December 19, 2014

Thermador’s New Steam Range

Thermador’s Pro Grand Steam 48-inch range offers seven distinct cooking options — steaming, convection baking, burner cooking, simmering, grilling, griddle cooking and warming — with a combination Steam & Convection Oven, a large-capacity convection oven, a six-burner gas cooktop featuring the exclusive Star® Burners, and a fully integrated warming drawer in the all-in-one package. Additionally, it houses Thermador’s cooking exclusives, such as the ExtraLow® simmering technology, and a power Star Burner with 22,000 BTU.

“Judging from the recent success of the built-in Steam & Convection Oven, we believe the market is ready for another game-changing concept with the new Pro Grand Steam Range. Our new professional range empowers home cooks to achieve their best and experience the absolute finest in cooking, whether it’s healthy steam cooking, baking in the large-capacity convection oven, precise simmering on the Star Burners, or just keeping the family meal warm.” said Zach Elkin, director of the Thermador brand.

The new 48-inch Pro Grand Steam Range features:

The Thermador Pro Grand Steam Range offers seven distinct cooking options with four integrated appliances: a full-function combination Steam & Convection Oven; a large-capacity Convection Oven; a six-burner Gas Cooktop and electric grill/griddle option with ProCoat™titanium surface; and a Warming Drawer.
The fully integrated 1.4-cubic-foot Steam & Convection Oven cavity is large enough for a 14-pound turkey, serving 15 people. (A 14-pound turkey takes only 90 minutes to cook in Combination mode, resulting in a moist inside and a perfect crust outside.) The steam oven offers 30 easy cook food programs, and its simple water tank design allows for convenient, spill-proof refilling, and eliminates the need for plumbing modifications during installation.
The Steam & Convection Oven enables cooking without using butter or fat, improves overall food quality and appearance, and preserves healthy vitamins and nutrients typically lost during traditional cooking methods.
Patented six Star Burners with QuickClean™base, which allow for more ports and flame distribution, greater heat coverage and a smaller cold spot than conventional round burners.
Power Star Burner offering 22,000 (Natural Gas) BTU, while the remaining burners produce 18,000 BTU.
Four Star Burners featuring ExtraLow®simmering technology that cycles the burners off and on to as low as 100 degrees (375 BTU).
Large-capacity 5.1-cubic-foot Convection Oven offers maximum cooking space and nine advanced conventional cooking modes.
Spacious 1.4-cubic-foot warming drawer holds up to 10 dinner plates.

Design features include:

Highest-grade stainless steel construction and handcrafted in the United States with signature bull-nose design.
Professional®Series handles and trimkits offer design consistency with any Thermador kitchen.
New hydraulic SoftClose™hinges prevent the slamming of oven doors, and SoftClose glide doors for the warming drawer.
Full Access® telescopic racks with integrated easy-grip handle.
Electronic oven display interfaces to cook timer, meat probe and preheat status.
Commercial-style stainless steel knobs.
Commercial-style temperature gauges and illuminated electronic displays.

The range will be available in August 2011 at high-end appliance retailers, for an MSRP of $13,995.

Thermador Introduces New Steam and Convection Oven

The new Thermador Steam and Convection Oven is the industry’s first steam oven to combine three distinct cooking solutions – Steam, True Convection and Combination (Steam and Convection) – with 40 automatic food programs and nine advanced cooking modes.

The oven features 40 EasyCook food programs that automatically set temperature and humidity levels for specific foods to ensure maximum results.

Nine advanced cooking modes meet every cooking need.
o True Convection (85-450oF) – A fan on the back wall distributes the heat evenly throughout. For moist cakes, sponge cakes and braised meat.
o Steaming (95-210oF) – For vegetables, fish, sides and extracting fruit juice.
o Combination (250-450oF) – A blend of steam and convection modes. For fish, soufflés and baked goods.
o Reheat (210-360oF) – Cooked food is gently reheated. The inflow of steam keeps the food moist, and brings back the original flavor, texture and crispness.
o Proof (95-120oF) – Steam and convection modes are combined to keep the surface of bread dough from drying out. This special cooking mode enables the dough to rise much faster than at room temperature.
o Slow Cook (140-250oF) – Tenderizes all meat cuts and types, especially roast beef and leg of lamb.
o Defrost (95-140oF) – Steam and convection modes are combined. Humidity transfers heat to the food, maintaining its moisture and shape. Ideal for fruit, vegetables, meat and fish.
o Keep Warm (140-210oF) – Designed to keep food warm for up to one hour without drying it out.
o Dish Warm (85-160oF) – This mode prevents food in preheated ovenware from cooling as quickly. Perfect for ovenware and plates.

 Six Favorite settings allow automatic pre-programming for personal dishes and frequent recipes.
 The SteamClean feature steam-cleans the interior with a push of a button.

The Thermador Steam and Convection Oven will be available August 1, 2010 at high-end appliance retailers, for an MSRP ranging from $3,299 to $3,499.