Bake - Thermador MASTERPIECE Serie Mode D'emploi

Preheat Reminders
Your oven has one of the fastest preheat times in the
market using a concealed bake element. The lower
element is hidden under the oven bottom. It is normal
that the preheat time is different than your previous oven
that had an exposed element on the bottom.
Cleaning the oven is easier because there is no
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cleaning around a coil element showing on the bottom
of the oven. The hidden lower element is protected
from food soils and spills. Wiping up excess spills is
easy.
Preheating is not necessary for meats, poultry,
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casseroles and Speed Convection.
Preheat time will be longer when the electrical supply
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to your house is less than 240 volts.
Increasing the oven temperature will require a longer
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preheat time. For example, the preheat time for 425° F
is longer than the preheat time for 350° F.
When broiling, preheat the oven 3-4 minutes. Do not
preheat for more than 5 minutes.
For Best Results
Use the cooking recommendation charts as a guide.
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See charts at the end of the book.
Open the door as briefly as possible to avoid
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temperature reduction.
Use the interior oven light to view the food through the
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oven window rather than opening the door frequently.
Use the Timer to keep track of cooking times.
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Baking Pans and Dishes
Glass baking dishes absorb heat. Some cookware
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manufacturers recommend reducing the temperature
25 ºF when using this type of dish. Follow
manufacturers' recommendations.
Use pans that provide the desired browning. For
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tender, light, golden brown crusts, use light, anodized
or shiny metal bakeware.
Dark, rough or dull pans (nonstick or anodized) will
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absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature 25 °F when using this type of pan. Follow
manufacturers' recommendations.
Insulated cookie sheets or bakeware may increase the
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length of cooking time.
Do not set broil pans or any other heavy object on the
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open oven door.
Do not keep the empty broil pan in the oven during
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cooking as this changes cooking performance. Store
the broil pan outside the oven.
20
High Altitude Baking
When cooking at high altitudes, recipes and cooking
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 preparation guide you prefer: general
information, cakes, cookies breads. etc.
Condensation
It is normal for 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.

Bake

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Bake is cooking with dry, heated air. Both the upper and
lower elements cycle to maintain the oven temperature.
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. Refer to recipe or
package directions for oven temperature and baking
time.
Tips
Preheat the oven if the recipe recommends it.
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Baking time will vary with the size, shape and finish of
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the bakeware. Dark metal pans or nonstick coatings
will cook faster with darker results. Insulated bakeware
will lengthen the cook time for most foods.
For best results, bake food on a single rack with at
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^
least 1-1 " space between pans or dishes and oven
walls.
Eliminate heat loss from the oven by using the window
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to periodically check food for doneness instead of
opening the door.
If multiple racks are necessary, use a maximum of 2
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racks. For cakes use rack positions 2 and 5, for
cookies use rack positions 1 and 4. Stagger pans so
that one is not directly above the other (see graphic
below). See "Pan Placement" under "General Tips" for
more information. You may also consider using a
convection mode.
Pan stagger in
Bake mode for
27" appliances.