Steam Oven Functions
English 70
Proofing Dough
The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or
carefully place the rack on the oven bottom.
Place the dough-rising bowl on the rack.
DO NOT
cover the dough.
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
WEIGHT
ACCESSORIES
TEMPERATURE
COOKING TIME
Yeast dough
2 lbs. (1 kg)
Bowl + wire rack
100
Û
F (38
Û
C)
20 – 30 min.
Sourdough
2 lbs. (1 kg)
Bowl + wire rack
100
Û
F (38
Û
C)
20 – 30 min.
FOOD
ACCESSORIES
OVEN MODE
TEMPERATURE
COOKING TIME
Yeast dough
Perforated (level 3) + Baking pan (level 1)
STEAM
210
Û
F (100
Û
C)
30 – 45 min.
Sourdough
Perforated (level 3) + Baking pan (level 1)
STEAM
210
Û
F (100
Û
C)
40 – 50 min.
FOOD
ACCESSORIES
OVEN MODE
TEMPERATURE COOKING TIME
French fries
Baking pan + parchment paper
(level 2)
TRUE CONVEC
350
Û
F (177
Û
C)
25 – 35 min.
Croquettes
Baking pan + parchment paper
(level 2)
TRUE CONVEC
350
Û
F (177
Û
C)
18 – 22 min.
Thinly sliced fried potatoes
Baking pan + parchment paper
(level 2)
TRUE CONVEC
3350
Û
F (177
Û
C)
25 – 30 min.
Pasta, fresh, refrigerated*
Baking pan + parchment paper
(level 2)
STEAM
210
Û
F (100
Û
C)
5 – 10 min.
Lasagna, frozen
Baking pan + wire rack (level 2)
STEAM CONVEC 375
Û
F (190
Û
C)
35 – 55 min.
Pizza, thin crust
Baking pan + wire rack (level 2)
TRUE CONVEC
3350
Û
F (177
Û
C)
15 – 23 min.
Pizza, deep dish
Baking pan + wire rack (level 2)
TRUE CONVEC
350
Û
F (177
Û
C)
18 – 25 min.
Pizza, french bread
Baking pan + wire rack (level 2)
TRUE CONVEC
350
Û
F (177
Û
C)
18 – 22 min.
Chilled pizza
Baking pan + parchment paper
(level 2)
TRUE CONVEC
350
Û
F (177
Û
C)
12 – 17 min.
Herb butter baguettes,
refrigerated
Baking pan (level 2)
TRUE CONVEC
350
Û
F (177
Û
C)
15 – 20 min.
Pretzels, frozen
Baking pan + parchment paper
(level 2)
TRUE CONVEC
350
Û
F (177
Û
C)
18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked
Baking pan + parchment paper
(level 2)
TRUE CONVEC
300
Û
F (150
Û
C)
18 – 22 min.
Strudel, frozen
Baking pan + parchment paper
(level 2)
STEAM CONVEC 350
Û
F (177
Û
C)
45 – 60 min.
Fish sticks
Baking pan + parchment paper
(level 2)
TRUE CONVEC
400
Û
F (205
Û
C)
20 – 24 min.
*Add a little liquid
Содержание PRD48JDSGU
Страница 1: ...Welcome To Your THERMADOR PRO GRAND Steam Range The Ultimate Culinary Center...
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Страница 13: ...Getting Started with Your Range Getting Started with Your Range...
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Страница 20: ...Before You Begin English 18...
Страница 21: ...Using the Cooktop Using the Cooktop...
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Страница 36: ...Using the Electric Grill English 34...
Страница 37: ...Using the Convection Oven Using the Convection Oven...
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Страница 49: ...Using the Steam ConvectionOven Using the Steam Convection Oven...
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Страница 74: ...Steam Oven Functions English 72...
Страница 75: ...Using the Warming Drawer Using the Warming Drawer...
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Страница 79: ...Care and Maintenance Care and Maintenance...
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Страница 96: ...Statement of Limited Product Warranty English 94...
Страница 97: ...Statement of Limited Product Warranty English 95...