Thermador ME302YP Mode D'emploi page 22

en-us Getting the most out of your appliance
11.1 Rack positions
Your oven has six rack positions. The rack positions are
counted from bottom to top.
Use rack positions 1 through 6 only. DO NOT attempt to
use the top guide to support an oven rack.
Rack Best for
position
6 Broiling hamburgers and 1" (2.5 cm) steaks
5 Broiling 1½" (4 cm) steaks, broiling most
meats, melting cheese
4 Thicker meats
3 Broiling poultry, most baked goods on a
cookie sheet or baking pan using a single
rack, includes frozen convenience foods,
cakes, casseroles, frozen pizza, Bundt®
cakes
2 Small roasts or poultry, pies, breads
1 Large roasts, turkey, angel food cake
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respective owners. All other trademarks are
trademarks of BSH Home Appliances Corporation or its
affiliated companies.
Rack placement
One rack Position the rack in the middle of the
baking oven.
Two rack Position the racks in the top and bottom
baking of the oven.
Three rack Space rack positions evenly apart.
baking
11.2 Getting the best results
Minimize opening the oven door.
¡
Use the rack position recommended by the recipe.
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Use the bakeware recommended in the recipe.
¡
Store pans outside the oven. An extra pan without food
¡
affects the browning and cooking.
The type of pan used affects the browning.
¡
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– For tender, golden brown crusts, use light non-stick/
anodized or shiny metal pans.
– For brown crisp crusts, use dark non-stick, anodized
or dark, dull metal pans or glass bakeware. These
may require lowering the bake temperature 25°F.
Preheating the oven
Most cooking times in recipes are designed for a
¡
preheated oven and require that the oven already be at
a certain temperature before cooking starts. Refer to
your recipe for preheating recommendations.
Preheating time depends on the temperature setting
¡
and the number of racks in the oven. Remove unused
oven racks to shorten the preheat time.
Preheating is not necessary for ROAST and CONV
¡
ROAST.
Bakeware type
Metal bakeware with or without a non-stick finish, heat-
¡
proof glass, glass-ceramic, pottery, or other utensils are
suitable for the oven.
Suitable cookie sheets have a small lip on one side.
¡
Heavy sheets or those with more than one side may
affect the baking time.
Pan placement
Allow at least 1'' (2.5 cm) of space between the pans
¡
and the oven walls so heat can circulate around each
pan.
Stagger bakeware so that one is not directly above
¡
another. Allow 1½'' (4 cm) above and below each pan.
High altitude baking
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When cooking at high altitudes, recipes and cooking times
will vary. For accurate information, go to
www.csuextstore.com, or write to the Extension Service,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high
altitude food preparation guide you prefer: general
information, cakes, cookies, breads, etc.
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.
11.3 General tips for heating modes
How to use BAKE mode
Use the BAKE mode to prepare a variety of food items,
from pastries to casseroles.
Refer to recipe or package directions for oven temperature
and baking time.
Note
Fully preheat the oven before baking items like cakes,
¡
biscuits and breads.