Thermador CT127N/227N Care And Use Manual - Convection Bake
Section Four: Using the Oven
CONVECTION BAKE
High Altitude Baking
When baking at high altitudes, with
either BAKE or CONVECTION
BAKE, recipes and baking times vary.
For accurate information, write the
Extension Service, Colorado State
University, Fort Collins, Colorado
80521. There may be a cost for the
bulletins. Specify the type of informa-
tion you want (example: cakes, cook-
ies, breads, etc.).
Condensation
It is normal for a certain amount of
moisture to evaporate from the food
during any cooking process, BAKE
or CONVECTION BAKE. The
amount depends on the moisture con-
tent of the food. The moisture will
condense on any surface cooler than
the inside of the oven, such as the
control panel.
UTENSILS
Type
▲
Aluminum cookware gives the best browning results.
▲
Cookie sheets should have low sides and those with only one lip are
best.
Placement
▲
For better browning, utensils
such as cookie sheets, jelly roll
pans and rectangular baking
pans should be placed cross-
wise on the rack with the
shorter sides on the right and
the left. This
allows the air to circulate freely.
For cookie sheets allow 3-1/2"
between the sides of the cookie
sheet and the side walls.
Rack Positions
One, two, three or four racks of food can be cooked in the oven at the same time.
Position racks in the oven before turning it on.
#4 Use this rack with racks #1, #2 and #3 for 4 sheets of cookies or appetizers.
#3 Use this rack for one sheet of rolls, muffins, biscuits, french bread, pie crusts,
and 2 round cake layers. Use in combination with rack #1 when baking a
2 rack oven meal, 2 sheet cakes, 2 sheets of cookies, and more than 2 round
cake layers.
#2 Use this rack when baking single pan foods such as sheet cakes, most breads,
pies, desserts, casseroles, 1 sheet of cookies, or a 1 rack oven meal.
#1 Use this rack for air leavened cakes (Angel Food), a frozen fruit pie, a large
roast or turkey, or in combination with rack #3.
The food on the lower or upper rack positions may cook slightly faster than the
food on the middle positions; remove as needed. Check the Charts in the back
of this manual for the best rack position to use for the particular type and amount
of food being cooked.
Preheating the Oven
It is usually not necessary to preheat
the oven when cooking with convec-
tion, however foods cooked less than
15 minutes need to be preheated. The
Charts and Techniques included in this
manual will tell you when it is neces-
sary to use a preheated (PH) oven and
when to use a not preheated (NPH)
oven. If your oven is connected to 208
volts, you will need to preheat for all
recipes.
TIPS FOR CONVECTION BAKE
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