Thermador PRD304EG Use and Care Guide - Page 32

Using the Oven Bake Tips for Bake Preheating the Oven Getting the Best Results Bakeware Type Bake Rack Positions Preheat the oven before baking. The oven does not need to be preheated for large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven. • Minimize opening the door: • Use a minute timer. • Use the interior oven light. • Choose the right size bakeware; use the bakeware recommended in the recipe. • Store the broiler pans 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 utensils. • For brown crisp crusts, use dark non-stick/anodized or dark, dull metal utensils or glass bakeware. These may require lowering the bake temperature 25°F. • Metal bakeware (with or without a non-stick finish), heat-proof glass, glassceramic, pottery, or other utensils are suitable for the oven. • Suitable cookie sheets have a small lip on one side only. Heavy sheets or those with more than one side may affect the baking time. • Rack level positions in the oven are numbered like an elevator. Number one level is the lowest. Rack Positions One Rack Baking 5 4 3 2 1 Figure 19: Oven Rack Positions • The Bake mode is best for baking on one rack with rack level #3 used for most baked items. If the item is tall, such as an angel food cake, rack level #2 may be used. Pies are best baked on rack level #2 to make certain the bottom of the crust is done without over browning the top. When large pieces of meat or poultry are roasted , such as a prime rib of beef or a turkey, rack level #2 is the preferred rack. Page 29