Heating Modes; Convection Roast; Convection Broil - Thermador CJ302 Care & Use Manual

Proof 9-21-99
The following illustrations give an overview of what happens in the oven with each mode setting. The arrows repre-
sent the location of the heat source during specific modes. The lower element is concealed under the oven floor.
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 opti-
mum low temperature 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 ex-
cellent top browning or searing.
Lower 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
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.
slowly for food
Page 31

CONVECTION ROAST

Convection roasting combines the
heat from the lower concealed ele-
ment with additional heat from the
convection element and fan. The re-
sult is a drier, crisper exterior that
seals in the interior juices. It is per-
fect for roasting tender meats in an
uncovered, low-sided pan.

CONVECTION BROIL

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