Thermador PRD30, PRD48, PRD36 manual Using the Oven, Tips for Bake, Rack Positions

Using the Oven

Bake

Tips for Bake

Preheating the Oven	Preheat the oven before baking. The oven does not need to be preheated for large
	pieces of meat or poultry. See your recipe for preheating recommendation. Preheat-
	ing time depends on the temperature setting and the number of racks in the oven.
Getting the Best Results	• Minimize opening the door:
	• Use a minute timer.
	• Use the interior oven light.
	• Choose the right size bakeware; use the bakeware recommended in the recipe.
	• Store the broiler pans outside the oven. An extra pan without food, affects the
	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 uten-
	sils 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 are 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.
Bake Rack Positions	• Rack level positions in the oven are numbered like an elevator. Number one
	level is the lowest.

	5
	4
	3
	2
	1
	Figure 19: Oven Rack Positions
Rack Positions
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 poul-
	try are roasted , such as a prime rib of beef or a turkey, rack level #2 is the pre-
	ferred rack.
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