Thermador Professionl Série Mode D'emploi page 17

Slow Roast
ÿ
Max Convection Broil
ù
Max Broil
ˆ
Roast
ü
Sabbath
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General Tips-Conventional Oven
Pan Placement
Baking results are better if pans are placed in the center
of the oven. If baking more than one pan on a rack, allow
at least 1'' to 1 1/2'' of air space around the pan.
One Rack Baking
For best results when baking layer cakes on one rack,
use Bake Mode. Place the cakes on rack 4 in the oven
as shown below.
Note: Pan placement only applies to the conventional
oven.
2 Cakes, Rack Level 4
Multiple Rack Baking for Cakes
When baking four layer cakes at the same time, stagger
pans on two racks so that one pan is not directly above
the other. For best results use Bake mode. Place the
cakes on racks 3 and 5, staggering the cakes in the
oven as shown below.
150-250° For gentle slow cooking of seared, tender pieces of meat in
(65-120°) ovenware without a lid.
Heat is emitted evenly from the top and bottom at low tempera-
tures.
450°-550° For thick tender cuts of meat, poultry and fish. Uses the larger
(230°-290°) broil element with the convection fan to allow for more food to
cook at one time.
450°-550° For cooking thin, tender cuts of meat, poultry and fish. Uses the
(230°290°) larger broil element to allow cooking more food at one time.
150-525° For roasting poultry or meats.
(65-275°)
The heat is emitted from above and below.
100-450° Will appear in Heating Modes if enabled in Settings.
(40-230°)
See Sabbath Mode section under General Operations Chapter.
4 Cakes, Rack Placement 3 and 5
For best results when baking cookies on multiple racks,
use True Convection mode. Place cookies on racks 3
and 6.
Aluminum Foil
WARNING
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Do not use aluminum foil or protective liners to line
any part of the appliance, especially the oven
bottom. Installing these liners may result in risk of
electric shock or fire.
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