SM/SMW Oven Care and Use Manual
Convection Oven Operating Tips
General Oven Tips
High Altitude Baking
When baking at high altitudes in either BAKE, CON-
VECTION or CONVECTION ROAST mode, recipes
and baking times vary. For information to adjust reci-
pes, write the Extension Service, Colorado State Uni-
versity, Fort Collins, Colorado 80521. There may be
a cost for the guides.
Specify which high altitude food preparation guide
you prefer: general information, cakes, cookies,
breads, etc. You can also visit their website at:
www.cerc.colostate.edu/title/P41.html
Condensation
It is normal for a certain amount of moisture to
evaporate from the food during any cooking pro-
cess. The amount depends on the moisture content
of the food. The moisture may condense on any sur-
face cooler than the inside of the oven.
Electronic Temperature Sensor
Your new Thermador
®
oven has an electronic tem-
perature sensor which accurately maintains the
temperature selected. Your previous oven may
have had a mechanical thermostat that drifted to
a higher temperature with age. If you have ad-
justed your favorite recipes for use with in your
old oven, you may need to adjust the time and/
or temperature for best results in your Thermador
®
convection oven.
Page 10
Preheating the Oven
For best results, preheat the oven when using the
BAKE, CONVECTION or CONVECTION ROAST
modes.
•
Place racks in the oven before preheating.
•
The oven is preheated when the oven chimes
and the selected temperature is displayed.
•
Allow oven to preheat while preparing recipe or
food.
•
Once oven is preheated, place food in the oven
as quickly as possible to minimize the loss of heat
and reduction of oven temperature.
For Best Results
•
Use Baking, Roasting and Broiling Recommen-
dations found on Pages 15-17, 19-20 and 23 for
suggested rack level and cooking time.
•
Open the door as briefly as possible to avoid
oven temperature reduction.
•
Use TIMER 1 or TIMER 2 as a reminder to check
food doneness.
•
Use the interior oven light to view the food.
•
Store the broiler pan or other utensils outside
the oven. An extra pan, without food, affects
the browning and cooking.
•
Use pans that give you the desired browning:
-
For tender, golden brown crusts, use light
nonstick/anodized or shiny metal utensils.
-
For brown, crisp crusts, use dark nonstick/
anodized or dark, dull metal utensils or glass
bakeware.
CAUTION:
Never use aluminum foil to cover
the oven racks or to line the oven. It can
damage the oven if it touches the heating
element or damage the oven liner if heat is
trapped under it.
