Thermador MEDS302WS Mode d'emploi
- Catégorie
- Fours
- Taper
- Mode d'emploi
Use and care
GUIDE
THERMADOR.COM
Masterpiece® and Professional Series Built-in Oven
ME301WS MED301WS MED301LWS
MED301RWS PO301W POD301W POD301LW
POD301RW ME302WS MED302WS
MED302LWS MED302RWS PO302W POD302W
POD302LW POD302RW MEM301WS POM301W
MEDMC301WS PODMC301W MEDMCW31WS
PODMCW31W MEDS301WS PODS301W
MEDS302WS PODS302W
Table of
CONTENTS
Table of Contents
Use and care manual
9 Safety Definitions .................................................. 3
IMPORTANT SAFETY INSTRUCTIONS ........................ 4
Proper Installation and Maintenance .............................. 4
Fire Safety ....................................................................... 4
Burn Prevention .............................................................. 5
Child Safety ..................................................................... 6
Cleaning Safety ............................................................... 6
Cookware Safety ............................................................. 6
Proposition 65Warning .................................................. 6
Causes of Damage ...................................................... 7
Protecting the Environment ....................................... 7
Saving Energy ................................................................. 7
Tested for You in Our Cooking Studio ........................ 8
Cakes and Small Baked Items ......................................... 8
Silicone Molds ................................................................. 8
Recommended Setting Values ........................................ 8
Heating Modes - Steam Oven .................................... 8
Heating Modes - Steam Oven ........................................ 8
Steam Programs ............................................................ 12
Steam Oven Cooking Charts ........................................ 13
Heating Modes - Conventional Oven ....................... 19
Heating Modes - Conventional Oven ........................... 19
Conventional Oven Cooking Charts ............................. 24
Troubleshooting ....................................................... 29
STATEMENT OF LIMITED PRODUCT WARRANTY ... 30
What this Warranty Covers & Who it Applies to .......... 30
How Long the Warranty Lasts ....................................... 30
Repair/Replace as Your Exclusive Remedy ................... 30
Out of Warranty Product ............................................... 31
Warranty Exclusions ...................................................... 31
Obtaining Warranty Service: ......................................... 31
THERMADOR® Support .......................................... 32
Service ........................................................................... 32
Parts and Accessories ................................................... 32
9 Safety Definitions
Safety Defi nitions
9 WARNING
This indicates that death or serious injuries may
occur as a result of non-observance of this warning.
9 CAUTION
This indicates that minor or moderate injuries may
occur as a result of non-observance of this warning.
NOTICE: This indicates that damage to the appliance or
property may occur as a result of non-compliance with
this advisory.
Note: This alerts you to important information and/or
tips.
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
4
IMPORTANT SAFET Y I NS T RUCT I ONS RE AD AND SAVE THESE INSTRUCTIONS
WARNING
When properly cared for, your new appliance has been
designed to be safe and reliable. Read all instructions
carefully before use. These precautions will reduce the
risk of burns, electric shock, fire, and injury to persons.
When using kitchen appliances, basic safety precautions
must be followed, including those in the following pages.
Proper Installation and Maintenance
Have the installer show you the location of the circuit
breaker or fuse. Mark it for easy reference.
This appliance must be properly installed and grounded
by a qualified technician. Connect only to properly
grounded outlet. Refer to Installation Instructions for
details.
This appliance is intended for normal family household
use only. It is not approved for outdoor use. See the
Statement of Limited Product Warranty. If you have any
questions, contact the manufacturer.
Do not store or use corrosive chemicals, vapors,
flammables or nonfood products in or near this
appliance. It is specifically designed for use when
heating or cooking food. The use of corrosive chemicals
in heating or cleaning will damage the appliance and
could result in injury.
Do not operate this appliance if it is not working properly,
or if it has been damaged. Contact an authorized
servicer.
Do not obstruct oven vents.
Do not repair or replace any part of the appliance unless
specifically recommended in this manual. Refer all
servicing to an authorized servicer.
In the event of an error the display will show an error
code. If pressing the TIMERS button does not resolve the
error, disconnect the appliance from the power supply
and call Customer Service.
WARNING
When removing the door make sure oven is cool and
power to the oven has been turned off before removing
the door. Failure to do so could result in burns.
The oven door is heavy and fragile. Use both hands to
remove the oven door. The door front is glass. Handle
carefully to avoid breaking.
Grasp only the sides of the oven door. Do not grasp the
handle as it may swing in your hand and cause injury or
damage.
Failure to grasp the oven door firmly and properly could
result in personal injury or product damage.
Lay the door on a flat smooth surface so that the door
cannot fall over. Failure to do so may result in personal
injury or damage to the appliance.
WARNING
To avoid injury from hinge bracket snapping closed, be
sure that both levers are securely in place before
removing door. Also, do not force door open or closed -
the hinge could be damaged and injury could result.
WARNING
Make sure the appliance and lights are cool and power
to the appliance has been turned off before replacing the
light bulb(s). Failure to do so could result in electrical
shock or burns. The lenses (if equipped) must be in
place when using the appliance. The lenses (if equipped)
serve to protect the light bulb from breaking. The lenses
(if equipped) are made of glass. Handle carefully to
avoid breaking. Broken glass can cause an injury.
WARNING
Light socket is live when door is open if main power
supply is not turned off. To avoid electric shock
disconnect main fuse or circuit breaker before accessing
light bulb(s).
Fire Safety
WARNING
NEVER cover any slots, holes or passages in the oven
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air flow through the oven.
Aluminum foil linings may also trap heat, causing a fire
hazard.
If materials inside an oven or warming drawer should
ignite, keep door closed. Turn off the appliance and
disconnect the circuit at the fuse or circuit breaker panel.
WARNING
Use this appliance only for its intended use as described
in this manual. NEVER use this appliance as a space
heater to heat or warm the room. Doing so may result in
overheating the appliance. Never use the appliance for
storage.
Always have a working smoke detector near the kitchen.
In the event that personal clothing or hair catches fire,
drop and roll immediately to extinguish flames.
Have an appropriate fire extinguisher available, nearby,
highly visible and easily accessible near the appliance.
