Oven Features |
General Tips for Upper and Lower Oven
PREHEATING THE OVEN
•Place oven racks in desired position before heating the oven.
•Preheat the oven when using the BAKE, CONVECTION, ROAST and CONVECTION BAKE modes.
•Preheat is not used for BROIL and CONVECTION BROIL modes.
•Allow oven to preheat while preparing recipe ingredients or food item.
•Setting a higher temperature does not shorten preheat time.
•During preheat, the selected cooking temperature is displayed and alternates with a display of the actual oven temperature.
•The oven beeps once when it is preheated and the selected cooking temperature is displayed.
•Once oven is preheated, place food in the oven as quickly as possible to minimize the loss of heat and reduction of oven temperature.
•Use FAST PREHEAT to speed up preheating (See page 34).
SUGGESTIONS FOR OPERATION
•Use the cooking recommendations as a guide.
•Use the interior oven light to view the food through the oven door window rather than opening the door frequently.
•Use TIMER 1 or TIMER 2 to keep track of cooking times.
•Open the door as little as possible to avoid temperature reduction.
BAKING PANS AND DISH
INFORMATION
•Glass baking dishes absorb heat; therefore, reduce oven temperature 25°F when baking in glass.
•Use pans that give the desired browning. For tender, light golden brown crusts, use light, anodized or shiny metal utensils.
•Dark, rough or dull pans (nonstick or anodized) will absorb heat and result in a browner, crisper crust. Some manufacturers recommend reducing the temperature 25° F when using this type of pan. Follow manufacturer recommendations.
•Insulated cookie sheets or baking pans may increase the length of cooking time.
•Do not set roasting pans or other baking pans on the open oven door.
•Do not keep the empty broiler pan in the oven during cooking as this could change cooking performance. Store the broil pan outside of the oven.
•Tips for “Solving Baking Problems” are found on Page 55.
HIGH ALTITUDE BAKING
•When cooking at high altitude with BAKE, CONVECTION, CONVECTION BAKE, ROAST or CONVECTION ROAST modes, recipes and cooking times will vary.
•For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the guides. Specify which high altitude food preparation guide you prefer: general information, cakes, cookies, breads, etc.
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. If you have adjusted your favorite recipe for use with your previous oven, you may have to adjust the time or temperature in your new oven.
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