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Haier RTC1700SS - Convection Oven User Manual

Manual is about: Haier Commercial Convection Oven With Rotisserie User Manual

Summary of RTC1700SS - Convection Oven

  • Page 1

    Commercial convection oven with rotisserie temp. Function time on off off user manual- model # rtc1700ss rtc1700ss manual 10/2/03 4:06 pm page 2.

  • Page 2: Important Safeguards

    Important safeguards when using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions 2. Do not touch hot surfaces. Use handles or knobs. 3. Close supervision is necessary when any appliance used by or near children. 4. To protec...

  • Page 3: Save These Instructions

    2 16. A fire may occur if the oven is covered or touching flammable material, including curtains, draperies, walls, and the like, when in operation. Do not store any item on the oven during operation. 17. Extreme caution should be exercised when using containers constructed of other than metal or gl...

  • Page 4: Table of Contents

    3 english table of contents page important safeguards .....................................................................1 parts and functions .........................................................................5 using your convection oven ........................................................

  • Page 5: Convection Cooking

    4 english 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 flavo...

  • Page 6

    Temp. Function time on off off 5 english principal parts and functions 1. Rotisserie forks and spit 2. Rack position 3. Oven rack 4. Drip/baking pan 5. Rotisserie handle 6. Broiling/roasting rack 7. Power on light 8. Electronic timer 9. Function control 10.Temperature control 11.Convection fan 3 4 5...

  • Page 7

    6 english 1. Read all instructions in this manual carefully. The information included in this book will help you to use your haier commercial convection oven with rotisserie to its fullest. 2. Place your oven on a level surface such as a countertop or table. Be sure the sides, back, and top of the o...

  • Page 8: Using Your Convection Oven

    7 using your convection oven please familiarize yourself with the following oven functions and accessories prior to the first use: temperature control: choose the desired or recommended temperature up to 450˚f. Function control: select desired cooking function (defrost, bake/extra, bake, roast, roti...

  • Page 9

    8 operation: caution: appliance surfaces are hot during and after use. • the fan will operate for all functions, but the heating elements will operate differently. • be sure that the temperature control is set on "•" before plugging the cord into the outlet for use and when unplugging after use. • s...

  • Page 10

    Baking: the bottom heating elements and the upper u-shaped heating elements cycle on and off to maintain the selected temperature. Convection baking is very consistent and even. The oven heats quickly, so preheating is not necessary. The fan circulates hot air around the food making baked goods rise...

  • Page 11

    Proofing bread dough: when making yeast bread, you can proof (raise) the bread in the oven on the bake function. Set temperature control to 175˚f (the dot between 150 and 200). Reduce the recipe rising time by 25% to 30% and set electronic timer to that time. Allow dough to double in size. Turn temp...

  • Page 12

    Bake/extra: the bottom element and rear o-shaped element cycle on and off to maintain temperature. This function allows you to cook more than one layer of food at one time without rotating pans. 1. Place first sheet pan in the low rack guide (for cookies use low, middle, or upper rack positions). 2....

  • Page 13

    Roasting chart: (roasting times are per pound) type/oven temp. Weight (lb) approx. Roasting time meat therm. Reading (f) beef: 350˚ 20-22 min. Rare-120˚-130˚ sirloin tip/ 3-8 23-24 min. Med-140˚-150˚ top round 25-27 min. Well-160˚-170˚ eye round 3-6 18-20 min. Rare-120˚-130˚ 21-23 min. Med-140˚-150˚...

  • Page 14

    Rotisserie roasting: the top heating elements cycle on and off to maintain the maximum temperature in the oven. Rotisserie roasting is a healthy way to cook meats because the slow-turning spit provides natural basting while fats drip away. The rotisserie can be used to roast meats up to 8 pounds and...

  • Page 15

    Use the following chart as a guide for rotisserie roasting. Use a reliable meat thermometer for the most accurate results. Roasts should stand for 10 to 15 minutes before carving. During this time they will continue to cook, increasing the meat thermometer reading by approximately 10˚f. Rotisserie c...

  • Page 16

    1. Remove the drip/baking pan, and broiling/roasint rack from the oven. 2. Place the oven rack facing down in the middle position. 3. Set temperature control to 450˚f. 4. Set function control to broil. 5. Set electronic timer for 5 minutes to preheat the oven. 6. While the oven is preheating, place ...

  • Page 17: Care and Cleaning

    1. Press on/off to stop electronic timer and turn temperature control to "•". Unplug before cleaning. 2. Allow oven and accessories to cool completely before cleaning. 3. Clean the outside of the oven with a damp cloth and dry thoroughly. Clean stubborn stains with a nonabrasive liquid cleaner. Rins...

  • Page 18: Recipes

    Oatmeal raisin muffins 1/2 cup whole wheat flour 3/4 cup white flour 3/4 cups old fashioned oats (oatmeal) 1/4 cup brown sugar, firmly packed 1 teaspoon cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 1 egg 1 teaspoon vanilla 1/4 cup oil 1 cup raisins spray...

  • Page 19

    Pumpkin’n pear bread 1 can (15 ounces) pumpkin 1/4 cup oil 2 eggs 1 can (8.25 ounces) pears with liquid, mashed 1 1/4 cup brown sugar, firmly packed 4 cups flour 1/2 teaspoon salt 2 tablespoons baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/2 cup chopped walnuts grease...

  • Page 20

    Strawberry apple pie 1 pint strawberries, hulled and sliced 3 tart cooking apples, peeled and thinly sliced 1 cup sugar 1/4 cup flour 1/2 teaspoon cinnamon pastry for a 2-crust pie in a large mixing bowl combine the berries, apples, sugar, flour and cinnamon. Fit one of the pie crusts into a 9-inch ...

