Thermador PRO-HARMONYTM PRD48 User Manual download pdf (Page 33)

Page 30

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

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.

Convection Baking

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.

Converting Conventional Baking

to Convection Baking

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 PRO-HARMONYTM PRD48 User Manual Page 33

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