Thermador PRG364WDG Instructions for Use - Page 42

Utensils • Your appliance comes with a large two-piece broiler pan. The slotted grid allows drippings to flow into the lower pan, away from the intense heat of the broil element, minimizing spattering, smoking, and the chance of a grease fire. DO NOT cover the slotted grid (top) with aluminum foil. • Use metal or glass-ceramic bakeware when top browning casseroles, main dishes, or bread. • DO NOT use heat-proof glass or pottery. This type of glassware cannot withstand the intense heat of the broil element. NOTE: It is not possible to use the bake mode and broil mode simultaneously. When one mode is on, the other mode cannot be turned on. Convection bake About convection bake Convection bake is similar to bake. Heat comes from the lower heating element. The main difference in convection baking is that the heat is circulated throughout the appliance by the convection fan. Convection broil About convection broil Convection broil is similar to broil. It combines intense heat from the upper element with heat circulated by a convection fan. Convection broil mode is well suited for cooking thick, tender cuts of meat, poultry and fish. Convection broil is not recommended for browning breads, casseroles and other foods. Always use convection broil with the door closed. In addition to the benefits of standard broiling, convection broiling is faster. Tips: • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes. • Meat should be at least 1½'' thick. Use the broil pan and grid included with your oven. • Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering. • Turn meats (other than fish) once during the recommended cook time. Tips: • To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25°F. • 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. • Low, shallow bakeware should be used with convection cooking. This allows the heated air to circulate around the food. • When baking on more than one rack, cookie sheets should not be staggered; round cake pans should be staggered. • Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking. • For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe. • Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. Page. 41