Haier Oven RTC1700SS User Manual

RTC1700SS Manual 10/2/03 4:06 PM Page 2  
Commercial Convection  
Oven with Rotisserie  
TEMP.  
OFF  
FUNCTION  
TIME  
ON  
OFF  
Model #  
User Manual-  
RTC1700SS  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 4  
English  
16. A fire may occur if the oven is covered or touching flammable material,  
including curtains, draperies, walls, and the like, when in operation.  
Do not store any item on the oven during operation.  
17. Extreme caution should be exercised when using containers constructed  
of other than metal or glass.  
18. Do not place any of the following materials in the oven: cardboard,  
plastic, paper, or anything similar.  
19. Do not store any materials, other than manufacturers recommended  
accessories, in this oven when not in use.  
20. Always wear protective, insulated oven mitts when inserting or  
removing items from the hot oven.  
21. This appliance has a tempered, safety glass door. The glass is stronger  
than ordinary glass and more resistant to breakage. Tempered glass  
can break, but the pieces will not have sharp edges. Avoid scratching  
door surface or nicking edges. If the door has a scratch or nick,  
contact customer service before using the oven.  
22. Do not use outdoors.  
SAVE THESE INSTRUCTIONS  
FOR COMMERCIAL USE  
N O TE: This appliance has a three-prong grounded plug. As a safety feature, this  
plug will fit only in a three-prong outlet.  
Thank you for using our Haier  
product. This easy-to-use manual will  
guide you in getting the best use of  
Model number  
your oven.  
Remember to record the model  
number. It is on a label in back of  
the oven.  
Date of purchase  
Staple your receipt to your manual. Yo u w ill n e e d it to o b ta in  
w a rra n ty se rvice .  
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RTC1700SS Manual 10/2/03 4:06 PM Page 5  
English  
Table Of Contents  
PAGE  
Im p o rta n t Sa fe g u a rd s .....................................................................1  
Pa rts a n d Fu n ctio n s .........................................................................5  
Usin g y o u r Co n ve ctio n O ve n .........................................................7  
Roasting Chart ....................................................................................1 2  
Rotisserie Chart....................................................................................1 4  
Broiling Chart ......................................................................................1 5  
Ca re a n d Cle a n in g ........................................................................1 6  
Re cip e s ......................................................................................1 7 -3 2  
Wa rra n ty ........................................................................................3 4  
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RTC1700SS Manual 10/2/03 4:06 PM Page 6  
English  
Convection Cooking  
Convection cooking is the preferred method of cooking by many chefs.  
You get superior results while saving time and energy. When roasting  
meats, the fan circulates hot air around the roast, sealing in flavor and  
juices. The roast is crispy and evenly browned on the outside, moist and  
flavorful on the inside. When baking, the fan maintains uniform heat  
throughout the oven. Baked goods are even, golden brown like those  
from the finest pastry shops. Large, half-sheet pans slide right into the  
oven in the place of the rack.  
The oven also has settings for broil, rotisserie, and defrost. It is equipped  
with a ROTISSERISE SPIT and FORKS. You can rotisserie roast two  
chickens or an oven roast weighing up to 8 pounds. The slow-turning spit  
provides natural basting of meats while fats drip away.  
The oven can also be used to proof bread dough, slow cook, and  
dehydrate food as well. Please take a few minutes to read this manual  
before using your oven to become familiar with its parts and operation.  
Included you will find a wide assortment of tasty recipes that were  
specially written for use in your Commercial Convection Oven with  
Rotisserie.  
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RTC1700SS Manual 10/2/03 4:06 PM Page 7  
English  
Principal Parts and Functions  
1
11  
TEMP.  
OFF  
10  
FUNCTION  
9
8
2
TIME  
ON  
OFF  
3
7
4
6
5
1. Rotisserie Forks and Spit  
2. Rack Position  
7. Power On Light  
8. Electronic Timer  
9. Function Control  
3. Oven Rack  
4. Drip/ Baking Pan  
5. Rotisserie Handle  
6. Broiling/ Roasting Rack  
10.Temperature Control  
11.Convection Fan  
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RTC1700SS Manual 10/2/03 4:06 PM Page 8  
English  
Before Using Your Convection Oven  
1. Read all instructions in this manual carefully. The information included  
in this book will help you to use your Haier Commercial Convection  
Oven with Rotisserie to its fullest.  
2. Place your oven on a level surface such as a countertop or table. Be  
sure the sides, back, and top of the oven are at least four inches away  
from any walls, cabinets, or objects on the counter or table.  
3. Remove all stickers from the oven except the rating label located on the  
back.  
4. Remove OVEN RACK, DRIP/ BAKING PAN, BROILING/ ROASTING  
RACK, ROTISSERIE SPIT and FORKS. Wash them in hot, sudsy water  
or in the dishwasher and dry thoroughly before placing in the oven.  
5. When you are ready to use the oven, be sure that the TEMPERATURE  
CONTROL and TIMER are in the OFF position. Plug the cord into  
120-volt AC outlet.  
IMPO RTAN T: Be su re th a t th is is th e o n ly a p p lia n ce  
o p e ra tin g o n th is circu it.  
6. We recommend a "trial run" at a high temperature to familiarize  
yourself with your oven and to eliminate any protective substance or  
oil that maybe have been used for packing and shipping set the  
TEMPERATURE CONTROL to 450˚, FUNCTION CONTROL to BROIL,  
and ELECTRONIC TIMER to 20 minutes. After the first 10 minutes,  
switch the FUNCTION CONTROL to BAKE to activate the lower  
heating elements. A small amount smoke and odor may be detected.  
This is normal.  
7. To avoid scratching, marring, discoloration, or fire hazard do not store  
anything on top of the oven, especially during operation.  
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RTC1700SS Manual 10/2/03 4:06 PM Page 9  
English  
Using Your Convection Oven  
Ple a se fa m ilia rize y o u rse lf w ith th e fo llo w in g o ve n fu n ctio n s a n d  
a cce sso rie s p rio r to th e first u se :  
TEMPERATURE CO N TRO L: Choose the desired or recommended temperature up  
to 450˚F.  
FUN CTIO N CO N TRO L: Select desired cooking function (Defrost, Bake/ Extra,  
Bake, Roast, Rotisserie, Broil).  
ELECTRO N IC TIMER: Press  
to set the ELECTRONIC TIMER according to the  
On  
recipes. Then press  
to start cooking. When the time  
Off  
HOUR  
MINUTE  
has elapsed, a beep will sound and oven will shut off.  
On  
Off  
N O TE: To pause cooking process, press  
during operation.  
TIME  
On  
Off  
Press  
again to restart the cooking process.  
On  
Off  
On  
Off  
N O TE: To cancel cooking process, press  
during operation  
and press  
until the display shows 0:00.  
PO W ER-O N LIGHT: Illuminates when the oven is on.  
O VEN RACK: Use in one of four positions  
N O TE: OVEN RACK should always be facing up when placed in the  
lowest rack position.  
Facing Up  
Facing Down  
DRIP/ BAKIN G PAN : Slides into rails below the RACK POSITIONS in the oven  
for baking, roasting, broiling, and rotisserie roasting.  
BRO ILIN G/ RO ASTIN G RACK: Fits into the DRIP/ BAKING PAN for broiling  
and roasting.  
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English  
O p e ra tio n :  
CAUTIO N : Ap p lia n ce su rfa ce s a re h o t d u rin g a n d a fte r u se .  
The fan will operate for all functions, but the heating elements will operate  
differently.  
Be sure that the TEMPERATURE CONTROL is set on "• " before plugging the cord  
into the outlet for use and when unplugging after use.  
• Set TEMPERATURE CONTROL and FUNCTION CONTROL before setting  
ELECTRONIC TIMER  
Th e o ve n w ill o n ly o p e ra te if th e ELECTRO N IC TIMER h a s b e e n se t  
to th e d e sire d tim e a n d th e O N / O FF b u tto n h a s b e e n p re sse d .  
• For even cooking, always place foods in the oven with at least one inch of space  
on all sides to allow proper air circulation.  
• Preheat the oven when using the broil function.  
Co o k in g Co n ta in e rs:  
The DRIP/ BAKING PAN included with the oven is suitable for cookies, rolls,  
biscuits, nachos, pork chops, etc.  
