Thermador Pro Grand PRD48JDSGC Use And Care Manual page 72
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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Souffles, Casseroles, Additions to Soups, etc.
FOOD
Lasagna
Baking pan (level 2)
Souffles
Souffle dish + wire rack
(level 2)
Semolina dumplings
Perforated (level 3) + bak-
ing pan (level 1)
Desserts, Compotes
Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.
Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the
side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.
Yogurt: Heat the milk on the cooktop to 195 F (90 C). Remove from heat and let cool to 105 F (40 C). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate
amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done,
arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool.
FOOD
Yeast dumplings
Egg custard
Sweet baked items
(such as rice pudding)
Rice pudding*
Yogurt
Apple compote
Pear compote
Cherry compote
Rhubarb compote
Plum compote
*You can also use the relevant program (see Automatic Programming).
Cakes and Baked Goods
Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and consistency
of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature setting. This will
provide for more even browning. Use a higher temperature setting the next time, if necessary. DO NOT overfill the rack
or baking pan.
FOOD
Cake in Molds or Springform Pans
Sponge cake
Sponge flan base
Delicate fruit flan, sponge
Sponge base (2 eggs)
ACCESSORIES
ACCESSORIES
Baking pan (level 2)
Mold + wire rack (level 2)
Ovenproof dish + wire rack
(level 2)
Baking pan (level 2)
Portion-sized jars + wire rack
(level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
ACCESSORIES
10-inch tube pan + rejilla de
alambre (level 2)
Ring + wire rack (level 2)
Springform cake pan + wire
rack (level 2)
Ring + wire rack (level 2)
OVEN MODE
STEAM CONVEC
320 – 340 F
(160 – 170 C)
STEAM CONVEC
360 – 390 F
(180 – 200 C)
STEAM
195 F (205 C)
OVEN MODE
STEAM
STEAM
STEAM CONVEC
STEAM
STEAM
STEAM
STEAM
STEAM
STEAM
STEAM
OVEN MODE
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TEMPERATURE
COOKING TIME
35 – 45 min.
15 – 25 min.
7 – 10 min.
TEMPERATURE
COOKING TIME
210 F (100 C)
20 – 25 min.
195 – 205 F
15 – 20 min.
(90 – 95 C)
320 – 340 F
50 – 60 min.
(160 – 170 C)
210 F (100 C)
25 – 35 min.
105 F (40 C)
300 – 360 min.
210 F (100 C)
10 – 15 min.
210 F (100 C)
10 – 15 min.
210 F (100 C)
10 – 15 min.
210 F (100 C)
10 – 15 min.
210 F (100 C)
10 – 15 min.
TEMPERATURE
300 – 320 F
(150 – 160 C)
300 – 320 F
(150 – 160 C)
300 – 320 F
(150 – 160 C)
360 – 375 F
(180 – 175 C)
COOKING TIME
60 – 70 min.
30 – 45 min.
45 – 55 min.
12 – 16 min.
English 67
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