Haier RTC1700SS User's Manual
Contents
1. W hen roasting hot air circulates around the meat sealing in flavor and juices The roast is crispy and evenly browned on the outside moist and flavorful on the inside Roasting time is 25 to 30 faster than conventional ovens 1 Place the BRO IUN G ROASTING RACK in the DRIP BAKING PAN 2 Place the meat fat side up on the BRO ILING ROASTING RACK unless otherwise directed Itis not necessary to preheat the oven during roasting Slide the DRIP BAKING PAN into position in the rails at the bottom of the oven Set TEM PERATURE CONTROL to the desired temperature Set FUNCTION CONTROL to ROAST Set ELECTRO NIC TIMER to the desired time YO UW amp NW Use the following chart as a guide for 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 which will increase the meat thermometer reading by approximately 10 F 11 RTC1700SS Manual 10 2 03 4 06 PM nang English ROASTING CHART Roasting times are per pound Type O ven Temp W eight Ib Approx Roasting Time M eat Therm Reading F Beef 350 Rare 120 130 Sirloin Tip Med 140 150 Top Round Well 160 170 Eye Round Rare 120 130 Med 140 150 Well 160 170 Standing Rib in Rare 120 130 Med 140 150 Well 160 170 Pork 350 Loin Bone in Well 170 Loin Boneless Well 170 Fr2. 4 cup milk 1 teaspoon garlic powder 1 can of beef gravy or 1 envelope of gravy mix dissolved in 1 cup water Rub the surface of the meat with W orcestershire sauce and then sprinkle with garlic paprika and dried onion Calculate the approximate cooking time at 20 22 minutes per pound for rare 23 24 minutes per pound for medium 25 27 minutes per pound for well done Place a meat thermometer in the thickest part of the roast Place the potatoes on the rack around the roast Set the oven to 350 F Slide the pan into rails at the bottom Roast for 1 hour 20 minutes to 3 hours and 20 minutes Check the meat thermo meter reading occasionally Continue to cook until the thermometer reads rare 120 130 F medium 140 F or well done 160 170 F After 1 hour remove potatoes to a cut ting board and allow to cool for about 15 minutes Slice a small piece off the top of each potato Scoop out the potato from the skins and place in a medium mixing bowl Reserve skins Add the cheese sour cream milk and garlic powder to the mixing bowl Blend with a hand mixer until the RTC1700SS Manual 10 2 03 4 06 PM mang English mixture is smooth Spoon the potato mixture in the potato skins and sprinkle each with paprika Place the prepared potatoes on the rack with the roast 30 minutes before the roast is done Remove the roast to a cutting board and allow to stand about 10 minutes Skim the fat from the juices that have accumulated
3. until golden brown Makes 8 12 servings 26 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 the biscuits into a 9 or 10 inch pie plate pressing together to form a crust In a 10 inch fry pan brown the meat Drain fat Add the seasoning package tomato paste and water Stir well to combine Simmer for 10 minutes Spoon the meat mixture over the biscuits in the pie plate Top with the grated cheeses Place the pie on the rack in lowest rack position facing up Set the oven to 400 F Bake for 25 30 minutes or until the cheese is melted and the edge of the crust browns Remove the pie from the oven Top it with chopped tomatoes shredded lettuce chopped onion and dollops of sour cream and guacamole if desired Make 6 8 servings 27 RTC1700SS Manual 10 2 03 4 06 PM para English CHEESY RICE AND VEGETABLE MEDLEY 1 bag 16 ounces frozen cauliflower broccoli and carrot medley thawed 1 package 10 ounces fresh mushroom slices 1 can 10 75 ounces cheddar cheese soup 1 can 14 ounces chicken broth 1 1 2 cups water 1 teaspoon each garlic and onion powder 1 cup raw rice Combine all the ingredient
4. Chicken 4 Ib 450 11 2 2 hr 8 Ib 450 2 21 2 hr ele 8 ae 450 Roast Beef 3 5 lb 11 2 hr rare 13 4 hr med 2 hr well Smoked Ham 4 5 Ib 450 11 2 2 hr Boneless Broiling The top heating elements cycle on and off to maintain the maximum temperature in the oven In the Commercial Convection O ven it is not necessary to turn food because the fan circulates the hot air around the food The food must be placed on the BRO ILING ROASTING RACK fitted into the DRIP BAKING PAN to allow the circulation of air If browner meats are desired brush the surface with Worcestershire sauce or browning and seasoning sauce Barbecue or other sweet sauces should be brushed on during the last 15 minutes of broiling They will burn if applied too early in the cooking 14 RTC1700SS Manual 10 2 03 4 06 PM peg 3 English Remove the DRIP BAKING PAN and BRO ILING RO ASINT RACK from the oven Place the OVEN RACK facing down in the middle position Set TEM PERA TURE CONTROL to 450 F Set FUNCTION CONTROL to BRO IL Set ELECTRO NIC TIMER for 5 minutes to preheat the oven W hile the oven is preheating place the BRO ILING ROASTING RACK in the DRIP BAKING PAN Place the food to be broiled directly on the BRO ILIN G ROASTING RACK unless otherwise directed 7 When the oven is preheated it will automatically shut off and the bell will ring 8 Place the DRIP BAKING PAN with the BRO ILING ROASTING RACK
5. N BEEF MEAT LOAF DINNER 1 pound ground turkey 1 2 pound ground beef 1 egg 1 2 cup flavored bread crumbs 1 envelope 1 2 ounces dried onion soup mix 1 3 cup catsup 1 4 cup water 3 slices American cheese W orcestershire sauce 3 slices pork or turkey bacon cut in half 3 medium potatoes cut in 1 8 s 2 medium onions cutin 1 8 s 8 ounces baby carrots Salt pepper herbs and spices to taste In a medium mixing bowl combine the meats egg bread crumbs onion soup mix catsup and water Mix well and put 1 2 of the mixture on the DRIP BAKING PAN Press the cheese in the center of the meat and cover with the remaining meat mixture Form into an oblong loaf making so that the cheese is sealed into the meat Sprinkle W orcestershire sauce over the meat Place the bacon on the top of the meat loaf Arrange the potatoes and vegetables around the meat loaf and sprinkle with salt pepper and additional herbs or spices if desired Place the pan on the rack in the lowest position with rack facing up Set the oven to 350 F Bake for 50 60 minutes or until the meat loaf and potatoes are nicely browned Makes 6 8 servings ROAST BEEF WITH TWICE BAKED CHEESY POTATOES 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
