Thermador Ultimate Culinary Center Pro Grand, User Manual

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English 62
Side Dishes and Legumes
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
Meat, Poultry, Fish
Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the Steam Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
Food
Ratio/
Information
Accessories Oven Mode Temperature Cooking Time
Potatoes (unpeeled) Medium size Perforated (level 3) +
baking pan (level 1) Steam 210
ü
F (100
ü
C) 35 – 45 min.
Potatoes (peeled) Quartered Perforated (level 3) +
baking pan (level 1) Steam 210
ü
F (100
ü
C) 20 – 25 min.
Potato gratin – Baking pan (level 2) Steam 210
ü
F (100
ü
C) 35 – 45 min.
Brown rice 1:2 Cooking pan Steam 210
ü
F (100
ü
C) 30 – 40 min.
Long grain rice 1:2 Cooking pan Steam 210
ü
F (100
ü
C) 20 – 30 min.
Basmati rice 1:1.5 Cooking pan Steam 210
ü
F (100
ü
C) 20 – 30 min.
Parboiled rice 1:1.5 Cooking pan Steam 210
ü
F (100
ü
C) 15 – 20 min.
Lentils 1:2 Cooking pan Steam 210
ü
F (100
ü
C) 30 – 45 min.
Canellini beans,
pre-softened 1:2 Cooking pan Steam 210
ü
F (100
ü
C) 65 – 75 min.
Couscous 1:1 Cooking pan Steam 210
ü
F (100
ü
C) 6 – 10 min.
Dumplings – Perforated (level 3) +
baking pan (level 1) Steam 205
ü
F (95
ü
C) 20 – 25 min.
Food
Amount/
Weight
Accessories Oven Mode Temperature
Cooking
Time
Poultry
Chicken, whole 2.65 lbs.
(1.2 kg) Wire rack + baking
pan (level 2) Steam
Convection 360 – 375
ü
F
(180 – 190
ü
C)
50 – 60 min.
Chicken, halved per 1 lbs.
(0.4 kg) Wire rack + baking
pan (level 2) Steam
Convection 360 – 375
ü
F
(180 – 190
ü
C)
35 – 45 min.
Chicken breast per 0.33 lbs.
(0.15 kg) Perforated (level 3) +
baking pan (level 1) Steam 210
ü
F (100
ü
C) 15 – 25 min.
Chicken pieces per 2.65 lbs.
(1.2 kg) Wire rack + baking
pan (level 2) Steam
Convection 360 – 375
ü
F
(180 – 190
ü
C)
20 – 35 min.
Duck, whole 4.5 lbs. (2 kg) Wire rack + baking
pan (level 2) Steam Convec /
True convection 340
ü
F (170
ü
C)/
410
ü
F(210
ü
C)
60 – 80 min./
15 – 20 min.
Duck breast* per 0.77 lbs.
(0.35 kg) Wire rack + baking
pan (level 2) Steam
Convection 360 – 375
ü
F
(180 – 190
ü
C)
10 – 15 min.
Turkey, whole,
unstuffed 8 – 11 lbs. Wire rack + baking
pan (level 2) Steam
Convection 325
ü
F (165
ü
C) 50 – 75 min.
Turkey, whole,
unstuffed** 12 – 14 lbs. Wire rack + baking
pan (level 2) Steam
Convection 325
ü
F (165
ü
C) 80 – 95 min.
Rolled turkey roast 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 300 – 320
ü
F
(150 – 160
ü
C)
70 – 90 min.
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
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