMER” appears to set, modify or clear the minute minder
value.
Once a cooking function has been selected, touch this key until “TIME” appears in
order to set, modify or cancel the cooking time. Touch this key until “STOP TIME”
appears in order to set, modify or cancel the end of cooking time. Whenever one of
the former modes has been enabled and its digits ash, touch or hold:
- [+] key to increase the value.
- [-] key to decrease the value.
[FAST PREHEAT] When a cooking function has been selected, touch this key to
enable the fast preheat mode. The fast preheat is not available for all functions.
[OPTIONS] Touch this key to enable special functions, low temperature modes or to
enter special menu.
[LIGHT]: Touch to switch the oven lights status.
[UPPER/LOWER] (double oven): Touch this key to select the upper cavity if none
is selected. If one of the two is already selected, touch it and switch to the other one.
DISPLAY
Central Display for time and miscellaneous functions: for time of day, minute
minder, automatic cooking. AM/PM indication is also present.
Miscellaneous indications are also available to show which cavity is currently
selected and whether any door has been locked, automatically for self-clean or
manually by the user.
Display for Temperature indications: Degree unit (°C or °F) indication is present.
It shows the temperature set-point for the current cooking mode, in the selected
cavity.
Display for Cooking Modes indication to indicate which function has been selected.
KNOBS
Cooking mode selector (multifunction), with eight cooking modes + OFF position.
Cooking mode selector (thermal), with three cooking modes + OFF position.
Temperature selector with PRESET and CLEAN positions + continuous range
between MIN and MAX values.
10
PROOF (WARM)
Food Poisoning Hazard
Do not let food sit in oven mo than one hour be or after cooking.re fore
Doing so can result in food poisoning or sickness.
WARNING
Set temperature: from 80 °F (25 °C) to 120 °F (50 °C)
(preset position 100 °F (35 °C)
WARMING (WARM PLUS)
Food Poisoning Hazard
Do not let food sit in oven mo than one hour be or after cooking.re fore
Doing so can result in food poisoning or sickness.
WARNING
Set temperature: from 130 °F (55 °C) to 210 °F (100 °C)
(preset position 170 °F (75 °C)
Proof and Warming use the lower elements to keep foods warm.
DEHYDRATE (CONV DEHY)
Set temperature: from 120 °F (50 °C) to 160 °F (70 °C)
(preset position 140 °F (60 °C)
Dehydrating is similar to convection cooking but holds an
optimum low temperature while circulating the heated air to
remove moisture slowly for food preservation.
PIZZA (PIZZA)
Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450 °F (232 °C)
Is a special cooking mode with heated air. The lower elements
cycle to cook Pizza.
12
CONVECTION FAN
The convection fan operates during any convection mode. When the oven is
operating in the convection mode, the fan will turn o automatically when the door
is opened. The convection fan always runs during the preheat time.
COMPONENT COOLING FAN
Activates during any cooking or self-cleaning mode to cool inner components and
outer door surfaces. This air is exhausted through the vent located above the oven
door. It continues to run until components have cooled suciently. The cooling
an operates at double speed (or RPM’s) in self-clean and whenever the internal
components temperature becomes high.
PREHEAT AND FAST PREHEAT
Whenever a cooking mode is set and the oven is heating, the “PREHEAT” writing
appears in the temperature display: the vertical bar indicates, in four steps, when
the oven reaches the 25%, 50%, 75%, 100% of the set-point temperature.
As soon as the 100% is reached, the control sounds an “end of preheat” tone and
the “PREHEAT” writing disappears.
When it’s necessary to heat up the oven rapidly, a Fast Preheat mode is available: it
uses the heating elements and the convection fan in a special way, in order to reduce
the heating time as long as possible.
After having set one of the cooking functions
for which the fast preheat is available, touch the
[FAST PREHEAT] key, the “FAST” writing is shown
in addition to the “PREHEAT” one.
As soon as the set-point temperature is reached, the control sounds an “end of
preheat” tone and both “FAST” and “PREHEAT” writings disappear. The oven
switches automatically to the desired cooking mode that was previously set: put the
food inside now.
GENERAL OVEN TIPS
PREHEATING THE OVEN
• Preheat the oven when using the Bake, Convection Bake and Convection Roast
modes.
• Use Fast Preheat mode when a shorter time is desired to preheat the oven.
• Selecting a higher temperature does not shorten the preheat time.
• Preheating is necessary for good results when baking cakes, cookies, pastry and
breads.
• Preheating will help to sear roasts and seal in meat juices.
• Place oven racks in their proper position before preheating.
• During preheating, the selected cooking temperature is always displayed.
• A beep will conrm that the oven is preheated and the “PREHEAT” writing will
turn o.
13
OPERATIONAL SUGGESTIONS
• Use the cooking charts as a guide.
• Do not set pans on the open oven door.
• Use the interior oven lights to view the food through the oven door window
rather than opening the door frequently.
UTENSILS
• Glass baking dishes absorb heat. Reduce oven temperature 25°F (15°C) when
baking in glass.
• Use pans that give the desired browning. The type of nish on the pan will help
determine the amount of browning that will occur.
• Shiny, smooth metal or light non-stick / anodized pans reect heat, resulting in
lighter, more delicate browning. Cakes and cookies require this type of utensil.
• Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use
this type for pies.