• Most standard baking pans and casserole dishes are suitable for the Commercial  
Convection Oven. The oven allows you to bake 2 – 8" pie or cake pans, 1 – 9"  
or 10" pie or cake pan, 1 – 10" bundt or angel food cake pan, 1 – 12 cup  
muffin pan, 1 – 13" x 9" x 2" baking pan, 1 jelly roll pan, 2 loaf pans, or  
1 – 14" x 9" cookie sheet.  
• Choose bakeware made of metal, oven-proof glass or ceramic.  
Your Commercial Convection Oven is designed to hold a h a lf-sh e e t p a n .  
• Many convenience foods are packaged in non-metallic containers suitable for use  
in microwave ovens as well as regular ovens. Check package directions to  
determine if the container is suitable for use in a regular oven.  
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English  
Ba k in g :  
Th e b o tto m h e a tin g e le m e n ts a n d th e u p p e r U-sh a p e d h e a tin g  
e le m e n ts cy cle o n a n d o ff to m a in ta in th e se le cte d te m p e ra tu re .  
Convection baking is very consistent and even. The oven heats quickly, so  
preheating is not necessary. The fan circulates hot air around the food making  
baked goods rise quickly and evenly. Most baked goods are placed on the rack  
facing up in the lowest rack position. In many convection ovens, it is necessary to  
lower the baking temperature to achieve acceptable results. The Commercial  
Convection Oven has been designed for easy use. Lowering the baking  
temperature is not necessary. Follow package or recipe directions for best results.  
The Commercial Convection Oven is designed to hold a half-sheet pan. There is no  
need to use the OVEN RACK, as the standard half-sheet pan will slide into one of  
the rack positions. In most cases, you should use the lowest rack position. The  
DRIP/ BAKING PAN included with your oven can also be used for baking. It is  
coated for easy clean up. Th e DRIP/ BAKIN G PAN sh o u ld a lw a y s b e  
re m o ve d fro m th e ra ils a t th e b o tto m o f th e o ve n w h e n b a k in g a s  
it w ill in te rfe re w ith th e flo w o f h o t a ir fro m th e b o tto m e le m e n ts.  
When used as the BAKING PAN, it should be placed on the OVEN RACK.  
1. Place the OVEN RACK in the lowest rack position facing up.  
2. Place the BAKING PAN on the center of the OVEN RACK.  
3. When baking in a half-sheet pan, remove the OVEN RACK and place the  
half-sheet pan in the lowest rack position.  
4. Set TEMPERATURE CONTROL to the recommended temperature.  
5. Set FUNCTION CONTROL to BAKE.  
6. Set ELECTRONIC TIMER according to recipe directions.  
7. Check baked goods 5-10 minutes before expected completion.  
Re co m m e n d e d Ba k in g Te m p e ra tu re s  
Cakes:  
325˚F-350˚F  
300˚F  
Cheesecake:  
Quick Bread:  
Muffins:  
375˚F  
400˚F  
Pies:  
425˚F  
Cookies (large):  
Cookies (jumbo):  
350˚F  
325˚F  
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RTC1700SS Manual 10/2/03 4:06 PM Page 12  
English  
Pro o fin g Bre a d Do u g h :  
When making yeast bread, you can proof (raise) the bread in the oven on the BAKE  
FUNCTION. Set TEMPERATURE CONTROL to 175˚F (the dot between 150 and  
200). Reduce the recipe rising time by 25% to 30% and set ELECTRONIC TIMER to  
that time. Allow dough to double in size. Turn TEMPERATURE CONTROL to the  
desired baking temperature and set ELECTRONIC TIMER to the shortest completion  
time given in the recipe.  
SLO W CO O KIN G:  
Slow cooking is a long cooking process at a low temperature used to tenderize less  
tender cuts of meat and blend flavors in soups and stews. Foods to be slow cooked  
are usually placed in a covered casserole dish with some liquid and cooked at  
250˚F for 4 to 12 hours.  
1. Place the OVEN RACK in the lowest rack position facing up.  
2. Place the covered casserole dish with food to be slow cooked on the center of the  
OVEN RACK.  
3. Set TEMPERATURE CONTROL to 250˚F.  
4. Set FUNCTION CONTROL to BAKE.  
5. Set ELECTRONIC TIMER according to recipe directions.  
N O TE: The DRIP/ BAKING PAN should always be removed from the rails in the  
bottom of the oven when slow cooking, as it will interfere with the flow of  
hot air from the bottom heating elements.  
De fro stin g :  
Th e h e a tin g e le m e n ts d o n o t o p e ra te fo r th is fu n ctio n .  
For defrosting, the fan circulates air to thaw food in a shorter period of time than  
conventional methods of defrosting.  
IMPO RTAN T: Defrosted foods should be cooked as soon as possible after  
thawing and should never be left at room temperature when completely thawed as  
harmful bacteria will begin to grow. DO N O T defrost large amounts of food at  
one time.  
1. Place the DRIP/ BAKING PAN in the rails near the bottom of the oven.  
2. Place the OVEN RACK in the lower rack position facing up.  
3. Place the food to be defrosted in the center of the OVEN RACK.  
4. Set TEMPERATURE CONTROL to "• ".  
5. Set FUNCTION CONTROL to DEFROST.  
6. Set ELECTRONIC TIMER to the shortest amount of time necessary for defrosting.  
Check food when the timer shuts off and the bell rings. Add more time if  
necessary.  
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RTC1700SS Manual 10/2/03 4:06 PM Page 13  
English  
Ba k e / Ex tra :  
Th e b o tto m e le m e n t a n d re a r O -sh a p e d e le m e n t cy cle o n a n d o ff to  
m a in ta in te m p e ra tu re .  
This function allows you to cook more than one layer of food at one time without  
rotating pans.  
1. Place first sheet pan in the low rack guide (for cookies use low, middle, or upper  
rack positions).  
2. Place second sheet pan in the middle rack position and third sheet pan in the  
upper rack position.  
3. Set TEMPERATURE CONTROL according to recipe.  
4. Set FUNCTION CONTROL to BAKE/ EXTRA  
5. Set ELECTRONIC TIMER according to recipe.  
Ro a stin g :  
Th e to p h e a tin g e le m e n ts cy cle o n a n d o ff to m a in ta in th e se le cte d  
te m p e ra tu re .  
When roasting, hot air circulates around the meat sealing in flavor and juices. The  
roast is crispy and evenly browned on the outside, moist and flavorful on the inside.  
Roasting time is 25% to 30% faster than conventional ovens.  
1. Place the BROILING/ ROASTING RACK in the DRIP/ BAKING PAN.  
2. Place the meat fat side up on the BROILING/ ROASTING RACK  
(unless otherwise directed).  
3. It is not necessary to preheat the oven during roasting.  
4. Slide the DRIP/ BAKING PAN into position in the rails at the bottom of the oven.  
5. Set TEMPERATURE CONTROL to the desired temperature.  
6. Set FUNCTION CONTROL to ROAST.  
7. Set ELECTRONIC TIMER to the desired time.  
Use the following chart as a guide for roasting. Use a reliable meat thermometer  
for the most accurate results. Roasts should stand for 10 to 15 minutes before  
carving. During this time, they will continue to cook, which will increase the meat  
thermometer reading by approximately 10˚F.  
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RTC1700SS Manual 10/2/03 4:06 PM Page 14  
English  
RO ASTIN G CHART: (Ro a stin g tim e s a re p e r p o u n d )  
Type/ Oven Temp.  
Weight (lb) Approx. Roasting Time Meat Therm. Reading (F)  
Be e f: 3 5 0 ˚  
Sirloin Tip/  
Top Round  
20-22 min.  
23-24 min.  
25-27 min.  
Rare-120˚-130˚  
Med-140˚-150˚  
Well-160˚-170˚  
3-8  
3-6  
Eye Round  
18-20 min.  
21-23 min.  
24-26 min.  
Rare-120˚-130˚  
Med-140˚-150˚  
Well-160˚-170˚  
Standing Rib  
3-6  
20-22 min.  
23-24 min.  
25-27 min.  
Rare-120˚-130˚  
Med-140˚-150˚  
Well-160˚-170˚  
Po rk : 3 5 0 ˚  
Loin (Bone in)  
Loin (Boneless)  
Fresh Ham  
3-6  
3-8  
4-8  
25 min.  
