Getting The Best Results; General Tips For Heating Modes - Thermador Professional PODS301W Mode D'emploi

Poultry
Food item
Chicken, whole
Turkey, whole
Turkey breast
4 Cornish hens
Lamb
Food item
Leg, boneless, medium
Leg, boneless, well
11.5 Getting the best results
Minimize opening the oven doors.
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Use the rack position recommended by the recipe.
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Use the bakeware recommended in the recipe.
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Store pans outside the oven. An extra pan without food
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affects the browning and cooking.
The type of pan used affects the browning.
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– For tender, golden brown crusts, use light non-stick/
anodized or shiny metal pans.
– For brown crisp crusts, use dark non-stick, anodized
or dark, dull metal pans or glass bakeware. These
may require lowering the bake temperature 25°F.
Preheating the oven
Most cooking times in recipes are designed for a pre-
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heated oven and require that the oven already be at a
certain temperature before cooking starts. Refer to your
recipe for preheating recommendations.
Preheating time depends on the temperature setting
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and the number of racks in the oven.
Bakeware type
Metal bakeware with or without a non-stick finish, heat-
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proof glass, glass-ceramic, pottery, or other utensils are
suitable for the oven.
Suitable cookie sheets have a small lip on one side.
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Heavy sheets or those with more than one side may af-
fect the baking time.
Pan placement
Allow at least 1'' (2.5 cm) of space between the pans
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and the oven walls so heat can circulate around each
pan.
Stagger bakeware so that one is not directly above an-
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other. Allow 1½'' (4 cm) above and below each pan.
High altitude baking
When cooking at high altitudes, recipes and cooking times
will vary. For accurate information, go to
www.csuextstore.com, or write to the Extension Service,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high al-
titude food preparation guide you prefer: general informa-
tion, cakes, cookies, breads, etc.
Weight in lb Oven tempera-
ture in °F (°C)
4 - 8 450 (230)
10 - 12 400 (200)
4 - 7 400 (200)
1.5 each 450 (230)
Weight in lb Oven tempera-
ture in °F (°C)
4 - 6 400 (200)
4 - 6 400 (200)
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount de-
pends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.
11.6 General tips for heating modes
How to use bake mode
Use the bake mode to prepare a variety of food items,
from pastries to casseroles.
Refer to recipe or package directions for oven temperature
and baking time.
Note
Fully preheat the oven before baking items like cakes,
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biscuits and breads.
BAKE is the best function to use for baking cakes on
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two racks.
Allow at least 2'' (5 cm) of space between bakeware for
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proper air circulation.
Dark or dull bakeware absorbs more heat than shiny
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bakeware, resulting in dark or over browned foods. It
may be necessary to reduce oven temperature or cook
time to prevent overbrowning of some foods.
Shiny pans are recommended for cakes, cookies, and
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muffins.
Do not open oven door often. Opening the door will re-
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duce the temperature in the oven and may increase
cook time.
For cakes use rack positions 2 and 5. Stagger pans so
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that one is not directly above the other.
Operating the conventional oven en-us
Time in min./lb Internal food
temperature in
°F (°C)
12 - 17 180 (80)
10 - 12 180 (80)
16 - 19 170 (75)
60 - 70 total 180 (80)
Time in min./lb Internal food
temperature in
°F (°C)
20 - 23 160 (70)
27 - 29 170 (75)
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