Thermador PODMW301J, PODM301J, POD301J manual Getting the Most Out of Your Appliance, General Tips

Getting the Most Out of Your Appliance

General Tips

Pan Placement

Baking results are better if pans are placed in the center of the oven. If baking more than one pan on a rack, allow at least 1’’ to 1 1/2’’ of air space around the pan. When baking four cake layers at the same time, stagger pans on two racks so that one pan is not directly above the other.

Aluminum Foil

9WARNING

Do not use aluminum foil or protective liners to line any part of the appliance, especially the oven bottom. Installing these liners may result in risk of electric shock or fire.

Preheating the Oven

▯Place oven racks in desired position before heating the oven.

▯Preheat the oven when using the (Max) Broil, (Max) Convection Broil, Bake, Convection Bake and True Convection modes.

▯Preheat is not used for Speed Convection, Roast and Convection Roast.

▯Allow oven to preheat while preparing recipe ingredients or food items.

▯Setting a higher temperature does not shorten preheat time.

▯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.

Preheat Reminders

Your oven has one of the fastest preheat times in the market using a concealed bake element. The lower element is hidden under the oven bottom. It is normal that the preheat time is different than your previous oven that had an exposed element on the bottom.

▯Cleaning the oven is easier because there is no cleaning around a coil element showing on the bottom of the oven. The hidden lower element is protected from food soils and spills. Wiping up excess spills is easy.

▯Preheating is not necessary for meats, poultry, casseroles and Speed Convection.

▯Preheat time will be longer when the electrical supply to your house is less than 240 volts.

▯Increasing the oven temperature will require a longer preheat time. For example, the preheat time for 425° F is longer than the preheat time for 350° F.

When broiling, preheat the oven 3-4 minutes. Do not preheat for more than 5 minutes.

For Best Results

▯Use the cooking recommendation charts as a guide. See charts at the end of the book.

▯Open the door as briefly as possible to avoid temperature reduction.

▯Use the interior oven light to view the food through the oven window rather than opening the door frequently.

▯Use the Timer to keep track of cooking times.

Baking Pans and Dishes

▯Glass baking dishes absorb heat. Some cookware manufacturers recommend reducing the temperature 25 ºF when using this type of dish. Follow manufacturers’ recommendations.

▯Use pans that provide the desired browning. For tender, light, golden brown crusts, use light, anodized or shiny metal bakeware.

▯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 manufacturers’ recommendations.

▯Insulated cookie sheets or bakeware may increase the length of cooking time.

▯Do not set broil pans or any other heavy object on the open oven door.

▯Do not keep the empty broil pan in the oven during cooking as this changes cooking performance. Store the broil pan outside the oven.

High Altitude Baking

When cooking at high altitudes, 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

It is normal for 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.

17