Care and Use Manual...commercial oven cleaners or oven liner protective coatings of any kind in or around the oven. ... The words, shown in the window, appear as the Oven Selector

ConvectionSelf-Cleaning OvensModels CT130/230

Models CT127N/227NCare and Use Manual

A Special Message to Our Customers,We are glad you selected this Thermador Oven. We recommend that youtake time to read this entire booklet before using your new appliance for thefirst time.

The booklet contains suggestions we believe will be helpful as well asdirections for using all the features of this oven. Keep it in a handy place,as it has the answers to questions that may occur when you start to cook.

Let us know if we can help you. When you write, please include the modeland serial numbers of your oven.

Sincerely,

The Home Economics Staff

Section One: General Safety Instructions

Safety Practices ........................................................................... 2

To Start To Use Your Oven ................................................... 3

Section Two: Description

Oven Controls/Operation Indicators ................................... 4

Model and Parts Identification ................................................ 8

Section Three: Before You Begin

Before Using Your Oven ........................................................ 10

Section Four: Using the Oven

Setting the Clock ...................................................................... 11

Setting the Minute Timer ....................................................... 12

Setting the Over ....................................................................... 13

Bake or Convection Bake ...................................................... 13

Broil ............................................................................................. 14

Timed Bake/Timed Convection Bake ................................. 15

Tips - Bake/Convection Bake ................................................ 17

Tips - Broil ................................................................................. 19

Slow Cooking/Low Temperature Uses .............................. 20

Solving Baking Problems ......................................................... 21

Section Five: Self Cleaning the Oven

Before Setting the Oven to Clean ....................................... 22

Setting the Oven to Clean ..................................................... 24

Section Six: Care and Maintenance

Oven Cleaning Chart .............................................................. 26

Do-It-Yourself Maintenance .................................................. 29

Section Seven: Service

Error Codes .............................................................................. 31

Before Calling for Service ...................................................... 32

Warranty .................................................................................... 33

TABLE OF CONTENTS

Section Eight: Methods of Cooking

Bake, Broil .................................................................................. 34

Convection Bake & Cookware ............................................. 35

Section Nine: Baking

Quick Breads ............................................................................. 36

Yeast Breads ............................................................................ 37

Cakes ........................................................................................... 38

Cookies ...................................................................................... 40

Desserts ..................................................................................... 41

Pies/Pie Crusts .......................................................................... 42

Section Ten: Main Dishes

Eggs/Cheese ............................................................................... 43

Main Dishes ............................................................................... 43

Section Eleven: Fish, Meat Poultry

Broil Chart ................................................................................. 44

Fish ............................................................................................... 45

Meat Roasting ............................................................................ 46

Poultry Roasting ....................................................................... 48

Page 1

Error Code (seepage 31,) alsoappears in thiswindow

COOK MODEOVEN SELECTOR

Whenever outside power to the oven is turned on(the first time, after a power outage, or turned offand on at the circuit breaker), the word OFFappears momentarily in the COOK MODE/OVEN SELECTOR window and the wordLOCK starts flashing. (The word LOCK contin-ues to flash until the doors are automaticallyunlatched.) If OFF remains displayed, turn theSelector to OFF. DO NOT try to open thedoor during this time. As soon as the wordLOCK disappears, the door/s can be opened.

OFFLOCK

SAFETY PRACTICES TO AVOIDPERSONAL INJURY


PRECAUTIONS

WARNING: When properlycared for, your new ThermadorOven has been designed to be asafe, reliable appliance. Read allinstructions carefully beforeusing this oven. These precau-tions will reduce the risk of burns,electric shock, fire, or injury toperson. When using kitchen appli-ances, basic safety precautions mustbe followed, including the follow-ing:

Begin by insuring proper in-stallation. Follow the installationinstructions

provided with this product. Havethe oven installed and grounded bya qualified

technician.

Do not repair or replace anypart of the appliance unless spe-cifically recommended in thismanual. All other servicing shouldbe performed by a qualified techni-cian.

Children should not be leftalone or unattended in an areawhere appliances are in use.They should never be allowed tosit or stand on any part of theappliance.

CAUTION: Do not storeitems of interest to childrenabove the oven. If childrenshould climb onto the appliance toreach these items, they could beseriously injured.

Do not hang articles from anypart of the appliance or placeanything against the oven.

Some fabrics are quite flammableand may catch on fire.

Do not store flammable ma-terials in the oven.

Do not use water on greasefires. Turn appliance off andsmother fire with baking soda oruse a dry chemical or foam-typeextinguisher.

Never let clothing, potholders,or other flammable materialscome in contact with any ele-ment until it has cooled.

Use only dry potholders: moistor damp potholders on hot sur-faces may cause burns from steam.Do not use a towel or other bulkycloth in place of potholders. Donot let potholders touch hot ele-ments.

For personal safety, wearproper apparel. Loose fittinggarments or hanging sleeves shouldnever be worn while using anyappliance.

Do not use aluminum foil toline any part of the oven. Im-proper use of a foil liner couldresult in a shock or fire hazard.Foil is an excellent heat insulatorand heat will be trapped beneath it.This will upset the cooking perfor-mance and can damage the finish ofthe oven.

Warning: The appliance is forcooking. Based on safety consid-erations, never use the oven towarm or heat a room. Also, suchuse can damage the oven parts.

Do not heat unopened foodcontainers; a buildup of pressuremay cause the container to burst.

When using the oven: DO NOTTOUCH THE HEATING EL-EMENTS, THE INTERIORSURFACES OF THE OVENor THE EXTERIOR AREA IM-MEDIATELY SURROUND-ING THE DOOR. Even thoughdark in color, the heating elementsmay be hot. Interior oven surfacesbecome hot enough to cause burns.The heat deflector/s, which deflectheat away from the Control Paneland Upper Oven Door, and thetrim on the top and sides of theoven door/s will also be hot whenthe oven is in use.

Place oven racks in desiredposition while oven is cool. If arack must be moved while theoven is hot, do not let thepotholders contact the hot heat-ing elements.

Use care when opening theoven door; let hot air or steamescape before removing or replac-ing foods.

Before self-cleaning the oven,remove the broiler pan, any otherutensils, and excess spillage.

Protect the self-cleaning fea-ture. Clean only those parts indi-cated in this booklet. Do not usecommercial oven cleaners or ovenliner protective coatings of anykind in or around the oven.

Exhaust Vent Openings - Theseopenings (located at the bottom ofthe oven) must not be blocked.

Page 2


PRECAUTIONS

To Start To Use Your Oven . . .

SAVE THESE INSTRUCTIONS

Listen to be sure the blowerfan runs whenever the oven con-trols are set. If the fan does notoperate, do not use the oven. Callan authorized service center forservice.

Do not operate this appliance if itis not working properly, or if it hasbeen damaged.

California Proposition 65 - Warn-ing: The elimination of soil duringself-cleaning generates some by-products which are on the list ofsubstances which are known bythe State of California to causecancer or reproductive harm.California law requires businessesto warn customers of potential

exposure to such substances. Tominimize exposure to these sub-stances, always operate this unitaccording to the instructions con-tained in this booklet and providegood ventilation to the room dur-ing and immediately after self-clean-ing the oven.

1. Set the Time of DayClock according to the di-rections on page 11 (beginby turning Timer Knob coun-terclockwise; when time isset, press START Button).

2. Press SELECT Buttonrepeatedly and notice thewords (AUTO), COOK,(STOP), TIMER, Time ofDay, (AUTO) . . . as theyappear in theCLOCK•TIMER window.The words in parenthesiscan be seen in the windowbut light up only when atimed function is programed.

3. Set Upper/Single ovento TIMED BAKE (350°),COOK flashes. Turn theCLOCK•TIMER Knob clock-wise to 10:00 for 10 min-utes.

4. Press START/STOPButton once to start (cooktime is counting).

5. Press SELECT Buttononce and notice STOP TIMEis preset (10 minutes fromyour starting time).

6. Press SELECT Buttonagain and the word TIMERf lashes. TurnCLOCK•TIMER Knobclockwise to 15:00 for 15minutes. Press START/STOP Button once to startminute Timer. NOTE: bothoven cooking time andminute Timer are running atthe same time.

7. While Timer is countingdown look at the wordCOOK, it is dimmer thanthe word TIMER and youcannot see the actual cooktime counting down.

8. Slowly press SELECTButton repeatedly andnotice the differences inbrightness between the

words COOK and TIMER.The digits counting down gowith the word that is brightlylit. The other words AUTO,COOK and STOP are onlyvisible when you cyclethrough the cooking modesby repeatedly pressing SE-LECT Button. You have notset a time for these modesso they do not appear faintlylit.

9. Play with the SELECTButton changing the bright-ness and dimness of thewords as they appear in thedisplay window. When theword is bright, the numbersshow the time that is run-ning, and this time can bechanged or cancelled.

Being able to tell the differencein brightness and dimness, ofthe words, is the key to usingthis oven to the fullest.

Page 3


Compare the control panel of your model oven with the correct illustrationbelow. All control panel features are explained in this section.

Cooking Mode/Oven SelectorWindow

TIMEDCONVBAKEBROIL CLN

OVEN CONTROLS/OPERATION INDICATORS

(BAKE)

(TIMEDBAKE)

(BROIL)

(CONVECTIONTIMED BAKE)

(CONVECTIONBAKE)

Selector Knob Positions for theVarious Cook/Clean Modes

(OFF position shows a blank display unless oven'spower has been interrupted)

(OFF)

Model CT227N and CT230

Model CT127N and CT130

•

••

(CLEAN)

OVEN SELECTOR KNOB/S (COOK MODE)

OVEN COOKING MODES/FUNCTIONS:

Each oven has an electronic control which is set by turningthe knob in either direction. This selects the cooking orcleaning mode (see below) and the oven temperature.

(as they appear in the Cook Mode/Oven Selector windowclockwise from the knob off position)

Use this to bake or roast.

Use with the Clock to start and/or stop the regular BAKE modeautomatically.

Use to cook or brown foods using heat from the upper elementonly (open door broil).

Use with the clock to set the time to automatically remove soilfrom inside the oven.

Use with the Clock to start and/or stop the CONVECTIONBAKE mode automatically.

Use this to bake or roast with the convection fan on.

The oven is off when the selector knob indicator mark is pointingstraight up and the Cook Mode/Oven Selector (oven function)window is blank.

The words, shown in the window, appear as the OvenSelector Knob is turned to select the mode for cooking.Examples: When BAKE is selected, the knob will be in thefirst position to the right and BAKE will appear in theselector window. If TIMED CONVECTION BAKE isselected the knob will be in the 5th position from the rightand all 3 words will light up.

BAKE

TIMED BAKE

BROIL

CLEAN (CLN)

TIMEDCONVECTION

BAKE

CONVECTIONBAKE

OFF

OVENSELECTORWINDOW

Page 4

Oven Selector Window

CLN HEAT LOCK


S E L

BAKE 3 5 0


CLEANINDICATOR

OVEN ONINDICATOR

DOOR LOCKEDINDICATOR

CONV BAKE/BAKE/BROIL

TEMPERATURE

SELINDICATOR

OTHER SELECTOR WINDOW DISPLAYS

The word CLEAN (CLN) lights up when the Oven SelectorKnob is set for the clean cycle.

The word HEAT lights up in the Oven Selector windowwhen the element/s is on.

When baking, the word HEAT remains lit until the ovenreaches the temperature selected. It will cycle off and onas the thermostat regulates the oven temperature.

When broiling, the word HEAT may cycle as the thermo-stat regulates the heat of the upper element.

During cleaning, the word HEAT stays on during thelength of time set for cleaning.

The word LOCK lights up when power to the oven is firstturned on, see page 1.

The word LOCK lights up during the cleaning cycle whenthe oven reaches 550˚F. This signals that the door is locked.It cannot be unlocked until the oven cools and the wordLOCK turns off.

The word LOCK blinks while the door latch is closing(when the oven is set to CLEAN) or is opening (after theCLEAN cycle is finished and the oven has cooled to below525˚F).

DO NOT attempt to open or close the door whenthe word LOCK is blinking in the Cook Mode/OvenSelector window.

When the oven selector is turned to a cook position, 3dashes appear. Turn the knob slightly and set the tempera-ture. This temperature appears in the oven selectorwindow. For any regular Bake function, the oven is presetat 350˚F; for any Convection Bake function, 325˚F is preset;and for Broil, HI is preset.

