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Convection Cooking - Haier RTC1700SS User Manual

Haier commercial convection oven with rotisserie user manual
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RTC1700SS Manual
10/2/03
4:06 PM
Page 6
English

Convection Cooking

Convection cooking is the preferred method of cooking by many chefs.
You get superior results while saving time and energy. When roasting
meats, the fan circulates hot air around the roast, sealing in flavor and
juices. The roast is crispy and evenly browned on the outside, moist and
flavorful on the inside. When baking, the fan maintains uniform heat
throughout the oven. Baked goods are even, golden brown like those
from the finest pastry shops. Large, half-sheet pans slide right into the
oven in the place of the rack.
The oven also has settings for broil, rotisserie, and defrost. It is equipped
with a ROTISSERISE SPIT and FORKS. You can rotisserie roast two
chickens or an oven roast weighing up to 8 pounds. The slow-turning spit
provides natural basting of meats while fats drip away.
The oven can also be used to proof bread dough, slow cook, and
dehydrate food as well. Please take a few minutes to read this manual
before using your oven to become familiar with its parts and operation.
Included you will find a wide assortment of tasty recipes that were
specially written for use in your Commercial Convection Oven with
Rotisserie.
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