Convection Bake (Some Models); True Convection; Roast - Thermador MASTERPIECE Serie Mode D'emploi

Pan stagger in
Bake mode for
30" appliances.

Convection Bake (Some Models)

Convection Bake is similar to Bake. Heat comes from the
upper and lower heating elements. The main difference
in convection baking is that the heat is circulated
throughout the appliance by the convection fan.
The Convection Bake mode is well suited for cakes, bar
cookies and breads to take advantage of the bottom
heat, yielding a better crust on baked items. The benefits
of Convection Bake include:
Slight decrease in cook time.
▯
Higher volume (yeast items rise higher).
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Tips
Reduce recipe temperature by 25 °F. Refer to the
▯
cooking chart at end of this manual.
Place food in shallow, uncovered pans, such as
▯
cookie sheets without sides.
If baking more than one pan on a rack, allow at least
▯
^
1-1 " of air space around the pan.
For cakes use rack positions 2 and 5. Stagger pans
▯
so that one is not directly above the other (see
following graphic).
Pan stagger in
Convection Bake
mode for
27" appliances.
Pan stagger in
Convection Bake
mode for
30" appliances.
2

True Convection

True Convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
True Convection is well suited for cooking individual
serving-sized foods such as cookies and biscuits. It is
also good for cooking on multiple racks (2 or 3) at the
same time. Baking cookies is possible on 6 racks
simultaneously. In this case, the baking time increases
slightly. The benefits of True Convection include:
Even browning.
▯
Time savings as a result of using multiple racks at one
▯
time.
Tips
Reduce recipe temperature by 25 °F. Refer to chart at
▯
end of the manual.
Place food in low-sided, uncovered pans such as
▯
cookie sheets without sides.
If baking more than one pan on a rack, allow at least
▯
1" to 1

Roast

Roast uses both the upper and lower elements to
maintain the oven temperature. Roasting uses more
intense heat from the upper element than the lower
element. This results in more browning of the exterior
while the inside remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips
Use a high-sided broil pan, or cover dish with a lid or
▯
foil.
Add liquids, such as water, juice, wine, bouillon or
▯
stock for flavor and moisture.
Roasting bags are suitable for use in this mode.
▯
When roasting whole chicken or turkey, tuck wings
▯
behind back and loosely tie legs wih kitchen string.
:
^
" of air space around the pan.
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