Thermador C272BB 사용자 설명서
Built-in Oven Care and Use Manual
Oven Operations
15
•
This mode may be used for breads, pastries and
pies to take advantage of the bottom heat, yield-
ing a better crust on baked items.
pies to take advantage of the bottom heat, yield-
ing a better crust on baked items.
•
Use the conventional cooking time given in the
recipe.
recipe.
•
Cook using only one rack at a time.
•
Most recipes are baked on rack positions 1 or 2
to take advantage of the bottom heat.
to take advantage of the bottom heat.
•
For a quick recipe conversion, reduce the oven
temperature by 25ºF from the recommended tem-
perature.
temperature by 25ºF from the recommended tem-
perature.
•
When a recipe has a two-step temperature
cooking method (ex: pumpkin pie), use the lower
temperature for the entire cooking time given.
cooking method (ex: pumpkin pie), use the lower
temperature for the entire cooking time given.
Convection Bake Mode Operation
To set the Convection Bake mode:
1. For double ovens, select upper or lower oven.
2. Select CONVECTION BAKE.
The temperature is automatically set at 325°F.
Message scrolls in display:
Select Convection Bake temperature
then touch START
3. To change the temperature:
To change the temperature from 325ºF, select
another temperature immediately before starting.
another temperature immediately before starting.
4. Select START.
The temperature display alternates between the
set temperature and the actual temperature,
beginning with 100°F. The actual temperature
counts up in 5°F increments.
set temperature and the actual temperature,
beginning with 100°F. The actual temperature
counts up in 5°F increments.
The oven is preheated when the beep
signals
once. PREHEAT disappears from the display.
5. To end this mode, select OVEN OFF.
Convection Bake Recommendations
Breads-Yeast:
Bread
2
325°F
25 to 35 minutes
Dinner rolls
2 or 3
375°F
15 to 20 minutes
Sweet rolls
2 or 3
350°F
20 to 25 minutes
Frozen dough
1 or 2
375°F
25 to 35 minutes
Pizza:
Frozen,
3
375°F
18 to 25 minutes
self-rising crust
Pies:
2 Crust fruit, scratch
1
350°F
45 to 60 minutes
frozen
2
375°F
60 minutes
Pumpkin, scratch
2
325°F
50 to 60 minutes
frozen
2
375°F
55 to 60 minutes
Meringue toppings
2
325°F
15 to 20 minutes
Nut pies
1
325°F
40 to 50 minutes
Pastry Crust:
Scratch
2
400°F
15 to 20 minutes
Graham cracker
2
350°F
8 to 10 minutes
Refrigerator
2
425°F
10 to 15 minutes
Frozen
2
Follow directions
Puff Pastries:
Frozen or scratch
1
375°F
20 to 25 minutes
Turnovers
1
375°F
20 to 25 minutes
Strudel
1
325°F
35 to 40 minutes
FOOD ITEM
RACK
OVEN
TIME*
TEMPERATURE
* This chart is a guide. Follow recipe or package directions. ** No pan used