If the length of time to cook and/or a stop time are setwithout setting the Oven Selector to a Timed Mode, and•START is pressed, the letters SEL appear in the OvenSelector window. This means the Selector Knob has notbeen set. The letters SEL, the time set, and the words inthe CLOCK•TIMER window flash and the oven beeps. Setthe oven to Timed Bake or Timed Convection Bake.

The word SEL also appears if the oven has been set to aBake mode and a time has been set in the CLOCK•TIMERwindow for a timed Bake function. On the double oven,SEL will flash in the other ovens’ selector window, theword COOK and the time in the CLOCK•TIMER windowflash, and the oven beeps. Set the oven to Timed Bake,Timed Convection Bake or ••CANCEL the time.

Page 5



AUTOCOOKSTOPTIMER

CLOCK•TIMER Window

SELECT•START/STOP••CANCEL

CLOCK•TIMER KNOB

CLOCK•TIMER Controls

AUTO

COOK

STOP

TIMER

TIME

CLOCK•TIMERKNOB

SELECTBUTTON

•START/STOPand

••CANCELBUTTON

Lights up when a Timed mode is selected. When oven turnson, the word AUTO disappears from display.

Lights up when a Timed mode is selected. Set the length oftime the food will cook by turning the CLOCK•TIMERKnob.

Lights up when a Timed heat mode is selected, and a cook/clean time is set. Set the time the food will finish cooking byturning the CLOCK•TIMER Knob. The oven will automati-cally turn off at this set time.

Lights up to set minutes and seconds or hours and minutesfor any mode. Turn CLOCK•TIMER Knob to right (clock-wise) to set. It can also be set as a reminder when no modeis selected. Timer does not turn oven Off.

Lights up to set Time of Day clock. Turn CLOCK•TIMERknob to the left (counterclockwise).

Use this knob to set time for any Timed mode, Timer orTime of Day. When hours are set the letters HR appearin the window with the time.

This button is used to •START a function not in progressand to •STOP a function in progress with one press. If youwant to ••CANCEL a program, press the button twice inrapid succession when the word is brightly lit. If you wantto ••CANCEL everything set, press and hold the buttonuntil you hear one long beep and the display window returnsto the Time of Day.

Press this button to set time for a selected mode. The wordCOOK is used for timed baking/cleaning and allows you toset the length of time you want the food to cook or the ovento clean. The word STOP is used to set the time you wantthe food to be finished cooking or oven to stop cleaning.The word TIME/R is used for two functions (the Clock andthe Timer). Turn the knob to the right to set the TIMERand turn to the left two turns, to set the Time of Day Clock.The word TIME is displayed only when the clock is beingset. As you repeatedly press SELECT it will cycle throughthe words in the CLOCK•TIMER window to allow you toset the time for a MODE.

CLOCK•TIMER WINDOW AND CONTROLS

AUDIBLE SIGNALS Whenever anything is pressed or turned in theCLOCK•TIMER window, a recognition tone sounds.

5 beeps

After end of cycle tone - 2 beeps every 15 seconds for 15minutes, then program automatically cancels.

4 beeps every 4 seconds, for 15 minutes.

1 long beep

RECOGNITIONTONE

END OF CYCLE

REMINDERTONE

ERROR TONE

CANCEL TONE

Page 6



CONVECTION THERMAL

AUTOCOOKSTOPTIMER

OTHER OVEN CONTROLS The button at the far left on the control panel turns theinterior oven light/s on and off. Press the button once toturn the light/s on or off. This switch operates the lightsin the double ovens simultaneously. The oven light/s willgo out momentarily when a Selector Knob is moved pastthe CLEAN position. They will not turn on when anoven is set for Clean.

The oven is equipped with a power exhaust. The blowerturns on automatically when the oven is set. It may cycleon and off at the end of an oven operation until the ovencools.

These ovens may be vented either through the roof orthrough an outside wall of the house (outdoor vent) orinto the kitchen (indoor vent). Models with indoorventing, exhaust through the openings at the bottom ofthe oven. It is normal to feel warm air in this area whenthe oven is on. Ovens are shipped from the factorypreset for indoor venting. Please refer to the installationinstructions to modify the unit for outdoor venting.

When the word/s shown are brightly lit, their time canbe changed, stopped or cancelled. When the word/s arefaintly lit, they are a reminder that their times are set orrunning. Repeatedly pressing SELECT will preview whatthe oven is doing or set to do.

INTERIOROVEN LIGHT

SWITCH

AUTOMATICEXHAUST

OPTIONALOUTDOOR/

INDOOR VENT

CLOCK•TIMERWINDOW

Page 7


MODELS and PARTS IDENTIFICATION

Model CT130 orModel CT127N(not shown)

12

2

1. Clock and Controls 2. Oven Light Switch - Both

Ovens 3. Front Frame 4. Oven Vents 5. Rack Slides 6. Racks (3 upper or single oven,

2 lower oven - not shown) 7. Window 8. Door

9. Indoor Exhaust Vents( Shown on double oven)

10. Bake Element11. Data Plate12. Convection Fan and Cover13. Oven Light Bulb14. Broil Element15. Door Latch16. Heat Deflector17. Selector Knob/s18. Cook Mode Window

3

4

5

6

78

10

11

12

13

14

15

16

17

18

Page 8


Lower Oven

2

12

7

3

4

5

6

8

9

10

11

12

13

14

15

16

18

17

Model CT230 orModel CT227N (not shown)

7

Page 9

MODELS and PARTS IDENTIFICATION

Section Three: Before you Begin

BackRail

4321

BEFORE USING YOUR OVEN FOR THE FIRST TIME

1. Check that you have these items.� Three oven racks (upper or single oven)� Two oven racks (lower oven/double oven)� One two-piece broiler pan� Installation Instructions

2. Set the Clock to the correct Time of Day. See page 11. Setthe Time of Day before using any of the TIMED ovenfunctions.

3. Position the racks correctly in the oven.

The correct rack position depends on the recipe and the cooking mode.The rack positions are numbered from the bottom of the oven, like anelevator. Rack position 2 is the most frequently used position. Placeracks/s in the proper position before turning on the oven.

Insert the racks as follows:

1. Hold the rack with the back rail in the up position and towards theback of the oven. Slip the rack inside the oven just above the rackslides.

2. When the rack is in the oven as far back as it will go, lower it onto therack slides and pull forward.

� The safety stops on the back of the rack keep it from sliding outof the oven when it is pulled forward.

Remove or reposition the racks as follows:

1. Slide the rack all the way to the back of the oven.

2. Lift the back of the rack up so the safety stops are above the

rack slides.

3. Pull the rack forward to remove.

Aluminum foil should never be used to cover the oven racks or to line theoven. It may cause damage to the oven if the foil touches the heatingelement or if heat is trapped underneath it.

Before cleaning the racks in the oven, read Section Six: Care andMaintenance, page 27. Remember, they will lose the shiny finish andchange to a metallic gray if they are cleaned in the oven.

Remove all packaging materials and labels from the oven/s.

Oven Rack Positions

Page 10

When the oven is first connected to electric power, the CLOCK•TIMERwindow shows all zeros (00:00). If electric power is interrupted, thewindow will again show all zeros (00:00) when the power comes back on.The Time of Day must be set before any of the TIMED ovenfunctions can be set. This is a 24 hour clock. Be sure to set it for AMor PM. AM will show in the CLOCK•TIMER window. There is noindicator for PM.

In addition to being a Time of Day clock, the CLOCK•TIMER controls allthe timed operations of the oven, which are: Timed Bake, TimedConvection Bake, Clean and Minute Timer. Each time the clock is set fora function, there is an audible “beep” and a word display.

To set the time for several timed operations, press the select button tomove from one mode to another.


DEFINITION OF WORD DISPLAY

Oven Function Clock Word Display

Timed Bake/Timed Convection Bake/Clean ............................ AUTOLength of Cooking /Cleaning Time with Heat ......................... COOKTime Oven to Stop Cooking/Cleaning.......................................... STOPMinute Timer ..................................................................................... TIMERTime of Day Clock .............................................................................. TIME

11:58TIME

12

•START/STOP••CANCEL SELECT

CLOCK•TIMER

1. Turn CLOCK•TIMER Knob to the left, until the wordTIME appears in the CLOCK•TIMER window. Continueturning the knob in either direction to the current Time of Day.This is a 24 hour clock.

2. Press •START Button once. The clock is now set.

SETTING THE CLOCK

NOTE: Starting with this page,the numbers on the illus–trations, on the left side of thepage, refer to the same numberin the step by step directions inthe right hand column.

6:30TIME

12•START/STOP••CANCEL SELECT

CLOCK•TIMER

1. Turn CLOCK•TIMER Knob to the left, until the wordTIME appears in the CLOCK•TIMER window. Continueturning the knob in either direction to the current Time ofDay.

2. Press •START Button once. The clock is now reset.

Sectio

NOTpageillussidesamstephan

TO SET THE TIME OF DAY CLOCK

TO RESET THE TIME OF DAY CLOCK

Page 11


The Minute TIMER does not turn the oven/s on or off.

The Minute TIMER can be set for the timing of any cooking function orany activity. It can be programmed from 5 seconds to 12 hours. HR willappear in the display when hours and minutes are set.

When the Minute TIMER gets to the end of a cycle, five beeps sound, thentwo beeps sound every 15 seconds for 15 minutes or until ••CANCELButton is pressed rapidly twice. If other functions are set the display willrevert to the next mode (Cook, then Time of Day).TO SET

1. Turn CLOCK•TIMER Knob to the right until the desired timeand the word TIMER appears. Time is displayed in minutes andseconds or hours and minutes. (12 minutes 30 seconds shown.)

2. Press •START Button once.

TO RESET

1. To reset Minute TIMER while it is counting down, turnCLOCK•TIMER Knob in either direction until the new timeappears. The Timer continues counting down.

TO STOP OR CANCEL

1. Repeatedly press Select Button until TIMER is the brightestword in the window.

2. Press •STOP Button once to stop and twice rapidly to ••Cancel.If the knob is pressed and held, all the other set functions will becancelled.

12

TIMER 12:30

TIMER 2:30

CLOCK•TIMER


SELECT

CLOCK•TIMER

•START/STOP••CANCEL

11:15

CLOCK•TIMER


SELECT

2 1

1

TO CHECK TIME OF DAY WITH A MODE IN PROGRESS

1. Press SELECT Button until all the words in the CLOCK•TIMERwindow are dim. The Time of Day will be displayed for 1 minute,then the CLOCK•TIMER window returns to the Minute TIMER.The TIMER continues to count down while the Time of Day isdisplayed.

11:15

CLOCK•TIMER


SELECT

1. Press SELECT Button until TIMER is the brightest word in theCLOCK•TIMER Window

2. Turn CLOCK•TIMER Knob.

3. Press •START Button once.

3

TO SET WITH A MODE IN PROGRESS

2

1 5 : 0 0

CLOCK•TIMER


SELECT

TIMER

TIMER

SETTING THE MINUTE TIMER

1

1

Page 12


To preheat the oven, followsteps 1 and 2. When the oven ispreheated, the word HEAT willdisappear from the window.Place the food in the oven andfollow step 3.

SETTING THE OVEN

1 & 2

OVEN SELECTOR

COOK MODE

BAKE or CONVECTION BAKE

These cooking modes are for baking, roasting or warming using one, twoor three racks, depending on the cooking mode. See Tips for Bake andConvection Bake, pages 17 and 18, as well as the Charts andTechniques in the back of this manual.

To move Oven Selector from one mode to another, turn it in eitherdirection until it clicks into place.

Temperature can be changed either up or down by giving the Oven

Selector knob a slight twist to the right for a higher temperature or to

the left for a lower temperature. The temperature will change in 5˚

increments between 140˚F and 525˚F.

The word HEAT appears in the Oven Selector window 2 seconds afterthe temperature is set.

The oven exhaust fan runs continuously when using the oven. This isnormal. The convection fan runs continuously in the Convection Bakemode.

TO SET FOR BAKE OR CONVECTION BAKE

1. Turn and click Oven Selector Knob to the right (clockwise)to the first position BAKE or to the left (counterclockwise) tothe first position CONVECTION BAKE.

2. Give the Oven Selector Knob a slight twist in eitherdirection until 350˚F (if using bake), or 325˚F (if using convectionbake) appears in the COOK MODE window. Set desiredtemperature.

