Convection Broil Tips; Dehydrate Tips - Haier HCW3285AES User Manual

CONVECTION BROIL TIPS

•
Place rack in the required position needed before turning on the oven.
•
Use Convection Broil mode with the oven door closed.
•
Do not preheat oven.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time (see convection broil chart).
CONVECTION BROIL CHART
FOOD AND THICKNESS
Beef
Steak (1½" or more)
Medium rare
Medium
Well
Hamburgers (more than 1")
Medium
Well
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
Pork
Pork Chops (1¼" or more)
Sausage - fresh

DEHYDRATE TIPS

The circulating heated air at a lower temperature slowly removes the moisture for
food preservation.
•
Oven temperature for dehydrating is between 120ºF (50ºC) to 160ºF (70ºC).
•
Multiple racks can be used simultaneously.
•
Some foods require as much as 14-15 hours of time to fully dehydrate.
•
Consult a food preservation book for specific times and the handling of various
foods.
•
Dehydrating is suitable for a variety of fruits, vegetables, herbs and meat strips.
•
Drying screens can be purchased at specialty kitchen shops.
•
By using paper towels, some food moisture can be absorbed before dehydrating
begins (such as with sliced tomatoes or sliced peaches).
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BROIL
RACK
SETTING
POSITION
°F (°C)
4 450 (235)
4 450 (235)
4 450 (235)
4 550 (290)
4 550 (290)
4 450 (235)
3 450 (235)
4 450 (235)
4 450 (235)
4 450 (235)
INTERNAL TIME
TEMP. °F SIDE 1
(°C) (MIN.)*
145 (65) 9-12
160 (71) 11-13
170 (77) 18-20
160 (71) 8-11
170 (77) 11-13
180 (82) 16-18
180 (82) 25-27
170 (77) 13-15
160 (71) 12-14
160 (71) 4-6
TIME
SIDE 2
(MIN.)*
8-10
10-12
16-17
5-7
8-10
10-13
15-18
9-13
11-13
3-5