Thermador SEM272 Manual De Cuidado Y Uso página 11

Oven Features SEM/SEMW Oven Care and Use ManuaJ
Heating Modes Available in Each Oven
The following illustrations give an overview of what happens in the oven with each mode
setting. The arrows represent the location of the heat source during specific modes. The
lower element is concealed under the oven bottom.
J
BAKE, PROOF or WARM
Baking is cooking with heated aft.
Both upper and lower elements
are used to heat the aft and cycle
to maintain the temperature.
Proofing, while similar to baking,
holds an optimum low tempera-
ture for yeast to rise. Warm mode
uses bottom heat to keep foods
at optimum warm tenperature.
CONVECTmON or
Convection cooking uses heat
from a third element concealed
beMnd the back wall of the oven.
tt also uses a fan to speed up the
cffculation of heated aft through-
out the oven. Dehydrate is simF
lar to convection cooking and
holds an optimum low temperature
while circulating the heated air to
remove moisture slowly for food
preservation.
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CONVECTmON ROAST
Convection roasting combines
the heat from the lower concealed
element with additional heat from
the convection element and fan.
The result is a crispier exterior that
seals in the interior juices. It is
perfect for roasting tender meats
in an uncovered, low-sided pan.
ROAST
Roast has more top heat than
bake. This additional top heat is for
conventional open roasting when
drippings are desired or for cov-
ered-dish roasting.
CONVECTION BAKE
Convection Bake has heat from
the upper and lower element with
circulation assisted by the convec-
tion fan. This mode is designed for
breads and pastries.
CONVECTION BROIL
Convection broiling combines the
intense heat from the upper
element with the circulation
assisted by the convection fan.
This air circulation crisps the
exterior surface and retains inner
moisture in meats more than 1-_/
2" thick.
BROIL
Broifing uses intense heat radi-
ated from the upper element to
give excellent top browning or
searing.