Thermador A Masco Company CJ Manuel D’Utilisation
Proof 9-21-99
Page 12
JetDirect
™
Convection – Upper Oven
J
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™ Convection Tips – General
•
Preheat when using the J
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mode except when baking pizzas (see chart on Page 13).
•
As a general rule, reduce the oven temperature 25ºF from a bake setting; cook time is
about 1/3 less than conventional time.
about 1/3 less than conventional time.
•
To fully utilize the convection system, cook food uncovered in shiny metal or oven-safe glass
or glass ceramic cookware.
or glass ceramic cookware.
•
Use low-sided pans when possible for best air circulation.
•
Check doneness early.
•
Set Timer as a reminder to check doneness of the food.
To set J
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IRECT
Convection Mode
J
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Convection Tips – Baking
1.
Select once for the UPPER OVEN.
2.
Select J
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The temperature is automatically set at 325
°
F.
3.
Optional step:
To change the temperature from 325
To change the temperature from 325
°
F, select
another temperature immediately before starting.
4.
Select START
The temperature display alternates between the
set temperature and the actual temperature,
beginning with 100
The temperature display alternates between the
set temperature and the actual temperature,
beginning with 100
°
F. The actual temperature
counts up in 5
°
increments.
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
PREHEAT disappears from the display.
5.
To end this mode, select the oven OFF pad for the
Upper oven.
Upper oven.
Touch
UPPER
LOWER
Touch
JETDIRECT
CONVECTION
Touch
3
5
0
5
0
Touch
START
Touch
UPPER
OFF
You Will See
350
°
CONVECTION
100
°
/350
°
PREHEAT
325
°
CONVECTION
•
Cook all items in JetDirect on rack 2, except pizza.
•
Breads and Desserts – always use 25
°
F less than
conventional temperature and 1/3 less conventional
time.
time.
•
Yeast breads should be checked halfway through
conventional baking time.
conventional baking time.
J
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Convection Tips – Roasting
•
When cooking meats, use same temperatures as
conventional (not 25
conventional (not 25
°
F less) and 1/3 less than conventional
time.
•
During first half of time roasting whole chicken and
turkey, shield legs, wings and top of bird with foil to
prevent overbrowning.
turkey, shield legs, wings and top of bird with foil to
prevent overbrowning.
•
When roasting whole chickens and turkeys, use foil to
shield legs, wings and breast bone to prevent over
browning. Remove half way through cooking time,
shield legs, wings and breast bone to prevent over
browning. Remove half way through cooking time,