Thermador PROFESSIONAL PRO GRAND PRD48JDSGU/11 Use And Care Manual page 69

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, spong
Sponge base (2 eggs)
Sponge flan (6 eggs)
Shortcrust pastry base with crust
Swiss flan
®
Bundt
Savory cakes
Apple tart
Steam Oven Functions
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 + wire
rack (level 2)
Ring + wire rack (level 2) TRUE CONVEC
Springform cake pan +
wire rack (level 2)
Ring + wire rack (level 2) TRUE CONVEC
Springform cake pan +
wire rack (level 2)
Springform cake pan +
wire rack (level 2)
Springform cake pan +
wire rack (level 2)
®
Bundt cake pan + wire
rack (level 2)
Quiche dish + wire rack
(level 2)
Flan base cake pan +
wire rack (level 2)
OVEN MODE TEMPERATURE COOKING TIME
STEAM 210 F (100 C)
STEAM 200 F (93 C)
STEAM CONVEC 350 F (177 C)
STEAM 210 F (100 C)
STEAM 105 F (40 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)
OVEN MODE TEMPERATURE COOKING TIME
TRUE CONVEC 300 F (150 C)
300 F (150 C)
TRUE CONVEC 300 F (150 C)
375 F (175 C)
TRUE CONVEC 300 F (150 C)
TRUE CONVEC 300 F (150 C)
TRUE CONVEC 375 F (175 C)
TRUE CONVEC 300 F (150 C)
TRUE CONVEC 375 F (175 C)
TRUE CONVEC 375 F (175 C)
20 – 25 min.
15 – 20 min.
50 – 60 min.
25 – 35 min.
300 – 360 min.
10 – 15 min.
10 – 15 min.
10 – 15 min.
10 – 15 min.
10 – 15 min.
60 – 70 min.
30 – 45 min.
45 – 55 min.
12 – 16 min.
25 – 35 min.
40 – 50 min.
35 – 60 min.
35 – 45 min.
35 – 60 min.
35 – 50 min.
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