Thermador PROFESSIONAL PRO HARMONY PRG364GDH Guide D'entretien Et D'utilisation page 29

Rack Positions
One Rack Baking
• The Bake mode is best for baking on one rack with
rack level #3 used for most baked items. If the item is
tall, such as an angel food cake, rack level #2 may be
used. Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without over
browning the top. When large pieces of meat or poultry
are roasted, such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
Two Rack Baking
• For 36" and 48" model ovens, casserole dishes may be
baked using rack levels #2 and #4. For 30" ovens, rack
levels #2 and #5 are recommended. The Convection
Bake mode may also be used.
Three Rack Baking
• If three-rack baking is desired, the Convection Bake
mode should be used.
Secondary Oven (48" Models)
• Baking on rack #3 will result in the best product. When
additional height is needed, rack #2 may be used. The
use of rack #2 with pies will result in a crisp bottom
crust without over baking the top.
NOTE:
Rack positions are general recommendations for baking;
however, if a recipe calls for a different rack position than
those given, then the recipe or package directions should
be followed.
Convection
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 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.
Converting Conventional Baking to Convection Baking
To convert most recipes for baked items (cookies, cakes,
pies, etc.); reduce the oven temperature by 25°F (14°C).
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.
Figure 30: Convection Fan
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