Thermador SMW272 Oven User Manual


 
SMW Oven Care and Use Manual Lower 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 move-
ment 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 Charts are found on Pages 38
to 40.
Tips for Solving Baking Problems are found on
Page 57.
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
that are 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.
Page 37
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)
Yeast Breads
Popovers
Dehydrating a variety of foods
Main Dishes
Meats, Roasts and Poultry
Fish and Seafood Items
Oven Meals (1 to 4 racks)