Proof (48"); Other Uses Of Bake - Thermador PROFESSIONAL PRO GRAND PRG36 Manual Del Usuario

Proof (48" models only)
PROOF 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. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Select PROOF using Selector Knob. DO NOT turn on
Oven Temperature Control Knob.
Size
Loaf, 1 lb (0.45 kg)
Rolls, 0.1 lb (0.05 kg)
The ideal temperature for proofing will be maintained until
the Selector Knob is turned off.
Dough has "proofed" when it has doubled in size.
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 large oven
at the same time you are proofing. Check bread product
early to avoid over-proofing. If you are using the large oven
for extended periods of time we recommend, for optimum
results, that you complete the proofing before using the
large 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.
Time
60 – 75 minutes
30 – 45 minutes
For best results, preheat the oven to the desired
temperature.
Foods that need to be kept moist should 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 – 140°F (4°C – 60°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
Beef
Bacon
Biscuits and Muffins (covered)
Casserole (covered)
Fish and Seafood
Deep Fried Foods
Gravy or Cream Sauces (covered)
Lamb and Veal Roasts
Pancakes and Waffles (covered)
Potatoes, Baked
Potatoes, Mashed (covered)
Pies and Pastries
Pizza (covered)
Pork
Poultry (covered)
Vegetables (covered)
OVEN
TEMPERATURE
150°F (70°C)
200° – 225°F
(90° – 110°C)
175° – 200°F
(80° – 90°C)
175°– 200°F
(80° – 90°C)
175° – 200°F
(80° – 90°C)
200° – 225°F
(90 – 110°C)
175°F (80°C)
175° – 200°F
(80° – 90°C)
200° – 225°F
(90° – 110°C)
200°F (90°C)
175°F (80°C)
175°F (80°C)
225°F (110°C)
175° – 200°F
(80° – 90°C)
175° – 200°F
(80° – 90°C)
175°F (80°C)
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