RTC1700SS Manual 10/2/03 4:06 PM Page 2 Commercial Convection Oven with Rotisserie TEMP.
RTC1700SS Manual 10/2/03 4:06 PM Page 3 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 4 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 5 English Table Of Contents PAGE Important Safeguards .....................................................................1 Parts and Functions .........................................................................5 Using your Convection Oven .........................................................7 Roasting Chart ....................................................................................12 Rotisserie Chart...........................................
RTC1700SS Manual 10/2/03 4:06 PM Page 6 English Convection Cooking 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 flavorful on the inside. When baking, the fan maintains uniform heat throughout the oven.
RTC1700SS Manual 10/2/03 4:06 PM Page 7 English Principal Parts and Functions 1 11 TEMP. OFF 10 FUNCTION 9 2 8 TIME ON OFF 3 7 4 5 6 1. Rotisserie Forks and Spit 7. 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 8 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 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, cabinets, or objects on the counter or table. 3.
RTC1700SS Manual 10/2/03 4:06 PM Page 9 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 up to 450˚F. FUNCTION CONTROL: Select desired cooking function (Defrost, Bake/Extra, Bake, Roast, Rotisserie, Broil). ELECTRONIC TIMER: Press to set the ELECTRONIC TIMER according to the recipes. Then press On to start cooking.
RTC1700SS Manual 10/2/03 4:06 PM Page 10 English 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 11 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 necessar y. The fan circulates hot air around the food making baked goods rise quickly and evenly. Most baked goods are placed on the rack facing up in the lowest rack position.
RTC1700SS Manual 10/2/03 4:06 PM Page 12 English 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 and set ELECTRONIC TIMER to the shortest completion time given in the recipe.
RTC1700SS Manual 10/2/03 4:06 PM Page 13 English 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 position and third sheet pan in the upper rack position. 3. Set TEMPERATURE CONTROL according to recipe. 4.
RTC1700SS Manual 10/2/03 4:06 PM Page 14 English ROASTING CHART: (Roasting times are per pound) Type/Oven Temp. Weight (lb) Approx. Roasting Time Meat Therm. Reading (F) 20-22 min. 23-24 min. 25-27 min. Rare-120˚-130˚ Med-140˚-150˚ Well-160˚-170˚ 3-6 18-20 min. 21-23 min. 24-26 min. Rare-120˚-130˚ Med-140˚-150˚ Well-160˚-170˚ Standing Rib 3-6 20-22 min. 23-24 min. 25-27 min. Rare-120˚-130˚ Med-140˚-150˚ Well-160˚-170˚ Pork: 350˚ Loin (Bone in) Loin (Boneless) Fresh Ham 3-6 3-8 4-8 25 min.
RTC1700SS Manual 10/2/03 4:06 PM Page 15 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 16 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: Type Weight Temperature Setting Chicken 3-4 lb. 450˚ 11/2 - 2 hr. 4-8 lb. 450˚ 2 - 2 1/2 hr. Pork Roast 4-6 lb. 450˚ 11/2 - 2hr.
RTC1700SS Manual 10/2/03 4:06 PM Page 17 English 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 PAN. Place the food to be broiled directly on the BROILING/ROASTING RACK, unless otherwise directed. 7.
RTC1700SS Manual 10/2/03 4:06 PM Page 18 English 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. Rinse and dry thoroughly. Do not use metal scouring pads or abrasive cleaners that will scratch the surface. 4.
RTC1700SS Manual 10/2/03 4:06 PM Page 19 English Recipes OATMEAL RAISIN MUFFINS BLUEBERRY CORN MUFFINS 1/2 3/4 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 cup whole wheat flour 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
RTC1700SS Manual 10/2/03 4:06 PM Page 20 English PUMPKIN’N PEAR BREAD SOUR CREAM CHOCOLATE CAKE 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 1 box (18.
RTC1700SS Manual 10/2/03 4:06 PM Page 21 English EASY BREAD MACHINE DINNER ROLLS 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 the crust mounding the fruit in the center and top with the second crust.
RTC1700SS Manual 10/2/03 4:06 PM Page 22 English 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 23 English 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 seasoning salt or your favorite combination of herbs. Insert an oven thermometer in the thickest part of the breast near the leg.
RTC1700SS Manual 10/2/03 4:06 PM Page 24 English 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 Worcestershire sauce 1/4 cup water In a 10-inch fry pan, melt the butter
RTC1700SS Manual 10/2/03 4:06 PM Page 25 English CORN BREAD STUFFED PORK LOIN TURKEY’N BEEF MEAT LOAF DINNER 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 1 pound ground turkey 1/2 pound ground beef 1 egg 1/2 cup flavored bread crumbs 1 envelope (1.
RTC1700SS Manual 10/2/03 4:06 PM Page 26 English 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 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 Worcestershire sauce and then sprink
RTC1700SS Manual 10/2/03 4:06 PM Page 27 English 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
RTC1700SS Manual 10/2/03 4:06 PM Page 28 English 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 mo
RTC1700SS Manual 10/2/03 4:06 PM Page 29 English MEXICAN TACO PIE 1 package (8 ounces) refrigerator biscuits 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 30 English 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 chicken into 6 pieces and flatten slightly.
RTC1700SS Manual 10/2/03 4:06 PM Page 31 English 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 TEMPERATURE CONTROL to 450˚ and FUNCTION CONTROL to BROIL. Preheat for 20 minutes. Combine all ingredients except chicken in a gallon-size sealable plastic bag.
RTC1700SS Manual 10/2/03 4:06 PM Page 32 English 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 TEMPERATURE CONTROL to 450˚F and FUNCTION CONTROL to BROIL. Preheat for 20 minutes. Make a cut lengthwise down the center of the salmon.
RTC1700SS Manual 10/2/03 4:06 PM Page 33 English 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 tighten down the screw to fasten it in place. Place the SPIT through the neck hole. Pierce the skin with the FORK and secure it in the surrounding meat.
RTC1700SS Manual 10/2/03 4:06 PM Page 34 English 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 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 Sauté the sausage in a 10-inch f
RTC1700SS Manual 10/2/03 4:06 PM English Cook’s Notes 33 Page 35
RTC1700SS Manual 10/2/03 4:06 PM Page 36 English Limited Warranty Full ONE year This warranty covers all defects in workmanship 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.
RTC1700SS Manual 10/2/03 4:06 PM Page 1 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.
