Thermador Wall Ovens have some great features to help simplify the process of day-to-day cooking as well as alleviate the stress of entertaining, so taking the time to better understand how to benefit from those features can transform the cooking experience. The Masterpiece ovens features a variety of Convection and non-Convection Modes so that you have tools at hand for a variety of different types of oven cooking, but since recipes rarely reference cooking with Convection success will depend on your understanding the purpose of each of the Modes.
The traditional oven modes, Bake, Roast and Broil only use heat from the concealed burner in the bottom of the oven and the exposed broil/browning element in the top of the oven, the heat from the bottom element rises through the oven cooking the food, while the heat from the top element provides additional top browning or broiling. The Convection modes use heat generated by the element on the back wall of the oven that is circulated by the fan around the oven cooking food from the edge to the core. Since most recipes simply say to pre-heat the oven to 325 or 350 degrees it can be challenging to know which mode will best suit the food you are cooking.
Convection is the ideal mode to choose for roasting, meats, poultry, fish and vegetables because foods cooked in Convection have better moisture retention, different types of food can be cooked at the same time with no transference of flavor and there is no need to turn or baste meats as they cook. When roasting larger cuts of meat in Convection place the meat on a rack in a shallow pan so that the heat can circulate around the food and cook it evenly, large roasting pans will block the flow of air to the food and result in uneven cooking. Because large cuts of meat cook so quickly in Convection using the Meat Probe is highly recommended, for example small chickens will cook in approximately one hour but a 20-lb turkey will cook in approximately 2-hours using the Convection Roast Mode.
Because Convection cooks food from the edge to the core we find that best results are achieved with lower temperatures for roasting with a high heat finish for additional browning and crisping if necessary. Excessive heat can cause overcooking on the edges of the food while the inner part may not be cooked all the way through. Remember when roasting multiple dishes at one time to always factor in the resting and carving time for the meat so that the side dishes will be piping hot and ready to serve when the meat has been carved.
Convection is a strong driving heat so when baking with a Convection Mode always reduce recipe temperatures by 25 degrees to ensure even cooking, use the True Convection Mode when baking multiple racks of cookies or pastries at one time and the Convection Bake Mode when baking pies, quiche, breads and quick breads to ensure the crusts are completely cooked through. Choosing the correct rack position is also extremely important when baking in Convection, fortunately the the Info feature of the Control Panel provides a quick reminder of rack positions suitable for each mode of cooking. The oven User Guide contains additional very valuable information and tips for getting the most out of your Thermador oven