• For brown, crisp crusts, use dark non-stick / anodized or dark, dull metal utensils
or glass bake ware. Insulated baking pans may increase the length of cooking
time.
• Do not cook with the empty broiler pan in the oven, as this could change cooking
performance. Store the broil pan outside of the oven.
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.
HIGH ALTITUDE BAKING
• When cooking at high altitude, cooking times may be extended.
120/240 VS. 120/208 VOLT CONNECTION
• Most oven installations will have a 120/240 voltage connection.
• If your oven is installed with 120/208 voltage, the preheat time may be slightly
longer than with 120/240 voltage.
• The oven is designed to assure the same clean time at 208V.
OVEN RACKS
• The oven has rack guides at six levels as shown in the illustration on “Features of
Your Oven.”
• Rack positions are numbered from the bottom rack guide (#1) to the top (#6).
• Check cooking charts for best rack positions to use when cooking.
• Each level guide consists of paired supports formed in the walls on each side of
the oven cavity.
14
• Always be sure to position the oven racks before turning on the oven. Make sure
that the racks are level once they are in position.
Please refer to “Features of Your Oven” if there is any question as to which side is
the front of the rack.
• The racks are designed to stop when pulled forward to their limit.
IMPORTANT: Never use aluminum foil to cover the oven racks or to line the oven. It
can cause damage to the oven liner if heat is trapped under the foil.
IMPORTANT: Make sure you do not force it to avoid damage to the enamel.
To remove oven rack from the oven:
1. Pull rack forward.
2. Lift rack up at front and then remove it.
To replace an oven rack:
1. Place rear of rack between rack level guides
2. While lifting front of rack, slide rack in all the way while lowering the front.
15
SETTING THE CLOCK AND TIMER
The time of day is displayed in hours and minutes.
Always set the clock immediately after installation or after a power failure. Once
power returns to the oven, the clock displays the time 12:00AM.
The clock time will appear during all oven operations except when there is the timer
or any timed cooking operations running.
The oven is preset to a 12-hour clock and indicates AM and PM .
TO SET THE TIME OF DAY
1. Touch [TIME] until the display shows the “SET TIME” writing.
2. Touch [INC] or [DEC] to set the desired time, the hours will begin ashing:
continue until the correct hour value and AM or PM indication is selected.
3. Touch [TIME] again to conrm the hour and minutes will start ashing.
4. Touch [INC] or [DEC] to set the desired minutes value or hold the key to change
by 10 minute steps.
5. Touch [TIME] again or wait for 5 seconds in order to conrm the time.
NOTE: The Time of Day can never be set if any time function is already set: rst
delete all the active time functions.
TO SET THE TIMER
1. Touch [TIME] until the display shows the “TIMER” writing.
2. Touch [INC] or [DEC] to set the desired timer value, the hours will begin ashing:
continue until the desired value is set.
3. Touch [TIME] again to conrm the hour and minutes will start ashing.
4. Touch [INC] or [DEC] to set the desired minutes value or hold the key to change
by 10 minute steps.
5. Touch [TIME] again or wait for 5 seconds in order to conrm the time.
6. “TIMER” will be steadily displayed.
7. When the time ends, reminder beeps will sound for 15 minutes or until the
[TIME] key is pressed.
8. Timer format is usually HR:MIN, switching into MIN:SEC during the last minute.
9. The displayed value is always rounded to the lower minute.
16
SELECTING THE OVEN MODE
SETTING COOKING MODE AND TEMPERATURE
• The following modes can be selected by moving the cooking mode knob to the
desired position. To select Clean, the temperature knob must be moved into the
appropriate Clean position too.
OFF
CONVECTION BAKE (CONV BAKE)
CONVECTION BROIL (CONV BROIL)
CONVECTION ROAST (CONV ROAST)
PIZZA (MULTI PIZZA)
BAKE (BAKE)
BROIL (BROIL)
DEHYDRATE(CONV DEHY)
PROOF (WARM)
DEFROST (CONV)
WARMING (WARM PLUS)
CLEAN
• Select the desired temperature by moving the selector or leave it in the PRESET
position if the proposed value is ne. The temperature can be changed by 5°F or
5°C steps.
• As soon as one of the knobs is moved, the control switches automatically
to display the value in the corresponding cavity. The corresponding writing
“UPPER” or “LOWER” appears.
• Cavity will begin to heat, the “ON” writing is displayed when the selected oven is
active, oven lights will turn on.
• “PREHEAT” writing will turn on. Once the oven has preheated, it will beep and
switch the writing o.
• To change the temperature while cooking, simply turn the temperature knob
until the display shows the desired value.
• Touch [UPPER/LOWER] to select the desired cavity and check the related
temperature or time values, even is there’s no need to change those.
• Move the cooking mode selector to OFF if you intend to stop cooking.
The triangles in the upper right corner of the display are active when a cavity is
running, even if it is not selected on the display.
17
USING [OPTIONS] KEY TO SELECT LOW TEMPERATURE
FUNCTIONS
Food Poisoning Hazard
Do not let food sit in oven mo than one hour be or after cooking.re fore
Doing so can result in food poisoning or sickness.
WARNING
• To move the cooking mode selector to Low Temp modes, one of the following
functions must be displayed:
DEHYDRATE (CONV DEHY)
PROOF (WARM)
DEFROST (CONV)
WARMING (WARM PLUS)
• Touch [OPTIONS] key to toggle between these four modes.
