Thermador M301E Manual Do Utilizador

27

Roast is best suited for large cuts of meat and poultry.

•

Use a high-sided broil pan, or cover dish with a lid or foil.

•

Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture.

•

Roasting bags are suitable for use in this mode.

•

When roasting whole chicken or turkey, tuck wings behind back and loosely tie 

legs with kitchen string.

The Convection Roast mode is well suited for preparing tender cuts of meat and 
poultry. 

The benefits of Convection Roast mode include:

•

As much as 25% faster cooking than non-convection modes.

•

Rich, golden browning.

•

Use the same temperature as indicated in the recipe.

•

Check doneness early, since roasting time may decrease. Refer to Convection 

Roast chart for examples.

•

Do not cover meat or use cooking bags.

•

Use the broil pan and grid provided with the oven for roasting. A shallow, un-

covered pan can also be used.

•

Use a meat thermometer to determine the internal temperature of the meat.

•

If the meat is browned to your liking, but is not yet done, a small strip of foil can 

be placed over the meat to prevent overbrowning.

•

Let meat stand covered with foil 10-15 minutes after removing it from the oven.

•

Refer to chart for recommended rack positions.

Lemon

Brownie

3

3

325

325

30-40

30-45

Yeast Bread, loaf, 9x5

Dinner Rolls

Quick Bread, loaf, 8x4

Biscuits

Muffins

2

3

2

2

3

2+5

2+5

2+5

400

375

350

325

400

23-33

10-17

48-62

12-19

14-21

Fresh

3

2+5

1+3+5

400

23-33

r

Roast uses both the upper and lower elements to maintain the 
oven temperature. Roasting uses more intense heat from the up-
per element than the lower element. This results in more browning 
of the exterior while the inside remains especially moist.

á

Convection Roast uses heat from the top and bottom elements 
as well as heat circulated by the convection fan.