Thermador PODM301 Manual Do Utilizador
English 13
Bake
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. Refer to recipe or
package directions for oven temperature and baking time.
items, from pastries to casseroles. Refer to recipe or
package directions for oven temperature and baking time.
Tips
•
•
Preheat the oven if the recipe recommends it.
•
Baking time will vary with the size, shape and finish of
the bakeware. Dark metal pans or nonstick coatings
will cook faster with darker results. Insulated bakeware
will lengthen the cook time for most foods.
the bakeware. Dark metal pans or nonstick coatings
will cook faster with darker results. Insulated bakeware
will lengthen the cook time for most foods.
•
For best results, bake food on a single rack with at
least 1-1
least 1-1
1
/
2
" space between pans or dishes and oven
walls.
•
Eliminate heat loss from the oven by using the window
to periodically check food for doneness instead of
opening the door.
to periodically check food for doneness instead of
opening the door.
•
If multiple racks are necessary, use a maximum of 2
racks. For cakes use rack positions 3 and 5, for
cookies use rack positions 1 and 4. Stagger pans so
that one is not directly above the other (see graphic
below). See "Pan Placement" under "General Tips" for
more info. You may also consider using a convection
mode.
racks. For cakes use rack positions 3 and 5, for
cookies use rack positions 1 and 4. Stagger pans so
that one is not directly above the other (see graphic
below). See "Pan Placement" under "General Tips" for
more info. You may also consider using a convection
mode.
Convection Bake
(some models)
(some models)
The Convection Bake mode is well suited for cakes, bar
cookies and breads to take advantage of the bottom heat,
cookies and breads to take advantage of the bottom heat,
yielding a better crust on baked items. The benefits of
Convection Bake include:
Convection Bake include:
•
Slight decrease in cook time.
•
Higher volume (yeast items rise higher).
Tips:
•
•
Place food in shallow, uncovered pans, such as cookie
sheets without sides.
sheets without sides.
•
If baking more than one pan on a rack, allow at least 1”
to 1½” of air space around the pan.
to 1½” of air space around the pan.
•
For cakes use rack positions 2 and 5. Stagger pans so
that one is not directly above the other (see following
graphic).
that one is not directly above the other (see following
graphic).
True Convection
True Convection is well suited for cooking individual
serving-sized foods such as cookies and biscuits. It is also
good for cooking on multiple racks (2 or 3) at the same
time. Baking cookies is possible on 6 racks simultaneously.
In this case, the baking time increases slightly. The benefits
of True Convection include:
serving-sized foods such as cookies and biscuits. It is also
good for cooking on multiple racks (2 or 3) at the same
time. Baking cookies is possible on 6 racks simultaneously.
In this case, the baking time increases slightly. The benefits
of True Convection include:
•
Even browning.
•
Time savings as a result of using multiple racks at one
time.
time.
Tips
•
•
Reduce recipe temperature by 25 ºF. Refer to True
Convection chart.
Convection chart.
•
Place food in low-sided, uncovered pans such as
cookie sheets without sides.
cookie sheets without sides.
•
If baking more than one pan on a rack, allow at least 1"
to 1 ½" of air space around the pan.
to 1 ½" of air space around the pan.
t
Bake is cooking with dry, heated air.
Both the upper and lower elements
cycle to maintain the oven
temperature.
Both the upper and lower elements
cycle to maintain the oven
temperature.
á
Convection Bake is similar to Bake.
Heat comes from the upper and lower
heating elements. The main
difference in convection baking is that
the heat is circulated throughout the
oven by the convection fan.
Heat comes from the upper and lower
heating elements. The main
difference in convection baking is that
the heat is circulated throughout the
oven by the convection fan.
T
True Convection cooks with heat
from a third element behind the back
wall of the oven. The heat is
circulated throughout the oven by the
convection fan.
from a third element behind the back
wall of the oven. The heat is
circulated throughout the oven by the
convection fan.