User Manual Haier HCW225LAES 24 Inch Electric Single Wall Oven

Haier HCW225LAES 24 Inch Electric Single Wall Oven - Use Manual - Use Guide PDF.
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User Manual
  • User Manual - (English)
Installation Instruction
  • Quick Specs - (English)
  • Installation Intructions - (English)

User manual Wall Oven


  1. Cooling Vents
  2. Broil Element
  3. Control Panel
  4. Door Gasket
  5. Oven Light
  6. Convection Fan and Element
  7. Bottom Element (not visible)
  8. Model and Serial # Plate
  9. Oven Rack Back
  10. Oven Rack Front
  11. Drip Pan



The Cooking Modes automatically select a suitable temperature. These can be changed when a different one is needed.


• It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture may condense on any surface cooler than the inside of the oven, such as the control panel.

• Your new oven has an electronic temperature sensor that allows maintaining an accurate temperature. Your previous oven may have had a mechanical thermostat that drifted gradually over time to a higher temperature. It is normal that you may need to adjust your favorite recipes when cooking in a new oven.


• Use the Cooking Charts as a guide.

• Do not set any weight on the open oven door.

• Use the interior oven lights to view the food through the oven door window rather than opening the door frequently


• Glass baking dishes absorb heat. Reduce oven temperature 25 °F (15 °C) when baking in glass.

• Use pans that give the desired browning. The type of finish on the pan will help determine the amount of browning that will occur.

• Shiny, smooth metal or light non-stick /anodized pans reflect heat, resulting lighter more delicate browning. Cakes and cookies require this type of utensil.

• Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use this type for pies.

• For brown, crisp crusts, use dark non-stick/anodized or dark, dull metal utensils or glass bake ware. Insulated baking pans may increase the length of cooking time.

• Place the dripping pan provided on the bottom shelf of the oven to prevent any sauce and/or grease from dripping onto the bottom of the oven only when grilling food.


• The oven has rack guides at four levels as shown in the illustration.

• Rack positions are numbered from the bottom rack guide (#1) to the top (#4).

• Check Cooking Charts for best rack positions to use when cooking.

• Each level guide consists of paired supports formed in the walls on each side of the oven cavity.

• Always be sure to position the oven racks before turning on the oven. Make sure that the racks are level once they are in position.

Please refer to illustration on “Features of Your Oven” if there is any question as to which side is the front or top of the rack.

• The racks are designed to stop when pulled forward to their limit.

IMPORTANT: Never use aluminum foil to cover the oven racks or to line the oven. It can cause damage to the oven liner if heat is trapped under the foil.

IMPORTANT: Make sure you do not force it to avoid damage to the enamel.

To remove oven rack from the oven:

1. Pull rack forward.

2. Lift rack up at front and then remove it.

To replace an oven rack:

1. Place rear of rack between rack level guides

2. While lifting front of rack, slide rack in all the way while lowering the front.



  1. Lock Button
  2. On/Off Button
  3. Oven Function Selector Buttons
  4. Favorite Button
  5. Fast Preheat Button
  6. Temp/Time Adjust Buttons
  7. Clock/Timer Button
  • Always turn the appliance on first by pressing the On/Off button.
  • When the selected function is lit, the oven begins to heat up or the time set begins to count down.
  • When the selected temperature is reached, a signal sounds.
  • The oven light is turned on as long as an oven function is started.
  • The oven light automatically turns off 10 minutes after the end of a cooking cycle.
  • Turn off oven using the On/Off button.


The oven operates only when the time has been set.

1. To change a time that has already been set, press CLOCK/TIMER repeatedly until the symbol for Time flashes.

2. Using the or button, set the current time.

After about 5 seconds, the flashing stops and the clock displays the time of day.

The oven is now ready for use.


Turning OFF touchpad sound

1. Turn off the appliance using the On/Off button.

2. Press and hold the and buttons at the same time until a signal sounds (approx. 2 seconds). The touchpad sound is now off.

