Thermador Pro Harmony PRD304GHC Guide D'utilisation Et D'entretien page 28

Rack Positions (see Figure 1 on Page 7)
m One-Rack Baking
• When baking on one rack, best results are obtained in
the bake mode (See "One Rack Baking" on page 23.)
• When roasting a turkey or a large piece of meat,
convection bake may be used. Rack #2 is the most
appropriate rack.
Two-Rack Baking
• Racks #2 and #4 are most appropriate when using the
convection bake mode for cakes, cookies, biscuits, and
other baked goods. Cake pans should be staggered on
racks #2 and #4. Cookie sheets should be placed on
rack #2 directly under the one on rack #4.
• To bake several casseroles, frozen pies, or cakes, use
racks #2 and #4.
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m
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These two racks can also be used for a large oven
meal.
Three-Rack Baking
When several sheets of cookies are to be baked, bake
them on racks #1, #3, and #5. Place the baking sheets
directly above each other on the respective racks to
allow air to flow around the baking sheets.
Bakeware Type
Aluminum bakeware gives the best browning results.
Cookie sheets with only one or two sides give the best
results. Aluminum commercial half-sheets or
professional cooking utensils may be used but baking
times may be increased.
Placement
For better browning, utensils such as cookie sheets,
jelly roll pans and rectangular baking pans should be
placed crosswise on the rack with the shorter sides on
the right and the left. This allows the air to circulate
freely.
When baking on more than one rack, cookie sheets
should not be staggered; round cake pans should be
staggered.
When baking on more than one rack, cookie sheets
and rectangular (9 x 13) cake pans should not be
staggered; round cake pans should be staggered.
, CAUTION:
When using the oven in any mode never use
aluminum foil to cover the oven racks or to line the
oven. It can damage the oven and cause a fire hazard if
heat is trapped under it.
Minimum internal Cooking Temperatures
The minimum internal temperatures that foods must
reach to be considered safe to eat, as determined by the
U. S Department of Agriculture Food Safety and
Inspection Service, are as follows
Fresh ground beef, veal, lamb, pork ! 160°F (72°C)
Beef, veal, lamb roasts, steaks, chops
Medium rare 145°F (63°C)
Medium 160°F (71°C)
Well done 170°F (77°C)
Fresh pork roasts, steaks, chops
Medium 160°F (72°C)
Well done 170°F (77°C)
Ham
Cook before eating 160°F (72°C)
Fully cooked, to reheat 140°F (60°C)
Poultry
Ground chicken, turkey 165°F (74°C)
Whole chicken, turkey 180°F (82°C)
Breasts, roasts 170°F (77°C)
Thighs and wings 180°F (82°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Egg dishes, casseroles 160°F (72°C)
Leftovers 165°F (74°C)
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