Warm (Some Models); Proof (Some Models) - Thermador PROFESSIONAL PRO HARMONY PRD304GHU Guía De Uso Y Cuidado

WARM (secondary oven, only
on Dual Fuel 48" models)
This feature maintains the warm environment needed for
keeping cooked foods hot.
To Set the Secondary Oven to WARM
1. To preheat the oven turn the Mode Selector Knob to
WARM about 10 minutes before use. DO NOT rotate
the Temperature Selector Knob to any setting (leave in
OFF position).
2. Place the hot food in the secondary oven then close
the door. The ideal temperature for keeping the food
warm will be maintained until the Selector Switch is
turned off.
3. Do not open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
MINIMUM INTERNAL COOKING TEMPERATURES
The minimum internal temperatures that foods must reach
to be considered safe to eat, as determined by the U. S
Department of Agriculture Food Safety and Inspection
Service, are as follows:
Fresh ground beef, veal, lamb, pork
Beef, veal, lamb roasts, steaks, chops
Medium rare
Medium
Well done
Fresh pork roasts, steaks, chops
Medium
Well done
Ham
Cook before eating
Fully cooked, to reheat
Poultry
Ground chicken, turkey
Whole chicken, turkey
Breasts, roasts
Thighs and wings
Stuffing (cooked alone or in bird)
Egg dishes, casseroles
Leftovers
* Level foods to a uniform thickness to ensure even
cooking.
Using the Oven
CAUTION
Food Safety Concern Food Poisoning Possible
DO NOT use the WARM mode for cooking food. The
WARM mode is not hot enough to cook foods at safe
temperatures.
PROOF (secondary oven, only
on Dual Fuel 48" models)
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
It is best to start with a cool oven when using the proofing
function.
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.
160°F (72°C)
145°F (63°C)
160°F (71°C)
Loaf, 1 lb (0.45 kg)
170°F (77°C)
Rolls, 0.1 lb (0.05 kg)
160°F (72°C)
The ideal temperature for proofing will be maintained until
170°F (77°C)
the Mode Selector Knob is turned off.
Dough has "proofed" when it has doubled in size.
160°F (72°C)
140°F (60°C)
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
165°F (74°C)
rising of the dough.
180°F (82°C)
170°F (77°C)
Proofing time may be decreased when using the large oven
at the same time you are proofing. Check bread product
180°F (82°C)
early to avoid over-proofing. If you are using the large oven
165°F (74°C)
for extended periods of time we recommend, for optimum
160°F (72°C)
results, that you complete the proofing before using the
large oven.
165°F (74°C)
SIZE
60 – 75 minutes
30 – 45 minutes
TIME
English | 33 |