Thermador Masterpiece Serie Guide D'utilisation Et D'entretien page 22

Convection Roast
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
This mode is well suited for preparing tender cuts of
meat and poultry. It is also suitable for roasting
vegetables. Using Convection Roast can help reduce
cooking time by as much as 25% and allows for rich
golden browning on the food.
Tips:
Preheating the oven is not necessary.
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Let meat stand covered with foil for 10-15 minutes
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after removing it from the oven.
If meat is browned to your liking but not yet
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done, place foil over the meat to prevent
overbrowning.
Use a broil pan with a rack and grid or a shallow
▯
uncovered pan with a rack for roasting.
Do not cover meat or use cooking bags.
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Check doneness early since roasting time may
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decrease. Refer to the Meat and Poultry cooking chart
for examples.
Use the same temperature as indicated in the recipe.
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Refer to the Meat and Poultry cooking chart for
▯
recommended rack positions and cooking time.
Roast
Roast uses both the upper and lower elements to
maintain the oven temperature. Roasting uses more
intense heat from the upper element than the lower
element. This results in more browning of the exterior
while the inside remains especially moist.
Roast is suited for meat and poultry and less tender cuts
of meat.
Tips:
Preheating the oven is not necessary.
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Use a high sided broil pan or roasting pan. Cover with
▯
a lid or foil for less tender cuts of meat.
For less tender cuts of meats, add liquids such as
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water, juice, wine, bouillon or stock for flavor and
moisture.
Roasting bags and using a lid are suitable for this
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mode.
When roasting whole turkey or chicken, tuck wings
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behind back and loosely tie legs with kitchen string.
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Convection Broil
Convection Broil combines intense heat from the upper
element with heat circulated by a convection fan.
This mode is well suited for cooking thick, tender cuts of
meat, poultry and fish. It is not recommended for
browning breads, casseroles and other foods. Always
use Convection Broil with the door closed.
Tips:
Preheat oven 3-4 minutes. Do no preheat for more
▯
than 5 minutes.
Steaks and chops should be at least 1 ½" (3 cm)
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thick.
Use a broil pan and grid or a deep pan with a metal
▯
rack for broiling.
Turn meats once during cook time. Fish does not need
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to be turned.
Never use heat-proof glass (Pyrex); it cannot tolerate
▯
the high temperature.
Refer to the Meat and Poultry cooking chart for
▯
recommended rack positions and cooking time.
Max Convection Broil
Max Convection Broil uses a larger broil element which
allows you to broil more food at one time.
Food should be spread out over the entire broil pan and
grid. Follow the same tips found under Convection Broil.
Broil
Broil uses intense heat radiated from the upper element.
The Broil Mode is best suited for cooking thin, tender
cuts of meat (1" or less), poultry and fish. It can also be
used to brown breads and casseroles. Always broil with
the door closed.
Tips:
Preheat oven 3-4 minutes. Do no preheat for more
▯
than 5 minutes.
Steaks and chops should be at least ¾" (2 cm) thick.
▯
Brush fish and poultry with butter or oil to prevent
▯
sticking.
Use a broil pan and grid or a deep pan with a metal
▯
rack for broiling.
Turn meats once during 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 (Pyrex); it cannot tolerate
▯
the high temperature.
Refer to the Meat and Poultry cooking chart for
▯
recommended rack positions and cooking time.
Max Broil
Max broil uses a larger broil element which allows you to
broil more food at one time.
Food should be spread out over the entire broil pan and
grid. Follow the same tips found under Broil.