Handleiding Haier HWO45NM6OXB2 (pagina 8 van 83) (Nederlands, Duits, Engels, Frans, Italiaans, Portugees, Spaans, Pools)

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EN 14

EN 15

Product main functions and useful tips

Symbol Description Suggestions

Multi-level

Preset: 165°C

Range: 50-230°C

IDEAL FOR: pastries, biscuits, cakes, stued and braised.

Use this function to cook dierent foods at the same time on one or

more shelf positions. Heat is distributed better and penetrates food

better, reducing both preheating and cooking times. Aromas are not

mixed. Allow about 10 minutes extra when cooking dierent foods

together.

Eco Multilevel

Preset: 165°C

Range: 50-230°C

This mode is intended to save energy. Ideal for frozen or precooked

food, and small portions-meals. The preheat time is very short and

cooking tends to be slower. It is not recommended for heavy loads

e.g. large portions or big meal preparation.

Grill

Preset: 230°C

Range: 50-230°C

IDEAL FOR: grilled meat, sh, vegetables.

This function uses only the top heating element, and the grill level

can be adjusted. Use with the door closed. Place white meats at a

distance from the grill.

Multi-level + Grill

Preset: 210°C

Range: 50-230°C

IDEAL FOR: gratin and crispy food .

This functions combines the benets of multi-level cooking, with its

capability to evenly cooking multi-layer recipes and thick pieces of

food, and grill, to gently crisp the external surface

Grill + Fan

Preset: 165°C

Range: 50-230°C

IDEAL FOR: whole pieces of meat (roasts).

The top heating element is used with the fan circulating the air insi-

de the oven. Ideal for cooking thick food items, whole pieces such as

roast pork, poultry, etc.

• Turn the food over halfway through cooking.

WARNINGS:

• Make sure that the food is not too close to the grill.

• Preheating is necessary for red meats but not for white meats.

OVEN COOKING

Symbol Description Suggestions

Steam Pure

Preset: 100°C

Range: 40-100°C

By way of radial ventilation, the steam is distributed to ensure the food

is evenly heated and cooked. This holds the advantage of being able

to cook on the three dierent levels at the same time, taking care to

insert the more “full-bodied” food on the higher level, and less dense

foods such as vegetables on the lower levels (from the rst to the third).

NOTE: During steam cooking, always place the lower stainless steel

tray underneath the perforated cooking container, to collect any food

scraps or condensate that may eventually fall.

Steam Warm

Preset: 130°C

Range: 70-130°C

During regeneration, the cooking chamber is heated with steam

and warm air, which allows rapid and consistent heating of the food

without drying it. Based on the type of food being reheated, this pro-

gramme oers the possibility to modify the temperature inside the

oven so as to manage this function as you please. This type of func-

tion is therefore particularly suitable for:

• Heating pre-cooked food from 70°C to 130°C;

• Preparing ready and semi-ready meals, frozen foods from 70°C

to 130°C

NOTE: For these types of meals, remember to insert suitable dishes

in the oven (not made from synthetic or similar materials) and to posi-

tion them above the grill, making sure to remove any lids.

Steam Crisper

Preset: 165°C

Range: 50-230°C

This type of cooking is called “professional cooking” because the food

being cooked is placed into a cold chamber that has not been preheated.

After starting the oven, the food is initially exposed to steam (or

“steamed”). After a short period of exposure to the steam, depending

on the lling volume and therefore on the size of the food being cooked,

the appliance automatically moves on to the second warm air phase.

This type of function is particularly suited to large meat and seafood

dishes for example; large sized bread loaves made from white or whole-

meal our, with yeast or yeast dough at 190°C until 210°C, as well as lled

and hollow pu pastry, whether fresh or frozen from 190°C to 210°C.

NOTE: For best results when running two consecutive “professional

cooking” programmes, the oven must be cooled before inserting the

second dish.

STEAM COOKING

USEFUL TIPS

When using the steam oven, always start with

the oven cold. Using steam in a hot oven (im-

mediately after traditional cooking) is not rec-

ommended because the benets of cooking

with steam will be cancelled out.

For steam cooking try to use the perforated

stainless steel tray together with the lower

stainless steel drip tray as much as possible.

The rst, resting with its support on the at

grill, allows the steam to fully cook the food

while draining everything released by the food

during cooking through the holes.

The second, lower tray, slid under the grill on its

guides, will collect the drippings and keep the

oven chamber cleaner.

When done cooking, the support of the perfo-

rated tray can be used as a support to keep the

hot tray o of the counter while you remove

the food you just cooked.

ATTENTION: Before using any steam func-

tions, the water container must be lled.

NOTE: The steam functions will not start un-

til the door is closed. If the door is open, the

message CLOSE THE DOOR will be shown on

the display.