Thermador PRG486WDG Instructions for Use - Page 44
True convection, Proof, Roast
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True convection About true convection True convection cooks with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Dual fuel levels True conv mode 4 and 5 -- Cookies 2, 3, and 4 -- Cookies 1, 3, and 5 -- Pastries and other baked goods Tips: • Reduce recipe temperature by 25°F. • Place food in low-sided, uncovered pans such as cookie sheets without sides. • If baking more than one pan on a rack, allow at least 1'' to 1½'' of air space around the pan. Proof About proof The proof feature maintains the warm, non-drafty environment needed for proofing yeast leavened products. It is best to start with a cool oven when using the proofing function. To set the oven for proof 1. Allow dough to thaw if frozen. 2. Place dough in dish and loosely cover. 3. Use any rack level that accommodates the size of the bowl or pan. Close the door. 4. Turn the mode knob to PROOF. 5. Turn the oven temperature knob to 150°F. Size Loaf, 1 lb (0.45 kg) Rolls, 0.1 lb (0.05 kg) Time 60 - 75 minutes 30 - 45 minutes The ideal temperature for proofing will be maintained until the mode knob is turned off. Dough has "proofed" when it has doubled in size. Do not open the oven door unnecessarily. Opening the door will lower the temperature of the air in the oven and lengthen the proofing time. Use the oven light to check the rising of the dough. Proofing time may be decreased when using the large oven at the same time you are proofing. Check bread product early to avoid over-proofing. If you are using the large oven for extended periods of time we recommend, for optimum results, that you complete the proofing before using the large oven. Roast About 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 best suited for large cuts of meat and poultry. Tips: • Use a high-sided broil pan, or cover dish with a lid or foil. • Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture. • Roasting bags are suitable for use in this mode. • When roasting whole chicken or turkey, tuck wings behind back and loosely tie legs with kitchen string. Roasting recommendations Meat and poultry Beef Pot roast, 3 - 4 lbs. Beef brisket Beef chuck Meatloaf Poultry Chicken, whole Chicken, pieces Turkey, whole Pork Shoulder Smoked ham, half Temperature Level 350°F (180°C) 1 350°F (180°C) 2 350°F (180°C) 1 350°F (180°C) 3 375°F (190°C) 2 375°F (190°C) 2 325°F (165°C) 2 325°F (165°C) 1 325°F (165°C) 1 Page. 43