Thermador PODC302 User Manual - Page 15

Getting the Most Out of Your Appliance

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To change the oven temperature offset: 1. Press and hold FAST PREHEAT and "+" simultaneously for 3 seconds to select the upper oven. Press and hold FAST PREHEAT and "-" simultaneously for 3 seconds to select the lower oven. 2. Use "+" and "-" to set the desired value. Getting the Most Out of Your Appliance General Tips Pan Placement Baking results are better if pans are placed in the center of the oven. If baking more than one pan on a rack, allow at least 1" to 1 ½" of air space around the pan. When baking four cake layers at the same time, stagger pans on two racks so that one pan is not directly above the other. Aluminum Foil Do not use aluminum foil or protective liners to line any part of the appliance, especially the oven bottom. Installing these liners may result in risk of electric shock or fire. Preheating the Oven • Place oven racks in desired position before heating the oven. • Preheat the oven when using the (Max) Broil, (Max) Convection Broil, Bake, Convection Bake and True Convection modes. • Preheat is not used for Speed Convection, Roast and Convection Roast. • Allow oven to preheat while preparing recipe ingredients or food items. • Setting a higher temperature does not shorten preheat time. • Once oven is preheated, place food in the oven as quickly as possible to minimize the loss of heat and reduction of oven temperature. • Use Fast Preheat to speed up preheating. For Best Results • Use the cooking recommendation charts as a guide. See charts at the end of the book. • Open the door as briefly as possible to avoid temperature reduction. • Use the interior oven light to view the food through the oven window rather than opening the door frequently. • Use the Timer to keep track of cooking times. Baking Pans and Dishes • Glass baking dishes absorb heat. Follow manufacturers' recommendations. • For tender, light, golden brown crusts, use light, shiny metal bakeware. • Dark, rough or dull pans (nonstick or anodized) will absorb heat and result in a browner, crisper crust. Some manufacturers recommend reducing the temperature 25 ºF when using this type of pan. Follow manufacturers' recommendations. • Insulated cookie sheets or bakeware may increase the length of cooking time. • Do not set broil pans or any other heavy object on the open oven door. • Do not keep the empty broil pan in the oven during cooking as this changes cooking performance. Store the broil pan outside the oven. High Altitude Baking • When cooking at high altitudes, recipes and cooking times will vary. For accurate information, write 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 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. English 12

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English 12
To change the oven temperature offset:
1.
Press and hold
FAST PREHEAT
and "
+
"
simultaneously for 3 seconds to select the upper oven.
Press and hold
FAST PREHEAT
and "
-
"
simultaneously for 3 seconds to select the lower oven.
2.
Use "
+
" and "
-
" to set the desired value.
Getting the Most Out of Your Appliance
General Tips
Pan Placement
Baking results are better if pans are placed in the center of
the oven. If baking more than one pan on a rack, allow at
least 1" to 1 ½" of air space around the pan. When baking
four cake layers at the same time, stagger pans on two
racks so that one pan is not directly above the other.
Aluminum Foil
Do not use aluminum foil or protective liners to line any part
of the appliance, especially the oven bottom. Installing
these liners may result in risk of electric shock or fire.
Preheating the Oven
•
Place oven racks in desired position before heating the
oven.
•
Preheat the oven when using the (Max) Broil, (Max)
Convection Broil, Bake, Convection Bake and True
Convection modes.
•
Preheat is not used for Speed Convection, Roast and
Convection Roast.
•
Allow oven to preheat while preparing recipe
ingredients or food items.
•
Setting a higher temperature does not shorten preheat
time.
•
Once oven is preheated, place food in the oven as
quickly as possible to minimize the loss of heat and
reduction of oven temperature.
•
Use Fast Preheat to speed up preheating.
For Best Results
•
Use the cooking recommendation charts as a guide.
See charts at the end of the book.
•
Open the door as briefly as possible to avoid
temperature reduction.
•
Use the interior oven light to view the food through the
oven window rather than opening the door frequently.
•
Use the Timer to keep track of cooking times.
Baking Pans and Dishes
•
Glass baking dishes absorb heat. Follow
manufacturers' recommendations.
•
For tender, light, golden brown crusts, use light, shiny
metal bakeware.
•
Dark, rough or dull pans (nonstick or anodized) will
absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature 25 ºF when using this type of pan. Follow
manufacturers' recommendations.
•
Insulated cookie sheets or bakeware may increase the
length of cooking time.
•
Do not set broil pans or any other heavy object on the
open oven door.
•
Do not keep the empty broil pan in the oven during
cooking as this changes cooking performance. Store
the broil pan outside the oven.
High Altitude Baking
•
When cooking at high altitudes, recipes and cooking
times will vary.
For accurate information, write 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 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.