Smother flames from food fires other than grease fires
with baking soda. Never use water on cooking fires.
5
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
WARNING
TO REDUCE THE RISK OF INJURY TO PERSONS IN
THE EVENT OF A GREASE FIRE, OBSERVE THE
FOLLOWING:
a.
SMOTHER FLAMES with a close-fitting lid, cookie
sheet, or metal tray, then turn off the burner. BE
CAREFUL TO PREVENT BURNS. If the flames do not
go out immediately, EVACUATE AND CALL THE FIRE
DEPARTMENT.
b.
NEVER PICK UP A FLAMING PAN – You may be
burned.
c.
DO NOT USE WATER, including wet dishcloths or
towels – a violent steam explosion will result.
d.
Use an extinguisher ONLY if:
- You know you have a Class ABC extinguisher, and
you already know how to operate it.
- The fire is small and contained in the area where it
started.
- The fire department is being called.
- You can fight the fire with your back to an exit.
Burn Prevention
DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN - Heating elements may be hot
even though they are dark in color. Interior surfaces of an
oven become hot enough to cause burns. During and
after use, do not touch, or let clothing, potholders, or
other flammable materials contact heating elements or
interior surfaces of oven until they have had sufficient
time to cool. Other surfaces of the appliance may
become hot enough to cause burns. Among these
surfaces are oven vent openings, surfaces near these
openings and oven doors.
Exercise caution when opening the appliance. Standing
to the side, open the door (or drawer) slowly and slightly
to let hot air and/or steam escape. Keep your face clear
of the opening and make sure there are no children or
pets near the unit. After the release of hot air and/or
steam, proceed with your cooking. Keep doors shut
unless necessary for cooking or cleaning purposes. Do
not leave open doors unattended.
Do not heat or warm unopened food containers. Build-up
of pressure may cause the container to burst and cause
injury.
Always place oven racks in desired location while oven is
cool. Always use oven mitts, when the oven is warm. If a
rack must be moved while oven is hot, do not let
potholder contact the heating elements.
CAUTION
To avoid possible injury or damage to the appliance,
ensure rack is installed exactly per installation
instructions and not backwards or upside down.
Always use dry potholders. Moist or damp potholders on
hot surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel
or other bulky cloth.
WARNING
SCALDING HAZARD
Movement when opening the appliance door and when
removing the cookware can cause hot liquid to spray
out. Do not stand too close to the appliance when
opening it. Open appliance door carefully. Remove
cookware carefully. Keep children away.
Secure all loose garments, etc. before beginning. Tie
long hair so that it does not hang loose, and do not wear
loose fitting clothing or hanging garments, such as ties,
scarves, jewelry, or dangling sleeves.
Use caution when cooking foods with high alcohol
content (e.g. rum, brandy, bourbon) in the oven. Alcohol
evaporates at high temperatures. There is a risk of
burning as the alcohol vapors may catch fire in the oven.
Use only small quantities of alcohol in foods, and open
the oven door carefully.
WARNING
RISK OF SCALDING
Hot liquid may spill over the sides of cooking
accessories when they are removed from the oven
cavity. Carefully remove cooking accessories with oven
mitts.
WARNING
RISK OF SCALDING
Hot steam can escape when you open the appliance
door. Steam is not visible at certain temperatures. Do not
stand too close to the appliance when opening it. Open
the appliance door with caution. Keep children away.
WARNING
RISK OF BURNS
Hot steam can leak during operation. Do not touch the
ventilation openings. Keep children away.
WARNING
RISK OF SCALDING
Even after switching off, the water on the oven bottom is
still hot. Do not wipe up water from oven bottom
immediately after use. Allow the appliance to cool down
before cleaning it.
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
6
Child Safety
When children become old enough to use the appliance,
it is the responsibility of the parents or legal guardians to
ensure that they are instructed in safe practices by
qualified persons.
Do not allow anyone to climb, stand, lean, sit, or hang on
any part of an appliance, especially a door, warming
drawer, or storage drawer. This can damage the
appliance, and the unit may tip over, potentially causing
severe injury.
Do not allow children to use this appliance unless closely
supervised by an adult. Children and pets should not be
left alone or unattended in the area where the appliance
is in use. They should never be allowed to play in its
vicinity, whether or not the appliance is in use.
WARNING
Items of interest to children should not be stored in an
appliance, in cabinets above an appliance or on the
backsplash. Children climbing on an appliance to reach
items could be seriously injured.
Cleaning Safety
Risk of severe burns! Do not clean the appliance
immediately after turning it off. The water in the bottom of
the oven cavity is still hot. Wait until the appliance has
cooled down.
Keep oven free from grease build up.
WARNING
RISK OF INJURY
Scratched glass in the appliance door can burst. Do not
use any glass scrapers or strong or abrasive cleaning
agents.
WARNING
RISK OF ELECTRICAL SHOCK
Moisture entering the appliance can cause an electrical
shock. Don't use a high-pressure cleaner or steam
cleaner.
Birds have very sensitive respiratory systems. Keep pet
birds out of the kitchen or other rooms where kitchen
fumes could reach them. During self-clean, fumes are
released that may be harmful to birds. Other kitchen
fumes such as overheating margarines and cooking oils
may also be harmful.
When self-cleaning, confirm that the door locks and will
not open. If the door does not lock, do not run Self-
Clean. Contact service.
Do not block the oven vent(s) during the self-cleaning
cycle. Always operate the unit according to the
instructions in this manual.
IMPORTANT SAFETY NOTICE: The California Safe
Drinking Water and Toxic Enforcement Act requires the
Governor of California to publish a list of substances
known to the state to cause cancer, birth defects or other
reproductive harm, and requires businesses to warn
customers of potential exposure to such substances. The
burning of gas cooking fuel and the elimination of soil
during self-cleaning can generate some by-products
which are on the list. To minimize exposure to these
substances, always operate this unit according to the
instructions contained in this booklet and provide good
ventilation.
Cookware Safety
Do not place food directly on oven bottom.
Follow the manufacturer’s directions when using cooking
or roasting bags.
