Thermador PRO-HARMONY PRL30 - Manual (Page 21)

English 19
Griddle Cooking
Recommendations
Using the Oven
Bake
Tips for 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.
Getting the Best Results
• Minimize opening the door:
•
Use a minute timer.
• Use the interior oven light.
• Choose the right size utensil; use the utensil
recommended in the recipe.
• Store the broiler pans outside the oven. An extra pan
without food, affects the browning and cooking.
• The type of pan used affects the browning:
•
For tender, golden brown crusts, use light non-
stick/anodized or shiny metal utensils.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal utensils or glass
bakeware. These may require lowering the bake
temperature 25°F.
Bakeware Type
• Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
• Suitable cookie sheets have a small lip on one side
only. Heavy sheets or those with more than one side
may affect the baking time.
Gliding Oven Racks
Your Thermador range includes three extendable, gliding
racks that can be pulled out and pushed back into the oven
with minimum effort - even while supporting a large turkey
or roast.
• Placing racks in oven: To insert racks into the oven,
hold the rack with the back rail up toward the back.
Place the safety hooks under the front of the rail
guides. Push the rack into the oven, lifting the rack
stops over the front of the rail guides. Slide the rack
into position.
• Removing racks from oven: To remove racks or
reposition racks in the oven, pull the rack toward the
front of the oven. Lift up the front of the rack over the
safety stops and pull from the oven.
• Place oven racks in desired positions before turning on
the oven.
FOOD SETTING
Eggs
325°F to 350°F
(160°C to 180°C)
Bacon, Breakfast
Sausage
375°F to 400°F
(190°C to 200°C)
Toasted Sandwiches
350°F to 375°F
(180°C to 190°C)
Boneless Chicken
Breasts
375°F to 400°F
(190°C to 200°C)
Boneless Pork Chops,
1” thick
375°F to 400°F
(190°C to 200°C)
Steaks, 1" thick
400°F to 425°F
(200°C to 220°C)
Ground Beef Patties
(6 ounces)
375°F to 400°F
(190°C to 200°C)
Hot Dogs
350°F to 375°F
(180°C to 190°C)
Ham Slices, 1/2” thick
350°F to 375°F
(180°C to 190°C)
Pancakes, French Toast
375°F to 400°F
(190°C to 200°C)
Potatoes, Hash Browns
375°F to 400°F
(190°C to 200°C)
FOOD SETTING