Thermador PRD364NLGU Use and Care Manual download pdf (Page 34)

English 29

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Convection Baking

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 bakeware should be used with convection

cooking. This allows the heated air to circulate around the

food. Pans with high sides or pans that are covered 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 (casseroles, pot roast) or delicate

custards do not benefit from convection cooking.

Convection Roast

Convection roasting combines the heat from the lower

concealed element with additional heat from the convection

element and fan. The result is a crispier exterior that seals

in the interior juices. It is perfect for roasting tender meats

in an uncovered, low-sided pan.

• DO NOT cover meat or use cooking bags.

• Roasting large cuts of meat and poultry generally takes

10 to 20% less cooking time. Check doneness early.

Convection Baking

Time can be saved by baking an entire batch of cookies at

the same time. The cookies 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.

Roasting Recommendations

MEAT AND POULTRY

OVEN

TEMPERATURE

RACK

LEVEL

COOK TIME END TEMP

Beef:

Pot roast, 3 – 4 pounds

Beef brisket

Beef chuck

Meatloaf

350°F (180°C)

40 – 60 minutes per pound

50 – 60 minutes per pound

45 – 55 minutes per pound

60 – 90 minutes total time

170°F (80°C)

Poultry:

Chicken, whole

Chicken, pieces

Turkey, whole

375°F (190°C)

325°F (165°C)

18 – 21 minutes per pound

Total time 60 minutes

11 – 15 minutes per pound

180°F (80°C)

Pork:

Shoulder

Smoked ham, half

325°F (165°C)

35 – 40 minutes per pound

2 – 3 hours total

170°F (75°C)

Figure 29: Convection Fan

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Thermador PRD364NLGU Use and Care Manual Page 34

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