Thermador MEDS301WS Instruction manual - Page 13

ú Pizza 150-475° (65-250°) For preparing pizza fresh or frozen. Heat is emitted from above and below. The fan distributes the heat evenly around the oven cavity. ÷ Speed Convection* 150-475° (65-250°) For frozen convenience foods. No preheat is required. Heat is emitted from top and bottom while the fan circulates hot air around the food. ÿ Slow Roast ý Dehydrate 150-250° (65-120°) 100-160° (40-70°) For gentle slow cooking of seared, tender pieces of meat in ovenware without a lid. Heat is emitted evenly from the top and bottom at low temperatures. For drying herbs, fruits and vegetables. Œ Proof** 85-110° (30-45°) ¿ Warm 150-225° (65-110°) ‹ Steam** 85-212° (30-100°) § Steam Convection** 250-450° (120-230°) For yeast doughs and sourdough. Dough will rise considerably more quickly than at room temperature. The surface of the dough does not dry out. For keeping cooked food warm. For vegetables, fish, side dishes, juicing fruit and blanching. Combines steam and convection oven mode. ¨ Reheat** 175-350° (80-175°) For plated meals and baked items. Cooked food is gently reheated. The steam ensures that the food does not dry out. " Defrost** 100-125° (40-50°) For vegetables, meat, fish and fruit. The moisture gently transfers the heat to the food. The food does not dry out or lose its shape. › Sabbath 100-450° (40-230°) Will appear in Heating Modes if enabled in Settings. See Sabbath Mode section under General Operations Chapter. › Yom Tov 100-450° (40-230°) Will appear in Heating Modes if enabled in Settings. See Yom Tov Mode section under General Operations Chapter. *Steam assistance possible with this type of heating (water reservoir MUST be full before appliance is operated). **Steam heating mode (water reservoir MUST be full before appliance is operated). General Tips Aluminum Foil 9 WARNING Do not use aluminum foil or protective liners to line any part of the appliance, especially the oven bottom. Installing these liners may result in risk of electric shock or fire. Preheating the Oven ▯ Place oven racks in desired position before heating the oven. ▯ Preheat the oven when using the Bake, Convection Bake, True Convection, Pizza, Broil, Convection Broil, Steam Convection, Steam, Reheat, Defrost and Warm modes. ▯ Preheat is not required for Speed Convection, Roast, Convection Roast, Proof, and Dehydrate modes. ▯ Allow oven to preheat while preparing recipe ingredients or food items. ▯ Setting a higher temperature does not shorten preheat time. ▯ Once oven is preheated, open the oven door and place food in the oven as quickly as possible to minimize the loss of heat and reduction of oven temperature. ▯ Use Fast Preheat to speed up preheating. Preheat Reminders The lower element is hidden under the oven bottom. It is normal that the preheat time is different than your previous oven that had an exposed element on the bottom. ▯ Preheating is not necessary for meats, poultry, casseroles and Speed Convection mode. ▯ Preheat time will be longer when the electrical supply to your house is less than 240 volts. ▯ Increasing the oven temperature will require a longer preheat time. For example, the preheat time for 425° F is longer than the preheat time for 350° F. When broiling, preheat the oven 3-4 minutes. Do not preheat for more than 5 minutes. 13