Anyone have an oven that also is a proofer and dehydrator?

M

mariadnoca

Moderator
I was staying over at a friend's earlier this week and she has Thermador ovens that have a proofing and dehydrator setting - little ol' me had never seen this. She's never used those settings so can't give any feedback...I was wondering if anyone here has ovens that do this and how well the work.

For someone that was thinking of buying those things separately, it sure seemed like it would be cool if the oven did all that. Anyone with some feedback?

 
Not per se, but I use mine as both.

I have electric wall ovens and if I turn on just the oven light, I can use them to proof yeast dough.

When I had my own yeast culture, I would dry it by spreading a cup of the liquid starter on a sheet of parchment that was lining a rimmed baking sheet and place it in the oven with the light on. It would be dry enough to turn into powder in about 30 hours.

 
I thought they no longer made ovens that will go less than 170*F. Old-fashioned "warm" settings are

now known to be unsafe for long periods. But this sounds like a great idea.

 
Seems they still make them...this isn't the same model, but describes the same modes >>

it also had warm.

Here oven isn't new, in fact I think it's almost 10 yro, but looks like this one with most of the same features (I didn't see a pizza mode like on the new ones)

http://www.thermador.com/cooking/ovens/med302jp-30-inch-masterpiece-series-double-oven-with-professional-handle?test201401A=1

Color me old and not up to date on appliances, but I had no idea you could get a dehydrator and proofer in an oven and wondered how well they worked. She's only used them as reg ovens.

http://www.thermador.com/blog/cooking-a-la-mode/

 
interesting, my oven has a dehydrate setting as well as convection bake and roast. Sorry to say I've

not used any of them. Dehydrating takes hours, something like 10-15 for most items. I don't want to listen to the oven fan for that long.

 
Wow, what will they think of next?! lol. For proofing yeast doughs, I was taught to turn the oven

on for 1 minute. Temp setting doesn't matter since you flip the oven off at precisely the 1-minute mark. Then insert your covered dough bowl or covered dough shapes, close oven door, and turn & leave the pilot light on until your dough has reached the desired volume.
I have also successfully used a heating pad set to low which I cover with a towel and then set my bowl of covered dough on top of the towel while the rising is in progress.
During warmer months, a car with its windows rolled up OR a barbecue grill with its lid down/on will make a nice little incubator for rising yeast doughs. Be careful, though, because if the inside of the car or grill becomes too warm, the rise will happen more quickly than you want.

 
I just wish they still made pilot light gas stoves that didn't require the elevtronic ignition

It would be nice when the electricity is off.

 
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