General Guidelines; Dehydrating Techniques; Convection Techniques - Thermador SCD302 Care And Use Manual

S Oven Care and Use Manual
CONVECTION MODE
The heat for convection baking comes from the third
element at the back of the oven. This mode uses a fan
surrounded by the element to circulate the heat
throughout the oven. This accelerated air move-
ment allows for multiple rack baking and a 25° to 50°F
(14º to 28ºC) temperature reduction from the stan-
dard bake setting. Generally speaking, the longer the
cooking time the greater the time savings.
Foods recommended for convection mode:
Air Leavened Foods (Souffles, Meringue Shells,
Cream Puffs, Angel Food Cakes)
Appetizers
Breads
Cakes
Cookies (2 to 6 racks)
Dehydrating a variety of foods
Main Dishes
Oven Meals (1 to 4 racks)
Pies, Cakes

General Guidelines

• The number of racks used is determined by the
height of the food to be cooked.
• Use low sided pans when possible for best air
circulation.
• To fully utilize the convection system, cook foods
that are uncovered.
• Use shiny aluminum pans for best result unless
otherwise specified.
• Dark metal pans and heatproof glass or ceramic
can be used. Reduce temperature another 25°F
(14ºC) when using heatproof glass pans for a total
reduction of 50°F (28ºC).
A CONVECTION mode becomes a Dehydrating mode when the temperature is set at 140°F (60ºC).
You may dehydrate a variety of fruits, vegetables, herbs and meat strips. Drying screens or cookie sheets
may be used for this purpose. Consult a food preservation book for times and temperatures. If a
temperature other than 140°F (60ºC). is required for a specific food, select the Convection Mode and
press the desired temperature pads.

Convection Techniques

Dehydrating Techniques

• Use an aluminum cookie sheet with only two
turned up edges.
• Multiple rack cooking for cakes and oven meals
are done on racks 1, 3 and 5 and up to 6 racks for
cookies, biscuits, rolls and appetizers.
Pans do not need to be staggered.
• Convection Baking Charts are found on Pages 14
to 40.
• Tips for Solving Baking Problems are found on
Page 34.
A quick and easy recipe conversion from standard
Bake to Convection: Reduce the temperature
25°F. Use the same cooking time as BAKE if
under 15 minutes. If food is cooked over 30
minutes, check 5 to 10 minutes sooner.
Page 13
Oven Operation