6. TEMPERATURE CONTROL to 250 F Set FUNCTION CONTROL to BAKE and slow cook for 4 6 hours Add the vegetables and remaining water if needed Turn TEM PERATURE CONTROL to 350 F and cook until the vegetables are tender about 1 hour Remove the roast from the casserole and allow it to cool for 10 minutes before slicing Slice and serve with the vegetables and gravy Makes 8 12 servings 32 RTC1700SS Manual 10 2 03 4 06 PM tara English Cook s Notes 33 Limited W arranty 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 original purchase This warranty covers appliances within the Continental United States Puerto Rico and Canada W hat is not covered by this warranty Damage from other than normal use or improper installation Damage from misuse abuse accident alteration lack of proper care and mainte nance Failure caused by build up of food matter or water deposits Product whose rating label has been removed or altered Product serviced by other than authorized service center Replacement or repair of household fuses circuit breakers or wiring Labor shipping charges and replacement of defective parts beyond the initial 12 month period RTC1700SS Manual
7. and the food on the OVEN RACK and close the door 9 Set the TIMER for the shortest time recommended It is not necessary to turn food during broiling OU Bb WN PF CAUTION DO NOT leave the oven unattended during Broiling BROILING CHART Type Waghy Thickness Beef Steak Rare Porterhouse Medium Sirloin Well Done London Broil Top Round 6 ounces Rare Hamburger 1 inch Medium Well Done 1 inch Cutin pieces Links Chicken Pieces with skin Boneless Breasts Halves with skin 1 9 inch 1 inch 15 RTC1700SS Manual 10 2 03 4 06 PM 3 English Care and Cleaning m Press ON OFF to stop ELECTRONIC TIMER and turn TEM PERATURE 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 scouring pads or abrasive cleaners that will scratch the surface 4 Clean the glass door with a cloth or sponge dampened with warm sudsy water Dry thoroughly 5 Wash the OVEN RACK the BRO ILIN G ROASTING RACK ROTISSERIE SPIT with FORKS and DRIP BAKING PAN in hot sudsy water or in the dishwasher Rinse and dry thoroughly If crumbs and spills have accumulated at the bottom of the oven wipe with a damp cloth Dry thoroughly DO NOT use abrasive cleaners or metal scouring pads to clea
8. are placed on the rack facing up in the lowest rack position In many convection ovens it is necessary to lower the baking temperature to achieve acceptable results The Commercial Convection O ven has been designed for easy use Lowering the baking temperature is not necessary Follow package or recipe directions for best results The Commercial Convection O ven is designed to hold a half sheet pan There is no need to use the OVEN RACK as the standard half sheet pan will slide into one of the rack positions In most cases you should use the lowest rack position The DRIP BAKING PAN included with your oven can also be used for baking Itis coated for easy clean up The DRIP BAKING PAN should always be removed from the rails at the bottom of the oven when baking as it will interfere with the flow of hot air from the bottom elements W hen used as the BAKING PAN it should be placed on the OVEN RACK 1 Place the OVEN RACK in the lowest rack position facing up Place the BAKING PAN on the center of the OVEN RACK W hen baking in a half sheet pan remove the OVEN RACK and place the half sheet pan in the lowest rack position Set TEM PERATURE CONTROL to the recommended temperature Set FUNCTION CONTROL to BAKE Set ELECTRO NIC TIMER according to recipe directions Check baked goods 5 10 minutes before expected completion w N NOW A Recommended Baking Temperatures Cakes 325 F 350 F Cheesecake 300 F Quick Bre
9. 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 loaf pans In a large mixing bowl combine pumpkin oil eggs pears and brown sugar In another mixing bowl combine the remaining ingredients Stir the dry ingredients into the pumpkin mixture until all the flour is incorporated Spoon batter into prepared pans Place the pans on the OVEN RACK in the lowest position facing up Set the oven to 375 F Bake for 45 50 minutes or until a toothpick inserted in the center comes out clean Makes 2 loaves Pasy 5 English SOUR CREAM CHOCOLATE CAKE 1 box 18 5 ounces chocolate cake mix with pudding in the mix 1 cup sour cream 1 3 cup water 1 2 cup oil 4 eggs 1 cup semi sweet chocolate morsels Grease a 10 inch bundt pan In a large mixing bowl combine all ingredients except chocolate chips using a hand mixer at low speed Continue to mix at medium speed for about 3 minutes Stir in the chips Spoon the batter into the prepared pan Place the pan with the cake on the rack in the low position facing down Set the oven to 350 F Bake for 45 50 minutes or until a toothpick inserted in the center comes out clean Remove from the oven and allow to cool on a rack for 10 minutes Turn the cake onto a serving dish Cool and sprinkle with powdered sugar Makes 1 bundt cake 18 English STRAWB
10. in the drip tray Pour the drippings into a small saucepan along with the prepared gravy Cook for 5 minutes or until the gravy thickens Pour the gravy into a pitcher and serve with the sliced beef Makes 8 12 servings depending on the size of the roast 24 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 chopped 1 teaspoon dried basil 1 teaspoon salt 1 4 teaspoon pepper 1 can 15 ounces chick peas with liquid 1 can 14 ounces beef broth 1 can 16 ounces strewed tomatoes 2 cups couscous 1 can or 1 envelope brown gravy mix prepared as directed Combine the mustard and lemon juice and brush it on both sides of the lamb Sprinkle with garlic onion and paprika Insert a meat thermometer into the center of the lamb away from the bone Calculate the approximate cooking time at 25 minutes per pound Place the roast fat side up directly on the BRO IUN G ROASTING RACK in the DRIP BAKING PAN Slide the pan into rails Set the oven to 350 F and roast 2 1 2 to 3 hours Check the temperature on the meat thermometer occasionally Continue to cook until the lamb has reached desired temperature 160 F for rare 170 F for medium or 180 F well do
