Thermador PD36 EN - Manual (Page 28)

■ 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 4.
RACK POSITIONS
LARGE MAIN OVEN
One Rack Baking
• When baking on one rack, best results are obtained in the
bake mode (see Bake).
• 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 #5 are most appropriate when using the
convection bake mode. Pans should not be staggered but
the baking pan on rack #5 should be placed on rack #2 directly
under the one on rack #5.
• This may be used for cakes, cookies, biscuits and other foods
for which two rack baking is desirable.
• When several casseroles , frozen pies or cakes are to be baked,
use racks #2 and #5.
• 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 on
top of 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 should have low sides; use aluminum commercial
half-sheets or professional cooking utensils.
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, pans should not be
staggered.
TIPS FOR CONVECTION
BAKE
Convection Bake
26
PREHEATING THE OVEN
Preheat the oven before cooking
any foods, including large pieces
of meat or poultry. See your recipe
for preheating recommendation.
Preheating time depends on the
temperature setting and the num-
ber of racks in the oven.
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.
TEMPERATURE SETTING
When using Convection Bake,
reduce the temperature recom-
mended in the recipe by 25º F.
When roasting meats, check
internal temperature prior to time
recommended by recipe to
prevent over cooking.
CAUTION
SECTION FIVE: USING THE COOKTOP