3. Set Minute TIMER, if desired, and press START.

4. At the end of baking time, turn Oven Selector Knob to offposition and cancel TIMER.

Page 13

SETTING THE OVENSection Four: Using the Oven

2

1

HI

UPPER OVEN

OVEN SELECTOR

OVEN SELECTOR

COOK MODE

— — —

1. Turn and CLICK Oven Selector knob 3 positions to the right(clockwise) for BROIL.

2. Give the Oven Selector knob a slight twist in either directionuntil the word HI appears in the COOK MODE window.

3. Leave door ajar at the broil stop.

4. Set Minute TIMER, if desired, and press START.

5. At end of broiling time turn Oven Selector knob to off positionand cancel TIMER.

To preheat the oven, followsteps 1, 2 and 3. When thebroil element is red, about 3 to5 minutes, place the food inthe oven and follow step 4.

❐ N O T E :If the door is closed during broiling, the oven cavity may get hotenough to cycle the broil element off and on, producing food that tastesbaked/roasted instead of broiled. For this reason, open door broiling isrecommended.

BROIL

Only the upper element heats in the BROIL mode. Use a lower tempera-ture BROIL for thick, longer cooking meats. Lower temperature settingby giving the Oven Selector knob a slight turn to the left (counterclock-wise). HI BROIL is preset and suitable for most tender cuts, see page 44.MEDIUM BROIL = 325˚F; LOW BROIL = 250˚F. See Tips for Broiling onpage 19. Leave the door ajar at the broil stop for regular broiling. Atend of cooking time, turn Oven Selector to off position. See ❐Note.

To Set for Broil

Check rack position. If using a non-preheated broiler, set food on twopiece broil pan and place in oven. If using a preheated broiler, placefood and broil pan in oven after element is red, about 3 to 5 minutes.

Page 114


SETTING THE OVEN

1 & 21 & 2

3 2 5

CLOCK•TIMER

5


SELECT

12:30

5

1 & 21 & 2

1

COOK

34

TO CANCEL THE TIMED BAKE CYCLE

1. Turn Oven Selector Knob to the off position, or press••CANCEL Button twice.

TO START THE OVEN NO

1. Turn and click Oven Selector Knob 2 positions to the right(clockwise) for TIMED BAKE or 2 positions to the left (coun-terclockwise) for TIMED CONVECTION BAKE.

2. Give Oven Selector Knob a slight twist in either direction until350˚F (if using timed bake), or 325˚F (if using timed convection bake)appears in the window. Set desired temperature.

3. Set COOK TIME. Turn CLOCK•TIMER Knob to the lengthof time you want the food to cook - set in minutes or hours.

4. Press •START Button.

5. When the STOP TIME is reached, the oven turns off.

WARNINGS REGARDING FOOD TO BE COOKED USING TIMED BAKE

� Many foods (unless frozen when placed in the oven) can be held no longer than two hours beforethe start of cooking.

� Foods that spoil easily must be cooked only when the oven starts now. Some of these foodscontain the following: milk, fish, stuffing, poultry and eggs. These kinds of foods are susceptible tobacteria growth which occurs rapidly at temperatures between 40˚F and 140˚F.

� Foods left in the oven, after the oven has turned off, may over cook or start to spoil if the oven coolsbelow 140˚F.

TIMED BAKE/TIMED CONVECTION BAKE

Either TIMED BAKE or TIMED CONVECTION BAKE is used tostart and/or stop the oven/s automatically for baking or roasting. With thedouble oven - Model CT227N or CT230 - when using both ovens at thesame time for timed bake, they must be set to turn on and off at the sametime. Each oven can be set for a different temperature. At the end of thecooking time, turn the Oven Selector Knob/s to off position.

Time of Day shows in the CLOCK•TIMER window when the oven is setin a delay mode.

Be certain the Clock is set for the correct Time of Day before settingthe oven for one of the TIMED functions. This is a 24 hour clock. IfAM is not visible, the time of day is PM.

�!

Page 15


TIMED BAKE/TIMED CONVECTION BAKE cont'd

3 2 5

5 4

SELECT•START/STOP••CANCEL

1 & 2

SETTING THE OVEN

CLOCK•TIMER


2

SELECT


1

SELECT

CLOCK•TIMER

CLOCK•TIMER

NOTE: If COOK MODE reverts to Time of Day, press SELECTbutton until COOK appears in the CLOCK•TIMER window and resetCOOK time.

1

1. Turn and click Oven Selector Knob 2 positions to the right(clockwise) for TIMED BAKE or 2 positions to the left(counterclockwise) for TIMED CONVECTION BAKE.

2. Give Oven Selector Knob a slight twist in either directionuntil 350˚F (if using timed bake), or 325˚F (if using timed convec-tion bake) appears in the window. Set desired temperature.

3. Set COOK TIME. Turn CLOCK•TIMER Knob to the lengthof time you want the food to cook - set in minutes or hours.

4. Press Select Button to COOK STOP. TurnCLOCK•TIMER Knob to the right to the time you want theoven to turn off.

5. Press •START Button.

6. When the STOP TIME is reached, the oven turns off.

3 & 4

1

AT THE END OF ANY TIMED BAKE CYCLE

1. Turn Oven Selector Knob to the OFF position. Press••CANCEL Button once to stop reminder tone.

TO CHANGE A TIMED PROGRAM

1. Press Select Button until the words COOK or COOK STOPare lit the brightest.

2. Turn CLOCK•Timer Knob to change the time.

TO CHECK COOK OR STOP TIME

1. Press Select Button until the words COOK or COOK STOPare lit the brightest in the window. The setting selected will bedisplayed about 15 seconds; then time of day is displayed.

TO START THE OVEN LATE

Page 16


BAKE

RECOMMENDED UTENSILS

Type

� Metal bakeware (with or without a non-stick finish), heat-proof glass,glass-ceramic, pottery, orother utensils suitable forthe oven.

� Suitable cookie sheets havea small lip on one side only.

Placement

� Allow at least 1" ofspace (for cakes) be-tween the pans, andbetween the pans andthe oven walls so heatcan circulate aroundeach pan. Allow 3-1/2" between sides of cookie sheets and theside walls.

� Stagger pans so that one is not directly above another. Allow 1-1/2" above and below each pan.

CAUTION:Never use aluminum foil to cover the oven racks or to line theoven. It can damage the oven if it touches the heating element ordamage the oven liner if heat is trapped under it.

Rack Positions

One or two racks of food can be cooked in the oven at the same time.Place racks in the oven before turning it on. Position #2 is the mostcommon for single rack cooking.

#4 To use this rack in combination with other racks follow the directionsunder Techniques in the back of this manual.

#3 Use this rack to bake one sheet of rolls, muffins and biscuits, or tworound cake layers. Use it in combination with rack #1 when bakingmore than one sheet cookies, a 2 rack oven meal, or more than 2round cake layers.

#2 Use this rack when baking single pan foods such as sheet cakes, mostbreads, casseroles, 1 sheet of cookies, pies, or a 1 rack oven meal.

#1 Use this rack for air leavened cakes (Angel Food), a frozen pie, a largeroast or turkey, or in combination with rack #3.

The food on the lower rack position may cook slightly faster than thefood on the upper positions.

TIPS FOR BAKE

Preheating the Oven

Many foods such as meat, poultry, casse-roles or other long cooking foods cook wellwithout preheating the oven. For your “oldfavorites”, do as you always have done.

The Charts and Techniques included in thismanual will tell you when it is necessary touse a preheated (PH) oven and when it isnot required to preheat (NPH) the oven. Ifyour oven is connected to 208 volts, youwill need to preheat for all recipes.

Getting the Best Results

� Minimize opening the door:

• Use the Minute TIMER.

• Use the interior oven lightwhen checking progress.

� Choose the right size utensil:use the utensil recommendedin the recipe.

� Store the broiler pan outsidethe oven. An extra pan, with-out food, affects the browningand cooking.

� The type of pan used affectsbrowning:

• For tender, golden browncrusts, use light non-stick/an-odized or shiny metal uten-sils.

• For brown, crisp crusts, usedark non-stick/anodized ordark, dull metal utensils orglass bakeware. These mayrequire lowering the baketemperature 25˚F.

�!

Page 17


CONVECTION BAKE

High Altitude Baking

When baking at high altitudes, witheither BAKE or CONVECTIONBAKE, recipes and baking times vary.For accurate information, write theExtension Service, Colorado StateUniversity, Fort Collins, Colorado80521. There may be a cost for thebulletins. Specify the type of informa-tion you want (example: cakes, cook-ies, breads, etc.).

Condensation

It is normal for a certain amount ofmoisture to evaporate from the foodduring any cooking process, BAKEor CONVECTION BAKE. Theamount depends on the moisture con-tent of the food. The moisture willcondense on any surface cooler thanthe inside of the oven, such as thecontrol panel.

UTENSILS

Type

� Aluminum cookware gives the best browning results.

� Cookie sheets should have low sides and those with only one lip arebest.

Placement

� For better browning, utensilssuch as cookie sheets, jelly rollpans and rectangular bakingpans should be placed cross-wise on the rack with theshorter sides on the right andthe left. Thisallows the air to circulate freely.For cookie sheets allow 3-1/2"between the sides of the cookiesheet and the side walls.

Rack Positions

One, two, three or four racks of food can be cooked in the oven at the same time.Position racks in the oven before turning it on.

#4 Use this rack with racks #1, #2 and #3 for 4 sheets of cookies or appetizers.

#3 Use this rack for one sheet of rolls, muffins, biscuits, french bread, pie crusts,and 2 round cake layers. Use in combination with rack #1 when baking a2 rack oven meal, 2 sheet cakes, 2 sheets of cookies, and more than 2 roundcake layers.

#2 Use this rack when baking single pan foods such as sheet cakes, most breads,pies, desserts, casseroles, 1 sheet of cookies, or a 1 rack oven meal.

#1 Use this rack for air leavened cakes (Angel Food), a frozen fruit pie, a largeroast or turkey, or in combination with rack #3.

The food on the lower or upper rack positions may cook slightly faster than thefood on the middle positions; remove as needed. Check the Charts in the backof this manual for the best rack position to use for the particular type and amountof food being cooked.

Preheating the Oven

It is usually not necessary to preheatthe oven when cooking with convec-tion, however foods cooked less than15 minutes need to be preheated. TheCharts and Techniques included in thismanual will tell you when it is neces-sary to use a preheated (PH) oven andwhen to use a not preheated (NPH)oven. If your oven is connected to 208volts, you will need to preheat for allrecipes.

TIPS FOR CONVECTION BAKE

Page 18


SETTING THE OVEN

Rack Positions

Before turning on the oven, place the rack in the desired position.

#4 Use this rack position when broiling beef steaks, ground meat patties, hamsteak, and chops 1 inch or less in thickness. Also, use when top browningfoods.

#3 Use this rack position when broiling meat, fish, or poultry 1-1/8 inches ormore in thickness.

Check the Broil Chart on page 44, for the best rack position to use for theparticular type and thickness of food being broiled.

Utensils

� Use the two piece broil pan and grid provided with the oven. DO NOTcover the slotted grid (top) with aluminum foil.

� Use metal or glass-ceramic bakeware when top browning casseroles, maindishes, or bread.

� DO NOT use heat-proof glass or pottery. This type of glassware cannotwithstand the intense heat of the broil element.

Broiling Thermostat

This feature eliminates the need to change rack positions to get the degree ofdoneness you prefer. The Thermostat gives you infinite heat settings from HIBROIL to Medium Broil (325˚F) or Low Broil (250˚F) or any setting in between.

For example, set the Thermostat on HI BROIL to brown a thick piece of meat.Then, turn the Thermostat down to a lower setting to finish cooking. Thismethod lets the inside of the meat cook before the outside gets too brown.

Broiling with a Regular Meat Thermometer

For accurately determining the degree of doneness for a thick steak or chop (atleast 1-1/2 inches thick), use a regular meat thermometer. Insert the point of thethermometer into the side of the meat to the center of the steak or chop.

For rare steaks, cook the first side to 90˚F. For medium or well done steaks, cookthe first side to 100˚F. Turn and cook the second side to desired internaltemperature.

TIPS FOR BROIL

Preheating the Broiler

It is normally not necessary to pre-heat the broil element before start-ing to cook. Only very fast cookingfoods, such as thin fillets of fish,would require preheating so the sur-face of the food could brown in thetime the food was cooked. If pre-heating is necessary, preheat onlylong enough for the element to glowred, approximately 2 to 3 minutes.Leave the door open at the broil stop.

Getting the Best Results

� Leave the door ajar at the broilstop.

� Turn foods over only once, afterhalf the total cooking time. It isnot necessary to turn very thinfoods (ham slices, fillets of fish,etc.).Liver slices must be turned overregardless of thickness.

� Use the Minute TIMER. Referto the Broil Chart in this manual,page 44, for recommended cook-ing times.