11. is not necessary if the chickens are placed on the SPIT as directed BARBECUE BEEF ROAST 3 4 cup catsup 2 tablespoons soy sauce 2 tablespoons honey 1 2 teaspoons liquid smoke flavoring 1 teaspoon onion powder 1 4 teaspoon garlic powder 4 5 pound top sirloin roast Combine all the ingredients except the meatin a small saucepan and bring to a boil Reduce heat and simmer 10 minutes Allow the sauce to cool Place one FORK onto the SPIT and tighten down the screw to fasten it in place Insert the SPIT into the center of meat and place the other FO RK onto the SPIT Press it into the meat Readjust the meat until itis in the center of the SPIT Insert the pointed end of the SPIT into the right hand side of the drive socket The left hand side the grooved side rests on the spit support Place the DRIP BAKING PAN in the rails at the bottom of the oven Set TEMPERATURE CONTROLto 450 F and FUNCTION CONTROL to ROTISSERIE Cook 1 hour Brush with barbecue sauce Check for doneness by inserting a meat thermometer into thickest part of the meat Do not touch the SPIT with the thermometer Continue to cook 10 minutes for each 10 F needed 120 F 130 F for rare 140 F 150 F for medium or 160 F 170 F for well done 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 peppe
12. smooth movement of the ROTISSERIE SPIT 6 Season or baste the roast as directed 7 Place the DRIP BAKING PAN in the rails at the bottom of the oven to catch the drippings 8 Put the pointed end of the ROTISSERIE SPIT in the drive socket on the right interior wall of the oven 9 Place the grooved end on the spit support on the left interior wall of the oven 10 Set TEM PERATURE CONTROL to 4507 F 11 Set FUNCTION CONTROL to ROTISSERIE 12 Set ELECTRO NIC TIMER to the shortest time recommended 13 When the roast is done turn TEMPERATURE CONTROL back to 14 Remove the ROTISSERIE SPIT from the oven using the included ROTISSERIE HAN DLE Place the roast on a cutting board or platter and allow to stand for 10 15 minutes 15 Using a potholder loosen the screw on the ROTISSERIE FORK and slide it out Remove the ROTISSERIE SPIT with other FORK from the roast Carefully remove the ROTISSERIE FO RKS and carve the roast CAUTION The ROTISSERIE SPIT RO TISSERIE FO RKS SCREWS and the roast will be hot Use mitts or potholders for handling 13 RTC1700SS Manual 10 2 03 4 06 PM 3 English 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 Temperature Setting Cooking Time
13. 0 inch fry pan melt the butter and saut the apple and onion until nicely browned Stir in the stuffing mix applesauce and water Allow the stuffing to cool slightly and then spoon into the cavity of the chicken Sprinkle the skin of the chicken with seasonings Calculate the approximate cooking time at 25 minutes per pound Place the chicken directly on the BRO IUN G ROASTING RACK in the DRIP BAKING PAN Slide the pan into the rails Set the oven to 325 F Roast 2 2 1 2 hours About 45 minutes before the chicken is scheduled to be done place the potatoes on the rack around the chicken Check the temperature on the meat thermometer occasionally Continue to cook until the thermometer reads 170 F Remove the chicken Allow the chicken to stand for about 15 minutes before carving The chicken will continue to cook and the thermometer should read 180 F before carving Skim the fat from the juices RTC1700SS Manual 10 2 03 4 06 PM nang English that have accumulated in the pan Pour the drippings into a small saucepan Add about 1 tablespoon of cornstarch and browning and seasoning sauce dissolved in 1 5 cup of water to the drippings to thicken the gravy Cook for 5 minutes or until the gravy boils and thickens slightly Pour the gravy into a pitcher and serve with the sliced chicken Makes 6 servings If the chicken is unstuffed roast 20 minutes per pound f more gravy is desired add an envelope of chicken gr
14. 1 10 2 03 4 06 PM pagg A H I e What The World Comes Home To Commercial Convection Oven with Rotisserie k NG S eee Hl User Manual Model RTC170055 RTC1700SS Manual 10 2 03 4 06 PM English 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 protect against electric shock do not immerse cord plug or any parts of the oven in water or other liquids 5 Do not let cord hang over edge of table or counter or touch hot surfaces 6 Do not operate appliance with damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Return appliance to the nearest Authorized Service Center for examination repair or adjustment 7 The use of accessory attachments not recommended by the appliance manufacturer may cause hazard or injury 8 Do not place on or near a hot gas or electric burner or in a heated oven or in a microwave oven 9 When operating the oven keep at least four inches of space on all sides of the oven to allow for adequate air circulation 10 Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts and before cleaning 11 To disconnect turn the control to OF
15. 10 2 03 4 06 PM pagg a English Do not return this product to the store If you need assistance with this product please contact Haier Customer Satisfaction Service at 1 877 337 3639 between 9 00 AM and 5 00 PM EST Monday to Friday Before calling please have the following information available Model number of your appliance The name and address of the store you purchased the unit from and the date of purchase A clear description of the problem Haier will repair or replace any part free of charge including labor that fails due to a defect in materials or workmanship or replace with a comparable model THIS LIMITED WARRANTY IS GIVEN IN LIEU OF ALLO THER W ARRAN TIES EXPRESSED OR INCLUDING THE W ARRAN TIES OF MERCHANTABILITY AND FITNESS FORA PARTICULA R PURPOSE The remedy provided in this warranty is exclusive and is granted in lieu of all other remedies This warranty does not cover incidental or consequential damages so the above limitations may not apply to you Some states do not allow limitations on how long an implied warranty lasts so the above limitations may not apply to you This warranty gives you specific legal rights and you may have other rights which vary from state to state Haier A merica New York NY 10018 34 RTC1700SS Manual 10 2 03 4 06 PM Fas IMPORTANT Do Not Return This Product To The Store If you have a problem with this product please contact the Haier Customer Satisfacti
