Using The Telescopic Rack; Getting The Best Results - Thermador Professional Series Use And Care Manual

en-us Operating the steam oven
Insert the wire rack between the two rails that belong to
2.
the desired level.
Ensure that the stop catch is at the rear and is facing
‒
downwards.
Ensure that the open side is facing towards the door
‒
and the curvature of the wire rack is facing down-
wards .
Confirm that you have inserted the wire rack correctly
3.
by pulling it out approximately halfway until the stop
function locks into place.
10.5 Using the telescopic rack
Level 1 to 3 of the steam oven cavity are fitted with tele-
scopic rails.
Requirement: You have read the recommendation on
→ "Safe use of oven racks", Page 17 .
Place the accessories evenly onto the telescopic rack
1.
guides. The accessory must rest on both telescopic
rack guides and within the notches at the front and rear
end of the telescopic rack guides.
26
To remove the accessory, pull it out until the telescopic
2.
rack guides stop. Hold the accessory on both sides and
lift it up.
10.6 Getting the best results
Follow these general recommendations for best cooking
results.
Preheating the oven
Place oven rack in desired position before heating the
¡
oven.
For heating modes that use steam, place the food into
¡
the oven cavity before preheating. If you open the oven
door during the preheat cycle the steam will leave the
oven cavity, lowering the temperature. The food will be
undercooked.
Ovenware
If you use ovenware, always place it on the center of
¡
the wire rack.
The ovenware must be heat and steam resistant.
¡
Thick-walled ovenware extends the cooking time.
¡
Use foil to cover food that would normally be prepared
¡
in a water bath, such as when melting chocolate.
Distribute food evenly
Always distribute the food evenly in the ovenware. If the
food is placed unevenly in the ovenware, it will cook un-
evenly.
Delicate food
Do not layer delicate foods too high in the baking pan. It is
better to use two pans in this case.
Converting conventional baking to convection baking
Cooking temperatures versus traditional ovens may be
¡
25 degrees less, and times may be about 25% faster,
saving valuable time and lowering energy costs.
To convert most recipes for baked items, such as cook-
¡
ies, cakes, pies, etc., reduce the oven temperature by
25°F (14°C). For meats and poultry, use the tempera-
ture recommended in recipes and cooking charts; do
not reduce the temperature for these foods.
Cooking an entire meal
With STEAM mode, you can cook entire meals at the
¡
same time without mixing the flavors of the different
foods. Place the food with the longest cooking time in