15 min.  
25 min.  
Well-170˚  
Well-170˚  
Well 170˚  
Sm o k e d Ha m :  
3 2 5 ˚  
Full Cooked  
w/ bone (half)  
(whole)  
6-8  
15 min.  
140˚  
140˚  
12-16  
15-17 min.  
La m b : 3 5 0 ˚  
Leg  
6-8  
20-23 min.  
25 min.  
Med-170˚  
Well 180˚  
Po u ltry : 3 2 5 ˚  
Chicken, unstuffed  
Chicken, stuffed  
Turkey, unstuffed  
Turkey, stuffed  
6-8  
6-8  
20 min.  
25 min.  
15 min.  
20 min.  
180˚  
180˚  
180˚  
180˚  
16-22  
16-22  
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RTC1700SS Manual 10/2/03 4:06 PM Page 15  
English  
Ro tisse rie Ro a stin g :  
Th e to p h e a tin g e le m e n ts cy cle o n a n d o ff to m a in ta in th e  
m a x im u m te m p e ra tu re in th e o ve n .  
Rotisserie roasting is a healthy way to cook meats because the slow-turning spit  
provides natural basting while fats drip away. The rotisserie can be used to roast  
meats up to 8 pounds and will easily handle two 4-pound chickens. Season the  
roast with salt, pepper or your favorite spices, or brush barbecue sauce, or,  
vegetable oil as desired. It is not necessary to preheat the oven for  
rotisserie roasting.  
1. Place one ROTISSERIE FORK on the end of the ROTISSERIE SPIT opposite the  
point with the tines facing the center and tighten the screw slightly.  
2. Slide the pointed end of the ROTISSERIE SPIT through the center of the roast.  
3. Place the other ROTISSERIE FORK on the other end of the ROTISSERIE SPIT with  
the tines facing the roast.  
4. Adjust the roast so that it is centered on the ROTISSERIE SPIT. Make sure the  
FORKS secure the roast on the SPIT and tighten the screws.  
5. When cooking poultry, legs and wings should be secured to the body with  
string, making the roast as compact as possible. This is necessary for smooth  
movement of the ROTISSERIE SPIT.  
6. Season or baste the roast as directed.  
7. Place the DRIP/ BAKING PAN in the rails at the bottom of the oven to catch the  
drippings.  
8. Put the pointed end of the ROTISSERIE SPIT in the drive socket on the right  
interior wall of the oven.  
9. Place the grooved end on the spit support on the left interior wall of the oven.  
10. Set TEMPERATURE CONTROL to 450˚F.  
11. Set FUNCTION CONTROL to ROTISSERIE.  
12. Set ELECTRONIC TIMER to the shortest time recommended.  
13. When the roast is done, turn TEMPERATURE CONTROL back to "".  
14. Remove the ROTISSERIE SPIT from the oven using the included ROTISSERIE  
HANDLE. Place the roast on a cutting board or platter and allow to stand for  
10-15 minutes.  
15. Using a potholder, loosen the screw on the ROTISSERIE FORK and slide it out.  
Remove the ROTISSERIE SPIT with other FORK from the roast. Carefully remove  
the ROTISSERIE FORKS and carve the roast.  
CAUTIO N : The ROTISSERIE SPIT, ROTISSERIE FORKS, SCREWS, and the roast will  
be hot. Use mitts or potholders for handling.  
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English  
Use the following chart as a guide for rotisserie roasting. Use a reliable meat  
thermometer for the most accurate results. Roasts should stand for 10 to 15 minutes  
before carving. During this time they will continue to cook, increasing the meat  
thermometer reading by approximately 10˚F.  
RO TISSERIE CHART:  
Type  
Weight  
Temperature Setting  
Cooking Time  
Chicken  
3-4 lb.  
4-8 lb.  
450˚  
450˚  
11/ 2 - 2 hr.  
2 - 21/ 2 hr.  
Pork Roast  
Roast Beef  
4-6 lb.  
3-5 lb.  
450˚  
450˚  
11/ 2 - 2hr.  
11/ 2 hr. (rare)  
13/ 4 hr. (med.)  
2 hr. (well)  
Cornish Hens-2 1.5 lb. each  
450˚  
450˚  
1 hr.  
Smoked Ham  
Boneless  
4-5 lb.  
11/ 2 - 2 hr.  
Bro ilin g :  
Th e to p h e a tin g e le m e n ts cy cle o n a n d o ff to m a in ta in th e  
m a x im u m te m p e ra tu re in th e o ve n .  
In the Commercial Convection Oven, it is not necessary to turn food because the fan  
circulates the hot air around the food. The food must be placed on the  
BROILING/ ROASTING RACK fitted into the DRIP/ BAKING PAN to allow the  
circulation of air.  
If browner meats are desired, brush the surface with Worcestershire sauce or  
browning and seasoning sauce. Barbecue or other sweet sauces should be brushed  
on during the last 15 minutes of broiling. They will burn if applied too early in the  
cooking.  
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English  
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  
DRIP/ BAKING PAN. Place the food to be broiled directly on the  
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  
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.  
CAUTIO N : DO N O T le a ve th e o ve n u n a tte n d e d d u rin g Bro ilin g .  
BRO ILIN G CHART:  
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RTC1700SS Manual 10/2/03 4:06 PM Page 18  
English  
Care and Cleaning  
1. Press ON/ OFF to stop ELECTRONIC TIMER and turn TEMPERATURE CONTROL  
to "• ". Un p lu g b e fo re cle a n in g .  
2. Allow oven and accessories to cool completely before cleaning.  
3. Clean the outside of the oven with a damp cloth and dry thoroughly. Clean  
stubborn stains with a nonabrasive liquid cleaner. Rinse and dry thoroughly. Do  
not use metal scouring pads or abrasive cleaners that will scratch the surface.  
4. Clean the glass door with a cloth or sponge dampened with warm, sudsy water.  
Dry thoroughly.  
5. Wash the OVEN RACK, the BROILING/ ROASTING RACK, ROTISSERIE SPIT with  
FORKS, and DRIP/ BAKING PAN in hot, sudsy water or in the dishwasher. Rinse  
and dry thoroughly.  
6. If crumbs and spills have accumulated at the bottom of the oven, wipe with a  
damp cloth. Dry thoroughly.  
7. DO NOT use abrasive cleaners or metal scouring pads to clean the OVEN  
RACK, BROILING/ ROASTING RACK, or DRIP/ BAKING PAN. Clean stubborn  
stains with a nylon or polyester mesh pad and a mild, nonabrasive cleaner such  
as Soft Scrub, Cameo, or Bon Ami. Rinse and dry thoroughly.  
8. The walls on the inside of the oven are stainless steel. Remove heavy spatter after  
use with a nylon or polyester mesh pad, sponge or cloth dampened with warm  
water. Blot dry with a paper towel or soft, dry cloth.  
9. DO NOT use metal scouring pads or abrasive cleaners that will scratch  
the surface.  
Re p la cin g th e Lig h t Bu lb :  
The light bulb inside the oven can be replaced if it burns out. New light bulbs may  
be obtained at your local hardware store. Please make sure the bulb is a 15-watt  
oven-rated bulb. To remove the old light bulb, loosen screw on the light bulb cover  
on the upper rear corner of the right interior wall. Remove the cover. Turn the bulb  
counterclockwise to remove. Place the new bulb in the socket and turn the bulb  
clockwise to tighten. Replace the light bulb cover and tighten the screw.  
