Thermador PROFESSIONAL PRO GRAND PRD48JDSGU/11 Use And Care Manual page 67

FOOD
BEEF
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)
Salmon, filet per 0.33 lbs.
(0.15 kg)
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
Steam Oven Functions
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)
Perforated (level 3) +
baking pan (level 1)
OVEN MODE TEMPERATURE
REHEAT 300 F (150 C)
REHEAT 350 F (177 C)
TRUE CONVEC 350 F (177 C)
TRUE CONVEC 350 F (177 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 300 F (149 C)
STEAM CONVEC 350 F (177 C)
STEAM 210 F (100 C)
STEAM CONVEC 300 F (149 C)
TRUE CONVEC 425 F (218 C)
STEAM CONVEC 300 F (149 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 250 F (120 C)
STEAM 210 F (100 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 350 F (177 C)
STEAM 175 F (80 C)
STEAM 175 F (80 C)
STEAM 175 F (80 C)
STEAM 175 F (80 C)
STEAM 175 F (80 C)
STEAM 210 F (100 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.
8 – 10 min.
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