• The last used is kept in memory for the next selection.
USING OVEN LIGHTS
• A single light key activates the lights in either oven.
• If [LIGHT] key is touched when both ovens are o, lights in both the upper and
lower oven will turn on. Touch [LIGHT] key again, and both oven lights will turn
o.
• Oven lights turn on and o automatically when the door is opened and closed.
• When an oven is in use, oven lights turn on automatically when a mode is started.
Oven lights will turn o automatically when the oven mode is cancelled.
• The lights do not operate in the Self-Clean mode.
To manually control the interior oven lights in either the upper or lower oven if
one or both ovens are in use:
1. Touch [UPPER/LOWER] and the display will indicate which oven is selected.
2. Touch [UPPER/LOWER] to select the other oven.
3. Touch [LIGHT] to turn lights on or o in the desired cavity.
18
TIME OVEN MODE OPERATION
Food Poisoning Hazard
Do not let food sit in oven mo than one hour be or after cooking.re fore
Doing so can result in food poisoning or sickness.
WARNING
• In double oven models, both ovens can be set independently to operate a timed
mode.
• Be sure that the time-of-day clock is displaying the correct time.
• The timed mode turns o the oven at the end of the cook time.
TO SET A TIMED MODE
1. Select the oven by means of [UPPER/LOWER] key, if necessary.
2. Select the cooking mode and the temperature by means of the knobs. The “ON”
writing will appear in the display.
3. Touch [TIME] key until the “TIME” writings will appear in the display.
4. Touch [INC] or [DEC], the hour digits will begin ashing. Continue to set the
desired cooking time. Keep in mind that the time required for the oven to reach
the temperature must be included in the set cooking time.
5. Touch [TIME] again, the hours will be conrmed and the minute digits will begin
ashing.
6. Touch [INC] or [DEC] to change the minutes. Hold the key to change by 10
minutes steps. Continue to set the desired cooking time.
7. Touch [TIME] once again or wait for a few seconds to conrm the cooking time
value.
19
TO DELAY THE START OF A TIMED MODE
Food Poisoning Hazard
Do not let food sit in oven mo than one hour be or after cooking.re fore
Doing so can result in food poisoning or sickness.
WARNING
Follow steps 1 through 6 or 7 above.
• Touch [TIME] key until “STOP TIME” will appear in the display.
• The control automatically calculates and displays the initial value, adding the
cooking time already set to the time of day.
• Touch [INC] or [DEC], the hour digits will begin ashing. Continue to set the
desired stop time.
• Touch [TIME] again, the hours will be conrmedand the minute digits will begin
ashing.
• Touch [INC] or [DEC] to change the minutes. Hold the key to change by 10
minutes steps. Continue to set the desired stop time.
• Touch [TIME] once again or wait for a few seconds to conrm the stop time
value.
• The clock automatically calculates the time of day at which the mode starts and
stops. The “DELAY” writing is displayed until the starting time is reached.
WHEN A TIMED MODE IS RUNNING
• As soon as the oven actually starts cooking, the display shows the cooking time
and counts down by one minute steps. The oven will cook for the programmed
time.
• When the time expires, the oven automatically turns o, the writings “ON” and
“TIME” start ashing and an “end of activity” beep sequence sounds. Reminder
beeps will sound for up to fteen minutes until any key is touched in order to
recall the user attention.
20
HOW TO CHECK A TIME VALUE
• Whenever it’s necessary to check a time value that is not displayed, touch the
[TIME] key until the proper writing is displayed to view the desired value for 5
seconds.
• Example: if the timer value is displayed and you want to check the cooking time,
touch the [TIME] key until “TIME” is displayed to view the cooking time for 5
seconds.
SETTING THE MEAT PROBE OPTIONS
WARNING
Burn Hazard
Use an oven mi move temperature probe.tt to re
Do not touch broil element.
Failure do so can result in burns. to
This oven is optionally provided with the meat probe feature to sense the
temperature inside meat and stop cooking as soon as the set value is reached. In a
double oven it’s available only in the upper cavity.
Once the probe has been inserted in its receptacle and detected by the control,
turn the cooking mode knob into a valid position, the PROBE writing appears on the
cooking mode display with the selected function.
The following modes can be selected to work with the meat probe:
CONVECTION BAKE
CONVECTION ROAST
BAKE
21
Other modes are not allowed to start if the probe is inserted.
The meat probe standard temperature (170°F) ashes on the clock module for 5
seconds. Using the [INC]/[DEC] keys, it’s possible to change the probe set. The
standard probe temperature set-point is 170°F. The allowed range is between 130°F
and 210°F. The maximum cavity temperature during cooking with meat probe is
475°F. The resolution must be 5°F or 2.5°C both for set and actual temperature.
After 5 seconds the value on the display is accepted and the control starts cooking.
The actual probe temperature is now displayed.
Touch [INC] or [DEC] once to check the probe set temperature. When it’s ashing
touch it further or hold to modify the value. As soon as the set probe temperature is
reached, the control sounds an end of cooking tone and stops the oven.
Always turn the cooking mode in the OFF position before re-using the oven.