Turning ON touchpad Sound

1. Press and hold the and buttons at the same time until a signal sounds (approx. 2 seconds). The touchpad sound is reactivated.


1. Turn on the oven with the On/Off button.

2. Press the or button repeatedly until the desired oven function appears.

• A suggested temperature appears on the temperature display.

• If the suggested temperature is not changed within approx. 5 seconds, the oven begins to heat up.


Press the or button, to raise or lower the temperature.

The setting changes in steps of 5°.


• The slowly rising thermometer symbol indicates how hot the oven is as it heats up.

• The three segments of the thermometer symbol show that Fast Preheat is working.


After an oven function is selected, with the use of the additional function Fast Preheat the empty oven can be preheated in a relatively short time.

IMPORTANT: Do not put the food to be cooked into the oven, until Fast Preheat is completed and the oven is operating using the desired function.

1. Set the desired function. If necessary, change the suggested temperature.

2. Press FAST PREHEAT. The symbol lights up:

The bars flashing one after another show that Fast Preheat is operating.

When the set temperature is reached, the bars of the heat indicator light up. An audible signal sounds. The symbol goes out.

The oven now continues heating according to the pre-set oven function and temperature. You can now place the food in the oven.


The Favorite function can be used to save a setting which is used frequently.

1. Set oven function, temperature and if necessary the clock functions Clock time and/or End time .

2. Press and hold FAVORITE for approx. 2 seconds, until a signal sounds. The setting is saved.

To save another setting, press FAVORITE for approx. 2 seconds. The previously saved setting is replaced by the new one.

Starting the Favorite function

1. Turn the oven on using the button On/Off.

2. Press FAVORITE to call up the saved setting.


• After a clock function has been selected, the corresponding symbol flashes for approx. 5 seconds. During this time, the desired time-of-day can be set or modified using the or button.

• When the desired time-of-day has been set, the symbol continues to flash for approx. 5 seconds. After this the symbol lights up. The set Countdown begins to count down.

• The time set for Cook time and End time begins to count down after the selected function starts.


To set a countdown. A signal sounds after the time has elapsed.

This function does not affect the operation of the oven.

1. Press the Clock Functions button repeatedly until the symbol for Countdown flashes.

2. Set the desired Countdown time using the or button (max. 99.00 minutes).

After approx. 5 seconds the display shows the time remaining.

The symbol for Countdown lights up.

When the time set has elapsed, an audible signal sounds for 2 minutes. “0.00” lights up and the symbol for Countdown flashes.

To turn off the audible signal:

Press any button.

Cook time

To set how long the oven is to be in use.

1. Select oven function and using or button select temperature.

2. Press CLOCK/TIMER repeatedly until the symbol for Clock time flashes.

3. Using the or button set the desired cooking time.

The oven turns itself on. The symbol for Cook time lights up.

By repeatedly pressing CLOCK/TIMER, the current time can be called up.

When the time has elapsed, an audible signal sounds for 2 minutes.

The oven turns itself off.

“0.00” is displayed and the symbol for Cook time flashes.

To turn off the audible signal:

Press any button.

End time

To set when the oven is to turn off again.

1. Select oven function and using or button select temperature.

2. Press CLOCK/TIMER repeatedly until the symbol for End time flashes.

3. Using the or button set the desired turn-off time.

The symbols for End time and Cook time light up.

The oven will automatically turn itself on.

By repeatedly pressing CLOCK/TIMER, the current time can be called up.

When the time has elapsed, an audible signal sounds for 2 minutes.

The oven turns itself off.

“0.00” is displayed and the symbols for End time and Cook time flash.

To turn off the audible signal:

Press any button.


In a conventional oven, the heat sources cycle on and off to maintain an average temperature in the oven cavity.

As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural convection tends to be inefficient because the currents are irregular and slow. In this convection system the heat is “conveyed” by a fan that provides continuous circulation of the hot air. This European Convection system provides state-of-the-art engineering and advanced design to create the finest convection oven. In standard convection ovens, a fan simply circulates the hot air around the food. The system is characterized by the combination of an additional heating element located around the convection fan and the venting panel that distributes heated air in three dimensions: along the sides, the top, and the full depth of the oven cavity. This European Convection system aids in maintaining a more even oven temperature throughout the oven cavity.

