Thermador PRG366JG Benutzeranleitung
English 26
Convection
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.
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.
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.
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 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 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.
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.
Convection cooking of meat and poultry will result in foods
that are brown and crispy on the outside and moist and
juicy on the inside. Large meat or poultry items may cook
up to 30 minutes less than the suggested time so check
them early so they will not be over baked. Use of the built-
in meat probe will provide more accurate results than the
“minute per pound” method (see “Programming the meat
probe” on page 22). The larger the piece of meat or poultry,
the more time you will save.
that are brown and crispy on the outside and moist and
juicy on the inside. Large meat or poultry items may cook
up to 30 minutes less than the suggested time so check
them early so they will not be over baked. Use of the built-
in meat probe will provide more accurate results than the
“minute per pound” method (see “Programming the meat
probe” on page 22). The larger the piece of meat or poultry,
the more time you will save.
Converting Conventional Baking to
Convection Baking
Convection Baking
To convert most recipes for baked items (cookies, cakes,
pies, etc.), reduce the oven temperature by 25°F (14°C).
For meats and poultry, the temperature should not be
reduced. The temperature recommended in recipes and
cooking charts for meats and poultry should be used.
pies, etc.), reduce the oven temperature by 25°F (14°C).
For meats and poultry, the temperature should not be
reduced. The temperature recommended in recipes and
cooking charts for meats and poultry should be used.
Roasting Recommendations
MEAT AND POULTRY IN
COVERED PAN
OVEN
TEMPERATURE
RACK
LEVEL
COOK TIME
END TEMP
Beef:
Pot roast, 3-4 pounds
Beef brisket
Beef chuck
Meatloaf
350°F (177°C)
350°F (177°C)
350°F (177°C)
350°F (177°C)
350°F (177°C)
1
2
1
3
40 to 60 minutes per pound
50 to 60 minutes per pound
45 to 55 minutes per pound
45 to 60 minutes total time
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
Poultry:
Chicken, whole
Chicken, pieces
Turkey, whole
375°F (191°C)
375°F (191°C)
325°F (163°C)
2
2
2
18 to 21 minutes per pound
Total time 60 minutes
11 to 15 minutes per pound
180°F (82°C)
180°F (82°C)
180°F (82°C)
Pork:
Shoulder
Smoked ham, half
325°F (163°C)
325°F (163°C)
1
1
35 to 40 minutes per pound
2 to 3 hours total
170°F (77°C)
170°F (77°C)
CAUTION:
When using the oven in any mode never use
aluminum foil to cover the oven racks or to line the
oven. It can damage the oven and cause a fire hazard if
heat is trapped under it. See page 4.
aluminum foil to cover the oven racks or to line the
oven. It can damage the oven and cause a fire hazard if
heat is trapped under it. See page 4.