Thermador SMW272 Manual Do Utilizador

Baking is cooking with heated air.  Both upper and
lower elements in the oven are used to heat the air,
but no fan is used to circulate the heat.

Follow the recipe, convenience food directions for
baking temperature, time and rack level.  Baking time
will vary with the temperature of ingredients and the
size, shape and finish of the baking utensil.

•

For best results, bake food on a single rack with
at least 1" space between utensils and oven walls.

•

Use a maximum of 2 racks when selecting the
bake mode.  Stagger pans or baking sheets so
that one is not directly above another.

Staggered cake pans

•

Check for doneness at the minimum time.

•

Use metal bakeware (with or without a nonstick
finish), heatproof glass, glass-ceramic, pottery or
other utensils suitable for the oven.

•

When using heatproof glass, reduce temperature
25

°

F (14ºC) from recommended temperature.

•

Use baking sheets with or without sides or jelly
roll pans.

•

See Baking Charts found on Pages 38 to 40 for
specific rack levels for a variety of foods.

•

Tips for Solving Baking Problems are found on
Page 57.

•

Avoid using inside of opened door as a shelf to
place pans.  An accidental liquid spill may run into
slots in the door.

A BAKE  mode becomes a Proofing mode when the temperature is set at 100

°

 to 110

°

F (38º to 43ºC).

It is possible to proof large bowls of bread dough or many smaller pans in less time than at room
temperature.  Cover bread dough with plastic wrap while rising.  Be sure to remove plastic before baking.
Check proofing progress early.

Page 36