Oven Functions; Tips For Bake - Thermador PROFESSIONAL PRO GRAND PRG48 Use And Care Manual

Oven Functions

Tips for Bake

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
the temperature setting and the number of racks in the
oven (refer also to "To Set the Ovens" on page 25).
Getting the Best Results
• Minimize opening the door:
• Use the built-in timer.
• Use the interior oven light.
• Use the rack position recommended by the recipe.
• Use the bakeware recommended in the recipe.
• Store the broiler pan(s) outside the oven. An extra pan
without food, affects the browning and cooking.
• The type of pan used affects the browning:
• 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 (14°C).
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.
• The 36" and 48" (914 mm and 1219 mm) ovens will
hold a full-sized commercial baking sheet (18" x 26")
(457 mm x 660 mm).
Bake Rack Positions
• Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest (Figure 29).
Figure 29: Large Gas Main Oven with Rack Positions
English 24
.
Preheating time depends on
Placement
• Allow at least 1" (25.4 mm) 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" (38 mm) above and below each
pan.
Large Main Oven
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 also be baked using these rack
levels #2 and #5. 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
5 5
crust without over baking the top.
4 4
3 3
NOTE:
Rack positions are general recommendations for baking;
2 2
however, if a recipe calls for a different rack position than
1 1
those given, then the recipe or package directions should
be followed.
Figure 30: Pan Placement