Thermador DM301 - Manual (Page 15)

Built-in DM Oven Care and Use Manual
13
Oven Features
PREHEATING THE OVEN
• Place oven racks in desired position before heating the oven.
• Preheat the oven when using the BAKE, CONVECTION,
ROAST and CONVECTION BAKE modes.
• Preheat is not used for BROIL and CONVECTION BROIL
modes.
• Allow oven to preheat while preparing recipe ingredients or
food item.
• Setting a higher temperature does not shorten preheat time.
• During preheat, the selected cooking temperature is displayed
and alternates with a display of the actual oven temperature.
• The oven beeps once when it is preheated and the selected
cooking temperature is displayed.
• 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 (See page 34).
SUGGESTIONS FOR OPERATION
• Use the cooking recommendations as a guide.
• Use the interior oven light to view the food through the oven
door window rather than opening the door frequently.
• Use TIMER 1 or TIMER 2 to keep track of cooking times.
• Open the door as little as possible to avoid temperature
reduction.
BAKING PANS AND DISH
INFORMATION
• Glass baking dishes absorb heat; therefore, reduce oven
temperature 25°F when baking in glass.
• Use pans that give the desired browning. For tender, light
golden brown crusts, use light, anodized or shiny metal utensils.
• 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° F when using this
type of pan. Follow manufacturer recommendations.
• Insulated cookie sheets or baking pans may increase the length
of cooking time.
• Do not set roasting pans or other baking pans on the open oven
door.
General Tips for Upper and Lower Oven
• Do not keep the empty broiler pan in the oven during cooking
as this could change cooking performance. Store the broil pan
outside of the oven.
• Tips for “Solving Baking Problems” are found on Page 55.
HIGH ALTITUDE BAKING
• When cooking at high altitude with BAKE, CONVECTION,
CONVECTION BAKE, ROAST or CONVECTION ROAST
modes, 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 / TEMPERATURE
SENSOR
• 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 may condense
on any surface cooler than the inside of the oven, such as the
control panel.
• Your new Thermador ® oven has an electronic temperature
sensor that accurately maintains the temperature selected. Your
previous oven may have had a mechanical thermostat that drifted
gradually over time to a higher temperature. If you have adjusted
your favorite recipe for use with your previous oven, you may
have to adjust the time or temperature in your new oven.