The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Airleavened foods like Angel food cakes, soufflés, and cream puffs rise higher than in a conventional oven. Meats stay juicy and tender while the outside is flavorful and crisp.

By using European Convection, foods can be cooked at a lower temperature and cooking times can be shorter.

When using this mode, the standard oven temperature should be lowered by 25 °F (15 °C). Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using the Convection Roast mode, the standard oven temperature does not need to be reduced.


  • Baking on multiple racks at the same time is possible with even results.
  • Multiple-rack baking saves time.
  • Prepare whole meals at once with no flavor transfer
  • Requires no specialized bake ware.
  • Dehydrates herbs, fruits and vegetables
  • Saves time and energy.
  • Convection broiling allows for extraordinary grilling with thicker cuts of food.


Selects the oven function. Each of the functions listed below can be used only with the correct temperature.

The top and bottom heating elements will appear. This is the classic, traditional type of oven which has been perfected, with exceptional heat distribution and reduced energy consumption. The convection oven is still unequaled when it comes to cooking dishes made up of several ingredients, e.g. cabbage with ribs, etc. Excellent results are achieved when preparing veal or beef-based dishes which need to cook slowly and require basting or the addition of liquid. It nonetheless remains the best system for baking cakes as well as fruit and cooking using covered casserole dishes for oven baking. When cooking in Bake mode, only use one drip pan or cooking rack at a time, otherwise the heat distribution will be uneven. Using the different rack heights available, you can balance the amount of heat between the top and the bottom of the oven. Select from among the various rack heights based on whether the dish needs more or less heat from the top.

The top central heating elements comes on. The extremely high and direct temperature of the grill makes it possible to brown the surface of meats and roasts while locking the juices in to keep them tender. High Broil is also highly recommended for dishes that require a high temperature on the surface: beef steaks, veal, rib steak, filets, hamburgers etc.

Cook food with the oven door ajar.

Some grilling examples are included in the “Practical Cooking Advice ”paragraph.

The top central heating elements and the fan appear. This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through forced circulation of the air throughout the oven. This helps prevent food from burning on the surface, allowing the heat to penetrate right into the food. Excellent results are achieved with kebabs made with meats and vegetables, sausages, ribs lamb chops, chicken in a spicy sauce, quail, pork chops, etc.

Cook food in Convection Broil mode with the oven door shut.

This mode is also ideal for cooking fish steaks, like swordfish, stuffed cuttlefish etc.

The bottom and circle heating elements, as well as the fan, will appear. This combination rapidly heats the oven due to the large amounts of power used by the appliance, which results in the production of considerable heat coming prevalently from the bottom.

The Convection Bake mode is ideal for foods requiring high temperatures to cook, like pizzas and large roasts. Only use one oven tray or rack at a time. However,if more than one is used, these must be turned halfway through the cooking process.

The rear heating element and the fan appear. Delicate heat is distributed uniformly throughout the oven.

This mode is ideal for baking and cooking delicate foods-especially cakes that need to rise-and for the preparation of certain tartlets on 3 shelves at the same time. Here are a few examples: cream puffs, sweet and savory biscuits, savory puffs, Swiss rolls and small portions of vegetables au gratin, etc.

The top and bottom heating elements, as well as the fan, will appear, guaranteeing constant heat distributed uniformly throughout the oven.

This mode is especially recommended for cooking prepacked food quickly (as pre-heating is not necessary), such as for example: frozen or pre-cooked food) as well as for a few “home-made”dishes.

The best results when cooking using the Convection Roast mode are obtained if you use one pan only; placed on the second rack from the bottom. See the table entitled “Practical Cooking Advice”.

The bottom heating element and the fan appear. Suitable for pastries, cakes and non-dry sweets in baking tins or moulds. Excellent results are also obtained in cooking requiring above all heat from the bottom.

You are advised to put the pan on a low level.

