Thermador Masterpiece Serie Guide D'utilisation Et D'entretien page 16

Convection Roast*
þ
Roast*
ü
Convection Broil
‡
Broil
‰
Pizza
ú
Speed Convection*
÷
Slow Roast
ÿ
ý Dehydrate
Proof**
Œ
¿ Warm
‹ Steam**
Steam Convection**
§
Reheat**
¨
Defrost**
"
Sabbath
›
Yom Tov
›
*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).
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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.
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.
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.
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
temperatures.
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
temperature. The surface of the dough does not dry out.
150-225° For keeping cooked food warm.
(65-110°)
85-212° For vegetables, fish, side dishes, juicing fruit and blanching.
(30-100°)
250-450° Combines steam and convection oven mode.
(120-230°)
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.
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.
100-450° Will appear in Heating Modes if enabled in Settings.
(40-230°)
See Yom Tov Mode section under General Operations Chapter.