Thermador PRD48WDSGC, Use And Care Manual

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One rack convection baking
Two rack convection baking
Three rack convection baking
Convection bake dehydration recommendations
True convection
True convection recommendations
Proof
Proof recommendations
Roast
Roasting recommendations
Level Conv bake mode
3 -- When baking on one rack, best results are
obtained in the bake mode.
2 -- Roasting a turkey or a large piece of meat.
Level Conv bake mode
2 and
4 -- Use for cakes, cookies, biscuits, and other
baked goods. Cake pans should be
staggered. Cookie sheets should be placed
on rack 2 directly under the one on rack 4.
-- To bake several casseroles, frozen pies, or
cakes.
-- These two racks can also be used for a large
oven meal.
Level Conv bake mode
1, 3, and
5 -- When several sheets of cookies are to be
baked. Place the baking sheets directly
above each other on the respective racks
to allow air to flow around the baking
sheets.
Food Preparation
Approx.
time
(hrs)
Doneness
test
Apple, ¼''
slices Dipped in ¼ cup
lemon juice and 2
cups water 8 – 15 Slightly
pliable
Bananas, ¼''
slices Dipped in ¼ cup
lemon juice and 2
cups water 8 – 15 Slightly
pliable
Cherries Wash and towel
dry. For fresh
cherries, remove
pits 7 – 18 Pliable
leathery,
chewy
Orange peels Orange part of
skin thinly peeled
from oranges.
1 – 4 Dry and
brittle
Orange slices ¼'' slices of
orange
9 – 16 Skins are
dry and
brittle, fruit
is slightly
moist
Pineapple
rings Towel dried 7 – 12 Soft and
pliable
Strawberries Wash and towel
dry. Sliced ½''
thick, skin down on
rack 9 – 17 Dry and
brittle
Peppers Wash and towel
dry. Remove
membrane of
peppers, 1''
coarsely chopped
pieces 13 – 17 Leathery
with no
moisture
inside
Mushrooms Wash and towel
dry. Cut thin slices,
1/8'' thick 5 – 12 Tough and
leathery,
dry
Tomatoes Wash and towel
dry. Cut thin slices,
1/8'' thick, drain
well 5 – 12 Dry, brick
red color
Dual fuel levels True conv mode
4 and 5 -- Cookies
2, 3, and 4 -- Cookies
1, 3, and 5 -- Pastries and other baked goods
Size Time
Loaf, 1 lb (0.45 kg) 60 – 75 minutes
Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes
Meat and poultry Temperature Level
Beef
Pot roast, 3 – 4 lbs.
Beef brisket
Beef chuck
Meatloaf 350°F (180°C)
350°F (180°C)
350°F (180°C)
350°F (180°C) 1
2
1
3
Poultry
Chicken, whole
Chicken, pieces
Turkey, whole 375°F (190°C)
375°F (190°C)
325°F (165°C) 2
2
2
Pork
Shoulder
Smoked ham, half 325°F (165°C)
325°F (165°C) 1
1