Thermador PRD48JDSGU Use and Care Manual - Page 44

Converting Conventional Baking to Convection Baking To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25°F (14°C). For meats and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used. Tips for Convection Bake Preheating the Oven Preheat the oven before cooking any foods, except 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. Temperature Setting When using Convection Bake, reduce the temperature recommended in the recipe by 25°F (14°C), although the temperature does not need to be reduced when cooking meats and poultry. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking. High Altitude Baking When baking at high altitudes, in either Bake or Convection Bake, recipes and baking times vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: 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. Rack Positions (see Figure 30 on Page 37) - One-Rack Baking • When baking on one rack, best results are obtained in the bake mode (See "One-Rack Baking" on page 37.) • When roasting a turkey or a large piece of meat, convection bake may be used. Rack #2 is the most appropriate rack. - Two-Rack Baking • Racks #2 and #4 are most appropriate when using the convection bake mode for cakes, cookies, biscuits, and other baked goods. Cake pans should be staggered on racks #2 and #4. Cookie sheets should be placed on rack #2 directly under the one on rack #4. • To bake several casseroles, frozen pies, or cakes, use racks #2 and #4. • These two racks can also be used for a large oven meal. - Three-Rack Baking • When several sheets of cookies are to be baked, bake them on racks #1, #3, and #5. Place the baking sheets directly above each other on the respective racks to allow air to flow around the baking sheets. Bakeware Type • Aluminum bakeware gives the best browning results. • Cookie sheets with only one or two sides give the best results. Aluminum commercial half-sheets or professional cooking utensils may be used but baking times may be increased. Placement • For better browning, utensils such as cookie sheets, jelly roll pans, and rectangular baking pans should be placed crosswise on the rack with the shorter sides on the right and the left. This allows the air to circulate freely. • When baking on more than one rack, cookie sheets should not be staggered; however, round cake pans should be staggered. CAUTION: When using the oven in any mode NEVER use aluminum foil to cover the oven racks or to line the oven. It can damage the oven and cause a fire hazard if heat is trapped under it. See page 6. English 40