WARNING
RISK OF ELECTRIC SHOCK
Use of a wrong meat probe can damage the insulation.
Use only the meat probe intended for this appliance.
Ovenware must be heat and steam resistant. Silicone
baking pans are not suitable for conventional heating
mode with added steam.
When using Steam mode with a perforated cooking pan,
always slide the universal pan in rack position 1or 2.
The universal pan will catch any drippings.
The oven bottom must always remain clear. Always place
ovenware on the rack or in the perforated cooking pan.
Proposition 65Warning:
This product may contain a chemical known to the State
of California, which can cause cancer or reproductive
harm. Therefore, the packaging of your product may
bear the following label as required by California:
&DQFHUDQG5HSURGXFWLYH+DUPZZZ3:DUQLQJVFDJRY
67$7(2)&$/,)251,$352326,7,21:$51,1*
:$51,1*
7
Causes of Damage
NOTICES
▯ Do not place accessories, foil, greaseproof paper or
ovenware on the oven cavity bottom. This will prevent
the oven from heating properly resulting in increased
cooking (or baking and roasting) times and overheat
the oven cavity bottom causing damage to the enamel.
▯ Aluminum foil: Aluminum foil in the oven cavity must
not come into contact with the door glass. This could
cause permanent discoloration of the door glass.
▯ Water in a hot oven cavity: Do not pour water into the
oven cavity when it is hot. This will cause steam. The
change in temperature can cause damage to the
enamel.
▯ Moisture in the oven cavity: Over an extended period
of time, moisture in the oven cavity may lead to
corrosion. Allow the oven cavity to dry after use. Do
not keep moist food in the closed oven cavity for
extended periods of time. Do not store food in the
oven cavity.
▯ Cooling with the appliance door open: Following
operation at high temperatures, only allow the oven
cavity to cool down with the door closed. Do not use
anything to block the door from closing. Even if the
door is only left ajar, the front of nearby furniture may
become damaged over time.
Only leave the oven cavity to dry with the door open if
a large amount of moisture was produced during
operation.
▯ Fruit juice: When baking juicy fruit pies, do not pack
the dish too generously. Dripping fruit juice leaves
stains that cannot be removed. If possible, place on a
baking sheet lined with aluminum foil.
▯ Dirty gasket: If the steam oven door gasket is dirty, the
appliance door may not close properly during
operation. The fronts of adjacent cabinets could be
damaged. Always keep the gasket clean.
▯ Appliance door: Do not sit on the appliance door, or
place or hang anything on it. Do not place any
cookware or accessories on the appliance door. The
appliance door should never be used as a seat, shelf
or worktop.
▯ Inserting accessories: Depending on the appliance
type, accessories can scratch the door glass when
closing the door. Always fully slide accessories into
the oven cavity.
▯ Transporting the appliance: Do not carry or hold the
appliance by the door handle. The door handle cannot
support the weight of the appliance and could break.
Protecting the Environment
Your new appliance is energy-efficient. Here you can find
tips on how to save even more energy when using the
appliance, and how to dispose of your appliance
properly.
Unpack the appliance and dispose of the packaging in
an environmentally friendly manner.
Saving Energy
▯ You may remove unneeded oven racks or accessories
from the oven cavity before cooking. This will reduce
the amount of preheat time required.
▯ Open the appliance door as infrequently as possible
when the appliance is in use.
▯ It is best to bake several cakes one after the other
while the cavity is still warm and the oven does not
need to preheat again.
▯ Keep your oven clean and avoid grease buildup as
this may lengthen preheat times and increase
emissions.
8
Tested for You in Our Cooking Studio
This chapter is a selection of dishes and the ideal
settings for them along with the proper heating methods
and temperatures best suited for the dish. Information on
suitable cooking accessories and the proper rack level in
the oven along with tips about cookware and preparation
is provided.
Note: A lot of steam can build up in the oven cavity
when cooking food.
Your appliance is very energy-efficient and radiates very
little heat to its surroundings during operation. Due to the
high difference in temperature between the appliance
interior and the external parts of the appliance,
condensation may build up on the door, control panel, or
adjacent kitchen cabinet panels. This is normal. Open the
door slowly and carefully when operating the oven.
Cakes and Small Baked Items
The appliance offers a range of heating types for the
preparation of cakes and small baked items. The ideal
settings for many dishes can be found in the settings
tables.
Only use original accessories supplied with the
appliance. These have been tailored to the cooking
compartment and the operating modes of the appliance.
Wire Rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place cookware, baking pans and dishes on the
wire rack.
Baking pans
Shiny aluminum baking pans are most suitable.
Baking pans, ceramic and glass dishes extend baking
time and can cause the food to not brown evenly.
Parchment Paper
Only use parchment paper that is suitable for the
selected temperature. Always cut parchment paper to
size.
Silicone Molds
For optimal cooking results, shiny aluminum bakeware is
recommended.
If using silicone molds, follow the manufacturer's
instructions and recipes. Silicone molds are often smaller
than normal baking pans. Quantity and recipe
specifications may vary.
Silicone molds are unsuitable for steam-assisted cooking
and steaming.
Recommended Setting Values
The table lists the optimal heating mode for food items.
The temperature and baking time depend on the amount
and consistency of the food. For this reason, setting
ranges are indicated. Try using the lower values to start
with. A lower temperature results in more even browning.
You can increase the temperature next time if necessary.
Note: Baking times cannot be reduced by using higher
temperatures. Cakes or small baked items would only be
cooked on the outside, and would not be fully baked in
the middle.
Preheating is necessary for cakes and baked goods. Do
not place your food or accessories into the oven cavity
until it has finished preheating. Preheating is not required
for meats or frozen convenience foods when using the
appropriate modes.
If you wish to follow one of your own recipes when
baking, you should use similar baked goods in the table
as a reference. Additional information can be found in the
baking tips table.
Remove unused accessories from the oven cavity. This
will ensure that you achieve the best possible cooking
results.
Heating Modes - Steam Oven
Heating Modes - Steam Oven
Here, you can find descriptions of heating modes and
recommendations for best cooking results.
Also refer to the cooking charts following this section for
more information.
