Thermador Professional PODS301W Mode D'emploi page 34

en-us Operating the conventional oven
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 decrease
in cook time and a higher dough volume, for example
yeast items rise higher with this mode.
Note
Reduce recipe temperature by 25°F. Refer to the cook-
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ing chart.
Place food in shallow, uncovered pans, such as cookie
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sheets without sides.
If baking more than one pan on a rack, allow at least 1"
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to 1½'' (2.5 to 4 cm) of air space around the pan.
Allow at least 2'' (5 cm) of space between bakeware for
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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 brown-
ing and time savings as a result of using multiple racks at
one time.
Note
Baking cookies is possible on 6 racks simultaneously. In
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this case, the baking time increases slightly.
Reduce recipe temperature by 25°F if auto convection
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conversion is not activated.
Place food in low-sided, uncovered pans such as cookie
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sheets without sides.
If baking more than one pan on a rack, allow at least 1"
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to 1½" (2.5 to 4 cm) of air space around the pan.
Stagger pans so that one is not directly above the other.
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How to use pizza mode
Note
Follow these recommendations:
There might be a slight decrease in baking time. Check
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before minimum package time.
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 prevent
crust formation.
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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 for a
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more crisp crust and a non-perforated pan for a softer
crust.
Preheat baking stones following manufacturer's recom-
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mendations while the oven is preheating.
Bake homemade pizzas on rack position 2 in the center
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of the rack.
Follow manufacturer's directions for frozen pizza.
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The convection fan cycles on and off when using pizza
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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 dish
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with a lid or foil for less tender cuts of meat.
For less tender cuts of meat, add liquids, such as water,
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juice, wine, bouillon or stock for flavor and moisture.
Roasting bags and using a liquid are suitable for use in
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this mode.
When roasting whole chicken or turkey, tuck wings be-
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hind 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 vegeta-
bles.
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, uncov-
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ered pan with a rack for roasting.
Use a meat thermometer to determine the internal tem-
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perature of the meat.
If the meat is browned to your liking, but is not yet done,
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foil can be placed over the meat to prevent overbrown-
ing.
Let meat stand covered with foil 10-15 minutes after re-
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moving it from the oven.
How to use broil mode
The broil mode uses intense heat radiated from the upper
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 for
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more than 5 minutes.
Steaks and chops should be at least ¾" (2 cm) thick.
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Use the broil pan and grid or a deep pan with a metal
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rack, for broiling.
Do not cover the broil grid with foil. It is designed to
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drain fats and oils away from the cooking surface to pre-
vent smoking and spattering.
Turn meats once during the recommended cook time.
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Fish does not need to be turned.