  • Page 21

    Chocolate swirled cheesecake 36 (cream filled) chocolate sandwich cookies 1/2 cup melted butter or margarine 3 packages (8 ounces each) cream cheese, at room temperature 4 eggs, at room temperature 1 cup sugar 2 teaspoons vanilla 1 cup sour cream 1 teaspoon lemon juice 1/4 cup chocolate syrup crush ...

  • Page 22

    Holiday turkey 1 – 16-22 pound turkey worcestershire sauce seasoned salt 2-3 teaspoons cornstarch 1 teaspoon browning and seasoning sauce 1/4 cup water remove neck and giblet packet from the turkey. Rinse turkey well. Rub a small amount of worcestershire sauce into the skin and sprinkle with seasoni...

  • Page 23

    Apple and bread stuffed roasted chicken with roasted new potatoes 2 tablespoons butter or margarine 1 tart cooking apple, peeled and cut into chunks 1 onion, chopped 4 cups dry bread stuffing mix 1 cup applesauce or apple juice 6-8 pound roasting chicken paprika, onion powder and garlic salt, to tas...

  • Page 24

    Corn bread stuffed pork loin 1 bag (6 ounces) corn bread stuffing mix 1 can (14 ounces) chicken broth 1 cup orange juice 2 tablespoons melted butter 1 bag (6 ounces) dried mixed fruit bits or assorted whole dried fruits, chopped 6 to 8 pound whole boneless loin of pork 1 envelope of pork gravy mix d...

  • Page 25

    Roast beef with twice-baked cheesy potatoes 4 to 6-pound boneless sirloin tip roast worcestershire sauce garlic powder, paprika and dried onion to taste 8 medium-size baking potatoes (about 3 pounds) 4 ounces grated cheddar cheese 2 tablespoons parmesan cheese 1/2 cup sour cream 1/4 cup milk 1 teasp...

  • Page 26

    Moroccan-style leg of lamb with couscous and vegetables 1 tablespoon dijon mustard 1 tablespoon lemon juice garlic powder, onion powder, paprika to taste 6 to 8 pound leg of lamb 1/4 cup oil 1 medium onion, chopped 1 eggplant, peeled and cut into 1-inch cubes 2 carrots, chopped 2 stalks celery, chop...

  • Page 27

    Bow tie pasta and chicken cacciatore casserole 12 ounces bow tie pasta 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, crushed 1 medium red pepper, chopped 1 package (10 ounces) fresh mushroom slices 1 1/2 pounds boneless white or dark meat chicken, cut into bite size pieces 1 tables...

  • Page 28

    Mexican taco pie 1 package (8 ounces) refrigerator bis- cuits 1 pound lean ground beef, turkey, or chicken 1 envelope (1.25 ounces) taco seasoning or sloppy joe mix 1 can (6 ounces) tomato paste 1 1/2 cups water 3 ounces each grated cheddar and monterey jack cheeses chopped tomato, shredded lettuce,...

  • Page 29

    South of the border oven fried chicken 3 whole boneless, skinless chicken breasts, cut in half 1/3 cup barbecue sauce 1/4 cup fat-free honey mustard salad dressing 1 tablespoon worcestershire sauce 2 cups corn flakes, crushed* 1 envelope (1.4 ounces) taco seasoning mix 1 teaspoon salt 1/2 teaspoon g...

  • Page 30

    Herb marinated broiled chicken 2 tablespoons grated parmesan cheese 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon chopped turkey 1 teaspoon chopped chives 1 teaspoon paprika 1 teaspoon dijon mustard 1/8 teaspoon each dill, thyme, sage 4-pound broiler fryer chicken, cut in half set tem...

  • Page 31

    Broiled stuff salmon with lemon butter 2 (1-pound each) salmon filets 1/2 pound seafood salad chunks, chopped 1/2 cup flavored bread crumbs 1/4 cup olive oil 2 tablespoons lemon juice 1/2 cup butter 1 teaspoon dijon mustard 1/2 teaspoon chopped parsley 1/2 teaspoon chives 1/2 teaspoon dill set tempe...

  • Page 32

    Honey mustard spit roasted chicken 2 tablespoons honey 1 tablespoon dijon mustard 1 teaspoon lemon juice 1 tablespoon mayonnaise 1 teaspoon crushed rosemary 1 teaspoon crushed sage 1/2 teaspoon onion 1/2 teaspoon garlic powder 2 (3-4 pounds each) whole chickens place one fork onto the spit and tight...

  • Page 33

    Spicy slow-cooked two bean and sausage soup 1 pound hot italian sausage, casings removed 1 large onion, chopped 1 teaspoon garlic powder 1 teaspoon salt 1/2 - 1 teaspoon ground red pepper 3 stalks celery 3 carrots, chopped 2 cans (15 1/2 ounces each) chick peas with liquid 2 pounds lentils, rinsed a...

  • Page 34: Cook’S Notes

    English cook’s notes 33 rtc1700ss manual 10/2/03 4:06 pm page 35.

  • Page 35: Limited Warranty

    Limited warranty full one year this warranty covers all defects in workman- ship or materials for a period of 12 months from the date of purchase, provided you are able to present a valid proof-of-purchase (the original receipt) exceptions: commercial or rental use warranty is 90 days from date of o...

  • Page 36: Important

    115v, 60 hz made in china haier america new york, ny 10018 printed in china rtc1700ss issued: aug 01 important do not return this product to the store if you have a problem with this product, please contact the "haier customer satisfaction center" at 1-877-337-3639. Dated proof of purchase required ...