Thermador PRD48WDSGC, Use And Care Manual

Page: 47 / 64

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PORK
Cut the rind from the center outward before cooking. The shoulder cut is the best cut for a pork roast with crust.
Pork Roast
2.2 lbs.
(1 kg) 1.8 lbs.
(0.8 kg) 4.2 lbs.
(2 kg) Wire rack + baking pan (level 2)
LAMB (BONE-IN LEG OF LAMB)
Leg, well done 2.2 lbs.
(1 kg) 2.2 lbs.
(1 kg) 4.2 lbs.
(2 kg) Wire rack + baking pan (level 2)
Leg, medium 2.2 lbs.
(1 kg) 2.2 lbs.
(1 kg) 4.2 lbs.
(2 kg) Baking pan (level 2)
FISH
Grease the perforated cooking pan to prepare for the fish. DO NOT place whole fish, fish fillets, or fish sticks on top of
each other. Enter the weight of the heaviest piece of fish and select pieces that are approximately the same size.
Whole fresh fish
1.3 lbs.
(0.6 kg) 0.7 lbs.
(0.3 kg) 4.1 lbs.
(2 kg) Perforated (level 3) + baking pan (level 1)
Fresh fish fillet 0.4 lbs.
(0.2 kg) 0.2 lbs.
(0.1 kg) 4.0 lbs.
(2 kg) Perforated (level 3) + baking pan (level 1)
Oysters & clams 2.2 lbs.
(1 kg) 1.2 lbs.
(0.5 kg) 5.2 lbs.
(2.5 kg) Perforated (level 3) + baking pan (level 1)
BREADS
Use parchment paper on the baking pan when baking breads and rolls. Programs are for free-form loaves only. Baking
bread in a loaf pan is not recommended. The dough should not be too soft. Before baking, use a sharp knife to make
several slashes, about 0.4" (1 cm) deep into the bread dough. Let the dough
rise before baking. The program is for
baking only. Fresh rolls should all weigh the same. Enter the weight of the individual bread rolls.
Braided loaf
2.2 lbs.
(1 kg) 1.0 lbs.
(0.5 kg) 4.2 lbs.
(2 kg) Baking pan (level 2)
Multi-grain bread 2.2 lbs.
(1 kg) 1.4 lbs.
(0.6 kg) 4.2 lbs.
(2 kg) Baking pan (level 2)
Rye bread 2.2 lbs.
(1 kg) 1.4 lbs.
(0.6 kg) 4.2 lbs.
(2 kg) Baking pan (level 2)
White bread 2.2 lbs.
(1 kg) 1.0 lbs.
(0.5 kg) 4.2 lbs.
(2 kg) Baking pan (level 2)
Fresh rolls 0.1 lbs.
(0.05 kg) 0.1 lbs.
(0.05 kg) 0.6 lbs.
(0.3 kg) Baking pan (level 2)
Food
Default
weight
Min.
weight
Max.
weight
Accessories and rack levels