Oven Features

Built-in Oven Care and Use Manual

General Tips

PREHEATING THE OVEN

•Place oven racks in desired position before heat- ing the oven.

•Preheat the oven when using the BAKE,

CONVECTION, ROAST, CONVECTION BAKE and CONVECTION ROAST modes.

•Preheat is not used for BROIL and CONVECTION BROIL modes.

•Allow oven to preheat while preparing recipe in- gredients or food item.

•Setting a higher temperature does not shorten preheat time.

•During preheat, the selected cooking tempera- ture is displayed and alternates with a display of the actual oven temperature.

•The oven beeps once when it is preheated and the selected cooking temperature is displayed.

•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.

•Insulated cookie sheets or baking pans may in- crease the length of cooking time.

•Do not set roasting pans or other baking pans on the open oven door.

•Do not keep the empty broiler pan in the oven during cooking as this could change cooking per- formance. Store the broil pan outside of the oven.

•Tips for “Solving Baking Problems” are found on Page 33.

HIGH ALTITUDE BAKING

•When cooking at high altitude with BAKE, CON- VECTION, CONVECTION BAKE, ROAST or CONVECTION ROAST modes, recipes and cook- ing 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 prepa- ration guide you prefer: general information, cakes, cookies, breads, etc.

OPERATIONAL SUGGESTIONS

•Use the cooking recommendations as a guide.

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

•Use TIMER 1 or TIMER 2 to keep track of cook- ing times.

•Open the door as briefly as possible to avoid tem- perature reduction.

BAKING PANS AND DISH INFORMATION

•Glass baking dishes absorb heat; therefore, re- duce oven temperature 25°F when baking in glass.

•Use pans that give the desired browning. For tender, light golden brown crusts, use light, an- odized or shiny metal utensils.

•Dark, rough or dull pans (nonstick or anodized) will absorb heat and result in a browner, crisper crust. Some manufacturers recommend reduc- ing the temperature 25° F when using this type of pan. Follow manufacturer recommendations.

CONDENSATION / TEMPERATURE SENSOR

•It is normal for a 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.

•Your new Thermador® oven has an electronic temperature sensor that accurately maintains the temperature selected. Your previous oven may have had a mechanical thermostat that drifted gradually over time to a higher temperature. If you have adjusted your favorite recipe for use with your previous oven, you may have to adjust the time or temperature in your new oven.

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