Oven Operation; Using The Oven - Thermador PRD606RCG User And Care Manual

Using the Oven

Oven Operation

Rack Positions for Oven
Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest.
5
4
3
2
1
Figure 1: Main Oven with Rack Positions
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.
One Rack Baking
Level BAKE Mode
#3 -- Best used for most baked items.
Two Rack Baking
Levels BAKE or CONVEC BAKE Mode
#2 & #4 -- Casserole dishes
Two rack baking is not recommended for baked goods
such as cookies, cakes, pies, etc.
Three Rack Baking
If three-rack baking is desired, the Convection Bake mode
is best.
Getting the Best Results
• Minimize opening the door:
• Use the built-in timer.
• Use the interior oven light.
Using the Oven
• 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).
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.
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" (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.
.
Figure 2: Pan Placement
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