1 6  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 19  
English  
Recipes  
O ATMEAL RAISIN MUFFIN S  
BLUEBERRY CO RN MUFFIN S  
1
1 cup yellow cornmeal  
1 cup flour  
/ 2 cup whole wheat flour  
3
/ 4 cup white flour  
1
3
1
/ 2 cup sugar  
/ 4 cups old fashioned oats (oatmeal)  
/ 4 cup brown sugar, firmly packed  
1 tablespoon baking powder  
1 teaspoon salt  
1 teaspoon cinnamon  
2 teaspoons baking powder  
1 teaspoon baking soda  
1 teaspoon salt  
1
/ 3 cup vegetable oil  
3
/ 4 cup milk  
1 egg  
1
1 cup buttermilk  
/ 2 cup fresh or frozen blueberries,  
1 egg  
unthawed  
1 teaspoon vanilla  
1
Spray a 12-cup muffin pan with  
cooking oil spray or line with cupcake  
liners. In a large mixing bowl, combine  
dry ingredients. In another bowl  
combine oil, milk, and egg. Slowly stir  
into the dry ingredients just until  
combined. Gently fold in the  
/ 4 cup oil  
1 cup raisins  
Spray a 12-cup muffin pan with  
cooking oil spray or line with cupcake  
liners. In a large mixing bowl, combine  
dry ingredients. In another bowl  
blueberries. Fill the muffin cups to  
combine, buttermilk, egg, vanilla, and  
oil. Slowly stir into the dry ingredients  
just until combined. Stir in the raisings.  
1
within / 2 inch of the top. Place the  
muffin pan on the OVEN RACK in the  
lowest position with rack facing up. Set  
the oven to 400˚F. Bake for 18-20 min-  
utes or until a toothpick inserted in the  
center comes out clean.  
1
Fill the muffin cups to within / 2 inch of  
the top. Place the muffin pan on the  
OVEN RACK in the lowest position with  
rack facing up. Set the oven to 400˚F.  
Bake for 18-22 minutes or until a tooth-  
pick inserted in the center comes out  
clean.  
Makes 12 muffins.  
Makes 12 muffins  
1 7  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 20  
English  
SO UR CREAM CHO CO LATE CAKE  
PUMPKIN ’N PEAR BREAD  
1 box (18.5 ounces) chocolate cake mix  
with pudding in the mix  
1 cup sour cream  
1 can (15 ounces) pumpkin  
1
/ 4 cup oil  
2 eggs  
1
/ 3 cup water  
1 can (8.25 ounces) pears with liquid,  
1
mashed  
/ 2 cup oil  
1
4 eggs  
1
/ 4 cup brown sugar, firmly packed  
1 cup semi-sweet chocolate morsels  
4 cups flour  
1
/ 2 teaspoon salt  
Grease a 10-inch bundt pan. In a large  
mixing bowl, combine all ingredients,  
except chocolate chips, using a hand  
mixer at low speed. Continue to mix at  
medium speed for about 3 minutes. Stir  
in the chips. Spoon the batter into the  
prepared pan. Place the pan with the  
cake on the rack in the low position  
facing down. Set the oven to 350˚F.  
Bake for 45-50 minutes or until a  
2 tablespoons baking powder  
1 teaspoon cinnamon  
1
/ 4 teaspoon nutmeg  
1
/ 4 teaspoon allspice  
1
/ 2 cup chopped walnuts  
1
1
Grease two (8 / 2" x 4 / 2 " x 2") loaf  
pans. In a large mixing bowl combine  
pumpkin, oil, eggs, pears, and brown  
sugar. In another mixing bowl, combine  
the remaining ingredients. Stir the dry  
ingredients into the pumpkin mixture  
until all the flour is incorporated. Spoon  
batter into prepared pans. Place the  
pans on the OVEN RACK in the lowest  
position facing up. Set the oven to  
375˚F. Bake for 45-50 minutes or until  
a toothpick inserted in the center comes  
out clean.  
toothpick inserted in the center comes  
out clean. Remove from the oven and  
allow to cool on a rack for 10 minutes.  
Turn the cake onto a serving dish. Cool  
and sprinkle with powdered sugar.  
Makes 1 bundt cake  
Makes 2 loaves  
1 8  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 21  
English  
EASY BREAD MACHIN E  
DIN N ER RO LLS  
STRAW BERRY APPLE PIE  
1 pint strawberries, hulled and sliced  
3 tart cooking apples, peeled and  
1 cup plus 2 tablespoons warm water  
/ 3 cup butter, cut in pieces  
1 egg  
1
thinly sliced  
1 cup sugar  
1
3 tablespoons mashed potato flakes  
3 cups bread flour  
/ 4 cup flour  
1
/ 2 teaspoon cinnamon  
3 tablespoons sugar  
Pastry for a 2-crust pie  
1 teaspoon salt  
1 envelope active dry yeast  
In a large mixing bowl combine the  
berries, apples, sugar, flour and  
Place all the ingredients in the order  
listed into the bread pan of an  
cinnamon. Fit one of the pie crusts into  
a 9-inch metal pie plate. Spoon the  
fruit mixture into the crust mounding the  
fruit in the center and top with the  
second crust. Fold the edges of the top  
crust under the bottom crust, seal and  
flute the edges. Make several slits in the  
top of the pie to vent the steam. Place a  
cookie sheet under the pie to catch any  
dripping. Place the cookie sheet on the  
OVEN RACK in the lowest position with  
rack facing up. Set the oven to 425˚F.  
Bake for 45-50 minutes or until golden  
brown.  
automatic bread machine. Set machine  
on the dough or manual cycle and press  
start. When the cycle is complete  
remove the dough and allow it to stand  
for 10 minutes. Sprinkle a small  
amount of flour on a cutting board. Cut  
the dough in half and roll into two  
12-inch ropes. Cut each rope into 12  
equal-sized pieces. If the dough  
becomes sticky while shaping, knead in  
additional flour. Shape the dough into  
balls. Spray the DRIP/ BAKING PAN  
with cooking oil spray. Place the rolls  
1
on the pan / 2 inch apart. Place pan  
Makes 1 pie  
on the rack in the lowest position with  
the rack facing up. Set the oven to  
175˚F and allow to rise for 15 minutes  
or until double in bulk. Raise the  
temperature to 400˚F. Bake for 12-15  
minutes or until golden brown and the  
rolls sound hollow when tapped.  
Makes 24 rolls  
1 9  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 22  
English  
CHO CO LATE SW IRLED  
CHEESECAKE  
JUMBO CHO CO LATE AN D VAN IL-  
LA CHIP CO O KIES  
1
36 (cream filled) chocolate sandwich  
/ 4 cup butter  
3
cookies  
/ 4 cup brown sugar  
/ 4 cup sugar  
1
1
/ 2 cup melted butter or margarine  
3 packages (8 ounces each) cream  
cheese, at room temperature  
4 eggs, at room temperature  
1 cup sugar  
1 egg  
1 teaspoon vanilla  
1 1/ 3 cup all-purpose flour  
1
/ 2 teaspoon baking soda  
2 teaspoons vanilla  
1
3
1
/ 2 teaspoon salt  
1 cup sour cream  
/ 4 cup jumbo chocolate chips  
/ 4 cup vanilla chips  
1 teaspoon lemon juice  
1
/ 4 cup chocolate syrup  
In a mixing bowl, cream the butter and  
the sugars using an electric mixer. Add  
the egg and vanilla. Beat well.  
Crush cookies using a food processor or  
a rolling pin. Stir melted butter into the  
crumbs. Spoon the crumb mixture into  
13" x 9" x 2" baking pan and cover  
with plastic wrap. In a large mixing  
bowl, using a mixer at medium speed,  
blend the cream cheese and eggs. Mix  
until smooth. Add sugar, vanilla, sour  
cream, lemon juice, and flour. Mix until  
well combined. Pour the mixture into  
the prepared pan. Pour the chocolate  
syrup over the cake in an "S" pattern.  
Combine the flour, baking soda, and  
salt. Add to the bowl mixing well on  
low speed. Stir in the chips. Pack a  
1
small ice cream scoop or a / 4 cup  
measure with dough. Drop the cookie  
dough on the ungreased DRIP/ BAKING  
PAN. Place the pan on the rack in the  
lowest position with rack facing up. Set  
the oven to 325˚F. Bake for 18-22  
minutes or until the cookies are lightly  
browned.  
1
Using a knife inserted / 4 inch into  
batter, swirl the chocolate into the cake  
batter. Place the pan on the OVEN  
RACK in the lowest position with rack  
facing up. Set the oven to 300˚F. Bake  
for 50-60 minutes or until a knife  
inserted 1-inch from the center comes  
out clean. Turn TEMPERATURE  
Makes 24 cookies  
CONTROL to "• " and allow the cake to  
cool in oven for 20 minutes. Refrigerate  
at least 4 hours.  
