Thermador MED301WS Instructions for Use - Page 22

Convection Roast Convection Roast uses heat from the top and bottom elements as well as heat circulated by the convection fan. This mode is well suited for preparing tender cuts of meat and poultry. It is also suitable for roasting vegetables. Using Convection Roast can help reduce cooking time by as much as 25% and allows for rich golden browning on the food. Tips: ▯ Preheating the oven is not necessary. ▯ Let meat stand covered with foil for 10-15 minutes after removing it from the oven. ▯ If meat is browned to your liking but not yet done, place foil over the meat to prevent overbrowning. ▯ Use a broil pan with a rack and grid or a shallow uncovered pan with a rack for roasting. ▯ Do not cover meat or use cooking bags. ▯ Check doneness early since roasting time may decrease. Refer to the Meat and Poultry cooking chart for examples. ▯ Use the same temperature as indicated in the recipe. ▯ Refer to the Meat and Poultry cooking chart for recommended rack positions and cooking time. 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. Max Convection Broil Max Convection Broil uses a larger broil element which allows you to broil more food at one time. Food should be spread out over the entire broil pan and grid. Follow the same tips found under Convection Broil. 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. Max Broil Max broil uses a larger broil element which allows you to broil more food at one time. Food should be spread out over the entire broil pan and grid. Follow the same tips found under Broil. 22