Thermador Master 's Dehydrate Mode and Food Preparation Techniques
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SMW Oven Care and Use Manual

Lower Oven Operation

ConvectionTechniques

CONVECTION MODE

The heat for convection baking comes from the third element at the back of the oven. This mode uses a fan surrounded by the element to circulate the heat throughout the oven. This accelerated air move- ment allows for multiple rack baking and a 25° to 50°F (14º to 28ºC) temperature reduction from the stan- dard bake setting. Generally speaking, the longer the cooking time the greater the time savings.

Foods recommended for convection mode:

Air Leavened Foods (Souffles, Meringue, Cream

Puffs, Angel Food Cakes, Chiffon Cakes) Appetizers

Biscuits Coffee Cakes Cookies (2 to 6 racks) Yeast Breads Popovers

Dehydrating a variety of foods Main Dishes

Meats, Roasts and Poultry Fish and Seafood Items Oven Meals (1 to 4 racks)

General Guidelines

•The number of racks used is determined by the height of the food to be cooked.

•Use low-sided pans when possible for best air circulation.

•To fully utilize the convection system, cook foods that are uncovered.

•Use shiny aluminum pans for best result unless otherwise specified.

•Dark metal pans and heatproof glass or ceramic can be used. Reduce temperature another 25°F

(14ºC) when using heatproof glass pans for a total reduction of 50°F (28ºC).

•Use an aluminum cookie sheet with only two turned-up edges.

•Multiple rack cooking for cakes and oven meals are done on racks 1, 3 and 5 and up to 6 racks for cookies, biscuits, rolls and appetizers.

Pans do not need to be staggered.

•Convection Baking Charts are found on Pages 38 to 40.

•Tips for Solving Baking Problems are found on Page 57.

A quick and easy recipe conversion from standard Bake to Convection: Reduce the temperature 25°F. Use the same cooking time as BAKE if under 15 minutes. If food is cooked over 30 minutes, check 5 to 10 minutes sooner.

DehydratingTechniques

A CONVECTION mode becomes a Dehydrating mode when the temperature is set at 140°F (60ºC). You may dehydrate a variety of fruits, vegetables, herbs and meat strips. Drying screens or cookie sheets may be used for this purpose. Consult a food preservation book for times and temperatures. If a temperature other than 140°F (60ºC) is required for a specific food, select the Convection Mode and press the desired temperature pads.

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Contents Thermador Built-In Oven Care & Use ManualSpecial Message to Our Customers Table of Contents General Oven and Microwave Safety Instructions Microwave Oven Safety Precautions Warming Drawer Safety Instructions Microwave Safety InstructionsLower Oven Safety Please read all instructions before using this applianceImportant Safety Notice Safety for ALL AppliancesModel SMW272 Model DescriptionMicrowave Specifications Microwave Oven SectionModel Control Panel Microwave Oven Parts DescriptionComments Cookware and Utensil GuideKeepWarm Pad Lets Start to UseThe OvenClock Quick MinTo Use Function Pad Popcorn Pad Manual SettingTimer Turbo Defrost DefrostingTips &Techniques Microwave Shortcuts Sensor Reheat Sensor Cook Food Characteristics CookingTechniques Cooking Techniques Care of Your Microwave Oven Warming Drawer Moisture Selector Suitable Utensils Signal LightWarming Drawer Operating Instructions Thermostat Dial / on KnobTo Proof Yeast Bread Dough Using the Warming DrawerTemperature and Moisture Selection To Warm Empty Serving Bowls and PlatesTo replace the drawer Removing the DrawerParts To remove the drawerDrawer Front Frame/ BrushedThermostat Dial SMW Oven Care and Use Manual Lower Oven Section Description of Touch Pad Functions WhatYouWill Hear And See What YOU will Hear What YOU will seeInvalid Entry Three short beeps Setting the Clock To SET the ClockTo Recall Time of DAY To Cancel Timer Setting theTimerTo SET the Timer When Time is UPLower Oven Parts Identification Feature IndexGeneral OvenTips Oven Racks Convection Roast To Cancel BAKE, Convection or Convection RoastTo Change the Oven Mode and / or Temperature To SET BAKE, Convection or Convection RoastGeneral Guidelines Bake ModeBakingTechniques ProofingTechniquesConvection Mode ConvectionTechniquesDehydratingTechniques Breads-Yeast Bake and Convection ChartBake Convection Temperature / Time Breads Quick Food Item Rack Level Bake ConvectionCookies Bake Convection Temperature / Time CakesFood Item Bake ConvectionBake Convection Temperature / Time Pies Food Item Rack Level BakePie Crusts Convection RoastTechniques Convection Roast ModeTemperature Meat Roasting ChartPoultry Roasting Chart Utensils Broil ModeFoods Recommended for Broil Mode Broil TechniquesTo SET Broil To Stop Broiling or to Turn the Oven OFFWhat YOU will do What YOU will see Broiling Chart Touch Cook Time Timed Cooking Feature OperationTo Start NOW and Stop Automatically Touch Bake or Convection orTo Start and Stop Automatically Timed CookingWhat YOU will Doadn Child Lockout Feature OperationTo Cancel Child Lockout To SE T Child LockoutBefore YOU SELF-CLEAN Self-Cleaning Before and AfterTo Start SELF-CLEANING Immediately Setting the Self Clean ModeGeneral Oven Care How to use the Oven Cleaning ChartPart Cleaning Method Oven Finishes / Cleaning MethodHour Clock or Centigrade Format Do-It-Yourself MaintenanceReplacing the Oven Light Before replacing bulbs, turn off oven circuitRemoving the Oven Door To Replace the Oven DoorDoor Hinge Signals and Control Panel Display Oven Temperature CalibrationIf Connecting to 208/120 Volts Baking Problem Cause Solving Baking ProblemsSolving Operational Problems Problem Problem SolvingFor authorized service or parts information, call 800 SMW Oven Care and Use Manual Data Plate Therefore, pleaseWarranty Applications Thermador Built-In Oven WarrantyWhat is Covered What is not CoveredThermador
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