The top heating elements comes on. This mode can be used to brown food at the end of cooking.

The top and bottom heating elements, as well as the fan, will appear alternately. Since the heat remains constant and uniform throughout the oven, the air cooks and browns food uniformly over its entire surface. With this mode, you can also cook various dishes at the same time, as long as their respective cooking temperatures are the same. A maximum of 2 racks can be used at the same time, following the instructions in the section entitled: “Cooking On More Than One Rack”.

This cooking mode is particularly recommended for dishes requiring a gratin finish or for those requiring considerably prolonged cooking times, such as for example: lasagne, pasta backs, roast chicken and potatoes, etc. Moreover the excellent heat distribution makes it possible to use lower temperatures when cooking roasts. This results in less loss of juices, meat which is more tender and a decrease in the loss of weight for the roast. The Multicooking mode is especially suited for cooking fish, which can be prepared with the addition of a limited amount of condiments, thus maintaining their flavor and appearance. Excellent results can be attained when cooking vegetable-based side dishes like courgettes, aubergines, peppers, etc.

Desserts: this mode is also perfect for baking leavened cakes.

Moreover, this mode can also be used to thaw quickly white or red meat and bread by setting the temperature to 80. To thaw more delicate foods, set the thermostat to 60 or use only the cold air circulation feature by setting the thermostat to 0.

The fan only appears. The fan located on the bottom of the oven makes the air circulate at room temperature around the food. This is recommended for the defrosting of all types of food, but in particular for delicate types of food which do not require heat, such as for example: ice cream cakes, cream or custard desserts, fruit cakes. By using the fan, the defrosting time is approximately halved. In the case of meat, fish and bread, it is possible to accelerate the process using the “Baking”mode and setting the temperature to 80-100.


In order to cool down the exterior of the appliance, this model is equipped with a cooling fan, which comes on automatically when the oven is hot.

When the fan is on, a normal flow of air can be heard exiting between the oven door and the control panel.

NOTE: When cooking is done, the fan stays on until the oven cools down sufficiently.



1. Locate the number of the part to be cleaned in the illustration below.

2. Find the part name in the Cleaning Chart.

3. Match the letter with the cleaning method on following page.


Please refer to the following chart for Cleaning Method.


The entire oven can be safely cleaned with a soapy sponge, rinsed and dried. If stubborn soil remains, follow the recommended cleaning methods below.

  • Always use the mildest cleaner that will do the job.
  • Rub metal finishes in the direction of the grain.
  • Use clean, soft cloths, sponges or paper towels.
  • Rinse thoroughly with a minimum of water so it does not drip into door slots.
  • Dry to avoid water marks.

The cleaners listed below indicate types of products to use and are not being endorsed. Use all products according to package directions.


Cleaning Method

A Chrome Plated

Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub®, Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed.

Easy Off® or Dow® Oven Cleaners (cold oven formula) can be used, but may cause darkening and discoloration.

Racks may be cleaned in the oven during the Self-Cleaning mode. However, chromed racks will lose their shiny finish and permanently change to a metallic gray.

C GlassSpray Windex® or Glass Plus® onto a cloth first, then wipe to clean. Use Fantastik® or Formula 409® to remove grease spatters.
D PaintedClean with hot sudsy water or apply Fantastik® or Formula 409® first to a clean sponge or paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads.
E PorcelainImmediately wipe up acidic spills like fruit juice, milk and tomatoes with a dry towel. Do not use a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or apply BonAmi® or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gently use Brillo® or S.O.S.® pads. It is normal for porcelain to craze (fine lines) with age due to exposure from heat and food soil.
F Reflective GlassClean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with vinegar, Windex®, ammonia or Bon-Ami® DO NOT USE HARSH ABRASIVES.
G StainlessAlways wipe or rub with grain. Clean with a soapy sponge then rinse and dry. Or, wipe with Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with Stainless Steel Magic® and a soft cloth. Remove water spots with a cloth dampened with white vinegar. Use Zud®, Cameo®, Bar Keeper’s Friend® or RevereWare Stainless Steel Cleaner®, to remove heat discoloration.


