Thermador DM301 Nodes Available in Each Oven, BAKE, PROOF or WARM, CONVECTION or DEHYDRATE, Roast

OvenFeatures Built-inDMOvenCareandUseManual

Nodes Available in Each Oven

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

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BAKE, PROOF or WARM

Baking is cooking with heated air, Both up- perand lower elements are used to heatthe air and cycle to maintain the temperature, Proofing, while similar to baking, holds an optimum low temperature for yeast to rise, Warmmode uses bottomheat to keep foods at optimum warmtemperature,

CONVECTION or

DEHYDRATE

Convection cooking uses heat from a third element concealed behind the backwal! of

the oven. Italso uses afan to speed up the circulationof heatedairthroughoutthe oven. Dehydrate is similar to convection cooking andholdsan optimumlowtemperaturewhile circulating the heated air to remove mois- ture slowly for food preservation,

CONVECTION ROAST

Convectionroastingcombinesthe heatfrom the lower concealed element with additional heat from the convection element and fan. The result is a crispier exterior that seals in the interiorjuices, It is perfect for roasting tender meats in an uncovered, low-sided pan,

ROAST

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

CONVECTION BAKE

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

CONVECTION BROIL

Convection broiling combines the intense heat from the upper element with air 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.

BROIL

Broilinguses intense heat radiatedfrom the upper element to give excellent top brown- ing or searing,