Thermador MED301WS Instructions for Use - Page 21

Heating Modes - Conventional Oven Heating Modes - Conventional Oven True Convection True Convection cooks with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven evenly by the convection fan. True Convection is well suited for baking individual serving-sized foods such as cookies and biscuits. It is also good for baking on multiple racks (2 or 3) at the same time. Baking cookies on all racks simultaneously is possible. In this case, the baking time increases slightly. Tips: ▯ Reduce recipe temperature by 25°F (5°C). Refer to the cooking charts at the end of the manual for more information. ▯ Always preheat the oven if the recipe recommends it. ▯ Place food on baking sheets with low sides or in shallow, uncovered pans. ▯ Allow at least 1" to 1½" (2 to 3 cm) of air space around all sides of the pan. ▯ Eliminate heat loss from the oven by using the window to periodically check for doneness instead of opening the door. Convection Bake Convection Bake uses heat emitted from the upper and lower heating elements. The convection fan distributes heat evenly throughout the oven cavity. Convection Bake is well suited for breads, casseroles and entrees. It is also recommended when cooking on multiple racks since the heat from the top and bottom of the oven are distributed evenly with help of the fan. Tips: ▯ Reduce recipe temperature by 25°F (5°C). Refer to the cooking charts at the end of the manual for more information. ▯ Always preheat the oven if the recipe recommends it. ▯ Place food on baking sheets with low sides or in shallow, uncovered pans. ▯ Allow at least 1" to 1½" (2 to 3 cm) of air space around all sides of the pan. ▯ Eliminate heat loss from the oven by using the window to periodically check for doneness instead of opening the door. Bake In Bake mode, the upper and lower elements cycle to maintain the oven temperature. Bake mode can be used to prepare a variety of food items from cake and pastries to casseroles. Tips: ▯ Always preheat the oven if the recipe recommends it. ▯ Baking time will vary with the size, shape and finish of the bakeware. Shiny aluminum bakeware is recommended for optimal food results. Dark metal pans or nonstick coatings will bake faster and with darker results. Insulated bakeware will lengthen the bake time for most foods. ▯ Allow at least 1" to 1½" (2 to 3 cm) of air space around all sides of the pan. ▯ Eliminate heat loss from the oven by using the window to periodically check for doneness instead of opening the door. ▯ When baking four layer cakes at the same time, stagger pans on two racks so that one pan is not directly above the other. For best results use Bake mode. Place the cakes on racks 3 and 5, staggering the cakes in the oven as shown below. 21