Solving Traditional Baking Problems - Haier 4 Serie Mode D'emploi

TECHNICAL DATA
Power supply 220-240 V~, 50 Hz
Maximum absorbed power 3200 W
Microwave power 900 W
Grill 1500 W
Hot air 1500 W
Microwave frequency 2450 MHz
ELECTRICAL CONNECTION
Before connecting the appliance to the mains,
make sure that:
• the characteristics of the electrical system
satisfy what is shown on the serial number
plate applied to the front of the oven;
• the electrical system has an effective earth
connection conforming to standards and
current law.
The earth connection is required by law.
The cable must not, at any point, reach a tem-
perature greater than 50°C above the ambient
temperature.
This oven must be connected to the power sup-
ply by a supply cord fitted with an appropriately
rated plug compatible with the socket in the final
sub-circuit of the wiring powering the oven.
If a fixed appliance does not have a power cord
and plug, or another device that ensures discon-
nection from the mains with a contact opening
distance that allows for complete disconnection
under the conditions of excessive voltage cat-
egory III, such disconnection devices must be
provided by the mains power supply and must
conform to the installation rules.
The omnipolar socket or switch must be easy to
reach when the appliance is installed.
NOTE: The manufacturer declines all liability if
the usual accident prevention standards and the
above instructions are not followed.
TYPE AND MINIMUM DIAMETER
OF THE CABLES
SASO
H05RR-F 3x1.5 mm² H05RR-F 3x2.5 mm²
H05VV-F 3x1.5 mm² H05VV-F 3x2.5 mm²
H05RN-F 3x1.5 mm² H05RN-F 3x2.5 mm²
H05V2V2-F 3x1.5 mm² H05V2V2-F 3x2.5 mm²
EN 60

Solving traditional baking problems

Poor results can occur with either Bake or Con-
vection Bake for many reasons other than mal-
functioning of the oven. Check the chart below
for the causes of the most common problems.
Since the size, shape and material of baking
BAKING PROBLEM
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk excessively
Food is baking or roasting too slowly
Pies do not brown on bottom or have a soggy
crust
Cakes are pale, flat, and may not be done inside
Cakes are high in the middle and cracked on
the top
Pie crust edges are too brown
utensils directly affect baking results, the best
solution may be to replace old baking uten-
sils that have darkened and warped with age
and use.
CAUSE
• Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls
• Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
• Baking temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
• Oven temperature too high
• Edges of crust too thin
EN 61