Thermador PRG366JG Benutzeranleitung

English 29

PROOF maintains the warm, non-drafty environment 
needed for proofing yeast leavened products. The proofing 
temperature is preset at 100°F (38°C). 

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. 

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. 

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 should be covered with a 
lid or aluminum foil.

Suggested Temperature 
Recommendations to Keep Food Hot 

Loaf, 1 lb (0.45 kg)

60 – 75 minutes

Rolls, 0.1 lb (0.05 kg)

30 – 45 minutes

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.

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)