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Haier RTC1700SS manual

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Table of contents for the manual

  • Page 1

    Commercial Convection Oven with Rotisserie TEMP. FUNCTION TIME ON OFF OFF User Manual- Model # R TC1700SS RTC1700SS Manual 10/2/03 4:06 PM Page 2[...]

  • Page 2

    IMPOR T ANT 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. T o protect against electric shock, do not immerse cord, [...]

  • Page 3

    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 glass. 18. Do not place any of the following materia[...]

  • Page 4

    3 English T able Of Contents P AGE Important Safeguards ..................................................................... 1 Parts and Functions ......................................................................... 5 Using your Convection Oven ......................................................... 7 Roasting Char t .......................[...]

  • Page 5

    4 English Convection cooking is the prefer r ed method of cooking by many chefs. Y ou 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 mainta[...]

  • 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 7 8 9 11 10 2 1 6 RTC1700SS Manual 10/2/03 4:06 P[...]

  • 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 oven are at least four inches away from any walls, [...]

  • Page 8

    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, Rotisserie, Broil). ELECTRONIC TIMER: Press to set t[...]

  • 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. • Set TEMPERATURE CONTROL and FUNC[...]

  • 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 necessar y . The fan circulates hot air around the food making baked goods rise quickly and evenly. Most baked goods are placed[...]

  • 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 TEMPERATURE CONTROL to the desired baking temperature[...]

  • 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. Place second sheet pan in the middle rack positio[...]

  • Page 13

    ROASTING CHAR T : (Roasting times are per pound) T ype/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˚ T op Round 25-27 min. W ell-160˚-170˚ Eye Round 3-6 18-20 min. Rare-120˚-130˚ 21-23 min. Med-140˚-150˚ 24-26 min. W ell-160˚-170˚ Stan[...]

  • 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 will easily handle two 4-pound chickens. Season t[...]

  • 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 CHART : T ype W eight T emperature Setting Cookin[...]

  • 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 the BROILING/ROASTING RACK in the DRIP/BAKING PA[...]

  • Page 17

    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. Rinse and dry thoroughly. Do not use metal[...]

  • Page 18

    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 a 12-cup muffin pan with cooking oil spray o[...]

  • 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 two (8 1 /2 " x 4 1 /2 " x 2&qu[...]

  • 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 metal pie plate. Spoon the fruit mixture into th[...]

  • 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 temperatur e 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 cookies using a food processor or a rolling pin[...]

  • Page 22

    HOLIDAY TURKEY 1 – 16-22 pound turkey W orcestershire 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 seasoning salt or your favorite combination of herbs.[...]

  • Page 23

    APPLE AND BREAD STUFFED ROASTED CHICKEN WITH ROASTED NEW POT A TOES 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 taste 8 New Potatoes 2-3 teaspoons cornstarch 1 tea[...]

  • 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 dissolved in 1 cup of water Combine all ingredients[...]

  • Page 25

    ROAST BEEF WITH TWICE-BAKED CHEESY POTA TOES 4 to 6-pound boneless sirloin tip roast W orcestershire 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 teaspoon garlic powder 1 can of beef gravy or 1 env[...]

  • Page 26

    MOROCCAN-STYLE LEG OF LAMB WITH COUSCOUS AND VEGETABLES 1 tablespoon Dijon mustar d 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 car rots, chopped 2 stalks celer y , chopped 1 teaspoon dried basil 1 teaspoon salt 1 [...]

  • 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 tablespoon basil 1 tablespoon dried parsley 1 jar (28 o[...]

  • 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, chopped onion, sour cream and guacamole Place th[...]

  • 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 garlic powder 1 /2 teaspoon onion powder Cut the[...]

  • 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 mustar d 1 /8 teaspoon each dill, thyme, sage 4-pound broiler fryer chicken, cut in half Set TEMPERATURE CONTROL to 450˚ and FUNCTION CONTROL t[...]

  • 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 mustar d 1 /2 teaspoon chopped parsley 1 /2 teaspoon chives 1 /2 teaspoon dill Set TEMPERATURE CONTROL to 450˚F and FUNCTION CONT[...]

  • Page 32

    HONEY MUSTARD SPIT ROASTED CHICKEN 2 tablespoons honey 1 tablespoon Dijon mustar d 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 tighten down the screw to fasten it in place. Place [...]

  • 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 celer y 3 car r ots, chopped 2 cans (15 1 /2 ounces each) chick peas with liquid 2 pounds lentils, rinsed and drained 2 packages (10 ounces each) frozen[...]

  • Page 34

    English Cook’s Notes 33 RTC1700SS Manual 10/2/03 4:06 PM Page 35[...]

  • Page 35

    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 W arranty is 90 days from date of original purchase. This warranty covers appliances[...]

  • Page 36

    115V, 60 Hz Made in China Haier America New York, NY 10018 Printed in China RTC1700SS Issued: Aug 01 IMPORT ANT 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 FOR WARRANTY SERVICE RTC1700SS Manual 1[...]