The PROBE writing ashes when the mode is not valid for cooking with probe. If
the probe is removed during cooking, or in case of a short or open circuit, a fault
message will be displayed.
Automatic time functions are disabled when using the meat probe, only the timer
can work.
BAKE TIPS AND TECHNIQUES
Baking is cooking with heated air. Both upper and lower elements in the oven are
used to heat the air but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for baking temperature, time and
rack position. Baking time will vary with the temperature of ingredients and the size,
shape and nish of the baking utensil.
General Guidelines
• For best results, bake food on a single rack with at least 1” - 1 ½” (2,5 - 3cm)
space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick nish), heatproof glass, glass-
ceramic, pottery or other utensils suitable for the oven.
22
• When using heatproof glass, reduce temperature by 25°F (15°C) from
recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with more browning.
Insulated bake ware will slightly lengthen the cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to line any part of the
oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This
will alter the cooking performance and can damage the nish of the oven.
• Avoid using the opened door as a shelf to place pans.
• 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
Bundt Cake
Angel Food
2
1
1
350 (175)
350 (175)
350 (175)
19-22
40-45
35-39
Pie
2 crust, fresh, 9”
2 crust, frozen fruit, 9”
2
2
375-400 (190-205)
375 (190)
45-50
68-78
Cookies
Sugar
Chocolate Chip
Brownies
2
2
2
350-375 (175-190)
350-375 (175-190)
350 (175)
8-10
8-13
29-36
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muns
2
2
2
2
375 (190)
375-400 (190-205)
375-400 (190-205)
425 (220)
18-22
12-15
7-9
15-19
Pizza
Frozen
Fresh
2
2
400-450 (205-235)
475 (246)
23-26
15-18
23
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. Don’t try to
convert recipes such as custards, quiches, pumpkin pie , or cheesecakes, which
do not benet from the convection-heating process. Use the regular Bake mode
for these foods.
• Multiple rack cooking for oven meals is
done on rack positions 1, 2, 3 , 4 and 5. All
ve racks can be used for cookies, biscuits
and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- 3 rack baking: Use positions 2, 3 and 4 or
1, 3 and 5.
- When baking four cake layers at the same
time, stagger pans so that one pan is not
directly above another. For best results,
place cakes on front of upper rack and
back of lower rack (See graphic at right).
Allow 1” - 1 ½” (2,5 - 3cm).air space
around pans.
• Converting your own recipe can be easy.
Choose a recipe that will work well in
convection.
• Reduce the temperature and cooking
time if necessary. It may take some trial
and error to achieve a perfect result. Keep
track of your technique for the next time
you want to prepare the recipe using
convection.
4
6
5
3
2
1
• 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 Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soués, Meringue, Meringue-Topped Desserts, Angel Food
Cakes, Chion Cakes)
24
CONVECTION BAKE CHART
Reduce standard recipe temperature by 25 ºF (15 °C) for Convection Bake.
Temperatures have been reduced in this chart.
CONVECTION CAVITY
FOOD ITEM RACK
POSITION
TEMP. °F (°C)
(PREHEATED OVEN) TIME (MIN)
Cake
Cupcakes
Bundt Cake
Angel Food
2
1
1
325 (160)
325 (160)
325 (160)
20-22
43-50
43-47
Pie
2 crust, fresh, 9”
2 crust, frozen fruit, 9”
2
2
350-400 (175-205)
350 (175)
40-52
68-78
Cookies
Sugar
Chocolate Chip
Brownies
2
2
2
325-350 (160-175)
325-350 (160-175)
325 (160)
9-12
8-13
29-36
Breads
Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muns
2
2
2
2
350 (175)
350-375 (175-190)
375 (190)
400 (205)
18-22
12-15
8-10
17-21
Pizza
Frozen
Fresh
2
2
375-425 (190-220)
450 (232)
23-26
15-18
CONVECTION ROAST TIPS AND TECHNIQUES
• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck wings behind back and loosely tie
legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
• Use the probe or a meat thermometer to determine the internal doneness on
“END” temperature (see cooking chart).
• Double-check the internal temperature of meat or poultry by inserting meat
thermometer into another position.
• Large birds may also need to be covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-browning.
• The minimum safe temperature for stung in poultry is 165ºF (75ºC).
• After removing the item from the oven, cover loosely with foil for 10 to 15
minutes before carving if necessary to increase the nal foodstu temperature
by 5° to 10°F (3° to 6° C)
26
MEATS WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
INTERNAL
TEMP. °F (°C)
Lamb
Half Leg 3-4 325 (160) 2 22-27
28-33
160 (71)
medium
170 (77) well
Whole Leg 6-8 325 (160) 1 22-27
28-33
160 (71)
medium
170 (77) well
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.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).
CONVECTION BROIL CHART
CONVECTION CAVITY
FOOD AND THICKNESS RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (1½” or more)
Medium rare 4 450 (235) 145 (65) 9-12 8-10
Medium 4 450 (235) 160 (71) 11-13 10-12
Well 4 450 (235) 170 (77) 18-20 16-17
Hamburgers (more than 1”)
Medium 4 550 (290) 160 (71) 8-11 5-7
Well 4 550 (290) 170 (77) 11-13 8-10
Poultry
Chicken Quarters 4 450 (235) 180 (82) 16-18 10-13
Chicken Halves 3 450 (235) 180 (82) 25-27 15-18
Chicken Breasts 4 450 (235) 170 (77) 13-15 9-13
Pork
Pork Chops (1¼” or more) 4 450 (235) 160 (71) 12-14 11-13
Sausage - fresh 4 450 (235) 160 (71) 4-6 3-5
27
DEHYDRATE TIPS AND TECHNIQUES
• Dehydrating can be done using the Dehydrate mode. A lower temperature
is used and the circulating heated air slowly removes the moisture for food
preservation.