Makes 1 cake  
2 0  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 23  
English  
FRUITY SMO KED HAM  
AN D YAM DIN N ER  
HO LIDAY TURKEY  
1 – 16-22 pound turkey  
Worcestershire sauce  
Seasoned salt  
1 half (6-8 pound) or whole (12-16  
pound) smoked ham, bone-in  
/ 2 cup sweet and sour sauce  
1 tablespoon raspberry or strawberry  
jam  
1
2-3 teaspoons cornstarch  
1 teaspoon browning and seasoning  
sauce  
1
1
/ 4 cup water  
/ 2 cup orange juice  
1 cup ginger ale  
Remove neck and giblet packet from the  
turkey. Rinse turkey well. Rub a small  
amount of Worcestershire sauce into the skin  
and sprinkle with seasoning salt or your  
favorite combination of herbs. Insert an oven  
thermometer in the thickest part of the breast  
near the leg. Calculate the approximate  
cooking time at 15 minutes per pound *.  
Place the turkey directly on the BROILING/  
ROASTING RACK in the DRIPPING/  
2 tablespoons cornstarch  
6 medium-size yams (about 2 pounds)  
Combine the sauce, jam, juice, ginger  
ale and cornstarch. Set aside. Place  
the ham directly on the  
BROILING/ ROASTING RACK in the  
DRIP/ BAKING PAN. Insert a meat  
thermometer into the center of the ham  
away from the bone. Calculate the  
approximate cooking time at 15 minutes  
per pound. Slide the pan into the rails  
at the bottom. Set the oven to 325˚F.  
BAKING PAN. Slide the pan into rails at the  
bottom. Set the oven to 325˚F. Roast for  
1
4 – 5 / 2 hours. Check the temperature on  
the meat thermometer occasionally. Continue  
to cook until the thermometer reads 170˚F or  
the pop-up timer pops. Remove the turkey.  
Allow turkey to stand for about 15 minutes  
before carving. The turkey will  
1
Roast 1 / 2 - 2 hours. Check the  
temperature on the meat thermometer  
occasionally. One hour before the ham  
is done, place the yams on the rack  
around the ham and brush the sauce on  
the ham. Pour the remaining sauce into  
the pan. Continue to cook until the  
thermometer reads 140˚F, if using fully  
cooked ham or 160˚F, if using uncooked  
ham. Remove the ham to a board and  
allow to stand for 10 minutes before  
carving. Wrap the yams in foil to keep  
warm while carving the ham. Skim fat  
from sauce and pour into a fat  
continue to cook and the thermometer should  
read 180˚F before carving. Skim the fat from  
the juices that have accumulated in the pan.  
Pour these drippings into a small saucepan  
and add about 1 tablespoon of cornstarch  
and the browning and seasoning sauce  
1
dissolved in / 4 cup of water. ** Cook for 5  
minutes or until the gravy boils and thickens  
slightly. Pour the gravy into a pitcher and  
serve with the sliced turkey.  
separator to remove. Pour the sauce  
into a pitcher and serve with the sliced  
ham.  
Makes 16-24 servings  
* If the turkey is stuffed, roast 20 minutes per lb.  
**If more gravy is desired add an envelope of  
turkey gravy mix dissolved in 1 cup of water or a  
can of prepared gravy to the drippings.  
Makes 6 to 18 servings, depending on  
the size of the ham  
2 1  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 24  
English  
APPLE AN D BREAD STUFFED  
RO ASTED CHICKEN W ITH  
RO ASTED N EW PO TATO ES  
2 tablespoons butter or margarine  
1 tart cooking apple, peeled and cut  
into chunks  
that have accumulated in the pan. Pour  
the drippings into a small saucepan.  
Add about 1 tablespoon of cornstarch  
1 onion, chopped  
and browning and seasoning sauce  
1
4 cups dry bread stuffing mix  
1 cup applesauce or apple juice  
6-8 pound roasting chicken  
dissolved in  
/
cup of water to the  
2
drippings to thicken the gravy **. Cook  
for 5 minutes or until the gravy boils  
and thickens slightly. Pour the gravy  
into a pitcher and serve with the sliced  
chicken.  
Paprika, onion powder and garlic salt,  
to taste 8 New Potatoes  
2-3 teaspoons cornstarch  
1 teaspoon browning and seasoning  
sauce or Worcestershire sauce  
Makes 6 servings  
1
/ 4 cup water  
* If the chicken is unstuffed roast 20  
minutes per pound.  
In a 10-inch fry pan, melt the butter and  
sauté the apple and onion until nicely  
browned. Stir in the stuffing mix,  
applesauce, and water. Allow the  
stuffing to cool slightly and then spoon  
into the cavity of the chicken. Sprinkle  
the skin of the chicken with seasonings.  
Calculate the approximate cooking time  
at 25 minutes per pound *. Place the  
chicken directly on the  
**If more gravy is desired add an  
envelope of chicken gravy mix  
dissolved in 1 cup of water or a can  
of prepared gravy to the drippings at  
this time.  
BROILING/ ROASTING RACK in the  
DRIP/ BAKING PAN. Slide the pan into  
the rails. Set the oven to 325˚F. Roast  
1
2 – 2 / 2 hours. About 45 minutes  
before the chicken is scheduled to be  
done, place the potatoes on the rack  
around the chicken. Check the  
temperature on the meat thermometer  
occasionally. Continue to cook until the  
thermometer reads 170˚F. Remove the  
chicken. Allow the chicken to stand for  
about 15 minutes before carving. The  
chicken will continue to cook and the  
thermometer should read 180˚F before  
carving. Skim the fat from the juices  
2 2  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 25  
English  
CO RN BREAD STUFFED  
PO RK LO IN  
TURKEY’N BEEF MEAT  
LO AF DIN N ER  
1 bag (6 ounces) corn bread stuffing  
1 pound ground turkey  
1
mix  
/ 2 pound ground beef  
1 egg  
1 can (14 ounces) chicken broth  
1 cup orange juice  
1
/ 2 cup flavored bread crumbs  
2 tablespoons melted butter  
1 bag (6 ounces) dried mixed fruit bits  
or assorted whole dried fruits,  
chopped  
1 envelope (1.2 ounces) dried onion  
soup mix  
1
/ 3 cup catsup  
1
/ 4 cup water  
6 to 8 pound whole boneless loin of  
pork  
3 slices American cheese  
Worcestershire sauce  
1 envelope of pork gravy mix dissolved  
in 1 cup of water  
3 slices pork or turkey bacon, cut in half  
3 medium potatoes, cut in 1/ 8s  
2 medium onions, cut in 1/ 8s  
8 ounces baby carrots  
Combine all ingredients except the pork  
and the gravy mix. Place the pork fat  
side down on a cutting board. Make  
slits 1 inch apart in the pork cutting  
Salt, pepper, herbs and spices, to taste  
In a medium mixing bowl combine the  
meats, egg, bread crumbs, onion soup  
mix, catsup and water. Mix well and  
put 1/ 2 of the mixture on the DRIP/  
BAKING PAN. Press the cheese in the  
center of the meat and cover with the  
remaining meat mixture. Form into an  
oblong loaf making so that the cheese is  
sealed into the meat. Sprinkle  
1
down to within a / 2 inch of the fat to  
form a pocket for the stuffing. Be  
careful not to cut through. Spoon about  
1
/ 4 cup of the stuffing into each pocket.  
Place the roast directly on the  
BROILING/ ROASTING RACK in the  
DRIP/ BAKING PAN. Place a meat  
thermometer into the center of one of  
the pork slices. Calculate the  
Worcestershire sauce over the meat.  
Place the bacon on the top of the meat  
loaf. Arrange the potatoes and  
approximate cooking time at 15 minutes  
per pound. Slide the pan into the rails.  
Set the oven to 350˚F. Roast 11/ 2 - 2  
hours. The meat is done when the  
thermometer reaches 170˚F. Skim the  
fat from the juices that have  
vegetables around the meat loaf and  
sprinkle with salt, pepper, and  
additional herbs or spices, if desired.  
Place the pan on the rack in the lowest  
position with rack facing up. Set the  
oven to 350˚F. Bake for 50-60 minutes  
or until the meat loaf and potatoes are  
nicely browned.  
accumulated in the drip pan. Pour these  
drippings into a small saucepan and  
add the gravy mix. Cook for 5  
minutes or until the gravy boils and  
thickens slightly. Pour the gravy into a  
pitcher and serve with the sliced pork.  
