Thermador Ultimate Culinary Center Pro Grand, User Manual

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English 63
Turkey breast 2 lbs. (1 kg) Wire rack + baking
pan (level 2) Steam
Convection 300 – 320
ü
F
(150 – 160
ü
C)
60 – 80 min.
Beef
Pot-roasted beef* 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Reheat 285 – 300
ü
F
(140 – 150
ü
C)
100 – 140
min.
Filet of beef,
medium* 2 lbs. (1 kg) Wire rack + baking
pan (level 2) Reheat 340 – 360
ü
F
(170 – 180
ü
C)
20 – 28 min.
Thin slice of roast
beef, medium* 2 lbs. (1 kg) Wire rack + baking
pan (level 2) True Convection 340 – 360
ü
F
(170 – 180
ü
C)
40 – 55 min.
Thick slice of sirloin,
medium* 2 lbs. (1 kg) Wire rack + baking
pan (level 2) True Convection 340 – 360
ü
F
(170 – 180
ü
C)
45 – 60 min.
Veal
Veal, bone-in 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 320 – 360
ü
F
(160 – 180
ü
C)
50 – 70 min.
Veal loin 2 lbs. (1 kg) Wire rack + baking
pan (level 2) Steam
Convection 320 – 360
ü
F
(160 – 180
ü
C)
15 – 25 min.
Breast of veal,
stuffed 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 285 – 320
ü
F
(140 – 160
ü
C)
75 – 120
min.
Pork
Bone-in without rind 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 320 – 360
ü
F
(160 – 180
ü
C)
50 – 70 min.
Bone-in with rind 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam/
Steam
Convection
True Convection
210
ü
F (100
ü
C)/
285 – 320
ü
F
(140 – 160
ü
C)
410 – 430
ü
F
(140 – 160
ü
C)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless* 1.2 lbs.
(0.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 285 – 320
ü
F
(140 – 160
ü
C)
75 – 120
min.
Fillet in puff pastry 2 lbs. (1 kg) Baking pan (level 2) Steam
Convection 360 – 390
ü
F
(180 – 200
ü
C)
40 – 60 min.
Smoked pork on the
bone 2 lbs. (1 kg) Wire rack + baking
pan (level 2) Steam
Convection 250 – 285
ü
F
(120 – 140
ü
C)
60 – 70 min.
Smoked pork ribs Sliced Baking pan (level 2) Steam 210
ü
F (100
ü
C) 15 – 20 min.
Rolled roast 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 340 – 360
ü
F
(170 – 180
ü
C)
70 – 80 min.
Other
Meat loaf made from 1.2
lbs. (0.5 kg)
ground meat Baking pan (level 2) Steam
Convection 340 – 360
ü
F
(170 – 180
ü
C)
45 – 60 min.
Boned leg of lamb 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 340 – 360
ü
F
(170 – 180
ü
C)
60 – 80 min.
Loin of lamb on the
bone* 3.5 lbs.
(1.5 kg) Wire rack + baking
pan (level 2) Steam
Convection 320 – 360
ü
F
(160 – 180
ü
C)
15 – 25 min.
Wiener sausages – Perforated (level 3) +
baking pan (level 1) Steam 175 – 185
ü
F
(80 – 85
ü
C)
12 – 18 min.
Fish
Whole per 0.66 lbs.
(0.3 kg) Perforated (level 3) +
baking pan (level 1) Steam 175 – 195
ü
F
(80 – 90
ü
C)
15 – 25 min.
Food
Amount/
Weight
Accessories Oven Mode Temperature
Cooking
Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
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