Thermador C301 - Manual (Page 26)

Built-in Oven Care and Use Manual
3 . Select START.
The oven turns on and heats to the tempera-
ture selected for the number of hours and min-
utes needed.
The clock automatically calculates the time of
day the mode starts and stops.
2 . Select the time of day the oven will
stop cooking or turn off. This ex-
ample, shows that the oven will stop at
4:30 and cook for 30 minutes.
Message scrolls in display.
1 . Follow steps 1, 2 and 3 on previous
page. Immediately after the number of
hours/minutes are selected for the food
to cook, select the Stop Time.
To delay the Start of the timed mode:
Example shown has time of day set at 3:00
Touch
START
Touch
4 3 0
Touch
STOP
TIME
Timed Cook Operation
(continued)
24
Oven Operations
You Will See
enter stop timE
100
o
/ 350
o
PREHEAT
UPPER
COOK TIME
STOP TIME
0 : 30
4 : 30
3: 00
BAKE
100
o
/ 350
o
PREHEAT
UPPER
COOK TIME
STOP TIME
0 : 30
3: 00
––:––
100
o
/ 350
o
PREHEAT
0 : 30
4 : 30
3: 00
BAKE
UPPER
COOK TIME
START AT
140°F (60°C)
•
Ham, pre-cooked (to reheat)
145°F (63°C)
•
Fresh Beef, Veal, Lamb (medium rare)
160°F (71°C)
•
Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
• Fresh Beef, Veal, Lamb (medium)
• Fresh Pork (medium)
• Fresh Ham (raw)
• Egg Dishes
Food Serving Temperature Guidelines from FSIS
(USDA Food Safety & Inspection Service)
165°F (74°C)
•
Ground Meat & Meat Mixtures (Turkey, Chicken)
• Stuffing (cooked alone or in bird)
• Leftovers & Casseroles
170°F (77°C)
•
Fresh Beef, Veal, Lamb (well done)
• Poultry breasts
• Fresh Pork (well done)
180°F (82°C)
•
Chicken and Turkey, (whole)
• Poultry (thighs and wings)
• Duck and Goose
NOTE: Eggs (alone, not used in a recipe) cook until yolk & white are firm.
Food Safety Guidelines