Proof (Secondary Oven); Other Uses Of Bake - Thermador PRD304GHC PROFESSIONAL PRO HARMONY Use And Care Manual

PROOF
(secondary oven, only on 48" models)
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
It is best to start with a cool oven when using the proofing
function.
To Set the Secondary Oven for Proofing
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.
SIZE
Loaf, 1 lb (0.45 kg)
Rolls, 0.1 lb (0.05 kg)
The ideal temperature for proofing will be maintained until
the Mode 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.

Other Uses of Bake

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.
For best results, preheat the oven to the desired
temperature.
TIME
60 – 75 minutes
30 – 45 minutes
Hot cooked foods can be kept at serving temperatures. Set
the oven to bake and use the temperature suggested on
the chart.
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.
Suggested Temperature
Recommendations to Keep Food Hot
FOOD
Beef
Bacon
Biscuits and Muffins (covered)
Casserole (covered)
Fish and Seafood
Deep Fried Foods
Gravy or Cream Sauces (covered)
Lamb and Veal Roasts
Pancakes and Waffles (covered)
Potatoes Baked
Mashed (covered)
Pies and Pastries
Pizza (covered)
Pork
Poultry (covered)
Vegetables (covered)
OVEN
TEMPERATURE
150°F (70°C)
200° – 225°F
(90 – 110°C)
175° – 200°F
(80 – 90°C)
175°– 200°F
(80 – 90°C)
175° – 200°F
(80 – 90°C)
200° – 225°F
(90 – 110°C)
175°F (80°C)
175° – 200°F
(80 – 90°C)
200° – 225°F
(90 – 110°C)
200°F (90°C)
175°F (80°C)
175°F (80°C)
225°F (110°C)
175° – 200°F
(80 – 90°C)
175° – 200°F
(80 – 90°C)
175°F (80°C)
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