Thermador MEDMCW31WS Instruction manual - Page 13
Heating Modes Menu
View all Thermador MEDMCW31WS manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 13 highlights
Heating Modes Menu Your appliance has multiple heating modes. After switching the appliance on, the Heating Modes menu is the default menu. The pre-selected mode is Convection Bake. You may then choose your desired heating mode by scrolling left or right. Heating Modes Menu Conventional Oven Heating mode , True Convection Convection Bake ¶ Temperature °F (°C) 150-525° (65-275°) 150-525° (65-275°) ƒ Bake þ Convection Roast ü ¿ ÷ Roast Warm Speed Convection ý ÿ Dehydrate Slow Roast 150-525° (65-275°) 150-525° (65-275°) 150-525° (65-275°) 150-225° (65-110°) 150-525° (65-275°) 100-160° (40-70°) 150-250° (65-120°) ù Max Convection Broil 450°-550° (230°-290°) ‡ Convection Broil 450-550° (230-290°) ‰ Broil 450-550° (230-290°) ú Pizza 150-525° (65-275°) Œ Proof 85-110° (30-45°) μ Rotisserie ˆ Max Broil 175°-550° (80°-290°) 450°-550° (230°290°) Use For baking and cooking small food items on one or more racks. The fan distributes the heat from the ring heating element in the back panel evenly around the oven cavity. Use for large baked items and breads on 1 or 2 racks. Also suitable for side dishes and casseroles. Heat is emitted from above and below while the fan distributes the heat evenly around the oven cavity. For traditional baking and roasting on one level. Especially suitable for cakes on multiple racks. Heat is emitted evenly from the top and bottom. Roasting of poultry, larger pieces of meat and vegetables. Heat is emitted from above and below while the fan distributes heat evenly around the oven cavity. For roasting poultry or meats. The heat is emitted from above and below. For keeping cooked food warm. For frozen convenience foods. Heat is emitted from top and bottom while the fan circulates hot air around the food. For drying herbs, fruits and vegetables. For gentle slow cooking of seared, tender pieces of meat in ovenware without a lid. Heat is emitted evenly from the top and bottom at low temperatures. For thick tender cuts of meat, poultry and fish. Uses the larger broil element with the convection fan to allow for more food to cook at one time. For roasting poultry, whole fish and larger pieces of meat. The broil element and the fan switch on and off intermittently. The fan circulates the hot air around the food. For broiling flat items, such as steaks or hamburgers, for making toast, and for cooking au gratin. The whole area under the broil heating element becomes hot. For preparing pizza fresh or frozen. Heat is emitted from above and below. The fan distributes the heat evenly around the oven cavity. For yeast doughs and sourdough. Dough will rise considerably more quickly than at room temperature. The surface of the dough does not dry out. For roasting poultry and large pieces of meat. Food is slowly turned on a skewer. Uses heat radiated from the upper element. For cooking thin, tender cuts of meat, poultry and fish. Uses the larger broil element to allow cooking more food at one time. 13
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
11
-
12
-
13
-
14
-
15
-
16
-
17
-
18
-
19
-
20
-
21
-
22
-
23
-
24
-
25
-
26
-
27
-
28
-
29
-
30
-
31
-
32
-
33
-
34
-
35
-
36
-
37
-
38
-
39
-
40
-
41
-
42
-
43
-
44
-
45
-
46
-
47
-
48
-
49
-
50
-
51
-
52
-
53
-
54
-
55
-
56
-
57
-
58
-
59
-
60
-
61
-
62
-
63
-
64
-
65
-
66
-
67
-
68
-
69
-
70
-
71
-
72
-
73
-
74
-
75
-
76
-
77
-
78
-
79
-
80
-
81
-
82
-
83
-
84
-
85
-
86
-
87
-
88
-
89
-
90
-
91
-
92