Makes 6-8 servings  
Makes 10-14 servings  
2 3  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 26  
English  
RO AST BEEF W ITH TW ICE-BAKED  
CHEESY PO TATO ES  
4 to 6-pound boneless sirloin tip roast  
Worcestershire sauce  
mixture is smooth. Spoon the potato  
mixture in the potato skins, and sprinkle  
each with paprika. Place the prepared  
potatoes on the rack with the roast 30  
Garlic powder, paprika and dried  
onion to taste  
8 medium-size baking potatoes (about 3 minutes before the roast is done.  
pounds)  
Remove the roast to a cutting board and  
allow to stand about 10 minutes. Skim  
the fat from the juices that have  
4 ounces grated cheddar cheese  
2 tablespoons Parmesan Cheese  
1
accumulated in the drip tray. Pour the  
drippings into a small saucepan along  
with the prepared gravy. Cook for 5  
minutes or until the gravy thickens. Pour  
the gravy into a pitcher and serve with  
the sliced beef.  
/ 2 cup sour cream  
1
/ 4 cup milk  
1 teaspoon garlic powder  
1 can of beef gravy or 1 envelope of  
gravy mix dissolved in 1 cup water  
Rub the surface of the meat with  
Makes 8-12 servings, depending on the  
size of the roast  
Worcestershire sauce and then sprinkle  
with garlic, paprika, and dried onion.  
Calculate the approximate cooking time  
at 20-22 minutes per pound for rare,  
23-24 minutes per pound for medium,  
25-27 minutes per pound for well done.  
Place a meat thermometer in the thickest  
part of the roast. Place the potatoes on  
the rack around the roast. Set the oven  
to 350˚F. Slide the pan into rails at the  
bottom. Roast for 1 hour 20 minutes to  
3 hours and 20 minutes. Check the  
meat thermometer reading occasionally.  
Continue to cook until the thermometer  
reads rare (120˚-130˚F), medium  
(140˚F) or well done (160˚-170˚F).  
After 1 hour, remove potatoes to a cut-  
ting board and allow to cool for about  
15 minutes. Slice a small piece off the  
top of each potato. Scoop out the  
potato from the skins and place in a  
medium mixing bowl. Reserve skins.  
Add the cheese, sour cream, milk, and  
garlic powder to the mixing bowl.  
Blend, with a hand mixer, until the  
2 4  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 27  
English  
MO RO CCAN -STYLE LEG O F  
LAMB W ITH  
CO USCO US AN D VEGETABLES  
1 tablespoon Dijon mustard  
1 tablespoon lemon juice  
Garlic powder, onion powder, paprika  
to taste  
sauté the onions in oil in a 3-quart  
saucepan until lightly browned. Add  
the carrots and celery and sauté 2  
minutes. Stir in the eggplanxz and the  
remaining ingredients. Cook for 15  
minutes or until the vegetables are  
tender and the couscous has absorbed  
most of the liquid. Remove the lamb  
and the rack and place the lamb on a  
cutting board. Allow the meat to stand  
for about 10 minutes before carving.  
Skim the fat from the drippings that  
have accumulated in the pan. Pour  
these drippings into a small saucepan  
with the water and gravy mix. Cook for  
5 minutes or until the gravy boils and  
thickens. Slice meat and serve with the  
gravy, couscous, and vegetables.  
6 to 8 pound leg of lamb  
1
/ 4 cup oil  
1 medium onion, chopped  
1 eggplant, peeled and cut into 1-inch  
cubes  
2 carrots, chopped  
2 stalks celery, chopped  
1 teaspoon dried basil  
1 teaspoon salt  
1
/ 4 teaspoon pepper  
1 can (15 ounces) chick peas with liquid  
1 can (14 ounces) beef broth  
1 can (16 ounces) strewed tomatoes  
2 cups couscous  
1 can or 1 envelope brown gravy mix,  
prepared as directed  
Makes 12 servings  
Combine the mustard and lemon juice  
and brush it on both sides of the lamb.  
Sprinkle with garlic, onion and paprika.  
Insert a meat thermometer into the  
center of the lamb away from the bone.  
Calculate the approximate cooking time  
at 25 minutes per pound. Place the  
roast, fat side up, directly on the  
BROILING/ ROASTING RACK, in the  
DRIP/ BAKING PAN. Slide the pan into  
rails. Set the oven to 350˚F and roast 2  
1
/ 2 to 3 hours. Check the temperature  
on the meat  
thermometer occasionally. Continue to  
cook until the lamb has reached desired  
temperature: (160˚F for rare, 170˚F for  
medium, or 180˚F well done). About  
20 minutes before the roast is done,  
2 5  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 28  
English  
BO W TIE PASTA AN D CHICKEN  
CACCIATO RE CASSERO LE  
CHICKEN PO T PIE  
2 pounds boneless white meat chicken,  
3
12 ounces bow tie pasta  
cut into / 4 inch chunks  
2 tablespoons olive oil  
3 stalks celery, with leaves  
3
1 large onion, chopped  
1 can (10 / 4 ounces) cream of mush-  
2 cloves garlic, crushed  
room soup  
1 medium red pepper, chopped  
1 package (10 ounces) fresh mushroom  
1 envelope (1.8 ounces) white sauce  
1
mix, dissolved in / 2 cup milk  
slices  
1 can (15.25 ounces) whole kernel  
corn, drained  
1
1
/ 2 pounds boneless white or dark  
meat chicken, cut into bite size pieces  
1 package (10 ounces) frozen peas and  
carrots, defrosted  
1 tablespoon basil  
1 tablespoon dried parsley  
1 jar (28 ounces) tomato sauce  
1 teaspoon salt  
2 teaspoons minced dried onion  
1 teaspoon garlic powder  
1 tablespoon parsley flakes  
1
1
/ 4 teaspoon pepper  
/ 4 teaspoon thyme  
2 tablespoon grated Parmesan cheese  
8 ounces grated mozzarella  
2 ready-to-bake pie crusts  
Place all of the ingredients except the  
pie crusts into a 13" x 9" x 2" baking  
pan. On a lightly-floured board roll  
both of the pie crusts together to form  
one 15" x 11" crust. Place the crust  
over the mixture in the pan. Roll the  
edges and pinch together making sure  
to completely cover the filling  
Cook the pasta according to package  
directions. Drain and spoon into  
3-quart casserole. Heat the oil in a  
10-inch fry pan and sauté the onion for  
3 minutes. Add the garlic, red pepper,  
and mushrooms. Sauté until the  
mushrooms are limp (about 3 minutes).  
Spoon the contents of the fry pan into  
the casserole with the pasta. Add  
remaining ingredients except the  
ingredients. Cut a few slits in the crust  
to allow the steam to vent. Place the pie  
on the rack in the lowest position facing  
up. Bake at 425˚F for 45-55 minutes or  
until golden brown.  
cheeses. Stir well to combine. Sprinkle  
the cheeses on top of the casserole.  
Place the pan on the rack in lowest  
position with rack facing down. Set the  
oven to 350˚F. Bake for 30 minutes or  
until the casserole is hot and the cheeses  
are melted and brown.  
Makes 8-12 servings  
Makes 8-12 servings  
2 6  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 29  
English  
CHEESY RICE AN D VEGETABLE  
MEDLEY  
MEXICAN TACO PIE  
1 package (8 ounces) refrigerator bis-  
cuits  
1 bag (16 ounces) frozen cauliflower,  
broccoli and carrot medley, thawed  
1 package (10 ounces) fresh mushroom  
slices  
1 pound lean ground beef, turkey, or  
chicken  
1 envelope (1.25 ounces) taco  
seasoning or sloppy Joe mix  
1 can (10.75 ounces) cheddar cheese  
soup  
1 can (6 ounces) tomato paste  
1
1 can (14 ounces) chicken broth  
1
/ 2 cups water  
1
1
/ 2 cups water  
3 ounces each grated cheddar and  
Monterey Jack cheeses  
1 teaspoon each garlic and  
onion powder  
Chopped tomato, shredded lettuce,  
chopped onion, sour cream and  
guacamole  
1 cup raw rice  
Combine all the ingredients in a  
greased 13" x 9" x 2" baking pan or a  
2-quart casserole dish. Cover tightly  
with foil or casserole dish. Place the  
casserole on the rack in lowest position  
facing up. Set the oven to 425˚F and  
bake for 50-60 minutes or until the rice  
is tender and has absorbed all the  
liquid.  