• The Dehydrate mode temperature is pre-programmed at 140ºF (60ºC).
• The Dehydrate mode temperatures available are 120ºF (50ºC) to 160ºF (70ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully dehydrate.
• Consult a food preservation book for specic times and the handling of various
foods.
• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed before dehydrating
begins (such as with sliced tomatoes or sliced peaches).
DEHYDRATE CHART
FOOD PREPARATION
APPROXIMATE
DRYING TIME*
(hrs)
TEST FOR DONENESS
Fruit
Apples Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
11-15 Slightly pliable
Bananas Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
11-15 Slightly pliable
Cherries Wash and towel dry.
For fresh cherries,
remove pits
10-15 Pliable, leathery,
chewy
Oranges Peels
and slices
¼ slices of orange;
orange part of skin
thinly peeled from
oranges
Peels 2-4
Slices: 12-16
Orange peel: dry
and brittle
Orange slices:
skins are dry and
brittle, fruit is
slightly moist
Pineapple rings Towel dried Canned: 9-13
Fresh: 8-12
Soft and pliable
Strawberries Wash and towel dry.
Sliced ½” thick,
skin (outside) down on
rack
12-17 Dry, brittle
28
FOOD PREPARATION
APPROXIMATE
DRYING TIME*
(hrs)
TEST FOR DONENESS
Vegetable
Peppers Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped about
1” pieces
16-20 Leathery with no
moisture inside
Mushrooms Wash and towel dry.
Cut of stem end. Cut
into ” slices
7-12 Tough and leathery,
dry
Tomatoes Wash and towel dry.
Cut this slices, ” thick,
dry well
16-23 Dry, brick red color
Herbs
Oregano, sage
parsley and
thyme, and fennel
Rinse and dry with
paper towel
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
Basil Use basil leaves 3 to 4
inches from top. Spray
with water, shake o
moisture and pat dry
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
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.
• Turn meats once halfway through the cooking time (see convection broil chart).
BROIL CHART
FOOD AND THICKNESS RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (¾”-1)
Medium rare 5 5 145 (65) 5-7 4-6
Medium 5 5 160 (71) 6-8 5-7
Well 5 5 170 (77) 8-10 7-9
29
FOOD AND THICKNESS RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Hamburgers (¾”-1”)
Medium 4 5 160 (71) 8-11 6-9
Well 4 5 170 (77) 10-13 8-10
Poultry
Breast (bone-in) 4 4 170 (77) 10-12 8-10
Thigh (very well done) 4 3 180 (82) 28-30 13-15
Pork
Pork Chops (1”) 5 5 160 (71) 7-9 5-7
Sausage - fresh 5 5 160 (71) 5-7 3-5
Ham Slice (½”) 5 5 160 (71) 4-6 3-5
Seafood
Fish Filets, 1”
Buttered
4 4 Cook
until
opaque
& akes
easily
with fork
10-14 Do not
turn
Lamb
Chops (1”)
Medium Rare 5 5 145 (63) 5-7 4-6
Medium 5 5 160 (71) 6-8 4-6
Well 5 5 170 (77) 7-9 5-7
Bread
Garlic Bread, 1” slices 4 5 2-2,30
Garlic Bread, 1” slices 3 5 4-6
* Broiling and convection broiling times are approximate and may vary slightly
Cooking times are indicative and also depend on the thickness and the starting temperature of
the meat before cooking .
30
FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS
(USDA FOOD SAFETY & INSPECTION SERVICE)
140°F
(60°C)
Ham, precooked ( to Reheat)
165°F
(74°C)
Stung (cooked alone or in
bird)
145°F
(63°C)
Fresh beef, Veal, Lamb (medium
rare)
Leftovers & Casseroles
160°F
(71°C)
Ground Meat & Meat mixtures
(Beef, Pork, Veal Lamb) 170°F
(77°C)
Fresh beef, Veal, Lamb (well
done)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium) Fresh Pork (well done)
Fresh Ham (raw)
180°F
(82°C)
Chicken and Turkey (Whole)
Egg Dishes Poultry (thighs and wings)
Ground Meat & Meat mixtures
(Turkey, Chicken)
Duck and Goose
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are rm
SPECIAL FEATURES
The Special Features function can be used to select the following special oven
features:
1. SAB => SABBATH MODE (for religious faiths with “no work” requirements on the
Sabbath).
2. OFS => OVEN OFFSET (used to calibrate the oven temperature).
3. dEG => °UNIT (used to select Farhenheit or Celsius).
4. Hr => CLOCK FORMAT (used to set the time of day format as 12:00
AM/PM or
24:00).
5. Set => PRESET TEMPERATURE (it’s possible to save the standard preset
temperature per every cooking mode or to keep in memory the last used
temperature).