Only use original accessories supplied with your
appliance. These have been tailored to the oven cavity
and operating modes of your appliance.
Steam- assisted baking
Certain types of baked item (e.g. yeast-risen pastries) get
more and more glossy if baked with the Add Steam
mode. The baked item does not dry out as much.
Steam-assisted baking is only possible on one rack.
Some food turns out best if they are baked in several
stages. These dishes are indicated in the table.
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 evenly by the convection fan.
True Convection is well suited for baking individual
serving-sized foods such as cookies and biscuits. It is
also good for baking on multiple racks (2or 3) at the
same time. Baking cookies on all racks simultaneously is
possible. In this case, the baking time increases slightly.
9
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Convection Bake
Convection Bake uses heat emitted from the upper and
lower heating elements. The convection fan distributes
heat evenly throughout the oven cavity.
Convection Bake is well suited for cakes, breads,
casseroles and entrees. It is also recommended when
cooking on multiple racks since the heat from the top
and bottom of the oven are distributed evenly with help of
the fan.
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Bake
In Bake mode, the upper and lower elements cycle to
maintain the oven temperature. Bake mode can be used
to prepare a variety of food items from cake and pastries
to casseroles.
Tips:
▯ Always preheat the oven if the recipe recommends it.
▯ Baking time will vary with the size, shape and finish of
the bakeware. Shiny aluminum bakeware is
recommended for optimal food results. Dark metal
pans or nonstick coatings will bake faster and with
darker results. Insulated bakeware will lengthen the
bake time for most foods.
▯ Allow at least 1" to 1½" (2to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Convection Roast
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
This mode is well suited for preparing tender cuts of
meat and poultry. It is also suitable for roasting
vegetables. Using Convection Roast can help reduce
cooking time by as much as 25% and allows for rich
golden browning on the food.
Tips:
▯ Preheating the oven is not necessary.
▯ Let meat stand covered with foil for 10-15 minutes
after removing it from the oven.
▯ If meat is browned to your liking but not yet
done, place foil over the meat to prevent
overbrowning.
▯ Use a broil pan with a rack and grid or a shallow
uncovered pan with a rack for roasting.
▯ Do not cover meat or use cooking bags.
▯ Check doneness early since roasting time may
decrease. Refer to the Meat and Poultry cooking chart
for examples.
▯ Use the same temperature as indicated in the recipe.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
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 suited for meat and poultry and less tender cuts
of meat.
Tips:
▯ Preheating the oven is not necessary.
▯ Use a high sided broil pan or roasting pan. Cover with
a lid or foil for less tender cuts of meat.
▯ For less tender cuts of meats, add liquids such as
water, juice, wine, bouillon or stock for flavor and
moisture.
▯ Roasting bags and using a lid are suitable for this
mode.
▯ When roasting whole turkey or chicken, tuck wings
behind back and loosely tie legs with kitchen string.
Convection Broil
Convection Broil combines intense heat from the upper
element with heat circulated by a convection fan.
This mode is well suited for cooking thick, tender cuts of
meat, poultry and fish. It is not recommended for
browning breads, casseroles and other foods. Always
use Convection Broil with the door closed.
Tips:
▯ Preheat oven 3-4minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least 1½" (3 cm)
thick.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
10
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ Never use heat-proof glass (Pyrex); it cannot tolerate
the high temperature.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Broil
Broil uses intense heat radiated from the upper element.
The Broil Mode is best suited for cooking thin, tender
cuts of meat (1” or less), poultry and fish. It can also be
used to brown breads and casseroles. Always broil with
the door closed.
Tips:
▯ Preheat oven 3-4minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least ¾" (2 cm) thick.
▯ Brush fish and poultry with butter or oil to prevent
sticking.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ When top browning casseroles, use only metal or
glass ceramic dishes such as CorningWare.
▯ Never use heat-proof glass (Pyrex); it cannot tolerate
the high temperature.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Pizza
Use Pizza mode for fresh or frozen pizza. During this
mode, heat from the upper and lower elements is
circulated throughout the oven cavity by the convection
fan.
Tips:
▯ There may be a slight decrease in baking time. Check
before minimum package time.
▯ When baking a frozen pizza:
▯ For crispy crust, place the pizza directly on the rack.
▯ For a softer crust, use a pizza pan.
▯ When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to
prevent crust formation.
▯ Sprinkle cornmeal on the pizza pan to prevent sticking.
▯ If using a pizza paddle, sprinkle the paddle liberally
with cornmeal to help transfer the dough to the pan.
▯ If par baking handmade pizza dough, prick the dough
with a fork before baking.
Speed Convection
Speed Convection uses all heating elements with the
convection fan to evenly distribute heat throughout the
oven cavity. This mode is recommended for frozen
convenience foods and does not require preheating.
When using Speed Convection in a double oven, only
one cavity is available at a time.
By cooking with Speed Convection you can decrease
your overall cooking time since preheating is not
necessary. Foods are evenly browned and crisp on the
outside.
Tips:
▯ Cook all foods in a cold, non-preheated oven. The
food will still be done in package time.
▯ Follow the package instructions for time and
temperature.
▯ Frozen foods sold in microwaveable containers should
not be used.
▯ Cook food items on rack 4unless directed otherwise
by the food manufacturer.
Slow Roast
Slow Roast uses the upper and lower elements at low
temperatures to gently cook meat. Meat will be evenly
cooked throughout.
This mode is best suited for large boneless cuts of meat.
Place cookware in the oven and allow the oven to heat
up for about 10minutes. Sear meat on the cooktop on all
sides, then place into the preheated cookware.
Dehydrate
Dehydrate dries heat with a third element behind the
back wall of the oven. The heat is circulated throughout
the oven by the convection fan.
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. The oven stays on 24 hours
before shutting off automatically.
Tips:
▯ Dry most fruits and vegetables at 150°F (65°C). Dry
herbs at 100°F (40°C). Refer to the Dehydrate chart
for examples.
▯ Drying times vary depending on the moisture and
sugar content of the food, the size of the pieces, the
amount being dried and the humidity in the air. Check
food at minimum drying time.
