Thermador DM301ES User Manual - Page 13

Oven Features Built-in DM 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. The arrows represent the location of the heat source during specific modes. The lower element is concealed under the oven floor. BAKE, PROOF or WARM Baking is cooking with heated air. Both upper and lower elements are used to heat the air and cycle to maintain the temperature. Proofing, while similar to baking, holds an optimum low temperature for yeast to rise. Warm mode uses bottom heat to keep foods at optimum warm temperature. CONVECTION or DEHYDRATE Convection cooking uses heat from a third element concealed behind the back wall of the oven. It also uses a fan to speed up the circulation of heated air throughout the oven. Dehydrate is similar to convection cooking and holds an optimum low temperature while circulating the heated air to remove moisture slowly for food preservation. CONVECTION ROAST Convection roasting combines the heat from the lower concealed element with additional heat from the convection element and fan. The result is a crispier exterior that seals in the interior juices. 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 designed 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 Broiling uses intense heat radiated from the upper element to give excellent top browning or searing. 11