The oven door weighs 30 lbs (14kg). For easier installation and more thorough cleaning, some oven doors may be removed.

When removing the door:

  • Make sure oven is cool and power to the oven has been turned off before removing the door. Failure to do so could result in electrical shock or burns.
  • The oven door is heavy and fragile. Use both hands to remove the oven door. The door front is glass. Handle carefully to avoid breaking.
  • Grasp only the sides of the oven door. Do not grasp the handle as it may swing in your hand and cause damage or injury.
  • Failure to grasp the oven door firmly and properly could result is personal injury or product damage.
  • To avoid injury from hinge bracket snapping closed, be sure that both levers are securely in place before removing the door. Also, do not force door open or closed-the hinge could be damaged and injury could result.

Remove the glass panel:

The glass panels on the door can be removed to assist in cleaning.

  1. Open the oven door.
  2. Grasp the bottom of the inner glass panel and pull out to remove.
  3. Remove the center glass panel.
  4. Reassemble the door by reversing the above steps.



Before replacing, make sure the oven is off and cool.

1. Disconnect power at the main power supply (fuse or breaker box).

2. Remove the glass cover of the lamp-holder.

3. Remove the lamp and replace with a lamp resistant to high temperatures with the following characteristics:

• Voltage: 208-240V

• Wattage: 25W

• Type: E 14

4. Replace the glass cover.

5. Turn power back on at the main power supply (fuse or breaker box).



With either Bake or Convection Bake and Convection Roast poor results can occur for many reasons other than a malfunction of the oven. Check the chart below for causes of the most common problems. Since the size, shape and material of baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that have darkened and warped with age and use. Check the Baking Charts.

Baking and Roasting Problem


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 high

• Baking time too long

• Oven door opened frequently

• Pan size too large

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

Piecrusts do not brown on bottom or crust is soggy

• Baking time not long enough

• Using shiny steel pans

• Incorrect rack position

• Oven temperature is too low

Cakes pale, flat 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 high in middle with crack on top

• Oven temperature too high

• Baking time too long

• Pans touching each other or oven walls

• Incorrect rack position

• Pan size too small

Piecrust edges too brown

• Oven temperature too high

• Edges of crust too thin


Before calling for service, check the following to avoid unnecessary service charges.

Oven Problem

Problem Solving Steps

The oven display stays OFFTurn off power at the main power supply (fuse or breaker box). Turn breaker back on. If condition persists, call an authorized service center.
Cooling fan continues to run after oven is turned ofThe fan turns off automatically when the electronic components have cooled sufficiently.
Oven is not heatingCheck the circuit breaker or fuse box to your house. Make sure there is proper electrical power to the oven. Make sure the oven temperature has been selected.
Oven is not cooking evenlyCheck oven calibration. Adjust calibration if necessary. Refer to cook charts for recommended rack position. Always reduce recipe temperature by 25 °F (15 °C) when baking with Convention Bake mode.
Oven temperature is too hot or too coldThe oven thermostat needs adjustment. See Calibrating Oven Temperature.
Oven light is not working properlyReplace or reinsert the light bulb if loose or defective. Touching the bulb with fingers may cause the bulb to burn out.
Oven light stays onCheck for obstruction in oven door. Check to see if hinge is bent or door switch broken.
Cannot remove lens cover on lightThere may be a soil build-up around the lens cover. Wipe lens cover area with a clean dry towel prior to attempting to remove the lens cover.
Clock and timer are not working properlyMake sure there is proper electrical power to the oven. See the Clock and Timer sections.
Excessive moistureWhen using bake mode, preheat the oven first. Convection Bake and Convection Roast will eliminate any moisture in oven (this is one of the advantages of convection).
Porcelain chipsWhen oven racks are removed and replaced, always tilt racks upward and do not force them to avoid chipping the porcelain.


See other models: HPN10XHM HC27SF22RW HC46SF10SV HC17SF15RW QDT125SSLSS

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