� Start with a cold broiler pan - notpreheated.

� When using the broiler for ex-tended periods of time, remem-ber that succeeding batches ofbroiled food will cook faster thanthe first batch.

Page 19


SETTING THE OVEN

SUGGESTED TEMPERATURE CHART TO KEEP FOOD HOT

Food Oven Temperature ˚F

BeefRare 140˚ - 155˚FMedium 155˚ - 170˚FWell done 170˚ - 180˚F

Bacon 200˚ - 225˚FBiscuits and Muffins (covered) 170˚ - 185˚FCasserole (covered) 170˚ - 200˚FFish and Seafood 170˚ - 200˚FFrench Fried Foods 200˚ - 225˚FGravy or Cream Sauces (covered) 170˚ - 180˚FLamb and Veal Roasts 170˚ - 200˚FPancakes and Waffles (covered) 200˚ - 225˚FPotatoes

Baked 200˚FMashed (covered) 170˚ - 185˚F

Pies and Pastries 170˚FPizza (covered) 225˚FPork 170˚ - 200˚FPoultry (covered) 170˚ - 200˚FVegetables (covered) 170˚ - 175˚F

FOOD SAFETY

From the United States Department of Agriculture - DO NOThold foods at temperatures between 40˚F to 140˚F more than 2 hours.

In addition to providing perfect tem-peratures for baking and roasting, theoven can be used at low oven tempera-tures to keep hot, cooked foods atserving temperature, to cook foodslong and slow (as if using a crock pot),to dehydrate food (check a Cookbookfor time and temperature), to warmplates, and to defrost foods.

Hot cooked foods can be kept atserving temperatures. Set the oven toBAKE and use the temperature sug-gested in the chart.

Foods needing to be kept moist mustbe covered with a lid or aluminum foil.

Slow Cooking of one food or an ovenmeal is possible by setting the oven toBAKE and the thermostat to 225˚F,for 6 to 8 hours.

Uncooked frozen foods can bethawed with the oven selector set toCONVECTION BAKE and 3DASHES in the COOK MODE/OVEN SELECTOR window (thismethod uses room temperature aircirculating around the food) or withthe oven selector set to BAKE and thethermostat to 150˚F. Keep food tightlywrapped in foil and thaw just enough tohandle. Cook immediately. Do notrefreeze.

Frozen cooked foods can be thawedwith the oven selector set to BAKEand the Thermostat set to 170˚F.Loosen the wrapping.

SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN

Page 20

Food browns unevenly.


SOLVING BAKING PROBLEMS

Improper heating.• Preheat until the word HEAT turns off.Aluminum foil on oven rack or oven bottom.• Remove foil.Baking utensil too large for the recipe.• Use correct size utensil.Several utensils crowded together.• Leave at least 1-inch or more of space around all utensils and oven walls.Baking utensil too large for the recipe.• Use correct size utensil.

Baking Problems Cause/Remedies

Utensil small or shallow.• Use correct size pan. Measure pans across the top, from inside to inside; also

measure depth. To measure an odd shaped pan, fill pan with water. Measurethe water, use 1/2 that measurement of batter.

Incorrect pan size. Incorrect time.• Use correct size pan for recipe. Be certain to use the correct time for the

recommended pan size.Outdated mix.• Replace package mix. (Date the packages when you bring them home.)Using too low a rack position.• Raise the rack to a higher position.

Pans too deep. (A jelly roll pan, with a lip around all sides, is notrecommended for cookies.)• Use a cookie sheet (this is a flat utensil with a small turned up edge at one

end).Cookie sheet too large to allow proper circulation.• Use smaller size cookie sheet.Cookie sheet dark or dull.• Use a light, shiny cookie sheet.Oven temperature too high.• Lower temperature.Using too low a rack position.• Raise the rack to a higher position.

Cake has coarse texture.

Cakes pale, flat and shrunken.Not done inside or on top.

Cookies too brown on bottom.

Foods dry out before brown-ing.

Oven door opened too frequently.• Use Minute TIMER as a reminder to check food at minimum time.

Baking utensil dark, dented, warped or glass. Oven temperature toohigh.• Lower oven temperature 25˚F for this type of utensil or use a pan with a

shiny, reflective finish.Oven temperature too low.• Raise oven temperature.

Food too brown on bottom orforms a crust.

In any mode, poor results can occur for many reasons other than the oven’s malfunction. Check thechart below for causes and remedies of the most common problems. Since the size, shape and materialof the utensils directly affect the results, the best solution may be to replace the utensils that havedarked and warped with age. Check the Cooking Guide for correct utensils and placement.

Page 21

Area Outside Door Seal

Your new oven features pyrolytic self-cleaning. When set into the CLEANmode, the oven reaches a high temperature that burns off the food soil.

On the double oven (CT230 or CT227N), only one oven can be cleaned ata time. If both ovens are set for CLEAN, neither oven will clean and there maybe an error code. While self-cleaning one oven, the other oven isinoperative.

During the CLEAN cycle, the CLOCK•TIMER window shows the timeremaining for self-cleaning.

The Minute TIMER may be used independently of the oven during the CLEANcycle. Be sure to press •STOP button only once when the Minute TIMERreaches zero; otherwise, the CLEAN cycle will be cancelled.

It is common to see smoke and/or flames during the CLEAN cycle,depending on the content and amount of soil remaining in the oven. If a flamepersists, turn off the oven and allow it to cool before opening the door to wipeup the excessive food soil.

SELF-CLEANING THE OVENSection Five: Self-Cleaning

CAUTION:SELF-CLEANING

LATCH MECHANISM When the word LOCK isblinking in the Cook Mode/Oven Selector window, DONOT try to open or close thedoor. The blinking wordLOCK indicates the doorlatch is moving. Attemptingto open or close the doorwhen the LOCK light is blink-ing will cause an error codethat requires the control tobe turned off and reset. Italso could cause damage tothe porcelain or the latch.

• Set the correct time of day.

• Remove any utensils from the oven.

• Remove oven racks, if desired. If the racks are left in the oven during theclean cycle, they will lose their shiny finish and change to multicoloredfinish. This color change is caused by the intense heat in the oven duringthe self-clean cycle, see page 27.

• Wipe out puddles of grease and any loose soil that can be easily re-moved with a paper towel. Wipe underside of heat deflector.

• Remove any soil that is outside the door seal area. This appliance isdesigned to clean the oven interior and that portion of the door that isinside the oven. The outer edges of the door and the oven cavity (shadedarea) are not in the cleaning zone. Wipe this area clean BEFORE SETTINGTHE OVEN TO SELF-CLEAN.

Before Setting the Oven to Clean

Page 22

SELF-CLEANING THE OVENSection Five: Self-Cleaning

NOTE: The door latch will be locked approximately 30 seconds after setting theSelector Knob to the CLEAN Mode. When the oven is cool, to unlock the door,turn the Selector Knob to OFF. Door latch will unlock in approximately 30seconds.

At the Start of the Clean Cycle

• The words CLN, CL, LOCK and HEAT appear in the Oven Selectorwindow of the oven being set to CLEAN.

• The word door appears in the CLOCK•TIMER window and the oven beepsuntil the door is latched.

• The word COOK appears continuously in the CLOCK •TIMER window, whilethe oven is set for clean.

• When the oven temperature reaches approximately 550˚F, the word LOCKappears in the Oven Selector window and stays on. Once the word LOCKappears, the door cannot be opened until the word LOCK turns off. Beforethe oven reaches 550°F, unlock the door by turning the Selector Knob to OFF.The word LOCK will blink for approximately 1 minute, the door is unlockedwhen the word LOCK turns off. DO NOT try to open the oven door whilethe word LOCK is blinking.

At the End of the Cleaning Cycle

• The word HEAT turns off.

• The word LOCK continues to glow until the oven temperature drops to acooking temperature (less than 525˚F). The oven door cannot be opened untilthe word LOCK disappears from the Oven Selector window. Unlatch thedoor.

• Wipe out any ash remaining in the oven.

• Wipe out any smoke residue that remains on the porcelain enamel withFormula 409® or Fantastik®. If stain remains, use a mild liquid abrasive cleanserlike Soft Scrub®. The amount of smoke stain is directly related to the amountof food soil left in the oven prior to self cleaning.

• Remove heat stain from the stainless steel front frame with RevereWare®

Instant Stainless Steel Cleaner. For information on availability in your area call215/274-6572. Use a soft bristle brush on the textured metal frame with thecleaner.

• If the oven interior has any food soil (dark deposit) remaining, increase thelength of the CLEAN time the next time the oven is cleaned.

Page 23

Section Five: Self-Cleaning

1. Turn and click Selector Knob to the left (counterclockwise) 3positions for CLEAN. CLN appears in Oven Selector window.

2. Release the knob for about 2 seconds, then, give the SelectorKnob a slight twist in either direction and hold until all 3 dashesdisappear and CL appears in the Oven Selector window.

3. Door will automatically latch. The word LOCK blinks.

4. Press the •START knob once. The oven is preset to clean for3-1/2 hours (for a longer or shorter clean time see below).

5. When cycle is complete and the word LOCK has turned off, turnOven Selector Knob to off position.

SELF-CLEANING THE OVEN

NOTES:1. If the word LOCK is blinking in the Oven Selector/Cook Mode window,

the door Latch is either closing or opening. Do not try to open or closethe door. When the word LOCK stops blinking (approximately 1 minute)and disappears from the window, the door can be opened.

If the word LOCK is displayed, but not blinking, the door latch is lockedclosed and the oven door cannot be opened, even if the oven is turned off.When the oven cools below 525˚F, the word LOCK disappears and thedoor can be opened.

2. The blower will remain on until the oven and control panel area are cool.The fan blower may be intermittent while the oven is cooling after the cleancycle is finished.

For heavier soil, the oven can be set to clean for up to 5 hours. For very lightsoil, the oven can be set to clean between 2-1/2 to 3-1/2 hours.

Follow steps 1, 2 and 3 above,

4. Turn CLOCK•TIMER Knob until the number of hours you want theoven to clean appears in the CLOCK•TIMER window.

5. Press •START Knob once.


To Start Self-Cleaning Now

Decide how long the cycle will be according to the amount of soil: 2-1/2hours for light soil, 4-1/2 hours for moderate soil, and 5 hours forheavy soil. Set the oven for 5 hours for the first clean cycle.


45

CLOCK•TIMER

1 & 2

4


CLOCK•TIMER

COOK MODE

Page 24

The Self-Cleaning cycle can be delayed for up to 23 hours 55 minutes.A maximum of 5 hours cleaning may be set.

To Start Self-Cleaning Later

1. Turn and click Oven Selector Knob to the left (counterclock-wise) 3 positions for CLEAN. CLN appears in Oven Selectorwindow.

2. Release the knob for about 2 seconds, then, give the SelectorKnob a slight twist in either direction and hold until all 3dashes disappear and CL appears in the Oven Selector window.

3. The door automatically latches and the word LOCK blinks.

4. Set COOK TIME. Turn CLOCK•TIMER Knob to the right until thelength of time you want the oven to clean appears in theCLOCK•TIMER window.

5. Press SELECT knob.

6. Set STOP TIME. Turn CLOCK•TIMER Knob to the right until thetime you want the oven to turn off appears.

7. Press •START Knob.


7


5

Section Five: Self-Cleaning

SELF-CLEANING THE OVEN

4 & 6

CLOCK•TIMER

COOK MODE

1 & 2

To Cancel the Clean Cycle

1. Press ••CANCEL Knob twice.

2. Turn Oven Selector Knob to off position, the door automatically

unlatches.

2

COOK MODE

Page 25

When cleaning the Oven:

1. Use the mildest cleaning procedure that will do the job efficientlyand effectively. Some cleaners of the same type are harsher thanothers. Try on a small area first. Repeated applications of themildest cleaners should be tried before moving on to a recom-mended harsher cleaner.

2. Always rub metal finishes in the direction of the polish lines formaximum effectiveness and to avoid marring the surface.

3. Use only clean soft cloths, sponges, paper towels, fibrous brushes,plastic, non-metal or steel wool soap pads for cleaning and scour-ing, as recommended on the chart.

4. Any part of this appliance, except electric elements, can becleaned with hot sudsy water. When rinsing is required, rinsethoroughly.

5. Always wipe dry to avoid water marks.

Brand Names

The use of brand names is in-tended only to indicate a type ofcleaner. This does not constitutean endorsement. The omission ofany brand name cleaner does notimply its adequacy or inadequacy.Many products are regional indistribution and can be found inthe local markets.

