Oven Modes; Convection Roast; Convection Broil - Thermador X302X Care & Use Manual

There are nine different modes of cooking that may be selected. The following illustrations give an overview of what
happens in the oven with each mode setting.
BAKE or PROOF
Baking is cooking with heated air. Both
upper and lower elements are used to
heat the air and cycle to maintain the
temperature. Proofing, while similar
to bake, holds an optimum low tem-
perature for yeast to rise.
ROAST
Roasting has more heat from the top
element. This additional heat is best for
roasting less tender meats in a covered
pan.
BROIL
Broiling uses intense heat radiated
from the upper element to give excel-
lent top browning or searing.
Oven Heating Modes
CONVECTION or
DEHYDRATE
Convection is cooking with heat from
a third element concealed behind the
back wall of the oven. It is used with a
fan to speed up the circulation of
heated air throughout the oven.
Dehydrating is similar to convection
cooking and holds an optimum low
temperature while circulating the
heated air to remove moisture slowly
for food preservation.
CONVECTION BAKE
Convection Bake has heat from the
upper and lower element with
circulation assisted by the convection
fan. This mode is designed for breads
and pastries.
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CONVECTION ROAST

Convection roasting combines the
heat from the lower element with ad-
ditional heat from the convection ele-
ment and fan. The result is a drier,
crisper exterior that seals in the inte-
rior juices. It is perfect for roasting ten-
der meats in an uncovered, low-sided
pan.

CONVECTION BROIL

Convection broiling combines the in-
tense heat from the upper element
with the circulation assisted by con-
vection fan. This air circulation crisps
the exterior surface and retains inner
moisture in meats more than1-1/2"
thick.