Thermador Professionl Série Mode D'emploi page 16

Defrost**
"
Sabbath
›
*Steam assistance possible with this type of heating in upper oven only (water reservoir MUST be full before
appliance is operated).
**Steam heating mode (water reservoir MUST be full before appliance is operated).
--------
Heating Modes Menu Conventional Oven
Heating mode
True Convection
‚
Convection Bake
¶
Bake
ƒ
Convection Roast
þ
Remote Start
Rotisserie
μ
Pizza
ú
Broil
‰
Convection Broil
‡
Clean Modes
More Modes
Speed Convection
÷
¿ Warm
Proof
Œ
Dehydrate
ý
16
100-125° For vegetables, meat, fish and fruit.
(40-50°)
The moisture gently transfers the heat to the food. The food
does not dry out or lose its shape.
100-450° Will appear in Heating Modes if enabled in Settings.
(40-230°)
See Sabbath Mode section under General Operations Chapter.
Temperature Use
°F (°C)
150-525° For baking and cooking small food items on one or more racks.
(65-275°) The fan distributes the heat from the ring heating element in the
back panel evenly around the oven cavity.
150-525° Use for large baked items and breads on 1 or 2 racks. Also
suitable for side dishes and casseroles.
(65-275°)
Heat is emitted from above and below while the fan distributes
the heat evenly around the oven cavity.
150-525° For traditional baking and roasting on one level. Especially suit-
(65-275°) able for cakes on multiple racks. Heat is emitted evenly from the
top and bottom.
150-525° Roasting of poultry, larger pieces of meat and vegetables.
(65-275°)
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.
175°-550° For roasting poultry and large pieces of meat. Food is slowly
(80°-290°) turned on a skewer.
Uses heat radiated from the upper element.
150-525° For preparing pizza fresh or frozen.
(65-275°)
Heat is emitted from above and below. The fan distributes the
heat evenly around the oven cavity.
450-550° For broiling flat items, such as steaks or hamburgers, for mak-
(230-290°) ing toast, and for cooking au gratin.
The whole area under the broil heating element becomes hot.
450-550° For roasting poultry, whole fish and larger pieces of meat.
(230-290°)
The broil element and the fan switch on and off intermittently.
The fan circulates the hot air around the food.
For selecting available cleaning modes.
150-525° For frozen convenience foods.
(65-275°) Heat is emitted from top and bottom while the fan circulates hot
air around the food.
150-225° For keeping cooked food warm.
(65-110°)
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.
100-160° For drying herbs, fruits and vegetables.
(40-70°)