It is imperative that all productsbe used in strict accordance withinstructions on the package.

Part/Material Cleaning Products/Directions

Hot sudsy water.• Pull knobs straight out, off the stems. Wash, do not soak. Rinse and dry. To

replace: align the stem openings on the back of the knobs with the stems andpush into position. Do not force the knobs onto the stems. See page 29.

Control KnobsPlastic

To loosen cooked on food, sprinkle empty hot grid with powdered laundry detergentor squirt with liquid detergent and cover with wet paper towels. Allow to stand. Toclean, see instructions for cleaning chrome racks, page 27.

Cavity,Broil Pan

PorcelainEnamel

Porcelain enamel is acid resistant, but not acid proof. Acid foods such as citricjuices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and notallowed to cook onto the porcelain during the next use, as a permanent discolorationmay result. Over a period of time porcelain may craze (get fine hairlike lines); this isnormal and does not hurt the performance of the oven.Hot sudsy water.• Wash, rinse thoroughly and dry.

Continued ➟ ➟

CONTROL PANEL

DO NOT CLEAN BROIL PAN IN THE SELF-CLEANING OVEN.


OVEN CLEANING CHART

Broil Pan GridChromePlate

Do not let liquid run down the inside of the glass.

OVEN

Glass or Window Cleaners: Windex®, Bon-ami®, Glass Plus®, or ammonia and water.

• Spray the cleaner onto a cloth first, then clean the control panel.

Control PanelGlass

Stainless

Steel• See instructions for Front Frame, page 27.

Page 26



Mild Cleaners: Bon-ami, Soft Scrub®.• Apply with a damp sponge or cloth. Rub lightly. Rinse thoroughly. Dry.Fiber or steel wool soap pads: PanHandl’rs®, S.O.S®, Brillo®.• For stubborn stains the occasional use of abrasive cleaners is okay, but, if used

vigorously or too often, they will eventually harm the enamel. Dampen pad, rubsurface lightly, rinse thoroughly, and dry.

❐NOTE: Due to the high temperatures used for self-cleaning, the oven may developfine hairlike lines or surface roughness. This is a common condition and does notaffect either the cooking or the cleaning performance of the oven.

Nonabrasive Cleaners: Soap, ammonia or detergent and water; Stainless SteelMagic® (follow package directions, except apply to Control Panel with soft cloth).• Apply with sponge or cloth. Wipe clean using damp cloth or sponge and dry

surface.Vinegar: to remove hard water spots.• Apply with cloth. Wipe clean using damp cloth or sponge and dry surface.

� REMEMBER: chlorine and chlorine compounds (check the label) are corrosiveeven to stainless steel. It is very important to rinse thoroughly and dry if acleaning agent with chlorine is used.

Front Frame,StainlessSteel

Racks may be cleaned in the oven during the clean cycle; however,they will lose their shiny finish and change to a metallic gray.

Hot sudsy water.• Wash, rinse thoroughly, and dry.Chrome Cleaners: Soft Scrub, Cameo Aluminum and Stainless Steel Cleaner,BarKeepers Friend®, or Zud.• Apply with a damp sponge or cloth according to manufacturer’s directions. Rinse

and wipe dry.Powdered Cleanser: Bon-ami, Comet®, Ajax®.• Apply with a damp sponge or cloth according to manufacturer’s directions. Rub

lightly. Rinse thoroughly and wipe dry.Fiber or steel wool soap pads: PanHandl’rs, S.O.S, Brillo.• Dampen pad, rub lightly, rinse thoroughly, and dry.Harsh Cleaners: Easy Off® Oven Cleaner, Dow® Oven Cleaner.❐NOTE: Some commercial oven cleaners cause darkening and discoloration. Test

the cleaner on a small part of the rack and check for discoloration before cleaningthe entire rack.

• Apply a generous coating. Allow to stand for 10 to 15 minutes. Rinse thoroughlyand wipe dry.

If the racks do not slide easily after being cleaned, dampen a paper towel with a smallamount of cooking oil and rub it lightly over the side rails.

RacksChromePlated

Abrasive Cleaners: RevereWare Stainless Steel Cleaner, Zud®.• Apply with a damp sponge or cloth. Rub lightly. Wipe clean using damp cloth or

sponge and dry surface. A soft bristle brush maybe used, on textured surface.

Heat Tint orHeavydiscolora-tion.

Abrasive Cleaners: RevereWare® Stainless Steel Cleaner, Kleen King® Stainless SteelCleaner, Cameo® Stainless Steel Cleaner.• Apply with a damp sponge or cloth. Rub lightly. Wipe clean using damp cloth or

sponge and dry surface. A soft bristle brush maybe used, on textured surface.

OVEN CLEANING CHART

OVEN

Cavity,Broil Pan

PorcelainEnamel

Page 27



Heat DeflectorAnodizedAluminum

Hot sudsy water only.• Wash, rinse thoroughly and dry.

StainlessSteel

ExteriorGlass

See instructions for Oven Cavity, pages 26 and 27.InteriorPorcelainEnamel

Exterior Trim(Black &

stainless units)AnodizedAluminum

(White units)Powder

Hot sudsy water only.• Wash, rinse thoroughly and dry.

• Be sure to thoroughly rinse off any over spray from a cleaner used on other parts

of your oven.

Glass or Window Cleaners: Windex, or ammonia and water.• Spray the cleaner onto a cloth first, then clean the door.

• See instructions for Oven Front Frame, Stainless Steel, page 27.

Frame, Handle,PowderCoated

Hot sudsy water only.• Wash, rinse thoroughly with hot water, and dry.

OVEN CLEANING CHART

OVEN

DOOR

Coated

Page 28


OVEN LIGHT BULB REPLACEMENT

Replace only with a 40 watt, 120 volt appliance light bulb. DONOT USE a standard household light bulb in the oven.

�! CAUTION:Before replacing the lightbulb, be certain power tothe Oven is turned OFF atthe circuit breaker. Letbulb and cover cool com-pletely before touching. Ifthe light bulb glass comesloose from the base, thepower to the oven mustbe off at the circuitbreaker panel beforeattempting to remove thebulb base from the socket.

DO-IT-YOURSELF MAINTENANCE

To Replace the Light Bulb:

1. Turn off power to the oven at the circuit breaker.

2. Grasp light cover with a rubber gripper or dry cloth and unscrew byturning counterclockwise (left). Remove cover and replace lightbulb with a 40 watt, appliance light bulb only. See Caution.

3. Replace cover by slowly screwing cover to the right (clockwise) intolight bulb assembly, being sure to align threads of cover andassembly. Cover should screw in easily; DO NOT FORCE.

4. Turn circuit breaker on. Reset clock to Time of Day.

To prevent possible damage to oven and light assembly, DO NOT USE the self-cleaningfeature without the light bulb and glass cover in place.

CONTROL KNOBS

DO NOT SOAK. To clean knobs, page 26.

To Remove:

Pull the knob straight out towards you, and off the stems.

To Replace:

Align the stem opening on the back of the knob with the stem and pushinto position. Do not force the knob onto the stem.Back of Control Knob and Stem

Page 29

The oven has been tested for satisfactory performance before beingshipped. However, if foods brown too much or too little in the timegiven in your recipes, adjust the thermostat as follows:Make sure the Selector Knob is in the OFF Position and Oven Selector/Cook Mode window is blank, then:

THERMOSTAT CALIBRATION

1. Turn Selector Knob slightly to the left (counterclockwise)and hold for 5 seconds. Zero or the last calibration numberset(-50 to +50) appears in the Oven Selector window.

2. Within 5 seconds, turn and click Selector Knob to the BAKEposition (clockwise) to the the right. The calibration numberremains displayed in the Oven Selector window.

3. While still holding the knob to the right, immediately setnew oven temperature calibration. The temperature adjusts in5˚F increments. For a HOTTER oven: Slightly turn and holdSelector Knob to the right (clockwise) to raise temperature amaximum of 50˚F. For a COOLER oven: Slightly turn and holdSelector Knob to the left (counterclockwise) to lower tempera-ture a maximum of 50˚F.

4. When desired increase or decrease in temperature appears inthe Oven Selector window, release Selector Knob and wait.The temperature adjustment number blinks after 5 seconds,then disappears and the word BAKE and 3 dashes appear inthe Oven Selector window. The new oven temperaturecalibration is now set.

5. Turn Selector Knob to OFF position. The Oven Selectorwindow is blank.


DO-IT -YOURSELF MAINTENANCE

0

1

1 0

2 & 3

Page 30

IF AN ERROR CODE APPEARS IN THE COOK MODE WINDOW


BEFORE CALLING SERVICE

Your oven is equipped with anextremely reliable and accurateelectronic control. On the rareoccasion that something occursthat causes a malfunction, anerror message will appear in theOven/Selector window.

If an error code appears: Turnthe selector knob to OFF, thentweak or turn the knob slightly tothe left (counterclockwise). Thiswill usually stop the flashing andbeeping and clear the ovenselector window. It may clearsome errors.

Some errors (E1, E9, E11, E12and E13) must be cleared byturning off the oven at the circuitbreaker and then turning it backon. When an error remainsdisplayed steadily in the the OFFposition, after attempting to clearthe error, a problem still existsand a service call is required.Please have the error codeavailable when you call forservice. This will help Servicedetermine the problem.

To avoid unneces-sary service callsand inconvenience,reset the error codeper instructions. Iferror code reappearscall for Service.

Code Results of problem Action to be taken

E1 Disables CLEAN mode in bothovens. Oven can be used in COOKmodes only.

Follow directions above (“If an error code appears”).Error will be displayed again if oven selector isturned to CLEAN. To clear, turn off oven at circuitbreaker. If problem repeats, call for Service to beable to clean oven.

E2 Turns off the oven heat on bothovens.

Follow directions above (“If an error code appears”).Error clears when the oven temperature is below550°F. If error remains, call for Service.

E3, E4 Turns off the heat only on the oventhat failed.

E5, E10,E15

Turns off the heat on both ovens.

E6 Disables CLEAN mode on bothovens. Oven can be used in COOKmodes only.

Follow directions above (“If an error code appears”).May set to CLEAN again. If error persists, call forService.

E7 Turns off the heat only on the oventhat failed.

Clear error by turning Oven Selector to anotherMode. If error remains, call for Service.


Follow directions above (“If an error code appears”)to stop flashing. Error will remain in display untilrepaired. Call for Service.

E9, E11,E12, E14

Turns off the heat only on the oventhat failed.

Follow directions above (“If an error code appears”)to stop flashing. Error will be displayed againwhen CLEAN is selected. To clear, turn off oven atcircuit breaker. If error repeats, call for Service tobe able to clean oven.


Tweaking Selector Knob clears display. Try to setoven again. If error remains, call for Service.

Follow directions above (“If an error code appears”).If error remains, call for Service.

Follow directions above (“If an error code appears”)to stop flashing. Error will remain in display untilrepaired. Call for Service.

Page 31

Before calling for service, check the following to avoid unnecessaryservice charges.

CHECK FOR THESE ITEMS FIRST

1. Power outage in the area.

2. Tripped circuit breaker or a blown fuse.

DOOR WILL NOT OPEN

• The word LOCK is on in the Oven Selector window because the ovenis still too hot after cleaning or there has been a power outage.

OVEN DOES NOT CLEAN

Check instructions to be sure all the steps were followed for setting theself-cleaning cycle.

Possible causes:

1. START TIME was not set correctly.

2. The length of time set for cleaning was not long enough.

3. Correct Time of Day was not set.

INTERIOR OVEN LIGHT WILL NOT TURN ON

1. The Selector Knob is set to CLEAN.

2. When the door is opened and the light still does not turn on, lightbulb is burned out. Replace with 40 watt appliance light bulb. Seepage 29.


BEFORE CALLING FOR SERVICE

SERVICE DATA

For handy reference, copy theinformation below from the dataplate. Keep your invoice forwarranty validation.

Model Number

Serial Number

Dealer’s Name

Dealer’s Telephone Number

Date of Purchase

Service Agency's Name

Service Agency's Telephone Number

Page 32


Length of Warranty Thermador will pay for: Thermador will not pay for:

FULL ONE YEARWARRANTY

Covers one yearfrom date ofpurchase. Saveyour datedreceipt or otherevidence of thedate of purchase.

This warranty applies to appliances used in residen-tial applications; it does not cover their use incommercial situations.

This warranty is for products purchased and retainedin the 50 states of the U.S.A., the District of Colum-bia, and Canada. The warranty applies even if youshould move during the warranty period. Should the

appliance be sold by the original purchaser duringthe warranty period, the new owner continues to beprotected until the expiration date of the originalpurchaser’s warranty period.