To select special features, follow the steps below:
• Touch and hold [OPTIONS] and [TIME] keys for at least 3 seconds. Clock time
disappears and the following display is shown:
• Touch the [INC] or the [DEC] key to scroll all available options described above,
until the desired one is found.
• Touch [OPTIONS] key to edit the selected options.
• Change the value by means of [INC] or [DEC] keys.
32
• Oven lights status cannot be changed during Sabbath time.
• Oven temperature can only be lowered but no information can be displayed.
• The cooling fan must run in Sabbath mode.
• Preheat lights are inhibited during Sabbath mode.
• The buzzer must always be silent, regardless of any fault, end of activity, etc.
• The meat probe can never be used in Sabbath mode.
• Maximum allowed cooking time must be 72 hours.
• The user is allowed to stop the oven manually, also during Sabbath, moving the
cooking mode selector to OFF position.
• Heating elements cycling must not depend on the door switch status. Opening
or closing the door must not switch the relays directly.
OVEN CARE AND CLEANING
SELF-CLEANING THE OVEN
WARNING
Burn Hazard
Do not touch the oven during the Self-Cleaning cycle.
Keep children away from oven during Self-Cleaning cycle.
Failure do so can result in burns. to
This oven features a pyrolytic self-cleaning function that eliminates the dicult and
time consuming manual scrubbing of the oven interior. During self-cleaning, the
oven uses a very high temperature (approx. 885°F/470°C) to burn away food soil and
grease.
• Only one oven at a time can be set to Self-Clean.
• It is common to see smoke and/or an occasional ame-up during the Self-Clean
cycle, depending on the content and amount of soil remaining in the oven. If a
ame persists, turn o the oven and allow it to cool before opening the door to
wipe up the excessive food soil.
• The door latch is automatically activated after selecting the Self-Clean cycle.
The “AUTO LOCK” writings will appear in the display. This ensures that the door
cannot be opened while the oven interior is at clean temperatures.
33
• The oven light does not operate during this mode.
• During Self-Clean, the kitchen should be well ventilated to help eliminate odors
associated with Self-Clean. Odors will lessen with use.
• Three hours is the preset length of cleaning.
• The mode automatically stops at the end of the clean hours.
• When the oven heat drops to a safe temperature, the automatic door lock will
release and the door can be opened.
PREPARING THE OVEN FOR SELF-CLEAN
1. Remove all utensils and bake ware.
2. Remove non-porcelain oven racks. If chromed racks are left in the oven during
the self-clean cycle, they will permanently lose the shiny nish and change to a
dull dark nish. See Oven Cleaning Chart for proper care.
3. Wipe up any soft soil spills and grease with paper towels. Excess grease will
cause ames and smoke inside the oven during self-cleaning.
4. Review illustration below. Some areas of the oven must be cleaned by hand
before the cycle begins. They do not get hot enough during the cleaning cycle
for soil to burn away. Use a soapy sponge or plastic scrubber or a detergent-
lled S.O.S.® pad. Hand-clean the oven door edge, oven front frame and up to
1-½ “ (2-3 cm) inside the frame with detergent and hot water. Do not rub the
gasket on oven. Clean by hand the oven door window. Rinse all areas thoroughly
then dry.
5. Be sure oven interior lights are turned o and the light bulbs and lens covers are
in place.
34
SETTING THE SELF-CLEAN MODE
TO SET THE SELF-CLEAN MODE
1. Touch [UPPER/LOWER] key to select the cavity to be cleaned, if the oven is a
double.
2. Rotate both knobs into the clean position.
3. CLEAN & TIME appear.
4. The clean time is displayed automatically, its standard value is 3 hours.
5. At the end of the programmed cleaning time, the oven will automatically turn o.
6. To stop the cleaning mode at any moment, move one of the two knobs from the
cleaning position.
Do not attempt to open the door while the door is locked. The “AUTO LOCK”
writings will ash until the motor stops. When they are displayed, the door cannot be
opened. Check that the door has been locked and will not open before starting the
Self-Clean mode.
If door does not lock, rotate the cooking mode knob into the OFF position and do
not start self-clean; phone for service.
If the door is in the open position when this mode is selected, the “AUTO LOCK”
writings will ash until the door is closed. The latch doesn’t move.
TO CHANGE THE CLEANING TIME
1. To change the setting from 3 hours, select either 2 hours for light soil or 4 hours
for heavy soil immediately before starting.
2. To change the hours, touch the [TIME] key.
3. The hours will ash.
4. Use [INC] or [DEC] keys to change the value
5. To change the minutes, touch the [TIME] key again.
6. The minutes will ash.
7. Use [INC] or [DEC] keys to change the value. Hold the key to change by 10
minutes steps.
8. Touch [TIME] or wait a few seconds to conrm the new value.
35
TO DELAY THE START OF CLEANING
1. Follow steps 1 through 7 above.
2. Touch the [TIME] key and verify that “STOP TIME” appears on the display. The
hours will begin ashing.
3. Use [INC] or [DEC] keys to change the stop time value.
4. To change the minutes, touch the [TIME] key, the minutes will ash.
5. Use [INC] or [DEC] keys to change the value. Hold the key to change by 10
minutes steps.
