Roast; Roasting Recommendations; Convection Baking - Thermador Pro Grand PRD48JDSGC Use And Care Manual
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Roast
Roast has more top heat than traditional Bake. This
additional top heat is for conventional open roasting when
drippings are desired.
Roasting Recommendations
MEAT AND POULTRY
Beef:
Pot roast, 3 – 4 pounds
Beef brisket
Beef chuck
Meatloaf
Poultry:
Chicken, whole
Chicken, pieces
Turkey, whole
Pork:
Shoulder
Smoked ham, half
Convection Baking
Cooking with Convection
There are many advantages to cooking with convection. In
the convection system, a fan in the back of the oven moves
heated air evenly around the oven. The moving air provides
even heat so foods can be placed on any rack level with
consistent results. Multiple racks of foods can be cooked or
large quantities of foods can be cooked at the same time.
Foods will cook thoroughly without having to rotate pans.
OVEN
RACK
TEMPERATURE
LEVEL
350°F (180°C)
1
350°F (180°C)
2
350°F (180°C)
1
350°F (180°C)
3
375°F (190°C)
2
375°F (190°C)
2
325°F (165°C)
2
325°F (165°C)
1
325°F (165°C)
1
Figure 33: Convection Fan
Roast Mode Tips
•
Roast mode is excellent for less tender meats or
poultry when meat is braised in a covered dish.
•
Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
•
Roasting bags are suitable to use in this mode.
•
When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
COOK TIME
40 – 60 minutes per pound
50 – 60 minutes per pound
45 – 55 minutes per pound
60 – 90 minutes total time
18 – 21 minutes per pound
Total time 60 minutes
11 – 15 minutes per pound
35 – 40 minutes per pound
2 – 3 hours total
Low, shallow bakeware should be used with convection
cooking. This allows the heated air to circulate around the
food. Pans with high sides or pans that are covered are not
suitable for convection cooking because high sides or lids
prohibit the warm air from circulating around the food.
Your favorite pans and cookware can be used for
convection cooking provided they have low sides to allow
the heated air to circulate around the food. Any food
cooked uncovered will brown evenly and form a nice crust.
Foods in covered dishes (casseroles, pot roast) or delicate
custards do not benefit from convection cooking.
Convection Roast
Convection roasting combines the heat from the lower
concealed element with additional heat from the convection
element and fan. The result is a crispier exterior that seals
in the interior juices. It is perfect for roasting tender meats
in an uncovered, low-sided pan.
•
DO NOT cover meat or use cooking bags.
•
Roasting large cuts of meat and poultry generally takes
10 to 20% less cooking time. Check doneness early.
END TEMP
170°F (80°C)
170°F (80°C)
170°F (80°C)
170°F (80°C)
180°F (80°C)
180°F (80°C)
180°F (80°C)
170°F (75°C)
170°F (75°C)
English 39
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