Roasting Recommendations; Convection Baking - Thermador PROFESSIONAL PRO GRAND PRD364NLGC Mode D'emploi

•

Roasting Recommendations

MEAT AND POULTRY
Beef:
Pot roast, 3 – 4 pounds
Beef brisket
Beef chuck
Meatloaf
Poultry:
Chicken, whole
Chicken, pieces
Turkey, whole
Pork:
Shoulder
Smoked ham, half

Convection Baking

Cooking with Convection
There are many advantages to cooking with convection. In
the convection system, a fan in the back of the oven moves
heated air evenly around the oven. The moving air provides
even heat so foods can be placed on any rack level with
consistent results. Multiple racks of foods can be cooked or
large quantities of foods can be cooked at the same time.
Foods will cook thoroughly without having to rotate pans.
Low, shallow bakeware should be used with convection
cooking. This allows the heated air to circulate around the
food. Pans with high sides or pans that are covered are not
suitable for convection cooking because high sides or lids
prohibit the warm air from circulating around the food.
OVEN RACK
TEMPERATURE LEVEL
350°F (180°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
375°F (190°C)
375°F (190°C)
325°F (165°C)
325°F (165°C)
325°F (165°C)
Figure 29: Convection Fan
COOK TIME
1 40 – 60 minutes per pound
2 50 – 60 minutes per pound
1 45 – 55 minutes per pound
3 60 – 90 minutes total time
2 18 – 21 minutes per pound
2 Total time 60 minutes
2 11 – 15 minutes per pound
1 35 – 40 minutes per pound
1 2 – 3 hours total
Your favorite pans and cookware can be used for
convection cooking provided they have low sides to allow
the heated air to circulate around the food. Any food
cooked uncovered will brown evenly and form a nice crust.
Foods in covered dishes (casseroles, pot roast) or delicate
custards do not benefit from convection cooking.
Convection Roast
Convection roasting combines the heat from the lower
concealed element with additional heat from the convection
element and fan. The result is a crispier exterior that seals
in the interior juices. It is perfect for roasting tender meats
in an uncovered, low-sided pan.
• DO NOT cover meat or use cooking bags.
• Roasting large cuts of meat and poultry generally takes
10 to 20% less cooking time. Check doneness early.
Convection Baking
Time can be saved by baking an entire batch of cookies at
the same time. The cookies will bake evenly and be done
all at once. The baking time may be shorter due to the
warm circulating air. For small items such as cookies,
check to see if they are done one to two minutes before the
recipe time. For larger baked items such as cakes, check
five to six minutes before the time indicated on the recipe.
END TEMP
170°F (80°C)
170°F (80°C)
170°F (80°C)
170°F (80°C)
180°F (80°C)
180°F (80°C)
180°F (80°C)
170°F (75°C)
170°F (75°C)
English 29