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Match pan diameter to flame size, Cookware tips, Specialty pans – Siemens HD2528U EN User Manual

Page 31: Getting the most out of your oven, Oven cooking guide, Rack position, Figure 14: rack positions, Multiple rack cooking, Pan placement

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Getting the Most Out of Your Appliance

English 29

Another simple test to determine even heat dis-
tribution across the cookware bottom is to place
1” (25.4 mm) of water in the pan. Bring the water
to a boil and observe the location of the bubbles
as the water starts to boil. Good, flat cookware
will have an even distribution of bubbles over
the bottom surface area.

Match Pan Diameter to Flame Size

The flame should be the same size as the bottom of the pan or smaller. Do not
use small pans with high flame settings as the flames can lick up the sides of the
pan.

Place oversized pans that span two burners front to rear, not side to side.

Tight Fitting Lids – A lid shortens cooking/boiling time by holding heat inside
the pot.

Cookware Tips

Use of pots and pans with rounded (either concave or convex) warped or
dented bottoms should be avoided. See drawings.

Make sure the bottom of the pot or pan being used is clean and dry.

Use pots and pans with thick, smooth metal bottoms.

Specialty Pans

Specialty pans such as griddles, roasters, pressure cookers, woks, water bath
canners and pressure canners must have the same features as described
above. Use only a flat-bottomed wok.

Getting the Most Out of Your Oven

Oven Cooking Guide

Rack Position

Multiple Rack Cooking

When using multiple racks, follow the placement recommendations below.

Two rack: Use rack positions 2 and 5.

Three rack: (for convection bake): Use positions 1, 3 and 6. The rack in
position 3 can be extension rack if desired.

Pan Placement

Baking results are better if pans are placed in the center of the oven. If baking
more than one pan on a rack, allow at least 1" to 1 ½” of air space around the
pan. When baking four cake layers at the same time, stagger pans on two racks
so that one pan is not directly above the other. To allow for best baking results
stagger pans as shown in the graphic below.

RACK POSITION 6 (highest position) – melting cheese, broiling thin foods

RACK POSITION 5 – broiling most meats, toasting bread

RACK POSITION 4 – broiling thicker meats

RACK POSITION 3 – most baked goods when baking on one rack, such as
on cookie sheet or baking pan, cakes, frozen foods, biscuits, brownies,
muffins

RACK POSITION 2 – Used for pies, casseroles, breads, bundt or pound
cakes, small roasts or poultry.

RACK POSITION 1 (lowest position) – Used for angel food cake, large
roasts, turkey.

Figure 14: Rack Positions

6

5

4

3

2

1

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