▯ Multiple drying racks (not included) can be used
simultaneously.
▯ Treat fruits with antioxidants to avoid discoloration.
11
Dehydrate Chart
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.
Steam
During steaming, hot steam surrounds the food and
prevents the loss of nutrients from the food. The shape,
color, and aroma of the dishes are retained.
You can cook a whole meal at once without different
flavors or aromas mixing. Place the food with the longest
cooking time in the appliance first and delay the rest until
the appropriate cooking time. The overall cooking time
will be extended with this feature, as steam escapes
each time the oven door is opened and has to be
reheated.
If the water tank runs dry during steam, the operation is
interrupted. Fill the water tank. Once the water tank is
placed back into the oven cavity, steaming will resume.
Steam Convection
This mode uses the upper and lower elements along with
the convection fan to move the hot air around the cavity.
Steam is added to help with the cooking process. With
added steam the food becomes crispy on the outside
while remaining juicy and tender on the inside.
If the water tank runs dry during steam, the operation is
interrupted. Fill the water tank. Once the water tank is
placed back into the oven cavity, steaming will resume.
Reheat
Reheat mode uses steam to gently reheat. It tastes and
looks as though it has been freshly prepared. Baked
items from the day before can be re-crisped.
Use containers that are flat and heat resistant. Cold
containers prolong the re-heating process.
When possible, only reheat dishes of the same size and
type at the same time. If this is not possible, use the
required time for the food item with the longest reheating
time. Place the food in the cookware onto the wire rack
on rack position 1.
Do not open the oven door during operation, steam will
escape.
Food Item Preparation Approx.
Drying time
(hours)
Test for doneness
Fruit
Apples Dipped in 1/4cup lemon juice and 2cups
water. 1/4" (6 mm) slices
11- 15 Slightly pliable
Bananas Dipped in 1/4cup lemon juice and 2cups
water. 1/4" (6 mm) slices
11- 15 Slightly pliable
Cherries Wash and towel dry. For fresh cherries,
remove pits
10- 15 Pliable, leathery, chewy
Orange Slices 1/4" (6 mm) slices 12- 16 Skins are dry and brittle,
fruit is slightly moist
Pineapple rings, canned Towel dried 9- 13 Soft and pliable
Pineapple rings, fresh Towel dried 8- 12 Soft and pliable
Strawberries Wash and towel dry. Sliced 1/2" (12 mm)
thick, skin (outside) down on rack
12- 17 Dry and brittle
Vegetables
Peppers Wash and towel dry. Remove membrane of
peppers, coursely chopped about 1" pieces
15- 17 Leathery with no mois-
ture inside
Mushrooms Wash and towel dry. Cut off stem end. Cut
into 1/8" (3 mm) slices
7- 12 Tough and leathery, dry
Tomatoes Wash and towel dry. Cut thin slices, 1/8"
(3 mm) thick, drain well
15- 20 Dry, brick red color
Herbs
Oregano, Sage, Parsley,
Thyme, Fennel
Rinse and dry with paper towel Dry at 100°F
(38°C), 4-
6hours
Crisp and brittle
Basil Use basil leaves 3to 4inches (7.5to 10 cm)
from the top. Spray with water, shake off
moisture and pat dry
Dry at 100°F
(38°C), 4-
6hours
Crisp and brittle
12
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.
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.
Defrost
This mode is suitable for defrosting frozen fruit and
vegetables. Poultry, meat and fish should ideally be
defrosted in the refrigerator.
Auto Convection Conversion
True Convection and Convection Bake modes require a
25° F (10 °C) reduction in temperature. Auto Convection
Conversion reduces the temperature you enter
automatically.
Enter the package or recipe temperature when setting
the mode. The oven control calculates the correct
temperature for these modes automatically by reducing
the input temperature by 25° F (10 °C). This is then
shown in the display.
Steam Programs
Preparing food is very easy using the various programs.
Select a program either directly through the appliance or
by using the Home Connect App. Enter the food’s weight
or amount. The program then runs automatically and
notifies you when your food is finished cooking.
To achieve the best results, the oven cavity must not be
too hot for the type of food selected. If the cavity is too
hot, a message will appear on the display. Allow the oven
cavity to cool down and start again.
9 WARNING
RISK OF SCALDING
Hot steam can escape when you open the
appliance door. Steam is not visible at certain
temperatures. Do not stand too close to the
appliance when opening it. Open the appliance
door with caution. Keep children away.
Information on the Settings
▯ The cooking result depends on the quality of the food
and the type of cookware. For an optimal cooking
result, use food that is fresh. For frozen food, use food
straight out of the freezer only.
▯ For some dishes, you will be required to enter the
weight. The appliance will then apply the time and
temperature settings for you.
It is not possible to set weights outside of the intended
weight range.
▯ Recommendations are provided on cookware, shelf
position or the addition of liquid when cooking meat.
Some food requires turning or stirring, etc. during
cooking. This is shown in the display shortly after
operation starts. An audible signal will remind you at
the right time.
▯ Information on the right kind of cookware to use and
tips and tricks for the preparation can be found in the
Cooking Tips and Instructions Guide provided with
your appliance. You may also touch the INFO button
on the control panel for this information.
Selecting a Dish
The following table shows the available categories and
dishes.
Categories Dishes
Reheat Pizza - thin 1pc.
Pizza - thin 2pcs.
Pizza - thin 3pcs.
Pizza - thin 4pcs.
Pizza - thin 5pcs.
Pizza - thin 6pcs.
Pizza - thin whole
Pizza - thick 1pc.
Pizza - thick 2pcs.
Pizza - thick 3pcs.
Pizza - thick 4pcs.
Pizza - thick 5pcs.
Pizza - thick 6pcs.