This warranty gives you specific legal rights. Youmay also have other rights which vary from stateto state.

HOW TO OBTAIN SERVICE

For Service, contact the Factory Authorized Service Agency in your area, the dealer from whom youpurchased the appliance, or write to us at the address shown below.

We want you to remain a satisfied customer. If a problem does come up that cannot be resolved to yoursatisfaction, please let us know. Write: Consumer Relations Department, Thermador, P. O. Box 22129,Los Angeles, CA 90022 or phone: 1-(800) 735-4328. Please include the Model Number, Serial Numberand Date of Original Purchase.

All repair labor andreplacement parts foundto be defective due tomaterials and workman-ship. Service must beprovided by a FactoryAuthorized ServiceAgency, during normalworking hours.

1. Service by an unauthorized agency. Damageor repairs due to service by an unauthorizedagency or the use of unauthorized parts.

2. Service visits to:

• Teach you how to use the appliance.

• Correct the installation. You are respon-sible for providing electrical wiring, andother connecting facilities.

• Reset circuit breakers or replace homefuses.

3. Damage caused from accident, abuse, alter-ation, misuse, incorrect installation or installa-tion not in accordance with local codes.

4. Repairs due to other than normal home use.

WARRANTY - CT127N/227N, CT130/230

Page 33

How do you know which cooking method to use? That’s easy;review these descriptions and the types of food that cook well byeach method. Look at the charts in the back of this manual foradditional information on temperature, time and rack placement.

BAKE MODE

Baking is cooking with hot air. Both elements in the oven areused to heat the air, but no fan is used to circulate it. Thismethod is what you are used to using, and you would cook on oneor two racks with excellent results. Temperature settings instandard recipes are used with this method.

BROIL MODE

Broiling is cooking with heat radiated from the upper element ofthe oven and produces excellent results in both cooking and topbrowning. This method sears the outer layer of the food.

Foods recommended forthe broil mode:

AppetizersFish filletsMeat (tender, suitable for

dry heat cooking;steaks)

PoultryTop browning (Breads)

Foods recommended forthe bake mode:

AppetizersBreadsDessertsMain DishesOven Meals (1 or 2 racks)Pies, cakes, cookiesPoultryRoasts

METHODS OF COOKINGSection Eight: Methods of Cooking

Page 34

Section Eight: Methods of Cooking

CONVECTION BAKE MODE

Convection Baking is baking with circulating hot air continuouslyaround the food. Both elements in the oven are used to heat the air. Thefan at the back of the oven circulates the hot air through the oven cavityin a continuous pattern know as “air flow”. This circulating hot airheats and browns the surface of the food more effectively than thenatural flow of hot air in a standard oven, allowing most foods to becooked at lower oven temperatures (25˚F to 50˚F). Lowering the tempera-ture means the food will bake in approximately the same length of timeas if you were not using convection, however, be sure to check the foodin the minimum cooking time. If the temperature is not lowered foodshould be checked sooner then the minimum time in the recipe. Airleavened foods should be checked 10 to 30 minutes sooner than the timegiven in the recipe. The first time you are baking a recipe check the foodthru the window to decide if you want to open the door sooner. Realsavings in cooking times are achieved with uncovered, longer cookingfoods, such as;a large roast ina low sidedbaking pan, airleavened foods(angel foodcake, etc.), aswell as whencooking foodson more thantwo racks. Itmay be easierto start bakingby followingthe tempera-ture and timegiven in thecharts.

METHODS OF COOKING

Page 35

COOKWARE AND EQUIPMENT FOR CONVECTION BAKINGSELECTING THE PROPER UTENSILS:

Cooking in the Convection ovendoes not require that you buyspecially designed utensils.Many items already in yourkitchen are suitable for use withthis cooking method.

• The same heatproof utensilsused in a standard oven maybe used for Convectionbaking.

• For best results use alumi-num pans for all types ofbaked goods. The metalconducts heat and achievesbetter browning than glass.

• Glass or glass ceramicutensils can be used for mostrecipes, but do not conductheat as well as metal. Theyare ideal for souffles orrecipes that do not requirecrisping and a dark browncrust.

• Low sided utensils are bestfor roasting. Use the bottomof the broiler pan and el-evate the food on a metalroasting rack.

• A dark or dull finish onmetal absorbs heat and isbest for pies and breads.

• For cookies, appetizers, andother foods that are thin,use cookie sheets that havelow sides. Sheets with onlyone side are best, so theheat can easily circulatearound the food.

Foods recommended forconvection bake mode:

Air leavened foods (souffles,meringue shells, creampuffs, etc.)

AppetizersBreadsMain DishesOven Meals (1 to 4 racks)Pies, cakes, cookiesPoultryRoasts

BiscuitsButtermilkBaking Mix

Scratch

Coffee Cakes10.5 oz. pkg.

Scratch

Cornbread15 to 18 oz.

10 oz.

Scratch

Quick Breads15 to 22 oz.

Scratch

Muffins7 to 20 oz.

ScratchYield 6,12 or24

PackagedRefrigeratorDinner Rolls

7 to 12 oz.

Crescent Rolls8 oz.

Sweet Rolls11 to 16 oz.

PopoversScratch

15" x 12"cookie sheet


Pan included

13" x 9"oblong dish

8" x 8" pan

Pan included

8" x 8" pan

9" x 5"loaf pan

9" x 5"loaf pan

Muffin tins

Muffin tins

Follow packagedirections



Muffin tins

425˚ PH7 to 9 min.

425˚ PH10 to 12 min.

350˚ PH23 to 27 min.

325˚ NPH40 to 45 min.

375˚ PH23 to 27 min.

375˚ PH18 to 20 min.

375˚ NPH20 to 25 min.

325˚ PH40 to 50 min.

325˚ PH45 to 55 min.

375˚ PH13 to 20 min.

375˚ PH15 to 20 min.

25˚PH LOWERthan packagedirections



350˚ PH40 to 45 min.

BAKE

3

3

2

2

2

2

2

2

2

3

3

3

3

3

2

CONVECTIONTechniquesQuick Breads bake wellusing Convection orBake. Convection allowsyou to reduce the oventemperature and/or useless time than Bake.

BAKE/CONVECTION BAKE

� When baking one loafof quick bread, placeutensil in the ovenwith the shorter sidespositioned on the leftand right. Whenbaking two loaves,place utensils withshorter sides to thefront and back, withat least 1-inch ofspace between loaves.

� Use rack position 3for biscuits, rolls andmuffins. Use rackposition 2 for coffeecakes and loafbreads.

� Use a preheatedoven.

CONVECTION

� Use shiny aluminumpans for the bestresults.

� When baking bis-cuits, use a shinymetal cookie sheetwith a turned upedge at one end only.Place lip to side ofoven.

� Reduce the oventemperature 25˚ to75˚ F from that usedfor BAKE. See chartfor specific types ofquick breads.

UtensilTemp. (˚F)Time

Food Item &Weight

RackPosition

Temp. (˚F)Time


450˚PH8 to 10 min.

450˚PH10 to 12 min.

400˚PH18 to 20 min.

350˚PH60 to 65 min.

425˚PH25 to 30 min.

400˚PH18 to 20 min.

450˚PH25 to 30 min.

350˚ to 375˚PH40 to 60 min.

350˚ PH55 to 70 min.

400˚PH15 to 22 min.

400˚PH20 to 25 min.

350˚ to 450˚ PH8 to 14 min.

375˚ PH11 to 13 min.

350˚ to 375˚ PH10 to 30 min.

375˚ PH50 to 55 min.

QUICK BREADS

Page 36

3

2

2

2 & 4 (B)1, 2 & 3 (C)

2


Food Item& Weight

375˚ PH45 to 50 min.

375˚ PH30 to 40 min.

350˚ PH30 to 40 min.

375˚ PH15 to 20 min.

375˚ PH20 to 25 min.

350˚ NPH35 to 40 min.

350˚ NPH35 to 40 min.

325˚ NPH25 to 30 min.

350˚ PH10 to 12 min.

350˚ NPH20 to 25 min.

TechniquesYeast breads and rolls bakewell using either Convection orBake.


� Either regular or quick-rising yeast may be used.Follow package directionsfor temperature of liquidsto be used.

� When baking one loaf ofbread, place utensil in theoven with the shorter sidespositioned on the left andright. When baking twoloaves, place utensils withshorter sides to the frontand back, with at least 1inch of space betweenloaves.

� Breads bake best on rackpositions 2 or 3.

� Check bread for donenessat minimum baking timeby lightly tapping topcrust. Bread is done whenit sounds hollow.

� Immediately turn breadout of pan and cool on awire rack. Place loaf on itsside during cooling.

CONVECTION

White Bread2 loaves

Wheat Germ2 loaves

Cinnamon Braid1 braid

Dinner Rolls

Frozen Dough16 oz.

8" x 4" metalloaf pans





CONVECTION

� For best results bake in metal pans. (Note: Breads generally bakeslightly faster in metal pans.) Lightly grease inside of utensil withshortening or vegetable spray. Do not flour.

� Do not preheat oven.

� Reduce oven baking temperature 25˚F from that for BAKE, but donot reduce temperature below 325˚F.

� Check doneness of light to medium dense loaves and rolls 5 minutesprior to the BAKE recipe’s minimum recommended baking time.

� Very dense breads and sweet rolls usually bake in the BAKE recipe’srecommended baking time.

Temp. (˚F)Time

BAKE

RackPosition


YEAST BREADS

Page 37


CONVECTION

Temp. (˚F)Time

RackPosition


BAKE

Food Item& Weight

10-inch metaltube pan

10-inch metaltube pan

2, 8-inchround pans4, 8-inch

13" x 9"oblong pan

12-cupbundt pan

2, 8-inchround pans

13" x 9"oblong pan

12-cupbundt pan

2, 8-inchround pans

13" x 9"oblong pan

12-cupbundt pan

2, 8-inchround pans

13" x 9"oblong pan

12-cupbundt pan

2, 6-countmuffin tins

4, 6-countmuffin tins

12-cupbundt pan

2, 8-inchround pans

13" x 9"oblong pan

325˚ NPH40 to 45 min.

350˚ NPH35 to 40 min.

325˚ PH30 to 35 min.

325˚ PH22 to 27 min.

325˚ PH35 to 40 min.

325˚ PH30 to 35 min.

325˚ PH28 to 32 min.

325˚ PH35 to 40 min.

325˚ PH25 to 30 min.

325˚ PH30 to 35 min.

325˚ PH35 to 40 min.

325˚ PH30 to 35 min.

325˚ PH30 to 35 min.

325˚ PH35 to 40 min.

325˚ PH16 to 18 min.

325˚ PH16 to 18 min.

325˚ PH33 to 43 min.

325˚ PH32 to 37 min.

325˚ PH35 to 40 min.

TechniquesBAKE/CONVECTION BAKE

� Prepare batter accord-ing to recipe or packagedirections.

� Use utensil specified inthe recipe or on thepackage. The size,shape and finish ofbaking utensils willaffect cooking time andappearance of thebaked product.

� Prepare utensil accord-ing to recipe or packagedirections. If none aregiven, grease insidebottom of dish withshortening, then lightlyflour or line with waxpaper.

� Check chart for specificrack position for thetype of cake beingbaked.

� Bake in preheatedoven, except whenbaking Angel FoodCakes with Convection.

� Follow chart informa-tion for temperatureand baking time.Check cakes at mini-mum time. Cakes aredone when a toothpickinserted into centercomes out clean.

1

1

3

1 & 3

2

2

3

2

2

3

2

2

3

2

2

2

2

2

3

2

Angel Food Mix 1 step - 16 oz.

2 step - 14.5 oz.

Cake Mix - NonPudding 18.25 to 18.5 oz.

Scratch Cakes White and Yellow

Chocolate

Cake Mix -Pudding Mix 18 to 19.5 oz.

Cupcakes - Mix 18.25 to 19.5 oz. 12 cup-cakes

24 cupcakes

Bundt-Type Mix 26.75 to 32.5 oz.

Specialty CakeMixes 21.2 to 23 oz.

350˚PH40 to 50 min.

375˚PH30 to 40 min.

350˚PH30 to 40 min.

350˚PH33 to 38 min.

350˚PH43 to 53 min.

350˚PH30 to 35 min.

350˚PH40 to 45 min.

350˚PH45 to 55 min.

350˚PH30 to 35 min.

350˚PH35 to 40 min.

350˚PH40 to 45 min.

350˚PH25 to 35 min.