6. Touch [TIME] or wait a few seconds to conrm the new value.
7. The latch starts moving to lock the oven door, the display shows “DELAY”.
8. When the delay time expires, self-cleaning will start.
9. At the end of the programmed cleaning time, the oven will automatically turn o.
10. “End” will appear on the temperature display, “CLEAN” on the mode display and
“TIME” on the clock display will start ashing until the [TIME] key is touched or the
knob is moved to the OFF position.
In order to check the cleaning or the stop time during a delayed clean, simply touch
the [TIME] key until “TIME” or “STOP TIME” writings are displayed.
GENERAL OVEN CARE
HOW TO USE THE OVEN CLEANING CHART
1. Locate the number of the part to be cleaned in the following illustration.
2. Find the part name in the chart.
• Use the cleaning method in the left column if the oven is black or white.
• Use the cleaning method in the right column if the oven is stainless steel.
3. Match the letter with the cleaning method on following chart.
36
Part Cleaning Method Part Cleaning Method
Black &
White
Oven
Stainless
Steel
Oven
Black &
White
Oven
Stainless
Steel
Oven
1 Door
Frame
E E 10 Mesh
Gasket
B B
2 Interior
Door
Windows
F F 11 Interior
Oven
Door
E E
3 Removable
Oven Racks
A or E A or E 12 Door
Handle
D D
4 Side Trim D D 13 Door
Cooling
Vent
E E
5Control
Panel Trim
C C 14 Door
Front
C & D C & D
6Control
Panel
C C 15 Oven
Trim
D D
7 Oven
Cooling
Vents
D D 16 D DEnd Caps
8 Oven Front
Frame
E E 17 Broil Pan
Rack
E E
9 Oven
Cavitiy
E E 18 Broil pan
Bottom
E E
38
OVEN DOOR REMOVAL
TO REMOVE DOOR
IMPORTANT:
• Make sure oven is cool and power to the oven has been turned o before
removing the door.
• The oven door is heavy and fragile. Use both hands to remove the oven door.
The door front is glass. Handle carefully to avoid breakage.
• Grasp only the sides of the oven door. Do not grasp the handle as it may swing in
your hand and cause damage or injury.
1. Open the door completely.
2. Lift up the hinge bracket.
a
a
a Hinge Bracket
3. Hold the door rmly on both sides using both hands and close the door.
4. Hold rmly; the door is heavy.
5. Place the door in a convenient location.
TO REPLACE DOOR
1. Insert the upper arms of both hinges into the slots. The recesses must hook on
the lips.
a
b
c
d
a Upper Arm
b Recess
c Slots
d Lip
39
2. Move the hinge brackets back down into position.
3. Close and open the door slowly to assure that it is correctly and securely in place.
REPLACING AN OVEN LIGHT
WARNING
Electrical Shock Hazard
Make sure the oven and lights are cool and power to the oven has been
turned off before replacing the light bulb(s).
The lenses must be in place when using the oven. The lenses serve to
protect the light bulb from breaking.
The lenses are made of glass. Handle carefully to avoid breakage.
Failure to do so could result in death, electric shock, cuts or burns.
• Each oven is equipped with three
halogen lights (per cavity) located in
the lateral walls of the oven.
• The lights are switched on when the
door is opened or when the oven is in
a cooking cycle.
• The oven lights are not illuminated
during SELF- CLEAN.
• Each light assembly consists of a
removable lens, a light bulb as well as
a light socket housing that is xed in
place. See gure on this page.
• Light bulb replacement is considered
to be a routine maintenance item.
40
TO REPLACE A LIGHT BULB
Before replacing, make sure the oven is
o and cool.
1. Disconnect power at the main power
supply (fuse or breaker box).
2. In ovens with lateral rack supports,
remove them by unscrewing the four
screws.
3. Remove the lens between screw and
glass using a screw driver.
4. Remove the light bulb from its socket
by pulling it.
5. Replace the bulb with a new one. Avoid touching the bulb with ngers, as oils
from hands can damage the bulb when it becomes hot.
6. The bulb is halogen: use one with the same type checking Voltage and Wattage.
7. Place the lens back on.
8. Replace the rack supports if provided is provided with the oven model.
9. Turn power back on at the main power supply (fuse or breaker box).
TROUBLESHOOTING
SOLVING BAKING AND ROASTING PROBLEMS
With either Bake or Convection Bake and Convection Roast poor results can occur
for many reasons other than a malfunction of the oven. Check the chart below for
causes of the most common problems. Since the size, shape and material of baking
utensils directly aect the baking results, the best solution may be to replace old
baking utensils that have darkened and warped with age and use. Check the Baking
Charts for the correct rack position and baking time.
Baking Problem Cause
Food browns unevenly • Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls
Food too brown on bottom • Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
41
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 not preheated
• 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
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
Cakes pale, at and may not be
done inside • Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
Cakes high in middle with crack
on top • Oven temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
Piecrust edges too brown • Oven temperature too high
• Edges of crust too thin
SOLVING OPERATIONAL PROBLEMS
Before calling for service, check the following to avoid unnecessary service charges.
Oven Problem Problem Solving Steps
F03 or F04 Error
appears in the display
window.
A problem with latch mechanism occurred. Remove
power and turn it back on again after a few seconds. The
oven should run a latch auto–test. If condition persists,
note the code number and call an authorized service
center.
Other F_ Error
appears in the display
window.
Remove power and turn it back on again after a few
seconds. If condition persists, note the code number and
call an authorized service center.
