Sensor; Recommendations - Thermador CM301 Care And Use Manual

Oven Features Built-in CH Oven Care and Use llanual
General Tips for Upper and Lower Oven
PREHEATING THE OVEN
Place oven racks in desired position before heating
the oven,
Preheat the oven when using the BAKE,
CONVECTION, ROAST and CONVECTION BAKE
modes,
Preheat is not used for BROIL and CONVECTION
BROIL modes,
Allow oven to preheat while preparing recipe
ingredients or food item,
Setting a higher temperature does not shorten preheat
time,
During preheat, the selected cooking temperature is
displayed and alternates with a display of the actual
oven temperature,
The oven beeps once when it is preheated and the
selected cooking temperature is displayed,
Once oven is preheated, place food in the oven as
quickly as possible to minimize the loss of heat and
reduction of oven temperature,
Use FAST PREHEAT to speed up preheating (See page
34),
SUGGESTIONS FOR OPERATION
Use the cooking recommendations as a guide.
Use the interior oven light to view the food through
the oven door window rather than opening the door
frequently.
, Use TIMER 1 or TIMER 2 to keep track of cooking
times.
, Open the door as little as possible to avoid
temperature reduction.
BAKING PANS AND DISH INFORMATION
, Glass baking dishes absorb heat; therefore, reduce
oven temperature 25°F when baking in glass.
, Use pans that give the desired browning. For tender,
light golden brown crusts, use light, anodized or shiny
metal utensils.
, Dark, rough or dull pans (nonstick or anodized) will
absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature 25 ° F when using this type of pan. Follow
manufacturer recommendations.
Insulated cookie sheets or baking pans may increase
the length of cooking time.
Do not set roasting pans or other baking pans on the
open oven door.
Do not keep the empty broiler pan in the oven during
cooking as this could change cooking performance.
Store the broil pan outside of the oven.
Tips for"Sotving Baking Problems" are found on Page
55.
HIGH ALTITUDE BAKING
When cooking at high altitude with BAKE,
CONVECTION, CONVECTION BAKE, ROAST or
CONVECTION ROAST modes, recipes and cooking
times will vary.
For accurate information, write the Extension Service,
Colorado State University, Fort Collins, Colorado
80521. There may be a cost for the guides. Specify
which high altitude food preparation guide you prefer:
general information, cakes, cookies, breads, etc.
CONDENSATION / TEMPERATURE SENSOR
It is normal for a certain amount of moisture to
evaporate from the food during any cooking process.
The amount depends on the moisture content of the
food. The moisture may condense on any surface
cooler than the inside of the oven, such as the control
panel.
Your new Thermador® oven has an electronic
temperature sensor that accurately maintains the
temperature selected. Your previous oven may have
had a mechanica! thermostat that drifted gradually
over time to a higher temperature. If you have
adjusted your favorite recipe for use with your previous
oven, you may have to adjust the time or temperature
in your new oven.
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