Thermador Ultimate Culinary Center Pro Grand, User Manual

Page: 74 / 97

English 70
Juice Extraction
Before extracting juice from berries, place the berries in a bowl and add sugar. Let the berries sit for one hour so that
the juice is drawn out. Place berries in the perforated cooking pan and place pan at rack level 3. To catch the juice,
place the non-perforated cooking pan at rack level 1. When ready, pour the berries into a cheese cloth and squeeze out
the remaining juice.
Frozen Products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
Food Accessories Oven Mode Temperature Cooking Time
French fries Baking pan + parchment
paper (level 2) True Convection 340 – 375 ˚ F
(170 – 190 ˚ C)
25 – 35 min.
Croquettes Baking pan + parchment
paper (level 2) True Convection 360 – 390
˚
F
(180 – 200
˚
C)
18 – 22 min.
Thinly sliced fried potatoes Baking pan + parchment
paper (level 2) True Convection 360 – 390 ˚ F
(180 – 200 ˚ C)
25 – 30 min.
Pasta, fresh,
refrigerated* Baking pan + parchment
paper (level 2) Steam 210 ˚ F (100 ˚ C) 5 – 10 min.
Lasagna, frozen Baking pan + wire rack
(level 2) Steam
Convection 375 – 410 ˚ F
(190 – 210 ˚ C)
35 – 55 min.
Pizza, thin crust Baking pan + wire rack
(level 2) True Convection 360 – 390 ˚ F
(180 – 200 ˚ C)
15 – 23 min.
Pizza, deep dish Baking pan + wire rack
(level 2) True Convection 360 – 390 ˚ F
(180 – 200 ˚ C)
18 – 25 min.
Pizza, french bread Baking pan + wire rack
(level 2) True Convection 360 – 390 ˚ F
(180 – 200 ˚ C)
18 – 22 min.
Chilled pizza Baking pan + parchment
paper (level 2) True Convection 340 – 360
˚
F
(170 – 180
˚
C)
12 – 17 min.
Herb butter baguettes,
refrigerated Baking pan (level 2) True Convection 360 – 390 ˚ F
(180 – 200 ˚ C)
15 – 20 min.
Pretzels, frozen Baking pan + parchment
paper (level 2) True Convection 360 – 390
˚
F
(180 – 200
˚
C)
18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked Baking pan + parchment
paper (level 2) True Convection 300 – 340 ˚ F
(150 – 170 ˚ C)
18 – 22 min.
Strudel, frozen Baking pan + parchment
paper (level 2) Steam
Convection 320 – 360 ˚ F
(160 – 180 ˚ C)
45 – 60 min.
Fish sticks Baking pan + parchment
paper (level 2) True Convection 380 – 400 ˚ F
(195 – 205 ˚ C)
20 – 24 min.
Whole fish Perforated (level 3) +
cooking pan (level 1) Steam 175 – 210 ˚ F
(80 – 100 ˚ C)
20 – 25 min.
Frozen fish fillets Baking pan + wire rack
(level 2) Steam
Convection 360 – 390 ˚ F
(180 – 200 ˚ C)
35 – 50 min.
Salmon fillets Perforated (level 3) +
cooking pan (level 1) Steam 175 – 210 ˚ F
(80 – 100 ˚ C)
20 – 25 min.
Broccoli Perforated (level 3) +
cooking pan (level 1) Steam 210
˚
F (100
˚
C) 4 – 6 min
Cauliflower Perforated (level 3) +
cooking pan (level 1) Steam 210 ˚ F (100 ˚ C) 5 – 8 min.
Green beans Perforated (level 3) +
cooking pan (level 1) Steam 210
˚
F (100
˚
C) 4 – 6 min
*Add a little liquid
All manuals and user guides at all-guides.com