Thermador CM301 - Manual (Page 15)

CM Oven Care and Use Manual
Heating Modes available in Each Oven
The following illustrations give an overview of what happens in the oven with each mode setting. The arrows repre-
sent the location of the heat source during specific modes. The lower element is concealed under the oven floor.
CONVECTION BROIL
Convection broiling combines the
intense heat from the upper element
with the circulation assisted by
convection fan. This air circulation
crisps the exterior surface and
retains inner moisture in meats
more than 1
-1 /
2
" thick.
CONVECTION ROAST
Convection roasting combines the
heat from the lower concealed ele-
ment with additional heat from the
convection element and fan and the
top element. The result is a drier,
crisper exterior that seals in the in-
terior juices. It is perfect for roast-
ing tender meats in an uncovered,
low-sided pan.
CONVECTION BAKE
Convection Bake has heat from the
upper and lower element with
circulation assisted by the convection
fan. This mode is designed for breads
and pastries.
CONVECTION or
DEHYDRATE
Convection is cooking with heat
from a third element concealed
behind the back wall of the oven. It
is used with a fan to speed up the
circulation of heated air throughout
the oven. Dehydrating is similar to
convection cooking and holds an
optimum low temperature while
circulating the heated air to remove
moisture slowly for food
preservation.
BROIL
Broiling uses intense heat radiated
from the upper element to give ex-
cellent top browning or searing.
ROAST
Roasting has more top heat than
baking. This additional top heat is for
conventional open roasting when
drippings are desired or for covered-
dish roasting.
BAKE or PROOF
Baking is cooking with heated air.
Both upper and lower elements are
used to heat the air and cycle to
maintain the temperature. Proofing,
while similar to bake, holds an opti-
mum low temperature for yeast to
rise.
Oven Features
Page 13