Thermador POD301J, PODM301J manual Bake %, Convection Bake Some Models, True Convection, Roast %

Bake %

Bake is cooking with dry, heated air. Both the upper and lower elements cycle to maintain the oven temperature.

The Bake mode can be used to prepare a variety of food items, from pastries to casseroles. Refer to recipe or package directions for oven temperature and baking time.

Tips

▯Preheat the oven if the recipe recommends it.

▯Baking time will vary with the size, shape and finish of the bakeware. Dark metal pans or nonstick coatings will cook faster with darker results. Insulated bakeware will lengthen the cook time for most foods.

▯For best results, bake food on a single rack with at least 1-1^” space between pans or dishes and oven walls.

▯Eliminate heat loss from the oven by using the window to periodically check food for doneness instead of opening the door.

▯If multiple racks are necessary, use a maximum of 2 racks. For cakes use rack positions 2 and 5, for cookies use rack positions 1 and 4. Stagger pans so that one is not directly above the other (see graphic below). See “Pan Placement“ under “General Tips“ for more information. You may also consider using a convection mode.

Pan stagger in Bake mode for 30” appliances.

Convection Bake (Some Models) 2

Convection Bake is similar to Bake. Heat comes from the upper and lower heating elements. The main difference in convection baking is that the heat is circulated throughout the appliance by the convection fan.

The Convection Bake mode is well suited for cakes, bar cookies and breads to take advantage of the bottom heat, yielding a better crust on baked items. The benefits of Convection Bake include:

▯Slight decrease in cook time.

▯Higher volume (yeast items rise higher).

Tips

▯Reduce recipe temperature by 25 °F. Refer to the cooking chart at end of this manual.

▯Place food in shallow, uncovered pans, such as cookie sheets without sides.

▯If baking more than one pan on a rack, allow at least 1-1^“ of air space around the pan.

▯For cakes use rack positions 2 and 5. Stagger pans so that one is not directly above the other (see following graphic).

Pan stagger in Convection Bake mode for

30” appliances.

True Convection :

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.

Tips

▯Reduce recipe temperature by 25 °F. Refer to chart at end of the manual.

▯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^“ of air space around the pan.

Roast %

Roast uses both the upper and lower elements to maintain the oven temperature. Roasting uses more intense heat from the upper element than the lower element. This results in more browning of the exterior while the inside remains especially moist.

Roast is best suited for large cuts of meat and poultry.

Tips

▯Use a high-sided broil pan, or cover dish with a lid or foil.

▯Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture.

▯Roasting bags are suitable for use in this mode.

▯When roasting whole chicken or turkey, tuck wings behind back and loosely tie legs wih kitchen string.

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