Thermador PGR48 Manual Do Utilizador
RACK POSITIONS
TIPS FOR BAKE
PREHEATING THE OVEN
Preheat the oven before cooking
any foods, including large pieces
of meat or poultry. See your recipe
for preheating recommendation.
Preheating time depends on the
temperature setting and the
number of racks in the oven.
any foods, including large pieces
of meat or poultry. See your recipe
for preheating recommendation.
Preheating time depends on the
temperature setting and the
number of racks in the oven.
GETTING THE BEST RESULTS
▲
Minimize opening the door:
• Use a minute timer.
• Use the interior oven
• Use a minute timer.
• Use the interior oven
lights.
▲
Choose the right size utensil;
use the utensil recommended
in the recipe.
use the utensil recommended
in the recipe.
▲
Store the broiler pans outside
the ovens. An extra pan
without food, affects the
browning and cooking.
the ovens. An extra pan
without food, affects the
browning and cooking.
▲
The type of pan used affects
the browning:
• For tender, golden brown
the browning:
• For tender, golden brown
crusts, use light non-stick/
anodized or shiny metal
utensils.
anodized or shiny metal
utensils.
• For brown crisp crusts, use
dark non-stick/anodized
or dark, dull metal utensils
or glass bakeware. These
may require lowering the
bake temperature 25˚F.
or dark, dull metal utensils
or glass bakeware. These
may require lowering the
bake temperature 25˚F.
BAKEWARE
■
■
Type
▲
Metal bakeware (with or
without a non-stick finish),
heat-proof glass, glass-
ceramic, pottery, or other
utensils suitable for the oven.
without a non-stick finish),
heat-proof glass, glass-
ceramic, pottery, or other
utensils suitable for the oven.
▲
Suitable cookie sheets have a
small lip on one side only.
Heavy sheets or those with
more than one side may affect
the baking time.
small lip on one side only.
Heavy sheets or those with
more than one side may affect
the baking time.
▲
Large oven will hold a full
commercial baking sheet (18"
x 26").
commercial baking sheet (18"
x 26").
Bake
Large Gas Main Oven with Rack Level Position
Page 25
SECTION FIVE: USING THE COOKTOP
Bake Rack Positions
Rack positions in the oven are numbered like an elevator. Number
one position is the lowest rack and number five is at the top.
one position is the lowest rack and number five is at the top.
LARGE MAIN OVEN
One Rack Baking
•
The Bake Mode is best for baking on one rack with rack #3 used for
most baked items. If the item is tall such as an angel food cake rack
#2 may be used. Pies are best baked on rack #2 to make certain the
bottom of the crust is done without over browning the top. When
large pieces of meat or poultry such as a prime rib of beef or a turkey
is roasted, rack #2 is the preferred rack.
most baked items. If the item is tall such as an angel food cake rack
#2 may be used. Pies are best baked on rack #2 to make certain the
bottom of the crust is done without over browning the top. When
large pieces of meat or poultry such as a prime rib of beef or a turkey
is roasted, rack #2 is the preferred rack.
Two Rack Baking
•
Racks #2 and #5 may be used when baking on two levels. Foods
such as cookies and biscuits work well using these two racks.
Casserole dishes may also be baked using these two racks.
such as cookies and biscuits work well using these two racks.
Casserole dishes may also be baked using these two racks.
Three Rack Baking
•
If three rack baking is desired, the Convection Bake mode should
be used.
be used.
12 INCH AUXILIARY OVEN (PGR48 Models)
•
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.
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.
•
If two rack baking is desired in this small oven, use racks #2 and #5.
For best results, stagger baking pans front to rear with the pan on
rack #2 toward the rear and the pan on rack #5 toward the front.
For best results, stagger baking pans front to rear with the pan on
rack #2 toward the rear and the pan on rack #5 toward the front.
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Placement
▲
Allow at least 1" of space between the pans and the oven walls so
heat can circulate around each pan.
heat can circulate around each pan.
▲
Stagger baking utensils so that one is not directly above another.
Allow 1-
Allow 1-
1
/
2
inches above and below each pan.
1
2
3
4
5