Thermador PRD48NLSGU Use and Care Guide Page 72
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- Table of contents
- TROUBLESHOOTING
- BOOKMARKS
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English 67
Souffles, Casseroles, Additions to Soups, etc.
Desserts, Compotes
Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.
Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the
side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.
Yogurt: Heat the milk on the cooktop to 195ÛF (90ÛC). Remove from heat and let cool to 105ÛF (40ÛC). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate
amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done,
arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool.
Cakes and Baked Goods
Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and consistency
of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature setting. This will
provide for more even browning. Use a higher temperature setting the next time, if necessary. DO NOT overfill the rack
or baking pan.
FOOD ACCESSORIES OVEN MODE TEMPERATURE COOKING TIME
Lasagna Baking pan (level 2) STEAM CONVEC 320 – 340ÛF
(160 – 170ÛC)
35 – 45 min.
Souffles Souffle dish + wire rack
(level 2)
STEAM CONVEC 360 – 390ÛF
(180 – 200ÛC)
15 – 25 min.
Semolina dumplings
Perforated (level 3) + bak-
ing pan (level 1)
STEAM 195ÛF (205ÛC) 7 – 10 min.
FOOD ACCESSORIES OVEN MODE TEMPERATURE COOKING TIME
Yeast dumplings Baking pan (level 2) STEAM 210ÛF (100ÛC) 20 – 25 min.
Egg custard Mold + wire rack (level 2) STEAM 195 – 205ÛF
(90 – 95ÛC)
15 – 20 min.
Sweet baked items
(such as rice pudding)
Ovenproof dish + wire rack
(level 2)
STEAM CONVEC 320 – 340ÛF
(160 – 170ÛC)
50 – 60 min.
Rice pudding* Baking pan (level 2) STEAM 210ÛF (100ÛC) 25 – 35 min.
Yogurt Portion-sized jars + wire rack
(level 2)
STEAM 105ÛF (40ÛC) 300 – 360 min.
Apple compote Baking pan (level 2) STEAM 210ÛF (100ÛC) 10 – 15 min.
Pear compote Baking pan (level 2) STEAM 210ÛF (100ÛC) 10 – 15 min.
Cherry compote Baking pan (level 2) STEAM 210ÛF (100ÛC) 10 – 15 min.
Rhubarb compote Baking pan (level 2) STEAM 210ÛF (100ÛC) 10 – 15 min.
Plum compote Baking pan (level 2) STEAM 210ÛF (100ÛC) 10 – 15 min.
*You can also use the relevant program (see Automatic Programming).
FOOD ACCESSORIES OVEN MODE TEMPERATURE COOKING TIME
Cake in Molds or Springform Pans
Sponge cake 10-inch tube pan + rejilla de
alambre (level 2)
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
60 – 70 min.
Sponge flan base Ring + wire rack (level 2) TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
30 – 45 min.
Delicate fruit flan, sponge Springform cake pan + wire
rack (level 2)
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
45 – 55 min.
Sponge base (2 eggs) Ring + wire rack (level 2) TRUE CONVEC 360 – 375ÛF
(180 – 175ÛC)
12 – 16 min.
- To Your Thermador 1
- Pro Grand 1
- Steam Range 1
- The Ultimate Culinary Center 1
- PRO GRAND 3
- STEAM RANGE 3
- Table of Contents 4
- To Your THERMADOR 6
- Pro Grand 6
- English 2 7
- IMPORTANT SAFETY INSTRUCTIONS 10
- Getting Started with 14
- Your Range 14
- Parts Identification 16
- Range Identification 17
- OFF LOW MED HIGH 18
- Before You Begin 19
- Placing Racks in the Oven: 20
- Using the Cooktop 22
- Using the STAR 24
- Burners 24
- Figure 10: Cooktop Symbols 24
- ExtraLow 25
- POWERBOOST 25
- Checking Burner Cap Placement 26
- Burner Cap Placement 26
- Power Failure 27
- Flame Height 27
- Flame Description 27
- Figure 16: Base Diameter 28
- Figure 17: Balanced Pan 28
- Figure 18: Flat Base Pan 28
- Figure 19: Covered Pan 28
- Specialty Cookware 29
- Surface STAR 30
- Using the Electric Griddle 32
- Figure 24: Grease Tray 33
- Using the Electric Grill 34
- Operation 35
- Grill Cooking Recommendations 36
- English 32 37
- Using the 38
- Convection Oven 38
- Using the Oven 40
- Figure 28: Meat Probe 40
- Fine Tuning the Oven 41
- Using the Sabbath Mode 41
- Figure 30: Pan Placement 42
- Figure 31: Control Panel 43
- Figure 33: Convection Fan 44
- Convection Baking 45
- Tips for Convection Bake 45
- Keep Warm 47
- Other Uses Of Bake 48
- Broil / Convection Broil 49
- English 46 51
- Using the Steam 52
- Extended Cooking Functions 54
- Figure 37: Rack Levels 55
- Oven Accessories 56
- Additional Accessories 56
- Water Tank Use & Care 57
- Operating Your Steam Oven 60
- Figure 39: Display Screen 60
- Kitchen Timer 62
- Easy Cook 63
- Automatic Programming 63
- During Cooking 64
- At the End of an Easy Cook 64
- Program 64
- Program Charts 65
- Vegetables 68
- Side Dishes and Legumes 69
- Meat, Poultry, Fish 69
- Slow Cooking Meat 71
- Desserts, Compotes 72
- Cakes and Baked Goods 72
- Baking Tips 74
- Reheating Foods 74
- Defrosting 75
- Proofing Dough 75
- Juice Extraction 75
- Frozen Products 76
- Special Foods 77
- Warming Drawer 78
- Figure 41: Warming Drawer 80
- Care and Maintenance 82
- Steam Oven Cleaning and 85
- Maintenance 85
- Descaling the Steam Oven 86
- Figure 42: Rack Rail Frames 87
- Cleaning Recommendations 88
- Figure 44: Bulb Replacement 93
- Before Calling For Service 95
- Troubleshooting 96
- Warranty Exclusions 98
- English 94 99
- THERMADOR 100
- Support 100
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