Pizza - thick whole
Vegetables Steamed cauliflower florets
Steamed green beans
Steamed broccoli florets
Steamed green asparagus
Fresh brussel sprouts
Sliced carrots
Fresh artichokes
Steamed fresh spinach
Snow peas
Potatoes Boiled potatoes w/ skin
Boiled potatoes
Cereals and grains Couscous
Poultry Whole chicken - fresh
Chicken portions
13
Steam Oven Cooking Charts
Cakes and Pastry
Beef Sirloin - fresh
Pot roast - fresh
Pork Roast - fresh
Lamb Leg of lamb- fresh
Fish Fresh fish - whole
Fresh fish - fillets
Frozen fish - fillets
Shellfish
Shrimp
Baked goods, Des-
serts
Fruit compote
Rice pudding
Breads White bread
Multigrain bread
Rye bread
Fresh bread rolls
Frozen bread rolls
Braided loaf
Flat bread
Defrost Berries
Eggs Hard-boiled eggs 1-24
Hard-boiled eggs 25-36
Rice Basmati rice
Brown rice
Long grain rice
Risotto, Arborio rice
Categories Dishes
Dish Bakeware/Accessories Rack
Position
Heating
Mode/
Symbol
Temp. in
°F (°C)
Cooking
Time in
Minutes
Cakes
Round Layer Cake 8" or 9" round pan 3 Convection
Bake
¶
325°
(160°)
25-35
Round Layer Cake, 2racks
One cake per rack
8" or 9" round pan 1& 3 Convection
Bake
¶
325°
(160°)
25-35
Sheet Cake 9" X 13" pan 3 Convection
Bake
¶
325°
(160°)
25-35
Angel Food Cake 10" tube pan 1 Bake
ƒ
325°
(160°)
35-50
Cheesecake 9" springform cake pan 2 Bake
ƒ
375°
(190°)
40-50
Bundt Cake 12cup Bundt cake pan 2 Bake
ƒ
325°
(160°)
35-50
14
Cookies
Sugar Cookies cookie sheet 3 True Con-
vection
‚
325°-350°
(160°-180°)
7-10
Sugar Cookies, 2racks cookie sheets 1& 3 True Con-
vection
‚
325°-350°
(160°-180°)
7-10
Sugar Cookies, 3 racks cookie sheets 1, 2& 3 True Con-
vection
‚
325°-350°
(160°-180°)
7-10
Chocolate Chip Cookies cookie sheet 3 True Con-
vection
‚
325°-350°
(160°-180°)
8-17
Chocolate Chip Cookies, 2racks cookie sheets 1& 3 True Con-
vection
‚
325°-350°
(160°-180°)
8-17
Chocolate Chip Cookies, 3 racks cookie sheets 1, 2& 3 True Con-
vection
‚
325°-350°
(160°-180°)
8-17
Oatmeal Cookies cookie sheet 3 True Con-
vection
‚
325°-350°
(160°-180°)
7-10
Oatmeal Cookies, 2 racks cookie sheets 1& 3 True Con-
vection
‚
325°-350°
(160°-180°)
7-10
Oatmeal Cookies, 3 racks cookie sheets 1, 2& 3 True Con-
vection
‚
325°-350°
(160°-180°)
7-10
Brownies 8” or 9” square pan 3 Convection
Bake
¶
325°
(160°)
33-40
Small Baked Items
Cup Cakes 12cup muffin pan 3 True Con-
vection
‚
350°
(180°)
12-18
Cup Cakes, 2racks 12cup muffin pans 1& 3 True Con-
vection
‚
350°
(180°)
12-18
Muffins 12cup muffin pan 3 True Con-
vection
‚
375°
(190°)
15-20
Muffins, 2racks 12cup muffin pans 1& 3 True Con-
vection
‚
375°
(190°)
15-20
Scones cookie sheet 3 True
Convection
‚
375°
(190°)
20-25
Dish Bakeware/Accessories Rack
Position
Heating
Mode/
Symbol
Temp. in
°F (°C)
Cooking
Time in
Minutes
15
Scones, 2racks cookie sheets 1& 3 True Con-
vection
‚
375°
(190°)
20-25
Biscuits cookie sheet 3 True Con-
vection
‚
325°
(160°)
12-20
Biscuits, 2racks cookie sheets 1& 3 True Con-
vection
‚
325°
(160°)
12-20
Puff Pastry cookie sheet 3 True Con-
vection
‚
400°
(200°)
20-25
Puff Pastry, 2racks cookie sheets 1& 3 True Con-
vection
‚
400°
(200°)
20-25
Crescent Rolls cookie sheet 3 True Con-
vection
‚
350°
(180°)
8-15
Crescent Rolls, 2racks cookie sheets 1& 3 True Con-
vection
‚
350°
(180°)
8-15
Cream Puffs cookie sheet 3 True Con-
vection
‚
400°
(200°)
23-33
Cream Puffs, 2racks cookie sheets 1& 3 True Con-
vection
‚
400°
(200°)
23-33
Pies
Pie Crust 9” pie pan 2 Convection
Bake
¶
475°
(245°)
8-12
Pie with Fruit Filling 9” pie pan 2 Convection
Bake
¶
375°
(190°)
45-60
Frozen 9” pie pan 2 Convection
Bake
¶
375°
(190°)
65-80
Meringue 9” pie pan 2 Convection
Bake
¶
350°
(180°)
10-15
Pecan 9” pie pan 2 Convection
Bake
¶
350°
(180°)
45-60
Pumpkin 9” pie pan 2 Convection
Bake
¶
400°
(200°)then
325°
(160°)
15
35-45
Dish Bakeware/Accessories Rack
Position
Heating
Mode/
Symbol
Temp. in
°F (°C)
Cooking
Time in
Minutes
16
Entrees
Casseroles casserole dish 3 Bake
ƒ
recipe tem-
perature
recipe
time
Quiche quiche dish 2 Bake
ƒ
375°
(190°)
30-40
Frozen Foods
Convenience Foods universal pan 3 Speed Con-
vection
÷
on package package
time
Convenience Foods, 2racks universal pan
baking sheet
2& 4 Speed Con-
vection
÷
on package package
time
Pizza
Pizza, fresh pizza pan
baking stone
3 Pizza
ú
425°
(220°)
recipe
time
Pizza, ready-made pizza pan 3 Pizza
ú
400°-425°
(200°-225°)
package
time
Pizza, frozen directly on rack 3 Pizza
ú
400°-425°
(200°-225°)
package
time
Breads
Dinner Rolls cookie sheet
9” x 13” pan
3 True Con-
vection
‚
350°
(180°)
15-19
Sweet Rolls cookie sheet
9” x 13” pan
3 True Con-
vection
‚
325°
(160°)
20-25
Quick Bread, Loaf 8” x 4” loaf pan 2 Convection
Bake
¶
350°
(180°)
40-60
Yeast, Loaf 8” x 4” loaf pan 2 Convection
Bake
¶
325°
(160°)
20-30
Cornbread 8” x 8” pan 3 Bake
ƒ
400°
(200°)
20-30
Dish Bakeware/Accessories Rack
Position
Heating
Mode/
Symbol
Temp. in
°F (°C)
Cooking
Time in
Minutes
17
Meats, Poultry and Fish
Dish Cookware/
Accessories
Rack
Level
Heating
Mode/Symbol
Temp. in
°F (C°)
Cooking Time in
Minutes
Rest
Time
(Cover)
End
Internal
Temp.
