Manual Haier HWO60SM2F3XH (page 16 of 53) (English, French, Italian)

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EN 16

* Depending on the oven model.

** Ideal temperature for suggested foods.

*** Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class.

Recipe for approximately 10 people

Put in the dripping pan:

-1oignon chopped

- 500g of rice ( fast cooking)

- 1 bag of 500g of mixture of frozen seafoods (small

tails of shrimps, peeled mussels, small strips of squid, …)

- 2 handfuls of deep-frozen peas

- 1/2 red pepper cut in small pieces- slices of chorizo

- 2 soup spoons of powder sh (or, better, 1 bag of

dehydrated sh soup) 1 bag of spices in paélla 1 soup

spoon of tomato puree

- 1 dose of powder sarona few beautiful whole mus-

sels

- 700g of water

Cover the dripping-pan with an aluminum foil and install

the dripping-pan on the rst level

Put in the pastry baking tray:

- 10 portions of sh lets (of your choice)

- 10 (or 20) beautiful tails of shrimps (or scampi)

- Cover the dripping-pan with an aluminum foil and in-

stall it on the third level

Put on the oven rack

- a pie plate (or other mold on board little raised) with 10

pieces of tops of chicken legs covered with paella spices

Install the mold on the rack on the 4th level

Close the door of the oven and engage the function

“Paella” .

BREAD RECIPE

• With simple bread our:

1 kilo of special our for bread

18g of salt

2 bags of baker’s dehydrated yeast

Approximately 550g of water in 40°c

• With bread our with yeast and salt incorporated

(to recommend) :

1 kilo of our

1 bag of dehydrated baker’s yeast (it’s better to add a

bag)

Approximately 550g of water in 40°c

Method

Dilute the yeast in the waterIn a salad bowl, put the our,

salt ( if necessary) and water

Mix the whole to form a homogeneous dough

Put the dough on the work plan ,and with the palm of

the hand , stretch the dough and pull it down on itself

(the objective being to lock a maximum of air into the

dough). Repeat this movement during approximately

5 minutes.

Put the dough in the bowl and cover it with a clinglmlet

the dough rise (in proving function of the oven) during

approximately 1 H (it has to double in volume)

Take back the dough, fold up it 2 or 3 times on itself (to

push away the air) and shape the breads (baguette, far-

mhouse bread, round loaf.)

Put breads on the pastry baking tray of the oven cove-

red before with a baking paper

Sprinkle slightly breads of our (optional, only to give an

eect farmhouse bread)

Give some net knocks of razor blade razor (or well shar-

pened knife) on the top of breads

Let rest about ten minutes before putting in the ove-

nInstall the tray with breads in the 2nd level (from the

bottom) of the oven

Measure exactly 1 dl (10cl or 100g) of water and pour it

directly on the bottom of the oven

Close the door and engage the function “ automatic

bread “

PAELLA RECIPE

Symbol Function Description

H2O-Clean For simple, ecient cleaning of the oven.

Pyrolysis Eco For perfect, regular cleaning of the oven cavity.

Pyrolysis+ For extremely thorough cleaning and removing large amounts of dirt

from the oven cavity.

CLEANING FUNCTIONS *

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Haier HWO60SM2F3XH Manual

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