The oven display
stays OFF
Turn o power at the main power supply (fuse or breaker
box). Turn breaker back on. If condition persists, call an
authorized service center.
42
Cooling fan continues
to run after oven is
turned o
The fan turns o automatically when the electronic
components have cooled suciently.
Oven door is locked
and will not release,
even after cooling
Turn the oven o at the circuit breaker and wait a few
seconds. Turn breaker back on. The oven should reset
itself and will be operable.
Oven is not heating Check the circuit breaker or fuse box to your house. Make
sure there is proper electrical power to the oven. Make
sure the oven temperature has been selected.
Oven is not cooking
evenly
Check oven calibration. Adjust calibration if necessary
(see To Set Temperature). Refer to cook charts for
recommended rack position. Always reduce recipe
temperature by 25 °F (15 °C) when baking with
Convention Bake mode.
Oven temperature is
too hot or too cold
The oven thermostat needs adjustment. See Calibrating
Oven Temperature.
Oven light is not
working properly
Replace or reinsert the light bulb if loose or defective.
Touching the bulb with ngers may cause the bulb to burn
out.
Oven light stays on Check for obstruction in oven door. Check to see if hinge
is bent or door switch broken.
Cannot remove lens
cover on light
There may be a soil build-up around the lens cover. Wipe
lens cover area with a clean dry towel prior to attempting
to remove the lens cover.
Oven will not Self-
Clean properly
Allow the oven to cool before running Self-Cleaning.
Always wipe out loose soils or heavy spillover before
running Self-Cleaning. If oven is badly soiled, set oven
for a four-hour Self-Cleaning. See Preparing the Oven to
Self-Clean.
Clock and timer are
not working properly
Make sure there is proper electrical power to the oven.
See the Clock and Timer sections.
Excessive moisture When using bake mode, preheat the oven rst.
Convection Bake and Convection Roast will eliminate
any moisture in oven (this is one of the advantages of
convection).
Porcelain chips When oven racks are removed and replaced, always tilt
racks upward and do not force them to avoid chipping the
porcelain.
FOR MORE HELP, VISIT HAIER.COM OR CALL THE CONSUMER
HELP LINE AT 1-877-377-3639.
43
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 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.
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 specic legal rights,
and you may have other rights, which vary
from state to state.
Haier America
Wayne, NJ 07470
44
TABLE DES MATIERES
SÉCURITÉ DE DE FOUR 45 .....................................................................................
CUISINER AVEC UN FOUR À CONVECTION 50 .......................................................
CARACTÉRISTIQUES DE VOTRE FOUR 51 .............................................................
LES TABLEAUX DE COMMANDE 52 ........................................................................
MODES DE FOUR 53 ..............................................................................................
INFORMATION GÉNÉRALE DU FOUR 55 .................................................................
CONSEILS GÉNÉRAUX SUR LE FOUR 57 ................................................................
RÉGLAGE DE LA PENDULE ET LA MINUTERIE 60 ...................................................
SÉLECTION DU MODE DE FOUR 61 ........................................................................
FONCTION DE MODE FOUR MINUTÉ 63 ................................................................
RÉGLAGE DES OPTIONS DE LA SONDE POUR VIANDE 65 .....................................
CONSEILS ET TECHNIQUE DE CUISSON 67 ...........................................................
CONSEILS ET TECHNIQUES DE CONVECTION EUROPÉENNE 68 ..........................
CONSEILS ET TECHNIQUES DE CONVECTION CUISSON 70 .................................
CONSEILS ET TECHNIQUES POUR LE CONVECTION GRILL 72 .............................
CONSEILS ET TECHNIQUES DE DÉSHYDRATATION 73 ..........................................
CONSEILS ET TECHNIQUES DE GRILL 75 ..............................................................
OPTIONS SPÉCIALES 76 ........................................................................................
INSTRUCTION DU MODE SABBAT 77 .....................................................................
ENTRETIEN DU FOUR ET NETTOYAGE 79 ..............................................................
RÉGLAGE DU MODE AUTO-NETTOYAGE 80 ..........................................................
ENTRETIEN GÉNÉRAL DU FOUR 82 .......................................................................
FINITIONS DU FOUR / MÉTHODES DE NETTOYAGE 83 ..........................................
ENTRETIEN À FAIRE SOI-MÊME RETRAIT DE LA PORTE DU FOUR 84 ....................
REMPLACEMENT D’UNE AMPOULE DU FOUR 86 ...................................................
DÉPANNAGE 87 .....................................................................................................
GARANTIE LIMITÉE 90 ...........................................................................................
DOCUMENTS À CONSERVER
Merci d’avoir acheté ce produit Haier.
Ce manuel d’utilisation vous aidera
à obtenir la meilleure performance
possible de votre nouvelle four.
Pour référence ultérieure, inscrire le
numéro de plaque signalétique situé
sur le cadre à l’intérieur du four, et la
date d’achat.
Pour faciliter l’obtention d’un service
sous garantie, agrafer la preuve de la
date d’achat à ce manuel.
___________________________________
Numéro de modèle
___________________________________
Numéro de série
___________________________________
Date d’achat
Produktspecifikationer
| Varumärke: | Haier |
| Kategori: | Ugn |
| Modell: | HCW3485AES |
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