16. 5 ounces cream of mushroom soup 1 teaspoon garlic powder 1 2 teaspoon onion powder 1 tablespoon W orcestershire sauce 4 ounces grated cheddar cheese 2 1 2 cups dry bread stuffing mix 1 tablespoon melted margarine 1 cup water 1 cup turkey or chicken gravy Combine the first seven ingredients in a 13 x 9 x2 baking dish In a small bowl combine the stuffing mix butter and water Top the turkey vegetable mixture with the stuffing and pour the gravy all over all Place the casserole on the OVEN RACK in the lowest position with rack facing up Set the oven to 350 F Bake for 35 40 minutes or until the stuffing is browned and the casserole is heated through Makes 8 12 servings Raw chicken can be substituted for cooked chicken Bake for an additional 10 minutes 28 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 PERATURE CONTROL to 450 and FUNCTION CONTROL to BROIL Preheat for 20 minutes Combine all ingredients except chicken in a gallon size sealable plastic bag Add the chicken and seal Marinate at room temperature while the oven is preheating Remove the chicken from the bag and place it on the BRO IUN G ROASTING RACK in the DRIP BAKING PAN Po
17. ERRY 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 the crust mounding the fruit in the center and top with the second crust Fold the edges of the top crust under the bottom crust seal and flute the edges Make several slits in the top of the pie to vent the steam Place a cookie sheet under the pie to catch any dripping Place the cookie sheet on the OVEN RACK in the lowest position with rack facing up Set the oven to 425 F Bake for 45 50 minutes or until golden brown Makes 1 pie 19 RTC1700SS Manual 10 2 03 4 06 PM pagg 5 EASY BREAD MACHINE DINNER ROLLS 1 cup plus 2 tablespoons warm water 1 3 cup butter cutin pieces 1 egg 3 tablespoons mashed potato flakes 3 cups bread flour 3 tablespoons sugar 1 teaspoon salt 1 envelope active dry yeast Place all the ingredients in the order listed into the bread pan of an automatic bread machine Set machine on the dough or manual cycle and press start When the cycle is complete remove the dough and allow it to stand for 10 minutes Sprinkle a small amount of flour on a cutting board Cut the dough in half and roll into two 12 inch ropes Cut each rope into 12 equal sized piece
18. F then remove the plug Always hold the plug but never pull the plug 12 Extreme caution must be used when moving an appliance containing hot oil or other hot liquids 13 Do not cover the bottom or any other part of the oven with metal foil This may cause overheating of the oven 14 Use extreme caution when removing tray or disposing of hot grease or other hot liquids 15 Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts creating a risk of electric shock RTC1700SS Manual 10 2 03 4 06 PM English 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 materials in the oven cardboard plastic paper or anything similar 19 Do not store any materials other than manufacturers recommended accessories in this oven when notin use 20 Always wear protective insulated oven mitts when inserting or removing items from the hot oven 21 This appliance has a tempered safety glass door The glass is stronger than ordinary glass and more resistant to breakage Tempered glass can break but the pieces will not have sharp edges Avoid scratching door surface or nicking edges If the door has a
19. RONIC TIMER has been set to the desired time and the ON OFF button has been pressed For even cooking always place foods in the oven with at least one inch of space on all sides to allow proper air circulation Preheat the oven when using the broil function Cooking Containers The DRIP BAKING PAN included with the oven is suitable for cookies rolls biscuits nachos pork chops etc Most standard baking pans and casserole dishes are suitable for the Commercial Convection Oven The oven allows you to bake 2 8 pie or cake pans 1 9 or 10 pie or cake pan 1 10 bundt or angel food cake pan 1 12 cup muffin pan 1 13 x 9 x 2 baking pan 1 jelly roll pan 2 loaf pans or 1 14 x 9 cookie sheet Choose bakeware made of metal oven proof glass or ceramic Your Commercial Convection O ven is designed to hold a half sheet pan Many convenience foods are packaged in non metallic containers suitable for use in microwave ovens as well as regular ovens Check package directions to determine if the container is suitable for use in a regular oven RTC1700SS Manual 10 2 03 4 06 PM can English 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 quickly and evenly Most baked goods
20. ad 375 F Muffins 400 F Pies 425 F Cookies large 350 F Cookies jumbo 325 F 9 RTC1700SS Manual 10 2 03 4 06 PM English Proofing Bread Dough W hen 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 and set ELECTRO N IC TIMER to the shortest completion time given in the recipe SLOW COOKING Slow cooking is a long cooking process at a low temperature used to tenderize less tender cuts of meat and blend flavors in soups and stews Foods to be slow cooked are usually placed in a covered casserole dish with some liquid and cooked at 250 F for 4 to 12 hours 1 Place the OVEN RACK in the lowest rack position facing up Place the covered casserole dish with food to be slow cooked on the center of the OVEN RACK Set TEM PERATURE CO N TRO Lto 250 F Set FUNCTION CONTROL to BAKE Set ELECTRO NIC TIMER according to recipe directions NOTE The DRIP BAKING PAN should always be removed from the rails in the bottom of the oven when slow cooking as it will interfere with the flow of hot air from the bottom heating elements Defrosting The heating elements do not operate for this function For defrosting the fan circulates air to thaw fo
