Cooking Modes - Haier HWO60S10TPB2 User Instructions

3.2 Cooking Modes

Function
T °C
Dial
default
180
210
L3
200
220
210
ECO
L5
220
T °C
range
LIGHT: Turns on the oven light.
DEFROST PLUS: When the dial is set to this position, fan circulates air at room
temperature around the frozen food so that it defrosts without the protein
content of the food being changed or altered.
FAN FORCED: We recommend you use this method for most applications
including poultry, pastries, fish and vegetables. Heat penetrates into the food
more evenly and both the cooking and preheating times are reduced. You can
50 - 240
cook different foods at the same time one or more positions. This cooking
method provides even heat distribution. Allow about ten minutes extra when
cooking foods at the same time.
FAN BAKE: This function gives better heat distribution thanks to the combination
of the fan and heating elements. This function is ideal for bakery such as bread,
50 - 240
pizza and focaccia, ensuring an homogeneous cooking result thanks to assisted
heat distribution.
GRILL: use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five
minutes preheating is required to get the elements red-hot. Success is
guaranteed for grills, kebabs and gratin dishes. White meats should be put at a
L1 - L5
distance from the grill; the cooking time is longer, but the meat will the meat will
cook without drying out.
Place food on the wire shelf with the roasting dish underneath to catch any drips
or directly on to the roasting dish tray.
FAN GRIL L: use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the oven.
Preheating is necessary for red meats but not for white meats. Ideal for cooking
150 - 220 thick food items, whole pieces such as roast pork, poultry, etc. Place the food to be
grilled directly on the shelf centrally, at the middle level. Slide the roasting tray
under the shelf to collect the juices. Make sure that the food is not too close to the
grill. Turn the food over halfway through cooking.
BAKE: Both top and bottom heating elements are used. Preheat the oven for
about ten minutes. This method is ideal for all traditional roasting and baking. For
50 - 280
searing red meats, roast beef, leg of lamb, game, bread, foil wrapped food, flaky
pastry. Place the food and its dish on a shelf in mid position.
PASTRY PLUS: The bottom heating element is used with the fan circulating the air
inside the oven. This method is ideal for fruit flans, tarts, quiches and pastries.
50 - 230 It prevents food from drying and encourages rising in cakes, bread dough and
other bottom-cooked food.
Place the shelf in the bottom position.
PYROLYTIC SELF-CLEAN
ECO - SUPER
ROTISSERIE + GRILL: use the turnspit with the door closed.
The top heating element is used with the turnspit rotating the food to be cooked.
The heating temperature can be adjusted as required. The turnspit is best used
L1 - L5
for medium-sized items.
Ideal for rediscovering the taste of traditional roast. No preheating is required for
turnspit cooking.
ROTISSERIE + FAN GRILL: It is indicated for cooking the meat, particularly
150 - 220
voluminous, on the spit and it allows you to cook the food faster.
Function
(Depends on the oven model)
EN 20