Other Uses Of Bake - Thermador PROFESSIONAL PRO HARMONY PRG304GH Manual De Uso Y Cuidado

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
recommended in the recipe by 25°F (14°C), except for
meats. When roasting meats, check internal temperature
prior to time recommended by recipe to prevent over
cooking.
Rack Positions
CAUTION!
Aluminum foil should never be used 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.
One Rack Baking
• When baking on one rack, best results are obtained in
the bake mode. See "Oven Functions" on page 25.
• 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
• For 36" model ovens, racks #2 and #4 are most
appropriate when using the convection bake mode. For
30" and 48" ovens, rack levels #3 and #5 are
recommended. Cookie sheets should not be staggered
but the cookie sheet on rack #2 should be placed
directly under the one on rack #4 or #5. Stagger round
cake pans.
• 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 #4.
• These two racks can also be used for a large oven
meal.
Three Rack Baking
• For 36" model ovens, when several sheets of cookies
are to be baked, bake them on racks #1, #3 and #5.
For 30" and 48" ovens, rack levels #2, #3 and #4 are
recommended. Place the baking sheets directly above
each other on the respective racks to allow air to flow
around the baking sheets.
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Bakeware Type
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Placement
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Other Uses of Bake

Slow Cooking and Low Temperature Uses
of the Oven
In addition to providing perfect temperatures for baking and
roasting, the oven can be used at low temperatures to keep
hot, cooked foods at serving temperature, to dehydrate
food and to warm plates.
Hot cooked foods can be kept at serving temperatures. Set
the oven to bake and use the temperature suggested on
the chart.
For best results, preheat the oven to the desired
temperature.
Foods that need to be kept moist must be covered with a lid
or aluminum foil.
Aluminum bakeware gives the best browning results.
Cookie sheets with only two sides give the best results.
Aluminum commercial half-sheets or professional
cooking utensils may be used.
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, stagger round
cake pans but cookie sheets should not be staggered.
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