21. avy mix dissolved in 1 cup of water or a can of prepared gravy to the drippings at this time 22 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 except the pork and the gravy mix Place the pork fat side down on a cutting board Make slits 1 inch apart in the pork cutting down to within a 1 2 inch of the fat to form a pocket for the stuffing Be careful not to cut through Spoon about 1 4 cup of the stuffing into each pocket Place the roast directly on the BRO ILIN G ROASTING RACK in the DRIP BAKING PAN Place a meat thermometer into the center of one of the pork slices Calculate the approximate cooking time at 15 minutes per pound Slide the pan into the rails Set the oven to 350 F Roast 11 2 2 hours The meat is done when the thermometer reaches 170 F Skim the fat from the juices that have accumulated in the drip pan Pour these drippings into a small saucepan and add the gravy mix Cook for 5 minutes or until the gravy boils and thickens slightly Pour the gravy into a pitcher and serve with the sliced pork Makes 10 14 servings 23 RTC1700SS Manual 10 2 03 4 06 PM pagg 5 English TURKEY
22. c red pepper and mushrooms Saut until the mushrooms are limp about 3 minutes Spoon the contents of the fry pan into the casserole with the pasta Add remaining ingredients except the cheeses Stir well to combine Sprinkle the cheeses on top of the casserole Place the pan on the rack in lowest position with rack facing down Set the oven to 350 F Bake for 30 minutes or until the casserole is hot and the cheeses are melted and brown Makes 8 12 servings RTC1700SS Manual 10 2 03 4 06 PM nang English CHICKEN POT PIE 2 pounds boneless white meat chicken cut into 3 4 inch chunks 3 stalks celery with leaves 1 can 10 3 4 ounces cream of mush room soup 1 envelope 1 8 ounces white sauce mix dissolved in 1 2 cup milk 1 can 15 25 ounces whole kernel corn drained 1 package 10 ounces frozen peas and carrots defrosted 2 teaspoons minced dried onion 1 teaspoon garlic powder 1 tablespoon parsley flakes 1 4 teaspoon thyme 2 ready to bake pie crusts Place all of the ingredients except the pie crusts into a 13 x 9 x 2 baking pan Ona lightly floured board roll both of the pie crusts together to form one 15 x 11 crust Place the crust over the mixture in the pan Roll the edges and pinch together making sure to completely cover the filling ingredients Cuta few slits in the crust to allow the steam to vent Place the pie on the rack in the lowest position facing up Bake at 425 F for 45 55 minutes or
23. cake liners In a large mixing bowl combine dry ingredients In another bowl combine buttermilk egg vanilla and oil Slowly stir into the dry ingredients just until combined Stir in the raisings Fill the muffin cups to within 1 2 inch of the top Place the muffin pan on the OVEN RACK in the lowest position with rack facing up Set the oven to 400 F Bake for 18 22 minutes or until a tooth pick inserted in the center comes out clean Makes 12 muffins 17 RTC1700SS Manual 10 2 03 4 06 PM ceed BLUEBERRY CORN MUFFINS 1 cup yellow cornmeal 1 cup flour 1 2 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 3 cup vegetable oil 3 4 cup milk 1 egg 1 2 cup fresh or frozen blueberries unthawed Spray a 12 cup muffin pan with cooking oil spray or line with cupcake liners In a large mixing bowl combine dry ingredients In another bowl combine oil milk and egg Slowly stir into the dry ingredients just until combined Gently fold in the blueberries Fill the muffin cups to within 1 2 inch of the top Place the muffin pan on the OVEN RACK in the lowest position with rack facing up Set the oven to 400 F Bake for 18 20 min utes or until a toothpick inserted in the center comes out clean Makes 12 muffins RTC1700SS Manual 10 2 03 4 06 PM PUMPKIN N PEAR BREAD 1 can 15 ounces pumpkin 14 cup oil 2 eggs 1 can 8 25 ounces pears with liquid mashed 1144 cup brown sugar firmly packed 4 cups
24. ead crumbs 2 tablespoons lemon juice Lemon slices 1 2 cup butter 1 teaspoon Dijon mustard Set TEM PERATURE CONTROL to 450 F 1 2 teaspoon chopped parsley and FUNCTION CONTROL to BRO IL 1 2 teaspoon chives Preheat for 20 minutes Combine the 1 2 teaspoon dill mayonnaise mustard lemon juice and dill Spray the DRIP BAKING PAN with Set TEMPERATURE CONTROLto 450 F cooking oil spray Place the fillets on and FUNCTION CONTROL to BROIL the pan Spread with mayonnaise Preheat for 20 minutes Make a cut mixture Sprinkle the bread crumbs lengthwise down the center of the over the fish Slide the pan onto the salmon Combine the chopped seafood OVEN RACK in the middle rack position bread crumbs and olive oil Stuff the facing down Broil for 10 12 minutes or salmon with the combined filling Place Until the crumbs are brown and the fish the fish on the BRO ILIN G ROASTING flakes easily with a fork Serve with RACK over the DRIP BAKING PAN lemon slices Slide the pan onto the OVEN RACK in the middle rack position facing down Makes 6 8 servings Broil for 13 15 minutes or until the stuffing is brown and the fish flakes easily with a fork W hile the fish is cooking melt the butter and mustard and add the seasonings Stir well to combine Pour the lemon butter over the fish before serving or serve separately Makes 4 servings 30 HONEY MUSTARD SPIT ROASTED CHICKEN 2 tablespoons honey 1 tablespoon Dijon mustard 1 teaspoon lem
25. eg Calculate the approximate cooking time at 15 minutes per pound Place the turkey directly on the BRO ILIN G ROASTING RACK in the DRIPPIN G BAKING PAN Slide the pan into rails at the bottom Set the oven to 325 F Roast for 4 5 1 2 hours Check the temperature on the meat thermometer occasionally Continue to cook until the thermometer reads 170 F or the pop up timer pops Remove the turkey Allow turkey to stand for about 15 minutes before carving The turkey will continue to cook and the thermometer should read 180 F before carving Skim the fat from the juices that have accumulated in the pan Pour these drippings into a small saucepan and add about 1 tablespoon of cornstarch and the browning and seasoning sauce dissolved in 1 4 cup of water Cook for 5 minutes or until the gravy boils and thickens slightly Pour the gravy into a pitcher and serve with the sliced turkey Makes 16 24 servings If the turkey is stuffed roast 20 minutes per Ib f more gravy is desired add an envelope of turkey gravy mix dissolved in 1 cup of water ora can of prepared gravy to the drippings 21 RTC1700SS Manual 10 2 03 4 06 PM Pasy I English FRUITY SMOKED HAM AND YAM DINNER 1 half 6 8 pound or whole 12 16 pound smoked ham bone in 1 2 cup sweet and sour sauce 1 tablespoon raspberry or strawberry jam 1 2 cup orange juice 1 cup ginger ale 2 tablespoons cornstarch 6 medium size yams about 2 pounds Combine t