350˚PH25 to 35 min.

350˚PH25 to 35 min.

350˚PH20 to 25 min.

350˚PH20 to 25 min.

350˚PH35 to 50 min.

350˚PH35 to 40 min.

350˚PH35 to 40 min.

CAKES

Page 38

BAKE CONVECTION

Temp. (˚F)Time

Utensil

SpecialtyCake Mixes 21.2 to 23 oz.

Upside DownCake Mix 21.5 oz.

Pound Cake Mix 16 to 17 oz.

GingerbreadMix

14 to 14.5 oz.

Scratch Sponge

ScratchGerman

Chocolate

Scratch 2 Egg

Food Item& Weight

TechniquesCONVECTION

� When baking in a singleutensil, place it in thecenter of the rack. Ifusing two 8-inch pans,place them side-by-sideon the same rack.

� Use shiny aluminumpans for best results.Pans with light colorednon-stick finishes arealso satisfactory.

� Reduce the oven tem-perature (25˚F to 50˚F.)below that used forBAKE. Check fordoneness at recipe'sminimum baking time orslightly before.


12-cupbundt pan

8" x 8" pan

9"x 5"loaf pan

8" x 8" pan

10 inchtube pan

2, 8-inchround pans

2, 8-inchround pans

13" x 9"oblong pan

Temp. (˚F)Time

350˚PH40 to 45 min.

350˚PH40 to 45 min.

350˚PH55 to 60 min.

350˚PH35 to 40 min.

325˚PH60 to 70 min.

350˚ PH30 to 35 min.

350˚ PH30 to 35 min.

350˚ PH40 to 45 min.

325˚ PH40 to 45 min.

325˚ PH40 to 45 min.

300˚ PH55 to 60 min.

325˚ PH35 to 40 min.

300˚ PH60 to 65 min.

325˚ PH25 to 30 min.

325˚ PH25 to 30 min.

325˚ PH28 to 32 min.

2

3

3

3

2

2

2

2

RackPosition

CAKES

Page 39

325˚ PH27 to 30 min.

325˚ PH20 to 25 min.

325˚ PH8 to 12 min.

325˚ PH8 to 10 min.

300˚ PH14 to 16 min.

325˚ PH20 to 25 min.

325˚ PH18 to 22 min.

325˚ PH20 to 25 min.

325˚ PH30 to 35 min.

325˚PH11 to 13 min.

325˚ PH9 to 13 min.

Temp. (˚F)Time

RackPosition

2

2

1,2,3&4

1,2,3&4

1,2,3&4

2

2

2

2

2

1,2,3

B C

13" x 9"oblong pan

8" x 8"

aluminumcookie sheet



9" x 9"

9" x 9"

15" x 10"metal pan

13" x 9"oblong pan




Food Item& Weight

� Bake according to package or recipe directions; check at minimumtime.

Bar Cookies

� Bake in a glass dish or metal pan.

� Preheat oven. Reduce oven temperature 25˚F - 50˚F from thatrecommended for BAKE (see chart).

� Check for doneness at minimum time.


TechniquesCookies bake well using eitherConvection or Bake. Cookiesbaked using Convection havea crisp exterior (outside) and asoft center. Brownies or barcookies have a more cake-liketexture when baked usingConvection.


� Prepare dough accordingto recipe or packagedirections.

� Refer to chart for rackposition.

� For best results use ashiny metal cookie sheetwith a turned up lip at oneend only. Place cookiesheet on oven rack withlip to the left or right.

� Recommended cookiesheet sizes: 15" x 12" and13"x 10". Allow 3-1/2" oneither side of the cookiesheets for good air circula-tion, for multiple rackbaking.

� Cookies may need to beremoved at different times,this is normal.

CONVECTION

Drop or RefrigeratedCookies

� Rack Positions: Whenbaking 3 cookie sheets atonce, use rack positions 1,2 and 3. For 2 cookiesheets, use rack positions1 and 3. For 1 cookiesheet, use rack position 2.

� Preheat oven. Reduceoven temperature 25˚F. to50˚F. from that recom-mended for BAKE.

BAKE CONVECTION

BrowniesMix19 to 23 oz.

Scratch

Drop CookiesMixChocolateChip/PeanutButter16.5 to 28 oz.

ScratchChocolate Chip

ScratchPeanut Butter

Bar CookiesMixChocolate Chip17 to 28 oz.

MixPeanut Butter16.5 oz

ScratchChocolateChips Bars

ScratchFruit Bar

Frozen Doughs24 oz.

RefrigeratedDoughs

20 to 34 Oz.

350˚ PH27 to 35 min.

350˚ PH30 to 35 min.

375˚ PH8 to 10 min.

375˚ PH8 to 10 min.

350˚ PH10 to 12 min.

375˚ PH17 to 24 min.

375˚ PH14 to 16 min.

375˚ PH20 to 25 min.

350˚ PH30 to 35 min.

350˚ PH10 to 12 min.

350˚ PH9 to 13 min.

2

2

1,3

1,3

1,3

2

2

2

2

2

1,3

COOKIES

Page 40

1 to 2-quartdish

2-quartcasserole

8" x 8" dish

13" x 9"oblong pan

six, 6 oz.custard cups



375˚ PH30 to 40 min.

400˚ PH25 to 30 min.

375˚ PH30 to 325 min.

350˚ PH65 to 75 min.

350˚ PH25 to 30 min.

400˚ PH35 to 40 min.

275˚ PH90 min. Turn offoven; leave 60min.

BAKE

Fruit DessertsBaked Apples

Cobbler

Apple Crisp

Bread Pudding

Baked Custard

Cream Puffs

MeringueShells

Food Item Temp. (˚F)Time

Utensil Temp. (˚F)Time


350˚ NPH30 to 35 min.

375˚ PH18 to 20 min.

350˚ NPH35 to 40 min.

300˚ NPH45 to 50 min.

325˚ NPH27 to 32 min.

375˚ PH25 to 30 min.

225˚ PH90 min. Turn offoven; leave 90min.

TechniquesAll baked desserts cookvery well using eitherConvection or Bake.


� Use rack position 2.

CONVECTION

� Bake desserts in lowsided pans whenpossible so the hot aircan easily reach thefood.

� Reduce oven tempera-ture 25˚ to 50˚F fromthat used for BAKE.

� Check food 5 to 10minutes before mini-mum time in standardrecipe.

2

2

2

2

2

2

2

RackPosition

CONVECTION

DESSERTS

Page 41


TechniquesPies bake well using eitherConvection or Bake.

CONVECTION

� Use rack positionsuggested in chart.

� Check the chart forpreheating.

� When adapting pierecipes to Convection,reduce the oven tem-perature 25˚F.

� Check for doneness offruit pies at minimumbaking time. Checkcustard and transpar-ent pies 10 to 15minutes before mini-mum time.

425˚ PH40 to 50 min.

425˚ PH35 to 45 min.

425˚ PH15 min.,then 350˚45 to 50 min.

400˚ PH8 to 10 min.

375˚ PH45 to 50 min.

SCRATCH

9" pie pan

9" pie pan

9" pie pan

9" pie pan

9" pie pan

CONVECTION



RackPosition

� Use unbaked pie shells for fruit, custard and transparent pies.

TechniquesPie Crusts bake well usingeither Convection or Bake.

� Prepare pastry accord-ing to package or recipedirections. Whilepreheating oven, chillcrust in pie dish to helpprevent shrinkage.

� Bake in a preheatedoven.

� Cool shell before filling.

CONVECTION

� Use a shiny metal piepan for a browner,flakier crust.

Food Item& Weight

FROZEN CONVECTION


BAKE

GrahamCracker

Pastry - Scratch

Pastry - Mix

Pastry -Refrigerated,

Ready-to-Bake

Pastry -Frozen - 5 oz.

375˚ PH8 to 10 min.

475˚ PH8 to 10 min.

450˚ PH8 to 11 min.

450˚ PH8 to 11 min.

400˚ PH8 to 11 min.

9" pie pan

9" pie pan

9" pie pan

9" pie pan

Pan included

300˚ PH8 to 10 min.

425˚ PH10 to 12 min.

425˚ PH8 to 10 min.

425˚ PH8 to 10 min.

375˚ PH9 to 10 min.

2

2

2

2

2

3

3

3

3

3

B C

Temp. (˚F)Time

BAKE

RackPosition

2 Crust FruitApple

Cherry

Custard TypePumpkin

Meringue

TransparentPecan,Walnut

2

2

2

2

2

400˚ NPH40 to 50 min.

400˚ NPH35 to 40 min.

400˚ NPH15 min.,then 325˚35 to 40 min.

375˚ PH8 to 10 min.

350˚ NPH30 to 35 min.

PIE CRUSTS

PIES

Page 42


BAKE


CONVECTIONTechniquesEgg and cheese dishes cookwell using either Bake orConvection.


� Use rack position 2.

� Check doneness byinserting a knife 1 inchfrom the center. Re-move dish from ovenwhen knife comes outclean.

� Most egg/cheese dishes

Section Ten: Main Dishes

RackPosition

should be served immediately, unless a standing time is indicated in therecipe.

CONVECTION

� Do not preheat oven for most foods. Quiche is an exception.

2

2

2

350˚ NPH30 to 40 min.

300˚ NPH60 to 65 min.

325˚ PH30 to 35 min.

EGGS / CHEESE

350˚ PH50 to 60 min.

300˚ PH90 to 95 min.

350˚ PH45 to 50 min.

2-quartsouffle dish

13" x 9"oblong dish

9" pie pan

SouffleCheese

Strata

QuicheLorraine(PrebakedCrust)

Macaroni andCheese

Tuna NoodleCasserole

Stuffed GreenPeppers

Lasagne

Meat Loaf

Spare Ribs

Swiss Steak

Pot Roast

TurkeyTetrazzini

Chicken Divan

Baked Potatoes

ScallopedPotatoes

2 quartcasserole

2 quartcasserole

10" x 6"oblong dish

13" x 9"oblong dish

9" x 5" loafdish

Low sidedoblong dish

13" x 9"oblong dish,covered

Dutch Oven,covered

13" x 9"oblong dish,covered

13" x 9"oblong dish

Oven Rack

2 quartcasserole

2

2

2

2

2

2

2

2

2

2

2

2

375˚ PH30 to 35 min.

350˚ PH30 to 35 min.

350˚ PH45 to 55 min.

350˚ PH45 to 55 min.

350˚ PH60 to 65 min.

325˚ PH1-3/4 to 2 hrs.

300˚ PH1-1/2 to 2 hrs.

300˚ PH3 to 3-1/4 hrs.

350˚ PH15 to 20 min.

350˚ PH40 to 45 min.

400˚ NPH45 to 60 min.

350˚ NPH covered30 min., uncover60 to 70 min.

Page 43

CONVECTIONBAKE

Food Item& Weight

Temp. (˚F)Time

Utensil RackPosition

TechniquesMain dishes and casserolesusually combine a highprotein food such as meat,poultry or cheese withvegetables and a starch likenoodles or rice. The ingre-dients are precooked andlayered or mixed togetherthen heated through toblend flavors.

CONVECTION

� Use a non-preheatedoven.

� Reduce the oventemperature 25˚F fromthat recommended forBAKE, but not below300˚F. Do not reduceoven temperature whencooking in coveredcasseroles.

� Cooking time willusually be 5 to 15minutes shorter thanthe standard recipe,except when utensil iscovered.

Temp. (˚F)Time

350˚ NPH20 to 25 min.

325˚ NPH25 to 30 min.

325˚ NPH40 to 50 min.

325˚ NPH40 to 45 min.

325˚ NPH45 to 55 min.

300˚ NPH1-1/2 to 1-3/4 hrs.

300˚ NPH1-1/2 to 2 hrs.

300˚ NPH3 to 3-1/4 hrs.

350˚ NPH15 to 20 min.

350˚ NPH25 to 30 min.

375˚ NPH45 to 60 min.

350˚ NPH, cover40 min., uncover 20to 30 min.

MAIN DISHES

TechniquesBroil is used to cookfoods such as meat,fish, and poultry byradiant heat from thetop element only.

� Broil foods usingonly the two piecebroil pan that isfurnished with theoven. The slottedgrid allows the meatfat to drip into thelower pan whichprevents spatteringof fat. DO NOT coverthe slotted grid withaluminum foil;however, the bottompan may be linedwith foil.

� Place oven rack inposition beforeturning on Broiler.Use rack position 4for broiling all fishand meat 1 inch orless in thickness; userack position 3 formost poultry andmeat 1-1/8 inches orthicker, unlessotherwise indicatedon chart.

