Conventional Oven Cooking Charts - Thermador Masterpiece Serie Guide D'utilisation Et D'entretien

Food Item
Vegetables
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, Sage, Parsley,
Thyme, Fennel
Basil
Warm
In Warm, the upper and lower elements maintain a low
temperature in the oven cavity in order to keep food at
serving temperature.
This mode can be used to keep cooked foods warm until
ready to serve. Foods that should be kept moist should
be covered with a lid or with aluminum foil.
Proof
Dough will proof more quickly using Proof mode. It will
also ensure the dough will not dry out. Only start Proof
mode when the oven compartment has fully cooled
down.
Allow yeast dough to proof twice. Use the table for
setting recommendations for both proof processes.

Conventional Oven Cooking Charts

Cakes and Pastry
Dish
Cakes
Round Layer Cake
Round Layer Cake, 2 racks
Sheet Cake
Sheet Cake, 2 racks
Angel Food Cake
Cheesecake
26
Preparation
Wash and towel dry. Remove membrane of
peppers, coursely chopped about 1" pieces
Wash and towel dry. Cut off stem end. Cut
into 1/8" (3 mm) slices
Wash and towel dry. Cut thin slices, 1/8"
(3 mm) thick, drain well
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches (7.5 to 10 cm)
from the top. Spray with water, shake off
moisture and pat dry
Bakeware/Accessories
8" or 9" round pan
8" or 9" round pan
9" X 13" pan
9" X 13" pan
10" tube pan
9" springform cake pan
Approx. Dry-
ing time
(hours)
15 - 17
7 - 12
15 - 20
Dry at 100°F
(38°C), 4 - 6
hours
Dry at 100°F
(38°C), 4 - 6
hours
Dough Fermentation
Position the dough bowl on the wire rack. Use the
settings indicated in the table. Do not open the oven
door during the proofing process as moisture will
escape. Do not cover the dough.
Final Fermentation
Place the dough into the oven on the rack level indicated
in the specific cooking charts in the section Steam Oven
Cooking Charts or Conventional Oven Cooking Charts.
Wipe moisture from the oven cavity before baking.
Rack Heating Mode/
Position Symbol
4 Bake
ƒ
3 & 5 Bake
ƒ
4 Bake
ƒ
3 & 5 Bake
ƒ
1 Bake
ƒ
3 Bake
ƒ
Test for doneness
Leathery with no mois-
ture inside
Tough and leathery, dry
Dry, brick red color
Crisp and brittle
Crisp and brittle
Temp. in Cooking
Time in
°F (°C)
Minutes
350° 25-35
(180°)
350° 25-35
(180°)
350° 25-35
(180°)
350° 25-35
(180°)
350° 35-50
(180°)
375° 40-50
(190°)