Thermador PRD48NLSGU Use and Care Guide Page 73
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- Table of contents
- TROUBLESHOOTING
- BOOKMARKS
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English 68
Sponge flan (6 eggs) Springform cake pan + wire
rack (level 2)
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
25 – 35 min.
Shortcrust pastry base with
crust
Springform cake pan + wire
rack (level 2)
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
40 – 50 min.
Swiss flan Springform cake pan + wire
rack (level 2)
TRUE CONVEC 360 – 375ÛF
(180 – 175ÛC)
35 – 60 min.
Bundt
®
Bundt
®
cake pan + wire rack
(level 2)
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
35 – 45 min.
Savory cakes Quiche dish + wire rack
(level 2)
TRUE CONVEC 360 – 375ÛF
(180 – 175ÛC)
35 – 60 min.
Apple tart Flan base cake pan + wire rack
(level 2)
TRUE CONVEC 340 – 375ÛF
(170 – 190ÛC)
35 – 50 min.
Sheet cakes
Yeast cake
Baking pan (level 2)
STEAM CONVEC
/
TRUE CONVEC
300 – 320ÛF
(150 – 160ÛC)/
300 – 320ÛF
(150 – 160ÛC)
35 – 45 min.
35 – 45 min.
Swiss roll
Baking pan (level 2)
TRUE CONVEC 360 – 375ÛF
(180 – 175ÛC)
10 – 15 min.
Braided loaf
Baking pan (level 2)
STEAM CONVEC 300 – 320ÛF
(150 – 160ÛC)
25 – 35 min.
Strudel, sweet
Baking pan (level 2)
STEAM CONVEC 320 – 360ÛF
(160 – 180ÛC)
40 – 60 min.
Onion tart
Baking pan (level 2)
STEAM CONVEC 340 – 360ÛF
(170 – 180ÛC)
30 – 40 min.
Bread, Bread Rolls
White bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
STEAM CONVEC
/
TRUE CONVEC
390 – 410ÛF
(200 – 210ÛC)/
320 – 340ÛF
(160 – 170ÛC)
15 – 20 min./
20 – 25 min.
Sourdough bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
STEAM CONVEC
/
TRUE CONVEC
390 – 410ÛF
(200 – 210ÛC)/
300 – 320ÛF
(150 – 160ÛC)
15 – 20 min./
40 – 60 min.
Multigrain bread,
1.7 lbs. (0.75 kg) flour
Baking pan +
parchment paper (level 2)
STEAM CONVEC
/
TRUE CONVEC
390 – 430ÛF
(200 – 220ÛC)/
320 – 340ÛF
(160 – 170ÛC)
15 – 20 min./
25 – 40 min.
Whole grain bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
STEAM CONVEC
/
TRUE CONVEC
390 – 430ÛF
(200 – 220ÛC)/
285 – 300ÛF
(140 – 150ÛC)
20 – 30 min./
40 – 60 min.
Rye bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
STEAM CONVEC
/
TRUE CONVEC
390 – 430ÛF
(200 – 220ÛC)/
300 – 320ÛF
(150 – 160ÛC)
20 – 30 min./
50 – 60 min.
Bread rolls, 0.15 lbs. (70 g)
each, unbaked
Baking pan +
parchment paper (level 2)
STEAM CONVEC 375 – 390ÛF
(190 – 200ÛC)
25 – 30 min.
Bread rolls made with sweet
yeast dough, 0.15 lbs. (70 g)
each, unbaked
Baking pan +
parchment paper (level 2)
STEAM CONVEC 340 – 360ÛF
(170 – 180ÛC)
20 – 30 min.
Small Baked Products
FOOD ACCESSORIES OVEN MODE TEMPERATURE COOKING TIME
- 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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