SECTION FIVE: USING THE OVEN

TIPS FOR BAKE

PREHEATING THE OVEN

Many foods such as meat, poultry, casseroles, or other long cooking foods cook well without preheating the oven. See your recipe for pre– heating 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 lights.

▲Choose the right size utensil; use the utensil recommended in the recipe.

▲Store the broiler pans outside the ovens. 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 suitable for the oven.

▲Suitable cookie sheets have a small lip on one side only.

▲Large oven will hold a full commercial baking sheet (18" x 26").

Bake

RACK POSITIONS

5

4

3

2

1

Large Electric Main Oven

Bake Rack Positions

Rack positions in the oven are numbered like an elevator. Number one position is the lowest rack and number five is at the top.

LARGE MAIN OVEN

One Rack Baking

•The Bake Mode is best for baking on one rack with rack #3 used for most baked items. If the item is tall such as an angel food cake rack #2 may be used. Pies are best baked on rack #2 to make certain the bottom of the crust is done without over browning the top. When large pieces of meat or poultry such as a prime rib of beef or a turkey is roasted, rack #2 is the preferred rack.

Two Rack Baking

•Racks #2 and #5 may be used when baking on two levels. Foods such as cookies and biscuits work well using these two racks. Casserole dishes may also be baked using these two racks.

Three Rack Baking

•If three rack baking is desired, the Convection Bake mode should be used.

12 INCH AUXILIARY OVEN (PDR48 Models)

•Baking on rack #3 will result in the best product. When additional height is needed, rack #2 may be used. The use of rack #2 with pies will result in a crisp bottom crust without over baking the top.

•If two rack baking is desired in this small oven, use racks #2 and #5. For best results, stagger baking pans front to rear with the pan on rack #2 toward the rear and the pan on rack #5 toward the front.

■Placement

▲Allow at least 1" of space between the pans and the oven walls so heat can circulate around each pan.

▲Stagger baking utensils so that one is not directly above another. Allow 1-1/2inches above and below each pan.

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Thermador LB36R, PDR484GG, LB48R, PDR304, PDR364GL manual Tips for Bake, Large Main Oven
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PDR364GL, PDR304, LB48R, LB36R, PDR484GG specifications

Thermador is a premier brand in the luxury kitchen appliance market, offering professional-grade cooking equipment designed for both home chefs and culinary aficionados. Among their standout products are the Thermador PDR484GG, PDR30, PDR36, LB36R, and LB48R, each bringing unique features and advanced technologies to elevate your cooking experience.

The Thermador PDR484GG is a 48-inch professional dual-fuel range that features a powerful combination of gas burners and an electric oven. One of its standout characteristics is the inclusion of the patented Star Burner, which delivers superior heating performance and a wide range of cooking options, from gentle simmers to high-heat searing. The oven also boasts an impressive capacity, accommodating multiple dishes at once, thanks to its European convection system, which ensures even baking by circulating heat throughout the oven cavity.

Meanwhile, the PDR30 and PDR36 models offer similar precision and functionality, designed for those who may require slightly smaller configurations. Both models feature high-performance gas burners with precise temperature controls, granting you the freedom to master various cooking techniques. The PDR30 is a 30-inch range, while the PDR36 spans 36 inches, providing options to fit various kitchen layouts without compromising on quality or performance.

For those who focus on integrated cooking solutions, the LB36R and LB48R model lines offer innovative built-in ovens that redefine culinary convenience. The LB36R includes a spacious oven with advanced steam capabilities, allowing for healthier cooking and better moisture retention in your dishes. The LB48R, on the other hand, offers a larger capacity and can handle multi-rack baking, ensuring that family feasts or entertaining gatherings are a breeze. Both models are equipped with Thermador's patented CulinaryTM mode, enabling chefs to unleash their creativity while ensuring optimal cooking results.

All of these models emphasize not only high performance but also user-friendly design elements, such as easy-to-use control knobs and spacious cooking surfaces. With sleek stainless steel finishes and a professional look, they bring both style and substance to any kitchen. Thermador continues to innovate its product lines, focusing on combining technology with culinary efficiency, making these ranges and ovens a perfect choice for those who demand both form and function in their cooking environments.
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