Bedienungsanleitung Haier HWO45NB4T0B1 (Seite 31 von 103) (Deutsch, Englisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch)

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EN 60 EN 61

ELECTRICAL CONNECTION

Before connecting the appliance to the mains,

make sure that:

• the characteristics of the electrical system

satisfy what is shown on the serial number

plate applied to the front of the oven;

• the electrical system has an eective earth

connection conforming to standards and

current law.

The earth connection is required by law.

The cable must not, at any point, reach a tem-

perature greater than 50°C above the ambient

temperature.

This oven must be connected to the power sup-

ply by a supply cord tted with an appropriately

rated plug compatible with the socket in the nal

sub-circuit of the wiring powering the oven.

If a xed appliance does not have a power cord

and plug, or another device that ensures discon-

nection from the mains with a contact opening

distance that allows for complete disconnection

under the conditions of excessive voltage cat-

egory III, such disconnection devices must be

provided by the mains power supply and must

conform to the installation rules.

The omnipolar socket or switch must be easy to

reach when the appliance is installed.

NOTE: The manufacturer declines all liability if

the usual accident prevention standards and the

above instructions are not followed.

TYPE AND MINIMUM DIAMETER

OF THE CABLES

SASO

H05RR-F 3x1.5 mm² H05RR-F 3x2.5 mm²

H05VV-F 3x1.5 mm² H05VV-F 3x2.5 mm²

H05RN-F 3x1.5 mm² H05RN-F 3x2.5 mm²

H05V2V2-F 3x1.5 mm² H05V2V2-F 3x2.5 mm²

TECHNICAL DATA

Power supply 220-240 V~, 50 Hz

Maximum absorbed power 3200 W

Microwave power 900 W

Grill 1500 W

Hot air 1500 W

Microwave frequency 2450 MHz

Solving traditional baking problems

BAKING PROBLEM CAUSE

Food browns unevenly

• Oven not preheated

• Aluminum foil on oven rack or oven bottom

• Baking utensil too large for recipe

• Pans touching each other or oven walls

Food too brown on bottom

• Oven not preheated

• Using glass, dull or darkened metal pans

• Incorrect rack position

• Pans touching each other or oven walls

Food is dry or has shrunk excessively

• Oven temperature too low

• Oven not preheated

• Oven door opened frequently

• Tightly sealed with aluminum foil

• Pan size too small

Food is baking or roasting too slowly

• Oven temperature too low

• Oven not preheated

• Oven door opened frequently

• Tightly sealed with aluminum foil

• Pan size too small

Pies do not brown on bottom or have a soggy

crust

• Baking time not long enough

• Using shiny steel pans

• Incorrect rack position

• Oven temperature is too low

Cakes are pale, at, and may not be done inside

• Oven temperature too low

• Incorrect baking time

• Cake tested too soon

• Oven door opened too often

• Pan size may be too large

Cakes are high in the middle and cracked on

thetop

• Baking temperature too high

• Baking time too long

• Pans touching each other or oven walls

• Incorrect rack position

• Pan size too small

Pie crust edges are too brown • Oven temperature too high

• Edges of crust too thin

Poor results can occur with either Bake or Con-

vection Bake for many reasons other than mal-

functioning of the oven. Check the chart below

for the causes of the most common problems.

Since the size, shape and material of baking

utensils directly aect baking results, the best

solution may be to replace old baking uten-

sils that have darkened and warped with age

anduse.

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