Thermador Pro Grand PRD48JDSGC Use And Care Manual page 70
Pro grand steam range
the ultimate culinary center
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- Use and care manual (100 pages) ,
- Installation manual (94 pages) ,
- Installation instructions manual (87 pages)
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FOOD
Pot-roasted beef*
3.5 lbs.
(1.5 kg)
Filet of beef, medium* 2 lbs. (1 kg)
Thin slice of roast beef,
2 lbs. (1 kg)
medium*
Thick slice of sirloin,
2 lbs. (1 kg)
medium*
Veal
Veal, bone-in
3.5 lbs.
(1.5 kg)
Veal loin
2 lbs. (1 kg)
Breast of veal, stuffed 3.5 lbs.
(1.5 kg)
Pork
Bone-in without rind
3.5 lbs.
(1.5 kg)
Bone-in with rind
3.5 lbs.
(1.5 kg)
Pork chop, boneless*
1.2 lbs.
(0.5 kg)
Fillet in puff pastry
2 lbs. (1 kg)
Smoked pork on the
2 lbs. (1 kg)
bone
Smoked pork ribs
1 lb. (0.4 kg)
Rolled roast
3.5 lbs.
(1.5 kg)
Other
Meat loaf (made from
1.2 lbs.
ground meat)
(0.5 kg)
Boned leg of lamb
3.5 lbs.
(1.5 kg)
Loin of lamb on the
3.5 lbs.
bone*
(1.5 kg)
Wiener sausages
–
Fish
Whole
per 0.66 lbs.
(0.3 kg)
Fillet
per 3.5 lbs.
(1.5 kg)
Trout, whole
per 0.5 lbs.
(0.2 kg)
Cod, filet
per 0.33 lbs.
(0.15 kg)
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
WEIGHT
ACCESSORIES
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Baking pan (level 2)
Wire rack + baking pan
(level 2)
Baking pan (level 2)
Wire rack + baking pan
(level 2)
Baking pan (level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
OVEN MODE
TEMPERATURE
REHEAT
285 – 300 F
(140 – 150 C)
REHEAT
340 – 360 F
(170 – 180 C)
TRUE CONVEC
340 – 360 F
(170 – 180 C)
TRUE CONVEC
340 – 360 F
(170 – 180 C)
STEAM CONVEC
320 – 360 F
(160 – 180 C)
STEAM CONVEC
320 – 360 F
(160 – 180 C)
STEAM CONVEC
285 – 320 F
(140 – 160 C)
STEAM CONVEC
320 – 360 F
(160 – 180 C)
STEAM/
210 F (100 C)/
STEAM CONVEC
285 – 320 F
(140 – 160 C)
TRUE CONVEC
410 – 430 F
(140 – 160 C)
STEAM CONVEC
285 – 320 F
(140 – 160 C)
STEAM CONVEC
360 – 390 F
(180 – 200 C)
STEAM CONVEC
250 – 285 F
(120 – 140 C)
STEAM
210 F (100 C)
STEAM CONVEC
340 – 360 F
(170 – 180 C)
STEAM CONVEC
340 – 360 F
(170 – 180 C)
STEAM CONVEC
340 – 360 F
(170 – 180 C)
STEAM CONVEC
320 – 360 F
(160 – 180 C)
STEAM
175 – 185 F
(80 – 85 C)
STEAM
175 – 195 F
(80 – 90 C)
STEAM
175 – 195 F
(80 – 90 C)
STEAM
175 – 195 F
(80 – 90 C)
STEAM
175 – 195 F
(80 – 90 C)
COOKING
TIME
100 – 140 min.
20 – 28 min.
40 – 55 min.
45 – 60 min.
50 – 70 min.
15 – 25 min.
75 – 120 min.
50 – 70 min.
20 – 25 min.
40 – 50 min.
20 min.
75 – 120 min.
40 – 60 min.
60 – 70 min.
45 – 60 min.
70 – 80 min.
45 – 60 min.
60 – 80 min.
15 – 25 min.
12 – 18 min.
15 – 25 min.
10 – 20 min.
12 – 15 min.
10 – 14 min.
English 65
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