Convection - Thermador PRD30 Manual De Uso Y Cuidado

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
• Casserole dishes may be baked using rack levels #2
and #4.
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 bakeware 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.
Tips for Convection Bake
Preheating the Oven
Preheat the oven before cooking any foods, except large
pieces of meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on the
temperature setting and the number of racks in the oven.
Temperature Setting
When using Convection Bake, reduce the temperature
recommended in the recipe by 25°F (14°C), although the
temperature does not need to be reduced when cooking
meats and poultry. When roasting meats, check internal
temperature prior to time recommended by recipe to
prevent over cooking.
High Altitude Baking
When baking at high altitudes, in either Bake or Convection
Bake, recipes and baking times vary. For accurate
information, write the Extension Service, Colorado State
University, Fort Collins, Colorado 80521. There may be a
cost for the bulletins. Specify the type of information you
want (example: 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.
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