Thermador MES301HS - Manual (Page 10)

10
Use the OVEN MODE touchpad to access the various oven modes of the appliance.
Oven mode Temperature
range
Display symbol Use
True Convection 85 Ć 450 °F
(30 Ć 230 °C)
è
For moist cakes, sponge cakes, braised meat.
A fan on the back wall distributes the heat evenly throughout
the oven.
Steam 95 Ć 210 °F
(35 Ć 100 °C)
Á Vegetables, fish, side dishes; extracting fruit juice.
Combination 250 Ć 450 °F
(120 Ć 230 °C)
и + Б Fish, soufflés and baked goods.
Convection and Steam are combined.
Reheat 210 Ć 360 °F
(100 Ć 180 °C)
ƒ
+ и + Б Plated dishes and baked goods.
Cooked food is gently reheated. The inflow of steam keeps the
food moist.
Proof 95 Ć 120 °F
(35 Ć 50 °C)
Б + Ъ Yeast dough and sourdough.
The dough rises much faster than at room temperature. Steam
and Convection are combined to keep the surface of the dough
from drying out.
Defrost 95 Ć 140 °F
(35 Ć 60 °C)
Å
Fruit, vegetables, meat and fish.
Steam and Convection are combined. The humidity in the
steamer oven gently transfers heat to the food. The food does
not dry out or lose its shape.
Slow Cook 140Ć 250 °F
(60 Ć 120 °C)
з + и Roast beef, leg of lamb.
Makes all types and cuts of meat extra tender.
Dish Warming 85 Ć 160 °F
(30 Ć 70 °C)
ƒ
For ovenware and plates.
Food in preheated ovenware does not cool down as quickly.
Drinks stay warm longer.
Keep Warm 140 Ć 210 °F
(60 Ć 100 °C)
Ú Keeps cooked food warm for up to one hour.
CAUTION: Ą
Follow these guidelines when
using Keep Warm mode:
D Do not use Keep Warm mode to heat cold food.
D Be sure to maintain proper food temperature. The USDA recommends holding
hot food at 140 °F (60 °C) or warmer.
D DO NOT warm food longer than one hour.
Oven Modes
ř