UpperOvenOperations

Built-in DM Oven Care and Use Manual

•-..Upper or Single Oven ONLY

COOKtNG FRESH VEGETABLES

,Cook on rack level 3 on HI power.

.

Times are for vegetables peeled, trimmed and ready to cook.

 

 

 

 

.

Stir or rearrangevegetables once during cooking.

 

 

 

 

 

.

Allow vegetables to stand covered 2-3 minutes before serving.

 

 

 

 

 

VEGETABLE

AMOUNT

CONTAINER

WATEROR

 

APPROX.

 

 

 

 

 

 

(purchasedweight)

Type& Size

PREPARATION

 

COOKINGTiME

 

 

 

 

 

 

 

 

METHOD

 

 

Asparagus, spears

1 lb. (454g)

l-quartw/lid

1/4 cup (50 ml)

5 to 7 minutes

 

Beans,

green or wax,

1 lb. (454g)

l-quartw/lid

1/4 cup (50 ml)

11 to 13 minutes

 

cut

in pieces

 

 

 

 

 

 

 

Broccoli,

 

cut in pieces

1 lb. (454g)

l-quartw/lid

1/4 cup (50 ml)

9 to

11 minutes

 

Brussels

 

sprouts

I0 oz. (280g)

l-quartw/lid

1/4 cup (50 ml)

9 to

12 minutes

 

Cabbage, wedges

1 lb. (454g)

l-quartw/lid

1/4 cup (50 ml)

9 to

10 minutes

 

Carrots,

baby

 

1 lb. (454g)

l-quartw/lid

1/4 cup (50 ml)

7 to

9 minutes

 

Carrots,

sliced

 

2 cups

l-quartw/lid

2 tbsp.

(30 ml)

8 to

10 minutes

 

Cauliflower, cut in pieces

lib. (454g)

l-quartw/lid

1/4 cup

(50 ml)

9 to

11 minutes

 

Corn, on the cob

1 ear

Rinseearsandwrap

none

 

5 minutes

 

(husks

and

silks removed)

2ears

tightlyinwaxpaper,

 

 

7 to 8 minutes

 

 

 

 

 

 

 

twistends of paper.

 

 

 

 

 

Potatoes,

baking

1

Nocontainer.Wash

none

 

8 to

9 minutes

 

Medium (6-8 oz. each)

2

andscrubwell.

 

 

12 to 13 minutes

 

 

 

 

 

 

3

Piercewith fork.

 

 

15 to 16 min utes

 

Potatoes,

baking

1

Nocontainer.Wash

none

 

10 to 11 minutes

 

Large (10-12oz.each)

2

andscrubwe!!.

 

 

14 to 15 minutes

 

 

 

 

 

 

3

Piercewith fork.

 

 

17 to 18 minutes

 

 

 

 

 

 

4

 

 

 

19 to 20 minutes

 

Potatoes,

red, boiling - cut

1 lb. (454g)

1-quartw/lid

1/4 cup (50 ml)

6 to

7 minutes

 

into

1" to 1-1/2" pieces

2 Ibs. (908g)

2-quartw/lid

1/4 cup (50 ml)

11 to 13 minutes

 

Spinach,

 

leaf

 

1 lb. (454g)

3-quartw/lid

None

 

7 to

9 minutes

 

Squash,

 

Acorn

 

I whole

9x9 baking dish

Cut in half

12 to 14 minutes

 

Large

-

I to I-1/2Ibs.

 

Coverwith

 

 

 

 

 

 

 

 

 

 

 

plastic wrap.

 

 

 

 

Zucchini,

 

sliced

1 lb. (454g)

l-quartw/lid

1/4-cup (50 ml)

6 to

8 minutes

Yams,

whole

 

1 medium

Place in glass

Wash & scrub

8 to

10 minutes

 

Medium, 8-

10 oz.

2 medium

baking dish.

well. Dry &

13 to 15 minutes

 

Large,

12-

15oz.

4 medium

 

pierce with

16 to 17 minutes

 

 

 

 

 

 

1 large

 

fork before

16 to 18 minutes

 

 

 

 

 

 

2 large

 

baking.

 

18 to 20 minutes

26

Page 28
Image 28
Thermador DM302, DM301 manual COOKtNG Fresh Vegetables, Vegetable Amount Container Wateror Approx, Preparation, Method

DM301, DM302 specifications

The Thermador DM302 and DM301 are premium downdraft ventilation systems designed to blend seamlessly with modern kitchens while providing exceptional performance. These models are ideal for those who prioritize both aesthetics and functionality in their culinary spaces.

One of the standout features of the DM302 and DM301 is their powerful ventilation capability. These downdraft systems boast a robust motor that effectively removes smoke, steam, and odors created during cooking. With up to 600 CFM (Cubic Feet per Minute) of airflow, they ensure that your kitchen remains fresh and maintains a pleasant atmosphere even during the most intense cooking sessions.

Both models are designed with sleek, minimalist lines that allow them to integrate effortlessly into a variety of kitchen designs. The stainless steel finish adds a modern touch, making them not just functional devices but also stylish additions to your kitchen décor.

User convenience is another hallmark of the DM302 and DM301. They feature a simple and intuitive control system, allowing you to adjust the fan speed easily. The models typically offer multiple speed settings, giving you the flexibility to choose the right level of ventilation based on your cooking needs. Additionally, the systems can retract entirely into the countertop when not in use, ensuring they do not obstruct your sight lines or kitchen space.

Innovative technology is also a core characteristic of these models. Thermador incorporates noise-reduction technology to minimize operational sounds, allowing for a quieter cooking environment. Furthermore, they utilize high-quality filters that capture grease and other contaminants, ensuring that the air quality in your home remains high.

Installation flexibility is another advantage of the DM302 and DM301. They can suit various cooktop configurations, whether they are gas or induction. This adaptability makes them a versatile choice for homeowners looking to optimize their kitchen layout.

In summary, the Thermador DM302 and DM301 downdraft ventilation systems combine powerful functionality with sophisticated design. With features like high CFM airflow, user-friendly controls, retractable designs, and noise-reduction technology, these models are perfect for modern kitchens where style meets performance. They not only enhance the cooking experience but also contribute to creating a healthy, pleasant home environment.