Heinner HCE-452BK, Manual

Page: 7 / 45

www.heinner.com 3200W, 50/60Hz, 220-240V
VII. HOW TO USE CONVECTION
Convection cooking combines hot air movement by means of a fan blowing with the
regular features (broil, bake and toast). Convection cooking provides faster cooking in
many cases than regular radiant type toaster oven. The fan gently sends hot air to every
area of the food, quickly browning, crisping and sealing in moisture and flavor. It produces
more even temperature all around the food by hot air movement, so that food
cooks/bakes/broils evenly versus the normal ovens hot and cold spots. The convection
feature allows cooking/baking at lower temperatures, which saves energy and helps keep
the kitchen cooler. Convection air is superheated and it circulates around the food so it
cooks food significantly faster than conventional ovens.
The convection fan works when you choose
Convection & Grill ( ) Function, or
Convection & Bake ( ) function, or Convection & Toast ( ) function;
- WIRE RACK : For toasting, baking, and general cooking in casserole dishes and standard
pans.
-
TRAY HANDLE : Allows you to pick up the wire rack, and bake tray when they are hot.
- CRUMB TRAY : Allows you to collect the residue of toast, pizza, cake etc or meat oil
drippings.
WARNING: TO AVOID RISK OF INJURY OR BURNS, DO NOT TOUCH HOT SURFACES WHEN
OVEN IS IN USE.ALWAYS USE OVEN MITTS.
CAUTION: Always use extreme care when removing bake tray, wire rack or any hot
container from a hot oven. Always use the tray handle, or an oven mitt when removing hot
items from the oven.