SECTION FIVE: USING THE OVEN

Convection Bake

TIPS FOR CONVECTION 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.

HIGH ALTITUDE

BAKING

When baking at high altitudes, in either BAKE or CONVECTION• BAKE, recipes and baking times vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).

RACK POSITIONS

LARGE MAIN OVEN

One Rack Baking

•When baking on one rack, best results are obtained in the bake mode (see Bake).

•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

•Racks #2 and #5 are most appropriate when using the convection bake mode. Pans should not be staggered but the baking pan on rack #5 should be placed on rack #2 directly under the one on rack #5.

•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 #5.

•These two racks can also be used for a large oven meal.

Three Rack Baking

•When several sheets of cookies are to be baked, bake them on racks #1, #3,and #5. Place the baking sheets directly on top of each other on the respective racks to allow air to flow around the baking sheets.

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.

CAUTION

■WHEN USING THE OVEN IN ANY MODE

Never use aluminum foil 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.

BAKEWARE

Type

•Aluminum bakeware gives the best browning results.

•Cookie sheets should have low sides; use aluminum commercial half-sheets or professional cooking utensils.

Placement

•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, pans should not be staggered.

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Thermador LB48R, PDR484GG, PDR30, PDR36 Convection Bake, High Altitude Baking, Rack Positions Large Main Oven, Condensation
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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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