Steam Programs - Thermador ME301WS Use And Care Manual

Warm
In Warm, the upper and lower elements maintain a low
temperature in the oven cavity in order to keep food at
serving temperature.
This mode can be used to keep cooked foods warm until
ready to serve. Foods that should be kept moist should
be covered with a lid or with aluminum foil.
Steam
During steaming, hot steam surrounds the food and
prevents the loss of nutrients from the food. The shape,
color, and aroma of the dishes are retained.
You can cook a whole meal at once without different
flavors or aromas mixing. Place the food with the longest
cooking time in the appliance first and delay the rest until
the appropriate cooking time. The overall cooking time
will be extended with this feature, as steam escapes
each time the oven door is opened and has to be
reheated.
If the water tank runs dry during steam, the operation is
interrupted. Fill the water tank. Once the water tank is
placed back into the oven cavity, steaming will resume.
Steam Convection
This mode uses the upper and lower elements along with
the convection fan to move the hot air around the cavity.
Steam is added to help with the cooking process. With
added steam the food becomes crispy on the outside
while remaining juicy and tender on the inside.
If the water tank runs dry during steam, the operation is
interrupted. Fill the water tank. Once the water tank is
placed back into the oven cavity, steaming will resume.
Reheat
Reheat mode uses steam to gently reheat. It tastes and
looks as though it has been freshly prepared. Baked
items from the day before can be re-crisped.
Use containers that are flat and heat resistant. Cold
containers prolong the re-heating process.
When possible, only reheat dishes of the same size and
type at the same time. If this is not possible, use the
required time for the food item with the longest reheating
time. Place the food in the cookware onto the wire rack
on rack position 1.
Do not open the oven door during operation, steam will
escape.
Proof
Dough will proof more quickly using Proof mode. It will
also ensure the dough will not dry out. Only start Proof
mode when the oven compartment has fully cooled
down.
Allow yeast dough to proof twice. Use the table for
setting recommendations for both proof processes.
Dough Fermentation
Position the dough bowl on the wire rack. Use the
settings indicated in the table. Do not open the oven
door during the proofing process as moisture will
escape. Do not cover the dough.
Final Fermentation
Place the dough into the oven on the rack level indicated
in the specific cooking charts in the section Steam Oven
Cooking Charts or Conventional Oven Cooking Charts.
Wipe moisture from the oven cavity before baking.
Defrost
This mode is suitable for defrosting frozen fruit and
vegetables. Poultry, meat and fish should ideally be
defrosted in the refrigerator.
Auto Convection Conversion
True Convection and Convection Bake modes require a
25° F (10 °C) reduction in temperature. Auto Convection
Conversion reduces the temperature you enter
automatically.
Enter the package or recipe temperature when setting
the mode. The oven control calculates the correct
temperature for these modes automatically by reducing
the input temperature by 25° F (10 °C). This is then
shown in the display.

Steam Programs

Preparing food is very easy using the various programs.
Select a program either directly through the appliance or
by using the Home Connect App. Enter the food's weight
or amount. The program then runs automatically and
notifies you when your food is finished cooking.
To achieve the best results, the oven cavity must not be
too hot for the type of food selected. If the cavity is too
hot, a message will appear on the display. Allow the oven
cavity to cool down and start again.
WARNING
9
RISK OF SCALDING
Hot steam can escape when you open the
appliance door. Steam is not visible at certain
temperatures. Do not stand too close to the
appliance when opening it. Open the appliance
door with caution. Keep children away.
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