Thermador PROFESSIONAL PRD48 - Manual (Page 36)

English 31
Proof
(48" models only)
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
The proofing temperature is preset at 100°F/ 38°C.
To Set the Secondary Oven for Proofing
1.
Place dough in dish and loosely cover.
2. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
3. Select PROOF using Selector Knob. Do not turn on
Oven Temperature Control Knob.
• The ideal temperature for proofing will be maintained
until the Selector Knob is turned off.
• 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 Main
Oven at the same time you are proofing. Check bread
product early to avoid over-proofing. If you are using the
Main Oven for extended periods of time we recommend, for
optimum results, that you complete the proofing before
using the Main Oven.
Other Uses Of Bake
Slow Cooking And Low Temperature Uses Of The Oven
In addition to providing perfect temperatures for baking and
roasting, the oven can be used at low temperatures to keep
hot, cooked foods at serving temperature and to warm
plates.
Hot cooked foods can be kept at serving temperatures. Set
the oven to bake and use the temperature suggested on
the chart.
For best results, preheat the oven to the desired
temperature.
Foods that need to be kept moist must be covered with a lid
or aluminum foil.
WARNING:
FOOD SAFETY — The United States
Department of Agriculture advises: DO NOT
hold foods at temperatures between 40°F to
145°F (4°C to 63°C) for more than 2 hours.
Cooking raw foods below 275°F (135°C) is not
recommended.
Suggested Temperature Recommendations to Keep
Food Hot
FOOD
OVEN
TEMPERATURE
Beef 150°F (70°C)
Bacon 200° – 225°F
90° – 110°C
Biscuits and Muffins (covered) 175° – 200°F
80° – 90°C
Casserole (covered) 175°– 200°F
80° – 90°C
Fish and Seafood 175° – 200° F
80 ° – 90°C
Deep Fried Foods 200° – 225°F
90 – 110°C
Gravy or Cream Sauces (covered) 175°F (80°C)
Lamb and Veal Roasts 175° – 200°F
80° – 90°C
Pancakes and Waffles (covered) 200° – 225°F
90° – 110°C
Potatoes, Baked 200°F (90°C)
Potatoes, Mashed (covered) 175°F (80°C)
Pies and Pastries 175°F (80°C)
Pizza (covered) 225°F (110°C)
Pork 175° – 200°F
80° – 90°C
Poultry (covered) 175° – 200°F
(80° – 90°C)
Vegetables (covered) 175°F (80°C)