Thermador MED301LWS Instructions for Use - Page 11
Roast, Convection Broil, Broil, Pizza, Speed Convection
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Roast Roast uses both the upper and lower elements to maintain the oven temperature. Roasting uses more intense heat from the upper element than the lower element. This results in more browning of the exterior while the inside remains especially moist. Roast is suited for meat and poultry and less tender cuts of meat. Tips: ▯ Preheating the oven is not necessary. ▯ Use a high sided broil pan or roasting pan. Cover with a lid or foil for less tender cuts of meat. ▯ For less tender cuts of meats, add liquids such as water, juice, wine, bouillon or stock for flavor and moisture. ▯ Roasting bags and using a lid are suitable for this mode. ▯ When roasting whole turkey or chicken, tuck wings behind back and loosely tie legs with kitchen string. Convection Broil Convection Broil combines intense heat from the upper element with heat circulated by a convection fan. This mode is well suited for cooking thick, tender cuts of meat, poultry and fish. It is not recommended for browning breads, casseroles and other foods. Always use Convection Broil with the door closed. Tips: ▯ Preheat oven 3-4 minutes. Do no preheat for more than 5 minutes. ▯ Steaks and chops should be at least 1 ½" (3 cm) thick. ▯ Use a broil pan and grid or a deep pan with a metal rack for broiling. ▯ Turn meats once during cook time. Fish does not need to be turned. ▯ Never use heat-proof glass (Pyrex); it cannot tolerate the high temperature. ▯ Refer to the Meat and Poultry cooking chart for recommended rack positions and cooking time. Broil Broil uses intense heat radiated from the upper element. The Broil Mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. Tips: ▯ Preheat oven 3-4 minutes. Do no preheat for more than 5 minutes. ▯ Steaks and chops should be at least ¾" (2 cm) thick. ▯ Brush fish and poultry with butter or oil to prevent sticking. ▯ Use a broil pan and grid or a deep pan with a metal rack for broiling. ▯ Turn meats once during cook time. Fish does not need to be turned. ▯ When top browning casseroles, use only metal or glass ceramic dishes such as CorningWare. ▯ Never use heat-proof glass (Pyrex); it cannot tolerate the high temperature. ▯ Refer to the Meat and Poultry cooking chart for recommended rack positions and cooking time. Pizza Use Pizza mode for fresh or frozen pizza. During this mode, heat from the upper and lower elements is circulated throughout the oven cavity by the convection fan. Tips: ▯ There may be a slight decrease in baking time. Check before minimum package time. ▯ When baking a frozen pizza: ▯ For crispy crust, place the pizza directly on the rack. ▯ For a softer crust, use a pizza pan. ▯ When proofing pizza dough, coat dough with olive oil and cover it in a bowl tightly with plastic wrap to prevent crust formation. ▯ Sprinkle cornmeal on the pizza pan to prevent sticking. ▯ If using a pizza paddle, sprinkle the paddle liberally with cornmeal to help transfer the dough to the pan. ▯ If par baking handmade pizza dough, prick the dough with a fork before baking. Speed Convection Speed Convection uses all heating elements with the convection fan to evenly distribute heat throughout the oven cavity. This mode is recommended for frozen convenience foods and does not require preheating. When using Speed Convection in a double oven, only one cavity is available at a time. By cooking with Speed Convection you can decrease your overall cooking time since preheating is not necessary. Foods are evenly browned and crisp on the outside. Tips: ▯ Cook all foods in a cold, non-preheated oven. The food will still be done in package time. ▯ Follow the package instructions for time and temperature. ▯ Frozen foods sold in microwaveable containers should not be used. ▯ Cook food items on rack 4 unless directed otherwise by the food manufacturer. 11