26. esh Ham W ell 170 Smoked Ham 325 Full Cooked w bone half 15 min whole 15 17 min Lamb 350 Leg 20 23 min Med 170 25 min W ell 180 Poultry 325 Chicken unstuffed Chicken stuffed Turkey unstuffed Turkey stuffed 12 RTC1700SS Manual 10 2 03 4 06 PM mang English 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 the roast with salt pepper or your favorite spices or brush barbecue sauce or vegetable oil as desired It is not necessary to preheat the oven for rotisserie roasting 1 Place one ROTISSERIE FO RK on the end of the ROTISSERIE SPIT opposite the point with the tines facing the center and tighten the screw slightly 2 Slide the pointed end of the ROTISSERIE SPIT through the center of the roast 3 Place the other ROTISSERIE FO RK on the other end of the ROTISSERIE SPIT with the tines facing the roast 4 Adjust the roast so that it is centered on the ROTISSERIE SPIT Make sure the FO RKS secure the roast on the SPIT and tighten the screws 5 When cooking poultry legs and wings should be secured to the body with string making the roast as compact as possible This is necessary for
27. 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 O ven with Rotisserie RTC1700SS Manual 10 2 03 4 06 PM taro English Principal Parts and Functions 1 Rotisserie Forks and Spit 1 Power On Light 2 Rack Position 8 Electronic Timer 3 Oven Rack 9 Function Control 4 Drip Baking Pan 10 Temperature Control 5 Rotisserie Handle 11 Convection Fan 6 Broiling Roasting Rack 5 a RTC1700SS Manual 10 2 03 4 06 PM Peay English Before Using Your Convection Oven 1 Read all instructions in this manual carefully The information included in this book will help you to use your Haier Commercial Convection O ven with Rotisserie to its fullest Place your oven on a level surface such as a countertop or table Be sure the sides back and top of
28. he sauce jam juice ginger ale and cornstarch Set aside Place the ham directly on the BRO IUN G ROASTING RACK in the DRIP BAKING PAN Insert a meat thermometer into the center of the ham away from the bone Calculate the approximate cooking time at 15 minutes per pound Slide the pan into the rails at the bottom Set the oven to 325 F Roast 1 1 2 2 hours Check the temperature on the meat thermometer occasionally One hour before the ham is done place the yams on the rack around the ham and brush the sauce on the ham Pour the remaining sauce into the pan Continue to cook until the thermometer reads 140 F if using fully cooked ham or 160 F if using uncooked ham Remove the ham to a board and allow to stand for 10 minutes before carving Wrap the yams in foil to keep warm while carving the ham Skim fat from sauce and pour into a fat separator to remove Pour the sauce into a pitcher and serve with the sliced ham Makes 6 to 18 servings depending on the size of the ham 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 taste 8 New Potatoes 2 3 teaspoons cornstarch 1 teaspoon browning and seasoning sauce or W orcestershire sauce 1 4 cup water In a 1
29. n the O VEN RACK BRO ILING RO ASTING RACK or DRIP BAKING PAN Clean stubborn stains with a nylon or polyester mesh pad and a mild nonabrasive cleaner such as Soft Scrub Cameo or Bon Ami Rinse and dry thoroughly The walls on the inside of the oven are stainless steel Remove heavy spatter after use with a nylon or polyester mesh pad sponge or cloth dampened with warm water Blot dry with a paper towel or soft dry cloth DO NOT use metal scouring pads or abrasive cleaners that will scratch the surface a N oo O Replacing the Light Bulb The light bulb inside the oven can be replaced if itburns out N ew light bulbs may be obtained at your local hardware store Please make sure the bulb isa 15 watt oven rated bulb To remove the old light bulb loosen screw on the light bulb cover on the upper rear corner of the right interior wall Remove the cover Turn the bulb counterclockwise to remove Place the new bulb in the socket and turn the bulb clockwise to tighten Replace the light bulb cover and tighten the screw 16 English 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 a 12 cup muffin pan with cooking oil spray or line with cup
30. ne About 20 minutes before the roast is done 25 RTC1700SS Manual 10 2 03 4 06 PM mag English saute the onions in oil in a 3 quart saucepan until lightly browned Add the carrots and celery and saute 2 minutes Stir in the eggplanxz and the remaining ingredients Cook for 15 minutes or until the vegetables are tender and the couscous has absorbed most of the liquid Remove the lamb and the rack and place the lamb on a cutting board Allow the meat to stand for about 10 minutes before carving Skim the fat from the drippings that have accumulated in the pan Pour these drippings into a small saucepan with the water and gravy mix Cook for 5 minutes or until the gravy boils and thickens Slice meat and serve with the gravy couscous and vegetables Makes 12 servings 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 ounces tomato sauce 1 teaspoon salt 1 4 teaspoon pepper 2 tablespoon grated Parmesan cheese 8 ounces grated mozzarella Cook the pasta according to package directions Drain and spoon into 3 quart casserole Heat the oil in a 10 inch fry pan and saut the onion for 3 minutes Add the garli
