Thermador PRG366JG Benutzeranleitung

English 24

Tips for Bake

Most cooking times in recipes are designed for a preheated 
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 and the number of racks in the 
oven (refer also to “To Set the Ovens” on page 25). 

•

Minimize opening the door: 

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Use the built-in timer. 

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Use the interior oven light. 

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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 the broiler pan(s) outside the oven. An extra pan 
without food, affects the browning and cooking. 

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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 (14°C). 

Bakeware Type
•

Metal bakeware (with or without a non-stick finish), 
heat-proof glass, glass-ceramic, pottery, or other 
utensils are suitable for the oven. 

•

Suitable cookie sheets have a small lip on one side. 
Heavy sheets or those with more than one side may 
affect the baking time. 

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The 36" and 48" (914 mm and 1219 mm) ovens will 
hold a full-sized commercial baking sheet (18" x 26") 
(457 mm x 660 mm). 

Bake Rack Positions 
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Rack level positions in the oven are numbered like an 
elevator. Number one level is the lowest (Figure 29).

 

•

Allow at least 1" (25.4 mm) of space between the pans 
and the oven walls so heat can circulate around each 
pan. 

•

Stagger bakeware so that one is not directly above 
another. Allow 1½” (38 mm) above and below each 
pan.

Large Main Oven

One Rack Baking 
•

The Bake mode is best for baking on one rack with 
rack level #3 used for most baked items. If the item is 
tall, such as an angel food cake, rack level #2 may be 
used. Pies are best baked on rack level #2 to make 
certain the bottom of the crust is done without over 
browning the top. When large pieces of meat or poultry 
are roasted, such as a prime rib of beef or a turkey, 
rack level #2 is the preferred rack. 

•

Casserole dishes may also be baked using these rack 
levels #2 and #5. The Convection Bake mode may also 
be used. 

•

If three-rack baking is desired, the Convection Bake 
mode should be used. 

Secondary Oven (48" Models) 

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Baking on rack #3 will result in the best product. When 
additional height is needed, rack #2 may be used. The 
use of rack #2 with pies will result in a crisp bottom 
crust without over baking the top.

NOTE:
Rack positions are general recommendations for baking; 
however, if a recipe calls for a different rack position than 
those given, then the recipe or package directions should 
be followed.

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