Thermador ME301YP Guide D'utilisation Et D'entretien page 25

For cakes use rack positions 2 and 4. Stagger pans
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so that one is not directly above the other.
How to use convection bake mode
Use the convection bake mode for bar cookies and
breads. This mode takes advantage of the bottom heat,
yielding a better crust on baked items.
The benefits of convection bake include a slight de-
crease in cook time and a higher dough volume, for ex-
ample yeast items rise higher with this mode.
Note
Reduce recipe temperature by 25°F. Refer to the
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cooking chart.
Place food in shallow, uncovered pans, such as
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cookie sheets without sides.
If baking more than one pan on a rack, allow at least
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1" to 1½'' (2.5 to 4 cm) of air space around the pan.
Allow at least 2'' (5 cm) of space between bakeware
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for proper air circulation.
How to use convection multi-rack/true
convection mode
Use convection multi-rack or true convection for cooking
individual serving-sized foods such as cookies and bis-
cuits. It is also good for cooking on multiple racks (2 or
3) at the same time.
The benefits of convection multi-rack include even
browning and time savings as a result of using multiple
racks at one time.
Note
Baking cookies is possible on 6 racks simultaneously.
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In this case, the baking time increases slightly.
Reduce recipe temperature by 25°F if auto convec-
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tion conversion is not activated.
Place food in low-sided, uncovered pans such as
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cookie sheets without sides.
If baking more than one pan on a rack, allow at least
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1" to 1½" (2.5 to 4 cm) of air space around the pan.
Stagger pans so that one is not directly above the
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other.
How to use pizza mode
Note
Follow these recommendations:
There might be a slight decrease in baking time.
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Check before minimum package time.
Getting the most out of your appliance en-us
When baking a frozen pizza: For a crispy crust, place
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directly on the rack. For a softer crust, use a pizza
pan.
When proofing pizza dough, coat dough with olive oil
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and cover it in a bowl tightly with plastic wrap to pre-
vent crust formation.
If par baking handmade pizza dough, prick the dough
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with a fork before baking.
If using a pizza pan, choose a dark, perforated pan
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for a more crisp crust and a non-perforated pan for a
softer crust.
Preheat baking stones following manufacturer's rec-
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ommendations while the oven is preheating.
Bake homemade pizzas on rack position 2 in the cen-
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ter of the rack.
Follow manufacturer's directions for frozen pizza.
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The convection fan cycles on and off when using
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pizza mode.
How to use roast mode
Use roast mode for large cuts of meat and poultry.
Note
Preheating the oven is not necessary.
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Use a high-sided broil pan or roasting pan. Cover
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dish with a lid or foil for less tender cuts of meat.
For less tender cuts of meat, add liquids, such as wa-
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ter, juice, wine, bouillon or stock for flavor and mois-
ture.
Roasting bags and using a liquid are suitable for use
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in this mode.
When roasting whole chicken or turkey, tuck wings
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behind back and loosely tie legs with kitchen string.
How to use convection roast mode
Use the convection roast mode for preparing tender
cuts of meat and poultry. It is also suitable for roasting
vegetables.
The benefits of convection roast mode include as much
as 25% faster cooking than non-convection modes and
rich, golden browning.
Note
Preheating the oven is not necessary.
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Use the same temperature as indicated in the recipe.
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Check doneness early, since roasting time may de-
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crease.
Do not cover meat or use cooking bags.
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Use a broil pan with a rack and grid or a shallow, un-
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covered pan with a rack for roasting.
Use a meat thermometer to determine the internal
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temperature of the meat.
If the meat is browned to your liking, but is not yet
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done, foil can be placed over the meat to prevent
overbrowning.
Let meat stand covered with foil 10-15 minutes after
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removing it from the oven.
How to use broil mode
The broil mode uses intense heat radiated from the up-
per element. Use the broil mode for cooking thin, tender
cuts of meat, 1" (2.5 cm) or less, poultry and fish. It can
also be used to brown breads and casseroles..
Note
Always broil with the oven door closed.
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Preheat the oven for 3 to 4 minutes. Do not preheat
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for more than 5 minutes.
Steaks and chops should be at least ¾" (2 cm) thick.
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