31. od in a shorter period of time than conventional methods of defrosting IMPORTANT Defrosted foods should be cooked as soon as possible after thawing and should never be left at room temperature when completely thawed as harmful bacteria will begin to grow DO NOT defrost large amounts of food at one time QD Li Bb WIN HI Place the DRIP BAKING PAN in the rails near the bottom of the oven Place the OVEN RACK in the lower rack position facing up Place the food to be defrosted in the center of the OVEN RACK Set TEMPERATURE CONTROL to Set FUNCTION CONTROL to DEFRO ST Set ELECTRO NIC TIMER to the shortest amount of time necessary for defrosting Check food when the timer shuts off and the bell rings Add more time if necessary 10 RTC1700SS Manual 10 2 03 4 06 PM Pasy 3 English Bake Extra The bottom element and rear O shaped element cyde 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 position and third sheet pan in the upper rack position 3 Set TEMPERATURE CONTROL according to recipe 4 Set FUNCTION CONTROL to BAKE EXTRA 5 Set ELECTRONIC TIMER according to recipe Roasting The top heating elements cycle on and off to maintain the selected temperature
32. on Center at 1 877 337 3639 DATED PROOF OF PURCHASE REQUIRED FOR WARRANTY SERVICE 115V 60 Hz Made in China Haier What The World Comes Home To Haier America RTC170055 New York NY 10018 Issued Aug 01 Printed in China
33. on 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 the SPIT through the neck hole Pierce the skin with the FO RK and secure it in the surrounding meat Repeat with the second chicken Place the second FO RK onto the SPIT and press it into the legs of the second chicken Push them together and tighten the screw on the second FORK Center the chicken on the SPIT by loosening the screws and re tightening where needed Re adjust the chickens if necessary to be sure they are balanced Insert the pointed end of the SPIT into the right hand side of the drive socket The left hand side should the grooved side rest on the spit support Place the DRIP BAKING PAN in the rails at the bottom of the oven Set TEMPERATURE CONTROL to 450 F and FUNCTION CONTROL to ROTISSERIE Cook for 1 hour Remove the chicken with the ROTISSERIE HAN DLE and brush the skin with the honey mustard glaze Check for doneness by inserting a meat ther mometer into the area between the leg and breast of one of the chickens Itis done when the thermometer reads 180 F Continue to cook 10 minutes 31 RTC1700SS Manual 10 2 03 4 06 PM Pasy English FIf you wish you can tie the legs togeth er with white string and then tie the chicken to the SPIT This
34. r 3 stalks celery 3 carrots chopped 2 cans 15 1 2 ounces each chick peas with liquid 2 pounds lentils rinsed and drained 2 packages 10 ounces each frozen chopped spinach thawed 1 jar 20 ounces salsa 1 pound boneless chicken thighs Saut the sausage in a 10 inch fry pan until lightly browned Stir in the onions and saut until browned Spoon the sausage and onions into a 3 quart casserole Add the remaining ingredients and cover Place the casserole on the OVEN RACK in the lowest rack position facing up Set the oven to 250 F and slow cook for 4 6 hours Makes 12 servings RTC1700SS Manual 10 2 03 4 06 PM ea English POT ROAST DINNER 2 tablespoons flour 1 teaspoon each of garlic powder onion powder and paprika 1 4 6 pound bottom round roast 1 tablespoon oil 1 tablespoon W orcestershire sauce 1 cup water 1 can 14 ounces beef broth 2 tablespoons minced dry onions 1 envelope 1 5 ounces beef stew sea soning mix 1 2 pound carrots peeled and cut in 1 3 5 1 1 2 pounds potatoes cut in 1 4 s 1 cup water Combine the flour and seasonings in a plastic bag Place the roast in the bag and shake to coat Ina 10 frying pan brown the coated roast on all sides in the oil Place the roastin a 3 quart casserole dish along with the W orcestershire sauce water beef broth onion soup and stew seasoning mix Cover Place the casserole on the OVEN RACK in the lowest rack position facing up Set
35. s If the dough becomes sticky while shaping knead in additional flour Shape the dough into balls Spray the DRIP BAKING PAN with cooking oil spray Place the rolls on the pan 1 2 inch apart Place pan on the rack in the lowest position with the rack facing up Set the oven to 175 F and allow to rise for 15 minutes or until double in bulk Raise the temperature to 400 F Bake for 12 15 minutes or until golden brown and the rolls sound hollow when tapped Makes 24 rolls 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 cookies using a food processor or a rolling pin Stir melted butter into the crumbs Spoon the crumb mixture into 13 x 9 x 2 baking pan and cover with plastic wrap In a large mixing bowl using a mixer at medium speed blend the cream cheese and eggs Mix until smooth Add sugar vanilla sour cream lemon juice and flour Mix until well combined Pour the mixture into the prepared pan Pour the chocolate syrup over the cake in an S pattern Using a knife inserted 1 4 inch into batter swirl the chocolate into the cake batter Place the pan on the OVEN RACK in the lowest position with rack facing up Set the oven to 300 F Bake for 50 60 minu
36. s in a greased 13 x 9 x 2 baking pan or a 2 quart casserole dish Cover tightly with foil or casserole dish Place the casserole on the rack in lowest position facing up Set the oven to 425 F and bake for 50 60 minutes or until the rice is tender and has absorbed all the liquid Makes 12 servings 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 W orcestershire 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 chicken into 6 pieces and flatten slightly Combine the barbecue sauce dressing and Worcestershire sauce in a pie plate Pour the crumbs onto a flat plate Dip the chicken into the liquid and the crumb mixture coating both sides of the chicken Place the chicken on the BROILING ROASTING RACK in the DRIP BAKING PAN Place the pan on the OVEN RACK in the middle position facing up Set the oven to 425 F Bake for 20 minutes or until the chicken is nicely browned Makes 6 pieces For crushed corn flakes place in a sealable plastic bag and use a rolling pin to crush RTC1700SS Manual 10 2 03 4 06 PM English TURKEY VEGETABLE AND STUFFING BAKE 1 pound cooked turkey or chicken about4 cups 1 package 16 ounces frozen mixed vegetables thawed 1 can 10 7
