Thermador POD 302 manual True Convection, English

True Convection

Tips

True Convection Chart

T	True Convection cooks with heat from a third element behind the
	back wall of the oven. The heat is circulated throughout the oven
	by the convection fan.

True Convection is well suited for cooking individual serving-sized foods such as cookies and biscuits. It is also good for cooking on multiple racks (2 or 3) at the same time. Baking cookies is possible on 6 racks simultaneously. In this case, the baking time increases slightly. The benefits of True Convection include:

•Even browning.

•Time savings as a result of using multiple racks at one time.

•Reduce recipe temperature by 25 ºF. Refer to True Convection chart.

•Place food in low-sided, uncovered pans such as cookie sheets without sides.

•If baking more than one pan on a rack, allow at least 1" to 1 ½" of air space around the pan.

•For cakes use rack positions 2 and 5 (see graphic below).

Food Item	Rack Position			Temp.	Time
	1 rack	2 racks	3 racks
Cakes
Cupcakes	4	2+5	1+3+5	325	17-27
Bundt Cake	2			300	45-65
Angel Food	1			325	35-50
Layers (8" or 9")	3	2+5		325	25-40
Rectangle (9x13)	2			350	45-60
Pie
2 Crust, fresh, 9”	2			350	45-60
2 Crust, frozen fruit, 9”	2			350	65-85
Meringue Topping Pie	2			350	15-20
Nut Pie	2			350	45-60
Custard	2			425	12-15
				350	38-50
Cookies
Sugar	3	2+5	1+3+5	350	6-10
Chocolate Chip	3	2+5	1+3+5	325	8-17
Bar Cookies
Lemon	3			350	23-33
Brownie	3			325	33-40

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