Place the biscuits into a 9 or 10-inch pie  
plate, pressing together to form a crust.  
In a 10-inch fry pan, brown the meat.  
Drain fat. Add the seasoning package,  
tomato paste, and water. Stir well to  
combine. Simmer for 10 minutes.  
Spoon the meat mixture over the biscuits  
in the pie plate. Top with the grated  
cheeses. Place the pie on the rack in  
lowest rack position facing up. Set  
the oven to 400˚F. Bake for 25-30  
minutes or until the cheese is melted and  
the edge of the crust browns. Remove  
the pie from the oven. Top it with  
Makes 12 servings  
chopped tomatoes, shredded lettuce,  
chopped onion, and dollops of sour  
cream, and guacamole, if desired.  
Make 6-8 servings  
2 7  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 30  
English  
SO UTH O F THE BO RDER O VEN  
FRIED CHICKEN  
TURKEY, VEGETABLE,  
AN D STUFFIN G BAKE  
3 whole boneless, skinless chicken  
breasts, cut in half  
1 pound cooked* turkey (or chicken),  
about 4 cups  
1
1 package (16 ounces) frozen mixed  
vegetables, thawed  
/ 3 cup barbecue sauce  
1
/ 4 cup fat-free honey mustard salad  
1 can (10.75 ounces) cream of  
mushroom soup  
dressing  
1 tablespoon Worcestershire sauce  
2 cups corn flakes, crushed*  
1 teaspoon garlic powder  
/ 2 teaspoon onion powder  
1 tablespoon Worcestershire sauce  
1
1 envelope (1.4 ounces) taco seasoning  
mix  
4 ounces grated cheddar cheese  
1 teaspoon salt  
1
1
2
/ 2 cups dry bread stuffing mix  
1 tablespoon melted margarine  
1 cup water  
/ 2 teaspoon garlic powder  
/ 2 teaspoon onion powder  
1
1 cup turkey or chicken gravy  
Cut the chicken into 6 pieces and flatten  
slightly. Combine the barbecue sauce,  
dressing, and Worcestershire sauce in a  
pie plate. Pour the crumbs onto a flat  
plate. Dip the chicken into the liquid  
and the crumb mixture, coating both  
sides of the chicken. Place the chicken  
on the BROILING/ ROASTING RACK in  
the DRIP/ BAKING PAN. Place the pan  
on the OVEN RACK in the middle  
position facing up. Set the oven to  
425˚F. Bake for 20 minutes or until the  
chicken is nicely browned.  
Combine the first seven ingredients in a  
13" x 9" x 2" baking dish. In a small  
bowl combine the stuffing mix, butter  
and water. Top the turkey vegetable  
mixture with the stuffing and pour the  
gravy all over all. Place the casserole  
on the OVEN RACK in the lowest  
position with rack facing up. Set the  
oven to 350˚F. Bake for 35-40minutes  
or until the stuffing is browned and the  
casserole is heated through.  
Makes 8-12 servings  
Makes 6 pieces  
*Raw chicken can be substituted for  
cooked chicken. Bake for an  
additional 10 minutes.  
*For crushed corn flakes, place in a  
sealable plastic bag and use a rolling  
pin to crush.  
2 8  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 31  
English  
HERB MARIN ATED BRO ILED  
CHICKEN  
BO N ELESS BARBECUED  
PO RK RIBS  
1
2 tablespoons grated Parmesan cheese  
2 tablespoons olive oil  
3 pounds boneless pork ribs, cut 1 / 2  
inches thick  
2 tablespoons lemon juice  
1 teaspoon chopped turkey  
1 teaspoon chopped chives  
1 teaspoon paprika  
1 cup catsup  
1
/ 3 cup teriyaki sauce  
2 tablespoons brown sugar  
1 tablespoon mustard  
1 teaspoon Dijon mustard  
1 teaspoon garlic powder  
1 teaspoon onion powder  
1
/ 8 teaspoon each dill, thyme, sage  
4-pound broiler fryer chicken, cut in half  
Set TEMPERATURE CONTROL to 450˚F  
and FUNCTION CONTROL to BROIL.  
Preheat for 20 minutes. Combine all  
ingredients except ribs in a small  
saucepan and bring to a boil. Pour into  
a large bowl and allow to cool at room  
temperature. Place the ribs on the  
BROILING/ ROASTING RACK over the  
DRIP/ BAKING PAN. Slide the pan onto  
the OVEN RACK in the middle rack  
position facing down. Broil for 15  
minutes. Remove the ribs to the bowl  
containing the sauce. Turn each to coat  
well. Return the ribs to the rack and  
cook for 15-20 minutes or until glazed  
and nicely browned.  
Set TEMPERATURE CONTROL to 450˚  
and FUNCTION CONTROL to BROIL.  
Preheat for 20 minutes. Combine all  
ingredients except chicken in a  
gallon-size sealable plastic bag. Add  
the chicken and seal. Marinate at room  
temperature while the oven is  
preheating. Remove the chicken from  
the bag and place it on the  
BROILING/ ROASTING RACK in the  
DRIP/ BAKING PAN. Pour the extra  
marinade over the chicken. Slide the  
pan onto the OVEN RACK in the middle  
rack position facing down. Broil for  
30-40 minutes or until skin is crisp and  
well browned.  
Makes 6-8 servings  
Makes 2-4 servings  
2 9  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 32  
English  
BRO ILED STUFF SALMO N W ITH  
LEMO N BUTTER  
BRO ILED BREADED FISH FILLETS  
8 flounder fillets, about 2 pounds total  
/ 4 cup mayonnaise  
1
2 (1-pound each) salmon filets  
1
/ 2 pound seafood salad chunks,  
1 teaspoon Dijon mustard  
1 teaspoon lemon juice  
chopped  
1
1
1
/ 2 cup flavored bread crumbs  
/ 4 cup olive oil  
/ 2 teaspoon dill  
2 tablespoons flavored bread crumbs  
Lemon slices  
2 tablespoons lemon juice  
1
/ 2 cup butter  
Set TEMPERATURE CONTROL to 450˚F  
and FUNCTION CONTROL to BROIL.  
Preheat for 20 minutes. Combine the  
mayonnaise, mustard, lemon juice, and  
dill. Spray the DRIP/ BAKING PAN with  
cooking oil spray. Place the fillets on  
the pan. Spread with mayonnaise  
mixture. Sprinkle the bread crumbs  
over the fish. Slide the pan onto the  
OVEN RACK in the middle rack position  
facing down. Broil for 10-12 minutes or  
until the crumbs are brown and the fish  
flakes easily with a fork. Serve with  
lemon slices.  
1 teaspoon Dijon mustard  
1
/ 2 teaspoon chopped parsley  
1
/ 2 teaspoon chives  
1
/ 2 teaspoon dill  
Set TEMPERATURE CONTROL to 450˚F  
and FUNCTION CONTROL to BROIL.  
Preheat for 20 minutes. Make a cut  
lengthwise down the center of the  
salmon. Combine the chopped seafood,  
bread crumbs, and olive oil. Stuff the  
salmon with the combined filling. Place  
the fish on the BROILING/ ROASTING  
RACK over the DRIP/ BAKING PAN.  
Slide the pan onto the OVEN RACK in  
the middle rack position facing down.  
Broil for 13-15 minutes or until the  
stuffing is brown and the fish flakes  
easily with a fork. While the fish is  
cooking, melt the butter and mustard  
and add the seasonings. Stir well to  
combine. Pour the lemon butter over  
the fish before serving or serve  
Makes 6-8 servings  
separately.  
Makes 4 servings  
3 0  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 33  
English  
HO N EY MUSTARD SPIT RO ASTED  
CHICKEN  
*If you wish you can tie the legs togeth-  
er with white string and then tie the  
chicken to the SPIT.  
2 tablespoons honey  
This is not necessary if the chickens are  
placed on the SPIT as directed.  
