Information And Tips; Cooking Times; Shelf Position; Ovenware - Thermador PROFESSIONAL Series Recipes

INFORMATION AND TIPS

• Cooking Times

Unless otherwise indicated, the cooking times in the recipes are for food inserted
into a cold oven.

• Shelf Position

When steaming, you can insert the pans at any shelf position. Note: If you are
using the perforated baking pan, you must always place a baking pan underneath.
This will catch any dripping liquid.

• Ovenware

Always use steam and heat-resistant ovenware. Silicone baking molds are not
suitable for use when combining True Convection and Steam.
• Blanching Vegetables for Freezing
The extremely short steam time for blanching means that maximum color,
flavor and vitamins are preserved.
Wash, clean and chop the vegetables. Place the vegetables in the perforated
baking pan. Insert the baking pan underneath. Steam the vegetables for only
approximately 1 to 2 minutes. Then briefly immerse the vegetables in ice-cold
water so that the cooking process is interrupted.
• Reheating Food
During reheat, food is gently reheated - it does not dry out and tastes as
though it were freshly prepared. Place the food in a dish on the wire rack.
• Dough Proofing
Yeast or sourdough rise significantly more quickly in the oven than at room
temperature.
• Fresh or Frozen Vegetables
– The recipes use predominantly fresh vegetables. If you need to cook quickly
or the relevant vegetables are out of season, you can also use frozen vegetables.
– Frozen vegetables have already been blanched before freezing. Therefore,
spinach leaves only need defrosting.
– Vegetables such as broccoli or cauliflower are used in exactly the same
way as fresh vegetables. However, the specified cooking times may have to
be changed.
• Fresh Herbs
The recipes usually indicate fresh herbs. These contain many vitamins and
minerals. If you have no fresh herbs, use frozen herbs. Dried herbs have a
stronger taste, therefore adjust the seasoning accordingly.
• General Setting Values
In the Use and Care Manual, you will find appropriate setting values and
information for many different foods.
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