Thermador CM302 manual Heating Modes available in Each Oven, BAKE or PROOF, Roast, Broil

Oven Features CM Oven Care and Use Manual

Heating Modes available in Each Oven

The following illustrations give an overview of what happens in the oven with each mode setting. The arrows repre- sent the location of the heat source during specific modes.The lower element is concealed under the oven floor.

BAKE or PROOF

Baking is cooking with heated air. Both upper and lower elements are used to heat the air and circulate it to maintain the temperature. Proof- ing, while similar to bake, holds an optimum low temperature for yeast dough to rise.

ROAST

Roasting has more top heat than baking. This additional top heat is for conventional open roasting when drippings are desired or for covered- dish roasting.

BROIL

Broiling uses intense heat radiated from the upper element to give excellent top browning or searing.

CONVECTION or

DEHYDRATE

Convection is cooking with heat from a third element concealed behind the back wall of the oven. It is used with a fan to speed up the circulation of heated air throughout the oven. Dehydrating holds an optimum low temperature while circulating the heated air to remove moisture slowly for food preservation.

CONVECTION BAKE

Convection Bake has heat from the upper and lower element with circulation assisted by the convection fan. This mode is designed for breads, pastries and pies.

CONVECTION ROAST

Convection roasting combines the heat from the lower concealed ele- ment with additional heat from the convection ring element and the con- vection fan. The result is a drier, crispier exterior that seals in the in- terior juices. It is perfect for roast- ing tender meats in an uncovered, low-sided pan.

CONVECTION BROIL

Convection broiling combines the intense heat from the upper element with the circulation assisted by the convection fan. This air circulation crisps the exterior surface and retains inner moisture in meats more than 1-1/2" thick.

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