Brand: Haier
Category: Ovens
Document Type: Manual
Language: EN
Available Languages: EN , ES
Manual for HCW2360AES
Uploaded: Nov. 21, 2025, 7:20 p.m.
Manual Publish Date: 2015-03-01
Warranty Information
Haier provides a 24-month full warranty for parts and labor against defects in materials or workmanship.
OVEN SAFETY INSTRUCTIONS
- Always read and obey all safety messages.
- Understand DANGER, WARNING, and CAUTION symbols.
- Follow installation and electrical safety guidelines.
- Do not operate if damaged.
- Do not block openings.
- Use only for intended purpose.
- Keep flammable materials away.
- Use caution with grease fires.
- Ensure blower fan operates.
- Supervise children.
- Do not touch hot elements or surfaces.
- Use care when opening the door.
- Do not heat unopened containers.
- Always place racks in desired location while oven is cool.
- Use only dry pot holders.
- Follow self-cleaning instructions carefully.
Troubleshooting and error codes
| Baking and Roasting 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 high |
| Baking time too long | |
| Oven door opened frequently | |
| Pan size too large | |
| Food is baking or roasting too slowly | Oven not preheated |
| Oven temperature too low | |
| 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 | |
| Cakes high in middle with crack on top | Pan size may be too large |
| Oven temperature too high | |
| Baking time too long | |
| Pans touching each other or oven walls | |
| Incorrect rack position | |
| Piecrust edges too brown | Pan size too small |
| Oven temperature too high | |
| Edges of crust too thin |