Section Five: USING THE COOKTOP

TIPS FOR BAKE

Preheating the oven

Preheat the oven before cooking any foods, including large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the num- ber of racks in the oven.

Getting the Best Results

▲Minimize opening the door:

•Use a minute timer.

•Use the interior oven lights.

▲Use the bakeware recommended in the recipe.

▲Store the broiler pan(s) outside the ovens. An extra pan without food, affects 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. Heavy sheets or those with more than one side may affect the baking time.

▲The 36" and 48" ovens will hold a full-sized commercial baking sheet (18" x 26").

Bake

Rack Positions

5

4

3

2

1

Large Electric Main Oven with Rack Positions

Bake Rack Positions

Rack level positions in the oven are numbered like an elevator. Number one level is the lowest.

LARGE MAIN OVEN

One Rack Baking

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

Two Rack Baking

•Rack levels #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 levels. The convection mode may also be used.

Three Rack Baking

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

SECONDARY OVEN (48" 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 1-1/2" above and below each pan.

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Thermador PRD30, PRD48, PRD36 manuel dutilisation Tips for Bake, Large Main Oven, Secondary Oven 48 Models
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PRD30, PRD36, PRD48 specifications

Thermador, a brand synonymous with premium kitchen appliances, offers a remarkable array of professional-style ranges, including the PRD48, PRD36, and PRD30 models. Each of these ranges embodies the brand's commitment to quality, performance, and innovation, making them ideal for both professional chefs and passionate home cooks.

Starting with the Thermador PRD48, this impressive range is equipped with a true simmer feature, allowing for precision cooking of delicate sauces or chocolates. With its 48-inch width, it boasts a spacious cooking surface that includes six powerful burners, including two Dual Fuel Burners that can deliver up to 22,000 BTUs for intense heat. The PRD48 also features a infrared broiler, which provides high heat for searing meats to perfection. Its Star Burner technology ensures even heat distribution, reducing cold spots and ensuring consistent cooking results. Furthermore, the patented Where to Buy element allows users to choose between ovens and griddles, promoting versatility in meal preparation.

The Thermador PRD36 is designed for those looking for a balance between size and functionality. This 36-inch range comes with four powerful burners, and like its larger counterpart, it features the patented Star Burner design. Both models are equipped with the ExtraLow feature, which enables ultra-low simmering for delicate dishes. The PRD36 also includes a high-performance oven with a generous capacity, perfect for baking and roasting. The sleek stainless-steel exterior not only provides durability but also enhances the aesthetic of any modern kitchen.

Lastly, the PRD30 is the most compact option in the series, measuring 30 inches. Despite its smaller size, it doesn't compromise on power or performance. The range offers four burners with the Star Burner technology, ensuring superior heat distribution. The PRD30’s oven includes convection technology, promoting even cooking results by circulating hot air throughout the oven. This model is perfect for urban kitchens where space is at a premium yet does not skimp on the features that professional chefs demand.

Overall, Thermador’s PRD series ranges, whether it be the PRD48, PRD36, or PRD30, stand out for their exceptional design, innovative technology, and unmatched performance. Each model is built to meet the needs of culinary enthusiasts, making them the centerpiece of any modern kitchen. From their powerful burners to their versatile cooking options, these ranges are built to inspire creativity and deliver outstanding results in the kitchen.
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