Bedienungsanleitung Thermador MED301LWS (Seite 13 von 92) (Englisch)

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Heating Modes Menu

Your appliance has multiple heating modes. After

switching the appliance on, the Heating Modes menu is

the default menu. The pre-selected mode is Convection

Bake. You may then choose your desired heating mode

by scrolling left or right.

Heating Modes Menu Conventional Oven

Heating mode Temperature

°F (°C)

Use

‚

True Convection 150-525°

(65-275°)

For baking and cooking small food items on one or more racks.

The fan distributes the heat from the ring heating element in the

back panel evenly around the oven cavity.

Convection Bake 150-525°

(65-275°)

Use for large baked items and breads on 1 or 2 racks. Also

suitable for side dishes and casseroles.

Heat is emitted from above and below while the fan distributes

the heat evenly around the oven cavity.

Bake 150-525°

(65-275°)

For traditional baking and roasting on one level. Especially

suitable for cakes on multiple racks. Heat is emitted evenly from

the top and bottom.

Convection Roast 150-525°

(65-275°)

Roasting of poultry, larger pieces of meat and vegetables.

Heat is emitted from above and below while the fan distributes

heat evenly around the oven cavity.

Roast 150-525°

(65-275°)

For roasting poultry or meats.

The heat is emitted from above and below.

Warm 150-225°

(65-110°)

For keeping cooked food warm.

Speed Convection 150-525°

(65-275°)

For frozen convenience foods.

Heat is emitted from top and bottom while the fan circulates hot

air around the food.

Dehydrate 100-160°

(40-70°)

For drying herbs, fruits and vegetables.

Slow Roast 150-250°

(65-120°)

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.

Max Convection Broil 450°-550°

(230°-290°)

For thick tender cuts of meat, poultry and fish. Uses the larger

broil element with the convection fan to allow for more food to

cook at one time.

‡

Convection Broil 450-550°

(230-290°)

For roasting poultry, whole fish and larger pieces of meat.

The broil element and the fan switch on and off intermittently.

The fan circulates the hot air around the food.

‰

Broil 450-550°

(230-290°)

For broiling flat items, such as steaks or hamburgers, for

making toast, and for cooking au gratin.

The whole area under the broil heating element becomes hot.

Pizza 150-525°

(65-275°)

For preparing pizza fresh or frozen.

Heat is emitted from above and below. The fan distributes the

heat evenly around the oven cavity.

Proof 85-110°

(30-45°)

For yeast doughs and sourdough.

Dough will rise considerably more quickly than at room

temperature. The surface of the dough does not dry out.

Rotisserie 175°-550°

(80°-290°)

For roasting poultry and large pieces of meat. Food is slowly

turned on a skewer.

Uses heat radiated from the upper element.

Max Broil 450°-550°

(230°290°)

For cooking thin, tender cuts of meat, poultry and fish. Uses the

larger broil element to allow cooking more food at one time.

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Thermador MED301LWS Seite 13

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