Thermador PROFESSIONAL PRO GRAND Serie Utilisation Et Entretien page 30

Setting Bake, Convection Bake and Roast
Secondary Oven Main Oven
Selector Selector
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Figure 31: 48" Model Control Panel
To Set the Ovens
1. Place rack in desired rack position and shut the door.
2. Set Mode Selector Ring (Figure 32) to Bake or
Convection Bake, or Roast.
Tem peratu re
Selector Knob
Mode Selector
Figure 32: Mode Selector Ring & Temperature Knob
3. Set Temperature Selector Knob to desired temperature
setting.
• If using Convection Bake, set the Temperature
Selector Knob 25°F (14°C) below the temperature
suggested in the recipe. No variation in
temperature setting is necessary if roasting meats
or poultry.
4. After both knobs have been turned to the desired
setting, the readout will display "PREHEATING [I ...]"
with the selected cooking mode (for example, "BAKE")
and the desired temperature ("350°F").
5. The temperature gauge will start to move toward the
temperature setting. The temperature gauge reflects
the temperature setting.
• The needle of the temperature gauge will move to
the new selected temperature setting if the
temperature setting is increased or decreased.
• The gauge is for reference only.
• As the oven cools down, the temperature gauge
will reduce, to reflect the cooling oven temperature.
6. After oven has preheated, place food inside.
Automatic operation of the cooling blowers:
The cooling blowers activate after the oven reaches 300°F
(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°C).
DO NOT continue to use the ovens if the cooling blower
fails to activate while baking. Call a qualified service
agency to repair the range.
Roast
Roast has more top heat than traditional Bake. This
additional top heat is for conventional open roasting when
drippings are desired or for covered-dish roasting.
Roast Mode Tips
• Roast mode is excellent for less tender meats or
poultry when meat is braised and a covered dish is
used.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable to use in this mode.
• When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
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