Convection - Thermador Professional PRO-HARMONY P30 Manuel D'utilisation Et D'entretien

SECTION FIVE: USING THE COOKTOP
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 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

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.
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.
21
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.