Beef
Rib Eye, boneless
3-4.5lb, medium rare
roasting pan 2 Convection
Roast
Äþ
325°
(160°)
26-31/lb 10-15 145°
(65°)
Rib Eye, boneless
3-4.5lb, medium
roasting pan 2 Convection
Roast
þ
325°
(160°)
30-38/lb. 10-15 160°
(70°)
Rump Roast, sirloin
2.5-5.5lb, medium rare
roasting pan 2 Convection
Roast
þ
325°
(160°)
18-33/lb 10-15 145°
(65°)
Tenderloin
2-4lb, medium rare
roasting pan 2 Convection
Roast
þ
425°
(220°)
15-24/lb 10-15 145°
(65°)
New York Strip Steak
1" thick, medium rare
broil pan 3 Broil
‰
500°
(260°)
Side 1: 5-8
Side 2: 4-6
145°
(65°)
New York Strip Steak
1" thick, medium
broil pan 3 Broil
‰
500°
(260°)
Side 1: 8-9
Side 2: 5-7
160°
(70°)
New York Strip Steak
1.5" thick, medium rare
broil pan 3 Convection
Broil
‡
500°
(260°)
Side 1: 8-13
Side 2: 10-15
145°
(65°)
New York Strip Steak
1.5" thick, medium
broil pan 3 Convection
Broil
‡
500°
(260°)
Side 1: 11-16
Side 2: 6-9
160°
(70°)
Hamburger
0.75”-1” thick, medium
broil pan 3 Broil
‰
500°
(260°)
Side 1: 6-9
Side 2: 4-6
160°
(70°)
Lamb
Leg, boneless
2-6lb, medium rare
roasting pan 2 Convection
Roast
þ
325°
(160°)
25-35/lb 10-15 145°
(65°)
Leg, boneless
2-6lb, medium
roasting pan 2 Convection
Roast
þ
325°
(160°)
30-40lb 10-15 160°
(70°)
Lamb Chop
1” thick, medium rare
broil pan 3 Broil
‰
500°
(260°)
Side 1: 6-10
Side 2: 5-7
145°
(65°)
Lamb Chop,
1” thick, medium
broil pan 3 Broil
‰
500°
(260°)
Side 1: 9-11
Side 2: 5-9
160°
(70°)
Pork
Pork Tenderloin
2-3lb
broil pan 2 Convection
Roast
þ
425°
(220°)
15-28/lb 10-15 160°
(70°)
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poul-
try is 165°F (75°C).
*To prevent over-browning, cover with foil while roasting.
Note: Internal food temperatures are USDA recommended temperatures as measured by a digital
cooking thermometer.
18
Pork Loin
4-5lb
broil pan 3 Convection
Roast
þ
350°
(180°)
12-25/lb 10-15 145°
(65°)
Pork Loin
4-5lb
broil pan 2 Convection
Roast
þ
350°
(180°)
16-30/lb 10-15 160°
(70°)
Pork Chops
1” thick
broil pan 3 Broil
‰
500°
(260°)
Side 1: 5-9
Side 2: 8-11
145°
(65°)
Pork Chops
1” thick
broil pan 3 Broil
‰
500°
(260°)
Side 1: 6-10
Side 2: 9-12
160°
(70°)
Pork Chops
1.5” thick
broil pan 3 Convection
Broil
‡
450°
(230°)
Side 1: 7-11
Side 2: 6-9
145°
(65°)
Pork Chops
1.5” thick
broil pan 3 Convection
Broil
‡
450°
(230°)
Side 1: 9-13
Side 2: 6-10
160°
(70°)
Italian Sausages broil pan 3 Broil
‰
500°
(260°)
Side 1: 4-7
Side 2: 3-5
160°
(70°)
Poultry
Chicken
whole, 4-6lb
roasting pan 2 Convection
Roast
þ
375°
(190°)
12-22/lb 180°
(80°)
in thigh
Cornish Hens
1-1.5lb
roasting pan 2 Convection
Roast
þ
350°
(180°)
40-70/lb 180°
(80°)
in thigh
Chicken Breast, bone-in broil pan 3 Convection
Broil
‡
500°
(260°)
Side 1: 15-20
Side 2: 10-18
170°
(75°)
Chicken Thighs, bone-in broil pan 3 Broil
‰
500°
(260°)
Side 1: 14-16
Side 2: 12-14
180°
(80°)
Turkey, unstuffed
10-16lb*
roasting pan 1 Convection
Roast
þ
325°
(160°)
9-14/lb 15-20
for easy
carving
180°
(80°)
in thigh
Turkey Breast, bone-in
4-10lb
roasting pan 2 Convection
Roast
þ
325°
(160°)
17-25/lb 180°
(80°)
in thigh
Fish
Fish Fillet
1” thick
broil pan 3 Broil
‰
500°
(260°)
11-15 145°
(60°)
Fish Steak
1” thick
broil pan 3 Broil
‰
500°
(260°)
10-13 145°
(60°)
Dish Cookware/
Accessories
Rack
Level
Heating
Mode/Symbol
Temp. in
°F (C°)
Cooking Time in
Minutes
Rest
Time
(Cover)
End
Internal
Temp.