37. scratch or nick contact customer service before using the oven 22 Do not use outdoors SAVE THESE INSTRUCTIONS FOR COMMERCIAL USE NOTE This appliance has a three prong grounded plug As a safety feature this plug will fit only in a three prong outlet Thank you for using our Haier product This easy to use manual will guide you in getting the best use of your oven Model number Remember to record the model Date of purchase number It is on a label in back of the oven Staple your receipt to your manual You will need it to obtain warranty service RTC1700SS Manual 10 2 03 4 06 PM tapo English Table Of Contents PAGE Important Safeguards ccc 1 Parts and Functions AA AA a 5 Using your Convection Oven ooo eeteriteetneertniees 7 Roasting Chanbo agak Satan NANA BANG NAA KA NG 12 ROtsseries hana Aa lla bla miei 14 Broiling Chaka a GUN RANA Amihan 15 Care and Cleaning ua 16 Reap eb ATA NA AA 17 32 Warranty XA ANAN eine nee NG e 34 RTC1700SS Manual 10 2 03 4 06 PM tapa English Convection Cooking Convection cooking is the preferred method of cooking by many chefs You get superior results while saving time and energy W hen 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 W hen baking the fan maintains uniform heat throughout the oven Baked goods are even
38. tes or until a knife inserted 1 inch from the center comes outclean Turn TEMPERATURE CONTRO Lto and allow the cake to cool in oven for 20 minutes Refrigerate atleast 4 hours Makes 1 cake RTC1700SS Manual 10 2 03 4 06 PM mang English JUMBO CHOCOLATE AND VANIL LA CHIP COOKIES 1 4 cup butter 3 4 cup brown sugar 1 4 cup sugar 1 egg 1 teaspoon vanilla 1 1 3 cup all purpose flour 1 2 teaspoon baking soda 1 2 teaspoon salt 3 4 cup jumbo chocolate chips 1 4 cup vanilla chips In a mixing bowl cream the butter and the sugars using an electric mixer Add the egg and vanilla Beat well Combine the flour baking soda and salt Add to the bowl mixing well on low speed Stir in the chips Pack a small ice cream scoop or a 1 4 cup measure with dough Drop the cookie dough on the ungreased DRIP BAKING PAN Place the pan on the rack in the lowest position with rack facing up Set the oven to 325 F Bake for 18 22 minutes or until the cookies are lightly browned Makes 24 cookies 20 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 W orcestershire sauce into the skin and sprinkle with seasoning salt or your favorite combination of herbs Insert an oven thermometer in the thickest part of the breast near the l
39. the oven are at least four inches away from any walls cabinets or objects on the counter or table Remove all stickers from the oven except the rating label located on the back Remove OVEN RACK DRIP BAKING PAN BRO ILIN G ROASTING RACK ROTISSERIE SPIT and FORKS Wash them in hot sudsy water or in the dishwasher and dry thoroughly before placing in the oven When you are ready to use the oven be sure that the TEM PERATURE CONTROL and TIMER are in the OFF position Plug the cord into 120 volt AC outlet IMPORTANT Be sure that this is the only appliance operating on this circuit 6 We recommend a trial run at a high temperature to familiarize yourself with your oven and to eliminate any protective substance or oil that maybe have been used for packing and shipping set the TEM PERATURE CONTROL to 450 FUNCTION CONTROL to BROIL and ELECTRONIC TIMER to 20 minutes After the first 10 minutes switch the FUNCTION CONTROL to BAKE to activate the lower heating elements A small amount smoke and odor may be detected This is normal To avoid scratching marring discoloration or fire hazard do not store anything on top of the oven especially during operation RTC1700SS Manual 10 2 03 4 06 PM maro English 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
40. up to 450 F FUNCTION CONTROL Select desired cooking function Defrost Bake Extra Bake Roast Rotisserie Broil ELECTRONIC TIMER Press p gt to set the ELECTRONIC TIMER according to the recipes Then press to start cooking When the time HOUR MIN UTE has elapsed a beep will sound and oven will shut off NOTE To pause cooking process press during operation TIME Press again to restart the cooking process d O gt NOTE To cancel cooking process press during operation and press 4 until the display shows 0 00 POWER ON LIGHT Illuminates when the oven is on OVEN RACK Use in one of four positions NOTE OVEN RACK should always be facing up when placed in the lowest rack position Facing Up Facing Down Sf UU Jj DRIP BAKING PAN Slides into rails below the RACK POSITIONS in the oven for baking roasting broiling and rotisserie roasting BROILING ROASTING RACK Fits into the DRIP BAKING PAN for broiling and roasting RTC1700SS Manual 10 2 03 4 06 PM Pasy 3 English Operation CAUTION Appliance surfaces are hot during and after use e The fan will operate for all functions but the heating elements will operate differently Be sure that the TEMPERATURE CONTRO L is set on before plugging the cord into the outlet for use and when unplugging after use Set TEM PERATURE CO NTRO Land FUNCTION CONTROL before setting ELECTRONIC TIMER The oven will only operate if the ELECT
41. ur the extra marinade over the chicken Slide the pan onto the OVEN RACK in the middle rack position facing down Broil for 30 40 minutes or until skin is crisp and well browned Makes 2 4 servings 29 RTC1700SS Manual 10 2 03 4 06 PM mara English BONELESS BARBECUED PORK RIBS 3 pounds boneless pork ribs cut1 12 inches thick 1 cup catsup 1 3 cup teriyaki sauce 2 tablespoons brown sugar 1 tablespoon mustard 1 teaspoon garlic powder 1 teaspoon onion powder Set TEM PERATURE CONTROL to 450 F and FUNCTION CONTROL to BRO IL Preheat for 20 minutes Combine all ingredients except ribs in a small saucepan and bring to a boil Pour into a large bowl and allow to cool atroom temperature Place the ribs on the BRO ILING ROASTING RACK over the DRIP BAKING PAN Slide the pan onto the OVEN RACK in the middle rack position facing down Broil for 15 minutes Remove the ribs to the bowl containing the sauce Turn each to coat well Return the ribs to the rack and cook for 15 20 minutes or until glazed and nicely browned Makes 6 8 servings RTC1700SS Manual 10 2 03 4 06 PM English BROILED STUFF SALMON WITH BROILED BREADED FISH FILLETS LEMON BUTTER 8 flounder fillets about 2 pounds total 2 1 pound each salmon filets 1 4 cup mayonnaise 1 2 pound seafood salad chunks 1 teaspoon Dijon mustard chopped 1 teaspoon lemon juice 1 2 cup flavored bread crumbs 1 2 teaspoon dill 1 4 cup olive oil 2 tablespoons flavored br
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