Thermador Masterpiece Serie Guide D'utilisation Et D'entretien page 17

Heating Modes Menu Conventional Oven
Heating mode
True Convection
‚
Convection Bake
¶
Bake
ƒ
Convection Roast
þ
Roast
ü
Warm
¿
Speed Convection
÷
ý Dehydrate
Slow Roast
ÿ
Max Convection Broil
ù
Convection Broil
‡
Broil
‰
Pizza
ú
Proof
Œ
Rotisserie
μ
Max Broil
ˆ
Sabbath
›
Yom Tov
›
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Temperature Use
°F (°C)
150-525° For baking and cooking small food items on one or more racks.
(65-275°) The fan distributes the heat from the ring heating element in the
back panel evenly around the oven cavity.
150-525° Use for large baked items and breads on 1 or 2 racks. Also
suitable for side dishes and casseroles.
(65-275°)
Heat is emitted from above and below while the fan distributes
the heat evenly around the oven cavity.
150-525° For traditional baking and roasting on one level. Especially
(65-275°) suitable for cakes on multiple racks. Heat is emitted evenly from
the top and bottom.
150-525° Roasting of poultry, larger pieces of meat and vegetables.
(65-275°)
Heat is emitted from above and below while the fan distributes
heat evenly around the oven cavity.
150-525° For roasting poultry or meats.
(65-275°)
The heat is emitted from above and below.
150-225° For keeping cooked food warm.
(65-110°)
150-525° For frozen convenience foods.
(65-275°) Heat is emitted from top and bottom while the fan circulates hot
air around the food.
100-160° For drying herbs, fruits and vegetables.
(40-70°)
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.
450°-550° For thick tender cuts of meat, poultry and fish. Uses the larger
(230°-290°) broil element with the convection fan to allow for more food to
cook at one time.
450-550° For roasting poultry, whole fish and larger pieces of meat.
(230-290°)
The broil element and the fan switch on and off intermittently.
The fan circulates the hot air around the food.
450-550° For broiling flat items, such as steaks or hamburgers, for
(230-290°) making toast, and for cooking au gratin.
The whole area under the broil heating element becomes hot.
150-525° For preparing pizza fresh or frozen.
(65-275°)
Heat is emitted from above and below. The fan distributes the
heat evenly around the oven cavity.
85-110° For yeast doughs and sourdough.
(30-45°)
Dough will rise considerably more quickly than at room tem-
perature. The surface of the dough does not dry out.
175°-550° For roasting poultry and large pieces of meat. Food is slowly
(80°-290°) turned on a skewer.
Uses heat radiated from the upper element.
450°-550° For cooking thin, tender cuts of meat, poultry and fish. Uses the
(230°290°) larger broil element to allow cooking more food at one time.
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.
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