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poul-
try is 165°F (75°C).
*To prevent over-browning, cover with foil while roasting.
Note: Internal food temperatures are USDA recommended temperatures as measured by a digital
cooking thermometer.
19
Heating Modes - Conventional Oven
Heating Modes - Conventional Oven
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 evenly by the convection fan.
True Convection is well suited for baking individual
serving-sized foods such as cookies and biscuits. It is
also good for baking on multiple racks (2or 3) at the
same time. Baking cookies on all racks simultaneously is
possible. In this case, the baking time increases slightly.
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Convection Bake
Convection Bake uses heat emitted from the upper and
lower heating elements. The convection fan distributes
heat evenly throughout the oven cavity.
Convection Bake is well suited for breads, casseroles
and entrees. It is also recommended when cooking on
multiple racks since the heat from the top and bottom of
the oven are distributed evenly with help of the fan.
Tips:
▯ Reduce recipe temperature by 25°F (5°C). Refer to
the cooking charts at the end of the manual for more
information.
▯ Always preheat the oven if the recipe recommends it.
▯ Place food on baking sheets with low sides or in
shallow, uncovered pans.
▯ Allow at least 1" to 1½" (2to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
Bake
In Bake mode, the upper and lower elements cycle to
maintain the oven temperature. Bake mode can be used
to prepare a variety of food items from cake and pastries
to casseroles.
Tips:
▯ Always preheat the oven if the recipe recommends it.
▯ Baking time will vary with the size, shape and finish of
the bakeware. Shiny aluminum bakeware is
recommended for optimal food results. Dark metal
pans or nonstick coatings will bake faster and with
darker results. Insulated bakeware will lengthen the
bake time for most foods.
▯ Allow at least 1" to 1½" (2to 3 cm) of air space
around all sides of the pan.
▯ Eliminate heat loss from the oven by using the window
to periodically check for doneness instead of opening
the door.
▯ When baking four layer cakes at the same time,
stagger pans on two racks so that one pan is not
directly above the other. For best results use Bake
mode. Place the cakes on racks 3and 5, staggering
the cakes in the oven as shown below.
Convection Roast
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
This mode is well suited for preparing tender cuts of
meat and poultry. It is also suitable for roasting
vegetables. Using Convection Roast can help reduce
cooking time by as much as 25% and allows for rich
golden browning on the food.
Tips:
▯ Preheating the oven is not necessary.
▯ Let meat stand covered with foil for 10-15 minutes
after removing it from the oven.
▯ If meat is browned to your liking but not yet
done, place foil over the meat to prevent
overbrowning.
▯ Use a broil pan with a rack and grid or a shallow
uncovered pan with a rack for roasting.
▯ Do not cover meat or use cooking bags.
▯ Check doneness early since roasting time may
decrease. Refer to the Meat and Poultry cooking chart
for examples.
20
▯ Use the same temperature as indicated in the recipe.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
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 suited for meat and poultry and less tender cuts
of meat.
Tips:
▯ Preheating the oven is not necessary.
▯ Use a high sided broil pan or roasting pan. Cover with
a lid or foil for less tender cuts of meat.
▯ For less tender cuts of meats, add liquids such as
water, juice, wine, bouillon or stock for flavor and
moisture.
▯ Roasting bags and using a lid are suitable for this
mode.
▯ When roasting whole turkey or chicken, tuck wings
behind back and loosely tie legs with kitchen string.
Convection Broil
Convection Broil combines intense heat from the upper
element with heat circulated by a convection fan.
This mode is well suited for cooking thick, tender cuts of
meat, poultry and fish. It is not recommended for
browning breads, casseroles and other foods. Always
use Convection Broil with the door closed.
Tips:
▯ Preheat oven 3-4minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least 1½" (3 cm)
thick.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ Never use heat-proof glass (Pyrex); it cannot tolerate
the high temperature.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Max Convection Broil
Max Convection Broil uses a larger broil element which
allows you to broil more food at one time.
Food should be spread out over the entire broil pan and
grid. Follow the same tips found under Convection Broil.
Broil
Broil uses intense heat radiated from the upper element.
The Broil Mode is best suited for cooking thin, tender
cuts of meat (1” or less), poultry and fish. It can also be
used to brown breads and casseroles. Always broil with
the door closed.
Tips:
▯ Preheat oven 3-4minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least ¾" (2 cm) thick.
▯ Brush fish and poultry with butter or oil to prevent
sticking.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ When top browning casseroles, use only metal or
glass ceramic dishes such as CorningWare.
▯ Never use heat-proof glass (Pyrex); it cannot tolerate
the high temperature.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Max Broil
Max broil uses a larger broil element which allows you to
broil more food at one time.
Food should be spread out over the entire broil pan and
grid. Follow the same tips found under Broil.
Pizza
Use Pizza mode for fresh or frozen pizza. During this
mode, heat from the upper and lower elements is
circulated throughout the oven cavity by the convection
fan.
Tips:
▯ There may be a slight decrease in baking time. Check
before minimum package time.
▯ When baking a frozen pizza:
▯ For crispy crust, place the pizza directly on the rack.
▯ For a softer crust, use a pizza pan.
▯ When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to
prevent crust formation.
▯ Sprinkle cornmeal on the pizza pan to prevent sticking.
▯ If using a pizza paddle, sprinkle the paddle liberally
with cornmeal to help transfer the dough to the pan.
▯ If par baking handmade pizza dough, prick the dough
with a fork before baking.
Speed Convection
Speed Convection uses all heating elements with the
convection fan to evenly distribute heat throughout the
oven cavity. This mode is recommended for frozen
convenience foods and does not require preheating.
When using Speed Convection in a double oven, only
one cavity is available at a time.
By cooking with Speed Convection you can decrease
your overall cooking time since preheating is not
necessary. Foods are evenly browned and crisp on the
outside.
Tips:
▯ Cook all foods in a cold, non-preheated oven. The
food will still be done in package time.
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Thermador MEDS302WS Mode d'emploi
- Catégorie
- Fours
- Taper
- Mode d'emploi
dans d''autres langues
- English: Thermador MEDS302WS User guide