When planning menus you are most likely focused on the method of preparation for each dish but, in order to really benefit from using your new Thermador appliances it's also a good idea to think about which tools you can use for cooking each dish so you can more easily orchestrate the entire meal. The Steam Range, for example gives you a motherlode of tools to work with ,so  let's look at how to plan a holiday brunch using those tools. Bacon and sausage can be cooked on the griddle and kept warm in the oven or warming drawer so it's best cooked first. Hot rendered fat is an issue when cooking quantities of bacon but on the griddle you can keep scraping the grease into the drip tray and in about 20 minutes easily cook 2-lbs of bacon without creating a lot of splatter or smoke (that ventilation does come in handy!).
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Many people have told me they prefer not to roast duck at home because they fear that they will end with an oven full of duck fat.  Unfortunately this can easily happen but if you follow these tips for roasting duck in Convection I think you will find your duck will be delicious, you will get plenty of rendered duck fat to use for roasting potatoes and also that your oven will remain fairly clean. After removing the neck and giblets from the duck rub it with some seasoning or stuff the cavity with some aromatics and onion and if possible let the duck rest in the refrigerator for a day before cooking.  For best results the duck shouldn’t be too cold when it goes into the oven. Preheat the oven to Convection Roast 320 and place the duck on a rack in a pan that is at least 2” deep.

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