Thermador ME301YP Instructions for Use - Page 24

en-us Getting the most out of your appliance Rack position 6 5 4 3 2 1 Best for Broiling hamburgers and 1" (2.5 cm) steaks Broiling 1½" (4 cm) steaks, toasting bread, broiling most meats, melting cheese Thicker meats Broiling poultry, most baked goods on a cookie sheet or baking pan using a single rack, includes frozen convenience foods, cakes, casseroles, frozen pizza Small roasts or poultry, Bundt cakes, pies, breads Large roasts, turkey, angel food cake Getting the best results ¡ Minimize opening the oven door(s). ¡ Use the rack position recommended by the recipe. ¡ Use the bakeware recommended in the recipe. ¡ Store pan(s) outside the oven. An extra pan without food affects the browning and cooking. The type of pan used affects the browning. - For tender, golden brown crusts, use light non-stick/ anodized or shiny metal pans. - For brown crisp crusts, use dark non-stick, anodized or dark, dull metal pans or glass bakeware. These may require lowering the bake temperature 25°F. Preheating the oven ¡ Most cooking times in recipes are designed for a preheated oven and require that the oven already be at a certain temperature before cooking starts. Refer to your recipe for preheating recommendations. ¡ Preheating time depends on the temperature setting and the number of racks in the oven. Bakeware type ¡ Metal bakeware with or without a non-stick finish, heatproof glass, glass-ceramic, pottery, or other utensils are suitable for the oven. ¡ Suitable cookie sheets have a small lip on one side. Heavy sheets or those with more than one side may affect the baking time. Pan placement ¡ Allow at least 1'' (2.5 cm) of space between the pans and the oven walls so heat can circulate around each pan. ¡ Stagger bakeware so that one is not directly above another. Allow 1½'' (4 cm) above and below each pan. High altitude baking When cooking at high altitudes, recipes and cooking times will vary. For accurate information, go to www.csuextstore.com, or write to the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the guides. Specify which high altitude food preparation guide you prefer: general information, cakes, cookies breads, etc. Condensation 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 will condense on any surface cooler than the inside of the oven, such as the control panel. General tips for heating modes How to use bake mode Use the bake mode to prepare a variety of food items, from pastries to casseroles. Refer to recipe or package directions for oven temperature and baking time. Note ¡ Fully preheat the oven before baking items like cakes, biscuits and breads. ¡ BAKE is the best function to use for baking cakes on two racks. ¡ Allow at least 2'' (5 cm) of space between bakeware for proper air circulation. ¡ Dark or dull bakeware absorbs more heat than shiny bakeware, resulting in dark or over browned foods. It may be necessary to reduce oven temperature or cook time to prevent overbrowning of some foods. ¡ Shiny pans are recommended for cakes, cookies, and muffins. ¡ Do not open oven door often. Opening the door will reduce the temperature in the oven and may increase cook time. ¡ For cakes use rack positions 2 and 4. Stagger pans so that one is not directly above the other. 24