Warm; Proof (Some Models); Dehydrate - Thermador PROFESSIONAL Serie Manual De Uso

Cook food items on rack position 3 unless directed
▯
otherwise by the product manufacturer.
Evenly space food items on pan.
▯
For double cavity appliances, only one cavity is
▯
available when using Speed Convection.

Warm

%
In Warm, the upper and lower elements maintain a low
temperature in the oven cavity in order to keep food at
serving temperature.
Use the Warm mode to keep cooked foods hot until
▯
ready to serve.
Warm mode temperatures are 140 °F-220 °F (66 °C -
▯
107 °C).
The default temperature in the Warm mode is 170 °F
▯
(77 °C).
Foods that must be kept moist should be covered with
▯
a lid or aluminum foil.
CAUTION
9
WHEN USING WARM MODE, FOLLOW THESE
GUIDELINES:
Do not use the Warm mode to heat cold food.
▯
Be sure to maintain proper food temperature. The
▯
USDA recommends holding hot food at 140 °F
(60 °C) or warmer.
DO NOT warm food longer than one hour.
▯
Dehydrate Chart
Food Item
Fruit
Apples
Bananas
Cherries
Orange peels
Orange slices
20
Preparation
Dipped in cup lemon juice and 2 cups
]
water, " slices.
]
Dipped in cup lemon juice and 2 cups
]
water, ] " slices.
Wash and towel dry. For fresh cherries,
remove pits.
Orange part of skin thinly peeled from
oranges.
] " slices of orange.

Proof (Some Models)

In Proof, the appliance uses the upper and lower
elements to maintain a low temperature to proof bread or
other yeast doughs.
Proofing is the rising of yeast dough.
▯
The Proof mode temperature is 85°F to 110 °F (29 °C
▯
to 43 °C).
The default temperature in Proof mode is 100 °F
▯
(38 °C).
Loosely cover the bowl or pan and use any rack that
▯
accommodates the size of the container.
Keep the door closed and use the oven light to check
▯
the rising of the dough.

Dehydrate

:
Dehydrate dries with heat from a third element behind
the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. This mode holds an
optimum low temperature of 100 °F to 160 °F (38 °C to
71 °C) while circulating the heated air to slowly remove
moisture. The oven stays on for 48 hours before shutting
off automatically.
Tips
Dry most fruits and vegetables at 140 °F (60 °C). Dry
▯
herbs at 100 °F (38 °C) (refer to the Dehydrate Chart
for examples).
Drying times vary depending on the moisture and
▯
sugar content of the food, the size of the pieces, the
amount being dried and the humidity in the air. Check
food at the minimum drying time.
Multiple drying racks (not included) can be used
▯
simultaneously.
Treat fruits with antioxidants to avoid discoloration.
▯
Consult a food preservation book, county Cooperative
▯
Extension Office or library for additional information.
Approx. drying
time (hrs)
11-15
11-15
10-15
2-4
12-16
%
Test for doneness
Slightly pliable
Slightly pliable
Pliable leathery, chewy
Dry and brittle
Skins are dry and brittle,
fruit is slightly moist