Thermador PRG366WH Instructions for Use - Page 25

Oven recommendations Oven rack positions • Rack level positions in the oven are numbered on the front frame like an elevator. Number one level is the lowest and number five level is at the top. • Rack positions are general recommendations for baking; however, if a recipe calls for a different rack position than those given, then the recipe or package directions should be followed. • Allow at least 1'' (25.4 mm) of space between the pans and the oven walls so heat can circulate around each pan. • Stagger bakeware so that one is not directly above another. Allow 1½'' (38 mm) above and below each pan. Bake Main oven one rack baking Level 4 -- 3 -2 -- -- -- Bake mode Best for individual baked goods such as cookies, biscuits, pastries, etc. Best used for most baked items. If the item is tall, such as an angel food cake. 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. Main oven two rack baking Levels 2 and 5 dual fuel 2 and 4 gas Bake mode -- Casserole dishes Secondary oven (48" models) Level Bake mode 3 -- Best used for most baked items. Main oven three rack baking If three-rack baking is desired, the convection bake or true convection modes are best. Broil Dual fuel main oven broil rack recommendations Level 5 -- 4 -- 3 -- Dual fuel broil mode Beef steaks, ground meat patties, ham steak and lamb chops 1'' or less in thickness. Also use when top browning foods. Meat 1-1/8'' or more in thickness or fish, poultry, pork chops and ham steaks 1'' or more in thickness. Chicken quarters or halves. Gas main oven broil rack recommendations Level 4 -- 3 -- Gas broil mode Beef steaks, ground meat patties, ham steak and lamb chops 1'' or less in thickness. Meat 1-1/8'' or more in thickness or fish, poultry, pork chops and ham steaks 1'' or more in thickness. Use this rack when broiling chicken quarters or halves. Also use when top browning foods. Secondary oven broil rack recommendations (48" models only) Levels 3, 4, or 5 - Dual fuel -- 1, 3, or 4 - Gas 5 - Dual fuel -- 3 - Gas Secondary broil mode Depending upon the type and thickness of the food. Top browning of foods. Convection bake • 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. • Low, shallow bakeware should be used with convection cooking. This allows the heated air to circulate around the food. 23