1 tablespoon Dijon mustard  
1 teaspoon lemon juice  
1 tablespoon mayonnaise  
1 teaspoon crushed rosemary  
1 teaspoon crushed sage  
BARBECUE BEEF RO AST  
1
/ 2 teaspoon onion  
3
1
/ 4 cup catsup  
/ 2 teaspoon garlic powder  
2 tablespoons soy sauce  
2 tablespoons honey  
2 (3-4 pounds each) whole chickens  
1-2 teaspoons liquid smoke flavoring  
1 teaspoon onion powder  
Place one FORK onto the SPIT and  
tighten down the screw to fasten it in  
place. Place the SPIT through the neck  
hole. Pierce the skin with the FORK and  
secure it in the surrounding meat.  
1
/ 4 teaspoon garlic powder  
4-5 pound top sirloin roast  
Combine all the ingredients except the  
meat in a small saucepan and bring to  
a boil. Reduce heat and simmer 10  
minutes. Allow the sauce to cool. Place  
one FORK onto the SPIT and tighten  
down the screw to fasten it in place.  
Insert the SPIT into the center of meat  
and place the other FORK onto the SPIT.  
Press it into the meat. Readjust the meat  
until it is in the center of the  
SPIT. Insert the pointed end of the SPIT  
into the right-hand side of the drive  
socket. The left-hand side (the grooved  
side) rests on the spit support. Place the  
DRIP/ BAKING PAN in the rails at the  
bottom of the oven. Set TEMPERATURE  
CONTROL to 450˚F and FUNCTION  
CONTROL to ROTISSERIE. Cook 1  
hour. Brush with barbecue sauce.  
Check for doneness by inserting a meat  
thermometer into thickest part of the  
meat. Do not touch the SPIT with the  
thermometer. Continue to cook 10  
minutes for each 10˚F needed  
Repeat with the second chicken. Place  
the second FORK onto the SPIT and  
press it into the legs of the second  
chicken. Push them together and tighten  
the screw on the second FORK. Center  
the chicken on the SPIT by loosening the  
screws and re-tightening where needed.  
Re-adjust the chickens if necessary to be  
sure they are balanced *. Insert the  
pointed end of the SPIT into the right  
hand side of the drive socket. The left  
hand side should (the grooved side) rest  
on the spit support. Place the  
DRIP/ BAKING PAN in the rails at the  
bottom of the oven. Set TEMPERATURE  
CONTROL to 450˚F and FUNCTION  
CONTROL to ROTISSERIE. Cook for 1  
hour. Remove the chicken with the  
ROTISSERIE HANDLE and brush the skin  
with the honey mustard glaze. Check  
for doneness by inserting a meat ther-  
mometer into the area between the leg  
and breast of one of the chickens. It is  
done when the thermometer reads  
180˚F. Continue to cook 10 minutes.  
(120˚F – 130˚F for rare,  
140˚F – 150˚F for medium, or  
160˚F – 170˚F for well done).  
3 1  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 34  
English  
SPICY SLO W -CO O KED TW O  
BEAN AN D SAUSAGE SO UP  
PO T RO AST DIN N ER  
2 tablespoons flour  
1 pound hot Italian sausage, casings  
removed  
1 teaspoon each of garlic powder,  
onion powder, and paprika  
1 (4-6 pound) bottom round roast  
1 tablespoon oil  
1 large onion, chopped  
1 teaspoon garlic powder  
1 teaspoon salt  
1 tablespoon Worcestershire sauce  
1 cup water  
1
/ 2 - 1 teaspoon ground red pepper  
3 stalks celery  
1 can (14 ounces) beef broth  
2 tablespoons minced dry onions  
3 carrots, chopped  
1
1 envelope (1.5 ounces) beef stew sea-  
2 cans (15 / 2 ounces each) chick peas  
soning mix  
with liquid  
1
/ 2 pound carrots, peeled and cut in  
/ 3s  
2 pounds lentils, rinsed and drained  
1
2 packages (10 ounces each) frozen  
1
1
chopped spinach, thawed  
1 jar (20 ounces) salsa  
1
/ 2 pounds potatoes cut in / 4s  
1 cup water  
1 pound boneless chicken thighs  
Combine the flour and seasonings in a  
plastic bag. Place the roast in the bag  
and shake to coat. In a 10" frying pan,  
brown the coated roast on all sides in  
the oil. Place the roast in a 3-quart  
casserole dish along with the  
Sauté the sausage in a 10-inch fry pan  
until lightly browned. Stir in the onions  
and sauté until browned. Spoon the  
sausage and onions into a 3-quart  
casserole. Add the remaining  
ingredients and cover. Place the  
casserole on the OVEN RACK in the  
lowest rack position facing up. Set the  
oven to 250˚F and slow cook for 4-6  
hours.  
Worcestershire sauce, water, beef,  
broth, onion soup, and stew seasoning  
mix. Cover. Place the casserole on the  
OVEN RACK in the lowest rack position  
facing up. Set TEMPERATURE  
CONTROL to 250˚F. Set FUNCTION  
CONTROL to BAKE and slow cook for  
4-6 hours. Add the vegetables and  
remaining water if needed. Turn  
Makes 12 servings  
TEMPERATURE CONTROL to 350˚F and  
cook until the vegetables are tender,  
(about 1 hour). Remove the roast from  
the casserole and allow it to cool for 10  
minutes before slicing. Slice and serve  
with the vegetables and gravy.  
Makes 8-12 servings  
3 2  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 35  
English  
Cook’s Notes  
3 3  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 36  
English  
Limited Warranty  
Fu ll O N E y e a r  
Do not return this product to the store.  
If you need assistance with this product,  
This warranty covers all defects in workman-  
ship or materials for a period of 12 months  
from the date of purchase, provided you are  
able to present a valid proof-of-purchase (the  
please contact "Haier Customer Satisfaction  
Service at 1-877-337-3639 between 9:00  
AM and 5:00 PM (EST) Monday to Friday.  
Before calling, please have the following  
information available:  
original receipt)  
Ex ce p tio n s: Commercial or Rental Use  
Warranty is 90 days from date of original  
purchase.  
Model number of your appliance. The name  
and address of the store you purchased the  
unit from and the date of purchase. A clear  
description of the problem.  
This warranty covers appliances within the  
Continental United States, Puerto Rico and  
Canada.  
Haier will repair or replace any part free of  
charge including labor that fails due to a  
defect in materials or workmanship, or  
replace with a comparable model.  
What is not covered by this warranty:  
Damage from other than normal use or  
improper installation.  
THIS LIMITED WARRANTY IS GIVEN IN LIEU  
OF ALL OTHER WARRANTIES, EXPRESSED  
OR, INCLUDING THE WARRANTIES OF  
MERCHANTABILITY AND FITNESS FOR A  
PARTICULAR PURPOSE  
The remedy provided in this warranty is  
exclusive and is granted in lieu of all other  
remedies.  
Damage from misuse, abuse, accident,  
alteration, lack of proper care and mainte-  
nance. Failure caused by build-up of food  
matter or water deposits.  
Product, whose rating label has been  
removed or altered.  
Product serviced by other than authorized  
service center.  
This warranty does not cover incidental or  
consequential damages, so the above  
limitations may not apply to you. Some states  
do not allow limitations on how long an  
implied warranty lasts, so the above  
limitations may not apply to you.  
Replacement or repair of household fuses,  
circuit breakers or wiring.  
Labor, shipping charges and replacement of  
defective parts beyond the initial 12-month  
period.  
This warranty gives you specific legal rights,  
and you may have other rights, which vary,  
from state to state.  
Haier America  
New York, NY 10018  
3 4  
 
RTC1700SS Manual 10/2/03 4:06 PM Page 1  
IMPO RTAN T  
Do N o t Re tu rn Th is Pro d u ct To Th e Sto re  
If y o u h a ve a p ro b le m w ith th is p ro d u ct, p le a se co n ta ct th e "Ha ie r Cu sto m e r  
Sa tisfa ctio n Ce n te r" a t 1 -8 7 7 -3 3 7 -3 6 3 9 .  
DATED PRO O F O F PURCHASE REQ UIRED FO R W ARRAN TY SERVICE  
1 1 5 V, 6 0 Hz  
Ma d e in Ch in a  
Ha ie r Am e rica  
RTC1700SS  
Issued: Aug 01  
N e w Yo rk , N Y 1 0 0 1 8  
Prin te d in Ch in a  
 

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