Thermador Professionl Série Mode D'emploi page 15

Heating Modes Menu-Steam Oven Only
Heating mode
True Convection*
‚
Convection Bake*
¶
Bake*
ƒ
Convection Roast*
þ
Remote Start
Steam Convection**
§
Steam**
‹
Broil
‰
Clean Modes
More Modes
Roast*
ü
Convection Broil
‡
Pizza
ú
Speed Convection*
÷
Slow Roast
ÿ
ý Dehydrate
Proof**
Œ
Warm
¿
Reheat**
¨
Temperature Use
°F (°C)
150-475° For baking and cooking small food items on one or more racks.
(65-250°) The fan distributes the heat from the ring heating element in the
back panel evenly around the oven cavity.
150-475° Use for large baked items and breads on 1 or 2 racks. Also
suitable for side dishes and casseroles.
(65-250°)
Heat is emitted from above and below while the fan distributes
the heat evenly around the oven cavity.
150-475° For traditional baking and roasting on one level.
(65-250°)
Heat is emitted evenly from the top and bottom.
150-475° Roasting of poultry, larger pieces of meat and vegetables.
(65-250°)
Heat is emitted from above and below while the fan distributes
heat evenly around the oven cavity.
For starting an oven operation using your mobile device.
Allows for changes to be made in current operation or starting a
new operation.
250-450° Combines steam and convection oven mode.
(120-230°)
85-212° For vegetables, fish, side dishes, juicing fruit and blanching.
(30-100°)
450-500° For broiling flat items such as steaks or hamburgers, for making
(230-260°) toast and for cooking au gratin.
The whole area under the broil heating element becomes hot.
For selecting available cleaning modes.
150-475° For roasting poultry or meats.
(65-250°)
The heat is emitted from above and below.
450-500° For roasting poultry, whole fish and larger pieces of meat.
(230-260°)
The broil element and the fan switch on and off intermittently.
The fan circulates the hot air around the food.
150-475° For preparing pizza fresh or frozen.
(65-250°)
Heat is emitted from above and below. The fan distributes the
heat evenly around the oven cavity.
150-475° For frozen convenience foods. No preheat is required.
(65-250°) Heat is emitted from top and bottom while the fan circulates hot
air around the food.
150-250° For gentle slow cooking of seared, tender pieces of meat in
(65-120°) ovenware without a lid.
Heat is emitted evenly from the top and bottom at low tempera-
tures.
100-160° For drying herbs, fruits and vegetables.
(40-70°)
85-110° For yeast doughs and sourdough.
(30-45°)
Dough will rise considerably more quickly than at room tem-
perature. The surface of the dough does not dry out.
150-225° For keeping cooked food warm.
(65-110°)
175-350° For plated meals and baked items.
(80-175°)
Cooked food is gently reheated. The steam ensures that the
food does not dry out.
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