Thermador PROFESSIONAL PRO GRAND PRD48JDSGU/11 Use And Care Manual page 66

Side Dishes and Legumes
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
FOOD
Potatoes (unpeeled) Medium size
Potatoes (peeled) Quartered
Potato gratin –
Brown rice 1:2
Long grain rice 1:2
Basmati rice 1:1.5
Parboiled rice 1:1.5
Lentils 1:2
Canellini beans, 1:2
pre-softened
Couscous 1:1
Dumplings –
Meat, Poultry, Fish
Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the Steam Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
FOOD
POULTRY
Chicken, whole 2.65 lbs.
(1.2 kg)
Chicken, halved per 1 lbs.
(0.4 kg)
Chicken breast per 0.33 lbs.
(0.15 kg)
Chicken pieces per 2.65 lbs.
(1.2 kg)
Duck, whole 4.5 lbs.
(2 kg)
Duck breast* per 0.77 lbs.
(0.35 kg)
Turkey, whole, 8 – 11 lbs.
unstuffed
Turkey, whole, 12 – 14 lbs.
unstuffed**
Rolled turkey roast 3.5 lbs.
(1.5 kg)
Turkey breast 2 lbs. (1 kg)
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
Steam Oven Functions
RATIO ACCESSORIES
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Baking pan (level 2)
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Perforated (level 3) +
baking pan (level 1)
WEIGHT ACCESSORIES
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Perforated (level 3) +
baking pan (level 1)
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)
OVEN MODE TEMPERATURE
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 210 F (100 C)
STEAM 205 F (95 C)
OVEN MODE TEMPERATURE
STEAM CONVEC 375 F (190 C)
STEAM CONVEC 375 F (190 C)
STEAM 210 F (100 C)
STEAM CONVEC 375 F (190 C)
STEAM CONVEC / 400 F(205 C)
TRUE CONVEC
STEAM CONVEC 375 F (190 C)
STEAM CONVEC 325 F (165 C)
STEAM CONVEC 325 F (165 C)
STEAM CONVEC 300 F (150 C)
STEAM CONVEC 300 F (150 C)
COOKING TIME
35 – 45 min.
20 – 25 min.
35 – 45 min.
30 – 40 min.
20 – 30 min.
20 – 30 min.
15 – 20 min.
30 – 45 min.
65 – 75 min.
6 – 10 min.
20 – 25 min.
COOKING
TIME
50 – 60 min.
35 – 45 min.
15 – 25 min.
20 – 35 min.
60 – 80 min./
15 – 20 min.
10 – 15 min.
50 – 75 min.
80 – 95 min.
70 – 90 min.
60 – 80 min.
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