Thermador MED301WS Instructions for Use - Page 13
Steam Programs
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Warm In Warm, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature. This mode can be used to keep cooked foods warm until ready to serve. Foods that should be kept moist should be covered with a lid or with aluminum foil. Steam During steaming, hot steam surrounds the food and prevents the loss of nutrients from the food. The shape, color, and aroma of the dishes are retained. You can cook a whole meal at once without different flavors or aromas mixing. Place the food with the longest cooking time in the appliance first and delay the rest until the appropriate cooking time. The overall cooking time will be extended with this feature, as steam escapes each time the oven door is opened and has to be reheated. If the water tank runs dry during steam, the operation is interrupted. Fill the water tank. Once the water tank is placed back into the oven cavity, steaming will resume. Steam Convection This mode uses the upper and lower elements along with the convection fan to move the hot air around the cavity. Steam is added to help with the cooking process. With added steam the food becomes crispy on the outside while remaining juicy and tender on the inside. If the water tank runs dry during steam, the operation is interrupted. Fill the water tank. Once the water tank is placed back into the oven cavity, steaming will resume. Reheat Reheat mode uses steam to gently reheat. It tastes and looks as though it has been freshly prepared. Baked items from the day before can be re-crisped. Use containers that are flat and heat resistant. Cold containers prolong the re-heating process. When possible, only reheat dishes of the same size and type at the same time. If this is not possible, use the required time for the food item with the longest reheating time. Place the food in the cookware onto the wire rack on rack position 1. Do not open the oven door during operation, steam will escape. Proof Dough will proof more quickly using Proof mode. It will also ensure the dough will not dry out. Only start Proof mode when the oven compartment has fully cooled down. Allow yeast dough to proof twice. Use the table for setting recommendations for both proof processes. Dough Fermentation Position the dough bowl on the wire rack. Use the settings indicated in the table. Do not open the oven door during the proofing process as moisture will escape. Do not cover the dough. Final Fermentation Place the dough into the oven on the rack level indicated in the specific cooking charts in the section Steam Oven Cooking Charts or Conventional Oven Cooking Charts. Wipe moisture from the oven cavity before baking. Defrost This mode is suitable for defrosting frozen fruit and vegetables. Poultry, meat and fish should ideally be defrosted in the refrigerator. Auto Convection Conversion True Convection and Convection Bake modes require a 25° F (10 °C) reduction in temperature. Auto Convection Conversion reduces the temperature you enter automatically. Enter the package or recipe temperature when setting the mode. The oven control calculates the correct temperature for these modes automatically by reducing the input temperature by 25° F (10 °C). This is then shown in the display. Steam Programs Preparing food is very easy using the various programs. Select a program either directly through the appliance or by using the Home Connect App. Enter the food's weight or amount. The program then runs automatically and notifies you when your food is finished cooking. To achieve the best results, the oven cavity must not be too hot for the type of food selected. If the cavity is too hot, a message will appear on the display. Allow the oven cavity to cool down and start again. 9 WARNING RISK OF SCALDING Hot steam can escape when you open the appliance door. Steam is not visible at certain temperatures. Do not stand too close to the appliance when opening it. Open the appliance door with caution. Keep children away. 13