Thermador SM272B Care And Use Manual - page 16
SM/SMW Oven Care and Use Manual
Convection Oven Operation
Convection Mode
The heat for convection baking comes from the third
element at the back of the oven. This mode uses a
fan surrounded by the element to circulate the heat
throughout the oven This accelerated air movement
allows for multiple rack baking and a 25
°
to 50
°
F
(14º to 28ºC) temperature reduction from the stan-
dard bake setting. Generally speaking, the longer
the cooking time the greater the time savings.
Convection Techniques
Dehydrating Techniques
A CONVECTION mode becomes a dehydrating mode when the temperature is set at 140
°
F (60ºC).
You may dehydrate a variety of fruits, vegetables, herbs and meat strips. Drying screens or cookie
sheets may be used for this purpose. Consult a food preservation book for times and temperatures. If
a temperature other than 140
°
F (60ºC) is required for a specific food, select the Convection Mode and
press the desired temperature pads.
Pans do not need to be staggered.
•
Convection Baking Recommendations are found
on Pages 15-17.
•
Tips for Solving Baking Problems are found on
Page 34.
General Guidelines
•
The number of racks used is determined by the
height of the food to be cooked.
•
Use low-sided pans when possible for best air
circulation.
•
To fully utilize the convection system, cook foods
uncovered.
•
Use shiny aluminum pans for best result unless
otherwise specified.
•
Dark metal pans and heatproof glass or ceramic
can be used. Reduce temperature another 25
°
F
(14ºC) when using heatproof glass pans for a
total reduction of 50
°
F (28ºC).
•
Use an aluminum cookie sheet with only two
turned-up edges.
•
Multiple-rack cooking for cakes and oven meals
are done on racks 1, 3 and 5 and up to 6 racks
for cookies, biscuits, rolls and appetizers.
A quick and easy recipe conversion from
standard Bake to Convection: Reduce the
temperature 25
°
F. Use the same cooking time
as BAKE if under 15 minutes. If food is cooked
over 30 minutes, check 5 to 10 minutes sooner.
Foods recommended for convection
mode:
Air Leavened Foods (Souffles, Meringue, Cream Puffs,
Angel Food Cakes, Chiffon Cakes)
Appetizers
Biscuits
Coffee Cakes
Cookies (2 to 6 racks at the same time)
Yeast Breads
Popovers
Dehydrating a variety of foods
Main Dishes
Meats, Roasts and Poultry
Fish and Seafood Items
Oven Meals (1 to 4 racks at the same time)
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