Cooking With The Convection Oven - Haier HCW2360AES User Manual

Deactivating the Lock
1. To activate, turn on the appliance using the On/Off button.
2. Press and hold LOCK until disappears from the display.
Lock is now deactivated and the appliance is again ready for use.

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 bake ware.
•
Dehydrates herbs, fruits and vegetables
•
Saves time and energy.
•
Convection broiling allows for extraordinary grilling with thicker cuts of food.
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