Filter
Top Products
10
SEM/SEMW Oven Care and Use Manual
Oven Features
PREHEATING THE OVEN
• Place oven racks in desired position before heat-
ing the oven.
• Preheat the oven when using the BAKE,
CONVECTION, ROAST, CONVECTION BAKE and
CONVECTION ROAST modes.
• Preheat is not used for BROIL and CONVEC-
TION BROIL modes.
• Allow oven to preheat while preparing recipe in-
gredients or food item.
• Setting a higher temperature does not shorten
preheat time.
• During preheat, the selected cooking tempera-
ture is displayed and alternates with a display of
the actual oven temperature.
• The oven beeps once when it is preheated and
the selected cooking temperature is displayed.
• Once oven is preheated, place food in the oven
as quickly as possible to minimize the loss of
heat and reduction of oven temperature.
• Use FAST PREHEAT to speed up preheating.
OPERATIONAL SUGGESTIONS
• Use the cooking recommendations as a guide.
• Use the interior oven light to view the food
through the oven door window rather than open-
ing the door frequently.
• Use TIMER 1 or TIMER 2 to keep track of cook-
ing times.
• Open the door as briefly as possible to avoid
temperature reduction.
BAKING PANS AND DISH INFORMATION
• Glass baking dishes absorb heat; therefore, re-
duce oven temperature 25°F when baking in
glass.
• Use pans that give the desired browning. For
tender, light golden brown crusts, use light, an-
odized or shiny metal utensils.
• Dark, rough or dull pans (nonstick or anodized)
will absorb heat and result in a browner, crisper
crust. Some manufacturers recommend reduc-
ing the temperature 25° F when using this type
of pan. Follow manufacturer recommendations.
General Tips
• Insulated cookie sheets or baking pans may in-
crease the length of cooking time.
• Do not set roasting pans or other baking pans on
the open oven door.
• Do not keep the empty broiler pan in the oven
during cooking as this could change cooking per-
formance. Store the broil pan outside of the
oven.
• Tips for “Solving Baking Problems” are found on
Page 35.
HIGH ALTITUDE BAKING
• When cooking at high altitude with BAKE, CON-
VECTION, CONVECTION BAKE, ROAST or CON-
VECTION ROAST modes, recipes and cooking
times will vary.
• For accurate information, write the Extension
Service, Colorado State University, Fort Collins,
Colorado 80521. There may be a cost for the
guides. Specify which high altitude food prepara-
tion guide you prefer: general information, cakes,
cookies, breads, etc.
CONDENSATION / TEMPERATURE SENSOR
• It is normal for a certain amount of moisture to
evaporate from the food during any cooking
process. The amount depends on the moisture
content of the food. The moisture may condense
on any surface cooler than the inside of the
oven, such as the control panel.
• Your new Thermador
®
oven has an electronic
temperature sensor that accurately maintains
the temperature selected. Your previous oven
may have had a mechanical thermostat that
drifted gradually over time to a higher tempera-
ture. If you have adjusted your favorite recipe
for use with your previous oven, you may have
to adjust the time or temperature in your new
oven.