Lower Oven Features | CJ Oven Care and Use Manual |
Lower Oven GeneralTips
PREHEATING THE OVEN*
•Preheat the oven when using the BAKE, CONVECTION and ROAST modes.
•Preheat is not necessary for BROIL and CONVECTION BROIL modes.
•Preheat is optional for CONVECTION ROAST. Preheating is not recommended for CONVECTION ROAST when using the PROBE. A hot oven impairs connecting the meat probe into the receptacle.
•Allow oven to preheat while preparing recipe or food.
•Place racks in the oven before preheating.
•During preheat, the selected cooking temperature is displayed and alternates with a display of the actual oven temperature.
•The oven chimes once when it is preheated and the selected cooking temperature is displayed.
OPERATIONAL SUGGESTIONS
•Use the cooking charts as a guide.
•Do not set pans on the opened oven door.
•Use the interior oven light to view the food through the oven door window rather than opening the door frequently.
•UseTIMER 1 ORTIMER 2 to keep track of cooking times.
UTENSILS
•Reduce oven temperature 25º when baking in glass.
•Use pans that give the desired browning. For tender, golden brown crusts, use light nonstick/ anodized or shiny metal utensils.
•For brown,crisp crusts,use dark nonstick/anodized or dark, dull metal utensils or glass bakeware. Insulated baking pans may increase the length of cooking time.
•Do not cook with the empty broiler pan in the oven, as this could change cooking performance. Store the broil pan outside of the oven.
•Tips for “Solving Baking Problems” are found on Page 63.
HIGH ALTITUDE BAKING
•When cooking at high altitudes, recipes and cooking times will vary from the standard. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521.There may be a cost for the bulletins.
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. It is common to experience an adjustment period when cooking your favorite recipes in the new oven.
OVEN RACKS
•Rack positions are numbered from the bottom rail guide (#1) to the top (#6). Check the cooking charts for the recommended position.
•To insert racks into the oven, hold the rack with the back rail up and 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.
•To remove racks or reposition racks in the oven, pull the rack towards the front of the oven. Lift up the front of the rack over the safety stops and pull from the oven.
•Rack rail supports should not be removed from the oven.
•CAUTION! Never use aluminum foil to cover the oven racks or to line the oven. It can cause damage to the oven can liner if heat is trapped under the foil.
•When placing food on a rack, pull the rack out to the stop position. The racks are designed to lock when pulled forward.
*120/208 Volt Connection
•Preheat time will be slightly longer.
•The Self Clean mode may need a longer clean time than normal, depending on the amount
of soil.
•Preheat for all cooking modes.
•Preheat the broil element with the door open for 3 to 4 minutes or until the top element is red. Do not preheat the broil pan in the oven.
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