True Convection; Proof; Roast - Thermador Professional Pro Grand Serie Guide D'utilisation Et D'entretien

True convection

About true convection
True convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Dual fuel levels
4 and 5 -- Cookies
2, 3, and 4 -- Cookies
1, 3, and 5 -- Pastries and other baked goods
Tips:
• Reduce recipe temperature by 25°F.
• Place food in low-sided, uncovered pans such as
cookie sheets without sides.
• If baking more than one pan on a rack, allow at least
1'' to 1½'' of air space around the pan.

Proof

About proof
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened
products.
It is best to start with a cool oven when using the proofing
function.
To set the oven for proof
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Turn the mode knob to PROOF.
5. Turn the oven temperature knob to 150°F.
Size
Loaf, 1 lb (0.45 kg)
Rolls, 0.1 lb (0.05 kg)
The ideal temperature for proofing will be maintained
until the mode knob is turned off. Dough has "proofed"
when it has doubled in size.
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True conv mode
Time
60 – 75 minutes
30 – 45 minutes
Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven and
lengthen the proofing time. Use the oven light to check
the rising of the dough.
Proofing time may be decreased when using the large
oven at the same time you are proofing. Check bread
product early to avoid over-proofing. If you are using the
large oven for extended periods of time we recommend,
for optimum results, that you complete the proofing
before using the large oven.

Roast

About 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 best suited for large cuts
of meat and poultry.
Tips:
• Use a high-sided broil pan, or cover dish with a lid or
foil.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable for use in this mode.
• When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Roasting recommendations
Meat and poultry
Beef
Pot roast, 3 – 4 lbs.
Beef brisket
Beef chuck
Meatloaf
Poultry
Chicken, whole
Chicken, pieces
Turkey, whole
Pork
Shoulder
Smoked ham, half
Temperature Level
350°F (180°C) 1
350°F (180°C) 2
350°F (180°C) 1
350°F (180°C) 3
375°F (190°C) 2
375°F (190°C) 2
325°F (165°C) 2
325°F (165°C) 1
325°F (165°C) 1