Thermador Professional Serie Guide D'utilisation Et D'entretien page 32

en-us Getting the most out of your appliance
When proofing pizza dough, coat dough with olive oil
¡
and cover it in a bowl tightly with plastic wrap to prevent
crust formation.
If par baking handmade pizza dough, prick the dough
¡
with a fork before baking.
If using a pizza pan, choose a dark, perforated pan for a
¡
more crisp crust and a non-perforated pan for a softer
crust.
Preheat baking stones following manufacturer's
¡
recommendations while the oven is preheating.
Bake homemade pizzas on rack position 2 in the center
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of the rack.
Follow manufacturer's directions for frozen pizza.
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The convection fan cycles on and off when using pizza
¡
mode.
How to use ROAST mode
Use ROAST mode for large cuts of meat and poultry.
Note
Preheating the oven is not necessary.
¡
Use a high-sided broil pan or roasting pan. Cover dish
¡
with a lid or foil for less tender cuts of meat.
For less tender cuts of meat, add liquids, such as water,
¡
juice, wine, bouillon or stock for flavor and moisture.
Roasting bags and using a liquid are suitable for use in
¡
this mode.
When roasting whole chicken or turkey, tuck wings
¡
behind back and loosely tie legs with kitchen string.
When cooking large meats (e.g. turkey over 10 lbs) do
¡
not use the lowest rack position.
How to use CONV ROAST mode
Use the CONV ROAST mode for preparing tender cuts of
meat and poultry. It is also suitable for roasting
vegetables.
The benefits of CONV ROAST mode include as much as
25% faster cooking than non-convection modes and rich,
golden browning.
Note
Preheating the oven is not necessary.
¡
Use the same temperature as indicated in the recipe.
¡
Check doneness early, since roasting time may
¡
decrease.
Do not cover meat or use cooking bags.
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Use a broil pan with a rack and grid or a shallow,
¡
uncovered pan with a rack for roasting.
Use a meat thermometer to determine the internal
¡
temperature of the meat.
If the meat is browned to your liking, but is not yet done,
¡
foil can be placed over the meat to prevent
overbrowning.
Let meat stand covered with foil 10-15 minutes after
¡
removing it from the oven.
When cooking large meats (e.g. turkey over 10 lbs) do
¡
not use the lowest rack position.
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How to use BROIL mode
The BROIL mode uses intense heat radiated from the
upper element. Use this mode for cooking thin, tender cuts
of meat, 1" (2.5 cm) or less, poultry and fish. It can also be
used to brown breads and casseroles.
Note
Always broil with the oven door closed.
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Preheat the oven for 3 to 4 minutes. Do not preheat for
¡
more than 5 minutes.
Steaks and chops should be at least ¾" (2 cm) thick.
¡
Use the broil pan and grid or a deep pan with a metal
¡
rack, for broiling.
Do not cover the broil grid with foil. It is designed to
¡
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
Turn meats once during the recommended cook time.
¡
Fish does not need to be turned.
When top browning casseroles, use only metal or glass
¡
ceramic dishes such as Corningware®.
Never use heat-proof glass, such as Pyrex®; it cannot
¡
tolerate the high temperature.
How to use CONV BROIL mode
Use the CONV BROIL mode for cooking thick, tender cuts
of meat, poultry and fish. This mode is not recommended
for browning breads, casseroles and other foods.
In addition to the benefits of standard broiling, convection
broiling is faster.
Note
Always use convection broil with the oven door closed.
¡
Preheat the oven for 3 to 4 minutes. Do not preheat for
¡
more than 5 minutes.
Steaks and chops should be at least 1½" (4 cm) thick.
¡
Use the broil pan and grid or a deep pan with a metal
¡
rack, for broiling.
Do not cover the broil grid with foil. It is designed to
¡
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
Turn meats once during the recommended cook time.
¡
Fish does not need to be turned.
Never use heat-proof glass, such as Pyrex®; it cannot
¡
tolerate the high temperature.
How to use PROOF mode
Use the PROOF mode to raise yeast dough.
Note
Start with a cool oven when using this mode.
¡
Allow frozen dough to thaw first.
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The ideal temperature for proofing will be maintained
¡
until the mode is turned off. Dough has proofed when it
has doubled in size.
Loosely cover the bowl or pan and use any rack that
¡
accommodates the size of the container.
Keep the door closed and use the oven light to check
¡
the rising of the dough.
Size
Loaf, 1 lb (4.5 kg)
Time in min.
60 - 75