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.

Three Rack Baking

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

Bakeware Placement

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.

 

• Allow at least 1" of space between the pans and the oven walls so heat can cir-

 

culate around each pan.

 

• Stagger bakeware so that one is not directly above another. Allow 1-1/2 inches

 

above and below each pan.

Convection

Cooking with

Convection

Convection Baking

Converting Conventional Baking to Convection Baking

There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans.

Low, shallow bake ware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are cov- ered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.

Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casse- roles, pot roast) or delicate custards do not benefit from convection cooking.

Time can be saved by baking an entire batch of cookies at the same time. The cook- ies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.

Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the “minute per pound” method. The larger the piece of meat or poultry, the more time you will save.

To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25°F. For meats and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used.

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Thermador PRD48, PRD36, PRD30 manual Bakeware Placement, Cooking with Convection Convection Baking
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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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