� Chicken halves needto be cooked on rackposition 2 using LOBroil (250˚F.) becauseof the thickness ofthe chicken. Startskin side down andturn over at a littleover half the totalcooking time.

� The broil element isnot preheated.

Section Eleven: Fish, Meat, Poultry

Variety andCut of Meat

Approxi-ma teThickness

Doneness BroilSetting

TOTALCookingTime(Minutes)

RackPositionfromBottom

Beef SteaksRib, Club,Tenderloin,Porterhouse,T-Bone,Sirloin

Ground BeefPatties

Lamb ChopsRib, Loin,Shoulder

Ham Steak

Pork Chops

Liver

Fish

Chicken

7 to 11 min. 8 to 12 min. 9 to 14 min.

16 to 22 min.22 to 28 min.

26 to 32 min.

8 to 12 min. 9 to 14 min.10 to 15 min.

12 to 17 min.15 to 20 min.

21 to 27 min.27 to 33 min.

7 to 11 min.

12 to 15 min.

18 to 25 min.

9 to 13 min.

10 to 14 min.

20 to 30 min.

30 to 45 min.

4th

3rd

3rd

4th

4th

3rd

4th

3rd

3rd

3rd

3rd

3rd

2nd

3/4" to 1"

1-1/4" to1-1/2"

3/4" to 1"

1/2" to 1"

1-1/4" to1-1/2"

1/2"

1"

1/2" to 1"

1/2"

1/2" to 1"

Pieces

Halves

140˚ - Rare160˚ - Medium170˚ - Well

140˚ - Rare160˚ - Medium

170˚ - Well


160˚ - Medium170˚ - Well

160˚ - Medium170˚ - Well

170˚ - Well

170˚ - Well

170˚ - Well

170˚ - Well

170˚ - Well

170˚ - Well

170˚ - Well

HI

HI

250˚F.

HI

HI

250˚F.

HI

HI

HI

HI

HI

250˚F.

250˚F.

� Use HI Broil to cook most meat and fish. Use LO Broil (250˚F.) to cookpoultry and steak or lamb chops over 1-1/4 inches thick to well done.

� Broil with the door open to the broil stop. Closed door broiling causesthe element to cycle off and on producing food that tastes roasted/baked, rather than broiled.

� Refer to the Broil Chart for recommended cooking times. Use thesetimes as a guide. They are based on taking a food item directly fromthe refrigerator preparing it and then broiling the food.

� Slash the fat around the edges of the meat to keep it from curling.

� Turn food over only once after half the total cooking time, except whenit is less than 3/4-inch thick (i.e. ham slices, fillet of fish). Liver slicesneed to be turned over regardless of thickness.

� Use the Minute Timer.

BROIL

BROIL CHART

Page 44

BAKE

UtensilFood Item& Weight

Section Eleven: Fish, Meat, Poultry

CONVECTION

� Use a shallow, heatproof utensil.

� Preheat oven only when fish is breaded or has a crumb topping.

� Reduce the oven temperature by 25˚F from that recommended forBAKE.

Temp. (˚F)Time

Temp. (˚F)Time

TechniquesConvection does a very goodjob of crisping or browning fish.


� Defrost fish completelybefore cooking.

� Since overcooking will dryand toughen fish, cook onlyuntil fish flakes easily witha fork and appears barelyopaque.

� To prevent a tough surfaceon fish, brush with meltedbutter.

Oven FriedFish

Fillets

Halibut Steaks1-inch thick

475˚ PH10 to 12 min.

350˚ PH30 to 35 min.

12" x 7"oblong dish

12" x 7"oblong dish

2

2

450˚ PH10 to 12 min.

325˚ NPH30 to 35 min.

CONVECTION

RackPosition

FISH

Page 45

Techniques


� Place meat on a roasting rackin a low sided utensil. Roastuncovered.

� Use rack position 2 unlessroast is very large; then userack position 1.

� Use a non-preheated oven(NPH).

� Refer to the Meat Chart forcooking time and oven tem-perature. Use these timeranges as a guide as actualshape and size of roast affectstotal cooking time. Largerroasts usually cook in mini-mum minutes per pound.Roasting times are based oncooking meat taken directlyfrom the refrigerator.

Roast tender cuts of meat usingConvection or Bake. Convectionroasting produces juicy meatwith dark exterior browning.

� After roasting, allow meat tostand loosely covered with foilfor 10 to 15 minutes beforecarving. Meat will finishcooking to carving tempera-ture and firm for easier slicingduring this time. Generallythe larger the piece of meatthe greater the rise intemperature.

� Use a meat thermometer tocook meat to desired tempera-ture, (approximately 5˚F lessthen the desired carvingtemperture). Insert thethermometer into the center ofthe thickest part of the roastnot touching fat or bone.When desired internal tem-perature is reached, checkunevenly shaped roasts orthose with bones by reinsert-ing thermometer into anotherplace to guarantee roast iscompletely cooked to selectedtemperature.

CONVECTION

� Place meat on an elevatedroasting rack in the bottom ofthe two piece broil pan, so hotair can easily circulate aroundroast.

� Reduce the oven temperature25˚F from that recommendedfor BAKE, but not below 300˚F.

� Cook meat to an internaltemperature 5˚ to 10˚F lessthan carving temperature, toavoid overcooking. SeeRoasting Chart.

� Meats cooked in cooking bagsor covered pans require thesame oven temperature andcooking time as used withBAKE.

MEAT ROASTINGSection Eleven: Meat, Fish, Poultry

Page 46

Section Eleven: Meat, Fish, Poultry

Weight CarvingTemp. (˚F)

OvenTemp (˚F)

Time (Min.per pound)

OvenTemp.(˚F)

Time (Min.per pound)

300˚ NPH

300˚ NPH

300˚ NPH

300˚ NPH

325˚ NPH

325˚ NPH

325˚ NPH

325˚ NPH

325˚ NPH

325˚ NPH

325˚ NPH

325˚ NPH

325˚ NPH

300˚ to325˚ NPH

300˚ to325˚ NPH

300˚ to325˚ NPH

300˚ to325˚ NPH

325˚ to350˚ NPH

325˚ to350˚ NPH

300˚ to325˚ NPH

350˚ NPH

300˚ to325˚ NPH

300˚ to325˚ NPH




150˚ to 170˚

170˚

170˚

170˚

140˚

130˚

170˚

170˚

170˚

170˚

4 to 6

6 to 8

5 to 7

3 to 6

3 to 4

4 to 6

3 to 5

5 to 7

3 to 5

5 to 8

3 to 5

5 to 8

3 to 5

BeefStanding Rib

Standing Rib

Rolled Rib

Boneless Sirloin,Eye of Round,Rump, Tri-tip

PorkLoin

Boneless andPicnic Shoulder

Ham Half (Fullycooked)

Ham - Canned

LambLeg

Boneless

VealLeg

Boneless

Variety and

Cut of Meat

BAKE

26 to 32 min.34 to 38 min.40 to 42 min.

23 to 25 min.27 to 30 min32 to 35 min.


25 to 30 min.

40 to 45 min.

30 to 35 min.

35 to 45 min.

18 to 24 min.

20 to 23 min.

30 to 35 min.

40 to 45 min.

25 to 35 min.

40 to 45 min.




24 to 34 min.

39 to 44 min.

30 to 35 min.

33 to 40 min.

19 to 23 min.

19 to 23 min.

24 to 28 min.

33 to 37 min.

24 to 28 min.

37 to 43 min.

CONVECTION

MEAT ROASTING

Page 47

CONVECTION

Internal Temp.at end ofcooking (˚F)

325˚ NPH12 to 16 min.

325˚ NPH13 to 17 min.

325˚ NPH12 to 14 min.

not recommended

350˚ NPH22 to 25 min.

325˚ NPH20 to 25 min.

350˚ NPH18 to 25 min.

350˚ NPH19 to 27 min.

350˚ NPH10 to 12 min.

350˚ NPH10 to 12 min.

375˚ NPH60 to 75 min.total time

375˚ NPH45 to 55 min.total time

Oven Temp.(˚F) Time(min. per lb.)

Food Item& Weight

Oven Temp.(˚F) Time(min. per lb.)

� After roasting, cover poultry loosely with foil and allow to stand for10 to 20 minutes. Poultry will firm for easier slicing.

CONVECTION

� Use low sided pan and a poultry roasting rack. For large wholepoultry use the bottom of the two piece broil pan that comes withthe oven and a poultry roasting rack.

� Reduce the oven temperature 25˚F from that for BAKE, only whenrecommended in the chart.

� Do not truss the legs of whole poultry. Cook breast side down forthe first half of cooking time; turn over and shield ends of legs withfoil for the second half of cooking time.

Section Eleven: Fish, Meat Poultry

TechniquesConvection roasted poultry has acrisp browned exterior with a moisttender interior.


� Roast on rack position 2,except for very large turkeys orroasts use rack position 1.

� Poultry can be roasted in anonpreheated oven. See Chart.

� Refer to chart for cooking timeand oven temperature. Largerbirds take less time per poundthan smaller birds. Roastingtime is based on poultry takendirectly from the refrigerator.

� Roast large stuffed birds, over15 pounds, using Bake only.Convection cooks poultry soquickly that the meat is donebefore the stuffing reaches asafe temperature of 165˚F.

� Shield ends of legs, wing tips,bony parts of the breast andany thinner parts with foilduring the second half of theroasting to prevent overcooking.

� Do not salt the outside ofpoultry before cooking, saltcauses the skin to dehydrateand become tough. Basteturkey with sweet butter or oil,if desired. Add glaze or sauceduring the second half ofcooking.

� Check for doneness at end ofminimum estimated cookingtime. Refer to poultry chart forsuggested internal tempera-tures. Juices will run clearand the drumstick (on wholebirds) will move freely whenpoultry is done.

BAKE

Turkey7 to 14 pounds

Unstuffed

Stuffed

15 to 22 poundsUnstuffed

Stuffed

Turkey RoastBoneless4 to 6 pounds

Turkey BreastWhole4 to 6 pounds

Chicken2-1/2 to 4 lbs.Unstuffed

Stuffed

Chicken, Halves2-1/2 to 4 lbs.

Chicken Pieces2 to 3-1/2 lbs.

Cornish GameHens

18 to 24 oz.Stuffed

325˚ PH18 to 23 min.

325˚ PH22 to 26 min.

325˚ PH14 to 18 min.

325˚ PH16 to 22 min.

350˚ PH22 to 27 min.

350˚ PH22 to 29 min.

375˚ PH25 to 30 min.

375˚ PH27 to 32 min.

350˚ PH25 to 30 min.

350˚ PH25 to 30 min.

375˚ PH75 to 95 min.total time

375˚ PH60 to 75 min.total time

Thigh - 180˚ to 185˚

Stuffing - 165˚

Breast - 170˚

170˚ to 175˚

170˚ to 175˚

175˚ to 185˚

175˚ to 185˚

175˚ to 185˚

175˚ to 185˚

175˚ to 185˚

175˚ to 185˚

POULTRY ROASTING

Page 48

[Inside Back Cover][Blank Page]

5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328ECO 12080 • 14-33-223D • © Thermador Corporation, 1991 • Litho in U.S.A., 9/98

Thermador is a leading manufacturer of Convection Micro Thermal Ovens, Convection Thermal Ovens, Thermal Electric Ovens,Warming Drawers, Free-Standing and Slide-In Ranges, Steel Gas ExtraLow® Cooktops, Steel Gas Cooktops, Glass Gas ExtraLowCooktops, Glass Gas Cooktops, Glass Ceramic Gas Cooktops, Glass Ceramic Dual-Fuel Cooktops, Glass Ceramic All-RadiantCooktops, Glass Ceramic Halogen Cooktops, Electric Cooktops, Professional® All-Gas Ranges and Cooktops, ProfessionalDual-Fuel Ranges, Cook'n'Vent® Downdraft Ventilation System, Hoods, Ventilators, Housings, Dishwashers and Char-Glo® OutdoorBarbecues. Specifications are for planning purposes only. Refer to installation instructions and consult your countertop supplierprior to making counter opening. Consult with a heating and ventilating engineer for your specific ventilation requirements. Forthe most detailed information, refer to installation instructions accompanying product or write Thermador indicating the modelnumber.

Thermador reserves the right to change specifications or design without notice. Some models are certified for use in Canada.Thermador is not responsible for products which are transported from the United States for use in Canada. Check with yourlocal Canadian distributor or dealer. Thermador, 5551 McFadden Avenue, Huntington Beach, CA 92649.

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