Haier RTC1700SS Manuel D’Utilisation
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
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.
BROILING/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 BROILING/ROASTING RACK and the
8. Place the DRIP/BAKING PAN with the BROILING/ROASTING RACK 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.
CAUTION: DO NOT leave the oven unattended during Broiling.
BROILING CHART:
Type
Weight/Thickness
Desired Doneness
Cooking Time
Beef:
Steak:
1 inch
Rare
18-20 min.
Porterhouse,
Medium
21-23 min.
Sirloin,
Well Done
24-28 min.
London Broil,
Top Round
Top Round
6 ounces
Rare
15-17 min.
Hamburger
(1 inch)
Medium
18-21 min.
Well Done
22-25 min.
Pork:
Chops
1 inch
Well Done
19-23 min.
Ribs
Cut in pieces
Well Done
30-35 min.
Sausage
Links
Well Done
25-30 min.
Chicken:
Pieces with skin
Well Done
20-25 min.
Boneless Breasts
Well Done
12-15 min.
Halves with skin
Well Done
30-40 min.
Fish:
Fillets
1/2
inch
Well Done
10-12 min.
Steaks
1 inch
Well Done
15-20 min.
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 17