Baking Recommendations - Thermador PRD304GHC Use And Care Manual

Baking Recommendations
• CONTROL TEMPERATURE TOTAL SUGGESTED
FOOD PANSIZE SETTING I COOKING TiME
Cookies 12"x 15" Cookie Sheet 375°F (190°C) 8 - 12 minutes
Layer Cakes 8" or 9" Round 350°F (180°C) 25 - 35 minutes
Sheet Cakes 9"x 13" Pan 350°F (180°C) 30- 40 minutes
Bundt
TM
Cakes 12 Cup 325°F (165°C) 60 - 75 minutes
Brownies or Bar Cookies 9"x 9" Pan 325°F (165°C) 20 -25 minutes
Biscuits 12"x 15" Cookie Sheet 425°F (220°C) 10 - 15 minutes
or Package Directions
Quick Bread 8" x 4" Loaf Pan 350°F (180°C) 55 - 70 minutes
Muffins 12-cup Muffin Pan 425°F (220°C) 14- 19 minutes
Fruit Pies 9" Diameter 425°F (220°C) 35 - 45 minutes
Fruit Cobblers 9" x 9" Pan 400°F (205°C) 25 - 30 minutes
Yeast Bread, Loaves 8" x 4" Loaf Pan 350°F (180°C) 25 - 30 minutes
Dinner Rolls 9" x 13" Pan 375°F (190°C) 12 - 18 minutes
Cinnamon Rolls 9" x 13" Pan 375°F (190°C) 25 - 30 minutes
Yeast Coffee Cake 12" x 15" Cookie Sheet 375°F (190°C) 20 - 30 minutes
Broil/Convection Broil
Tips for Broil
Preheating the Broiler
It is recommended that you preheat the broil element
before starting to cook. Preheat for 3 minutes then place
food in oven.
Getting the Best Results
• Defrost food before broiling.
• Door is to be closed during broiling.
• Steaks should be more than 1" (25.4 ram) thick if rare
meat is desired. Use convection broil if steaks are over
1½" (38ram) thick.
• Turn foods over only once, after half the total cooking
time. It is not necessary to turn very thin foods (ham
slices, fillets of fish, etc.). Liver slices must be turned
over regardless of thickness.
• Center foods directly under the broiling element for
best browning.
Rack Positions
Before turning on the oven, place the rack in the desired
position. After preheating the broiler, center the broil pan
under the broil element.
Main Oven
Rack #5 -- Use this rack position when broiling beef
steaks, ground meat patties, ham steak and lamb chops 1"
(25.4 mm) or less in thickness. Also use when top browning
foods.
Rack #4 -- Use this rack position when broiling meat 1½"
(29 mm) or more in thickness or fish, poultry, pork chops
and ham steaks 1" (25.4 mm) or more in thickness.
Rack #3 -- Use this rack when broiling chicken quarters or
halves.
Secondary Oven (48" models only)
Foods may be broiled on racks #3, 4 or 5 depending upon
the type and thickness of the food. Rack #5 may be used
for top browning of foods.
Utensils
• The porcelain enamel two-piece broil pan and grid is
included with the range. DO NOT cover the slotted grid
(top) with aluminum foil.
• Use metal or glass-ceramic bakeware when top
browning casseroles, main dishes, or bread.
• DO NOT use heat-proof glass or pottery. This type of
glassware cannot withstand the intense heat of the
broil element.
• The small porcelain broiler pan is designed to be used
in the Secondary Oven of 48" models.
For rare steaks, cook the first side to 90°F (32°C). For
medium or well done steaks, cook the first side to 100°F
(38°C). Turn and cook the second side to desired internal
temperature.
NOTE:
It is not possible to use the BAKE mode and BROIL mode
simultaneously. When one mode is on, the other mode
cannot be turned on.
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