Thermador PROFESSIONAL PRO GRAND PRD48JDSGU/11 Use And Care Manual page 70

FOOD
SHEET CAKES
Yeast cake
Swiss roll
Braided loaf
Strudel, sweet
Onion tart
BREAD, BREAD ROLLS
White bread, 1.7 lbs.
(0.75 kg) flour
Sourdough bread, 1.7 lbs. (0.75 kg)
flour
Multigrain bread,
1.7 lbs. (0.75 kg) flour
Whole grain bread, 1.7 lbs. (0.75 kg)
flour
Rye bread, 1.7 lbs.
(0.75 kg) flour
Bread rolls, 0.15 lbs. (70 g) each,
unbaked
Bread rolls made with sweet yeast
dough, 0.15 lbs. (70 g) each, unbaked
SMALL BAKED PRODUCTS
Meringue
Macaroons
Puff pastry
Muffins
Choux pastry, such as cream puffs
Biscuits
Leavened cake, such as apple cake
Baking Tips
If using your own recipe:
To determine if the cake is cooked through:
If cake collapses:
If the center of the cake is higher than on the
sides:
If the cake is too dry:
If the bread or cake looks good, but is runny
inside (overly moist, has streaks of liquid
running through it):
If cakes or baked goods brown unevenly:
Steam Oven Functions
ACCESSORIES
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Muffin pan + wire rack
(level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Look at cakes or baked goods in the table that are similar to your recipe.
About 10 minutes before the end of baking time according to your recipe,
stick a toothpick into the highest part of the cake. The cake is done when
the batter no longer sticks to the toothpick.
Next time, use less liquid or set oven temperature 20 F (10 C) lower. Use
the mixing times specified in the recipe.
Do not grease the sides of the springform or cake pan. After baking,
carefully remove the cake from the pan using a knife.
Use a toothpick to make small holes in the finished cake and pour drops
of fruit juice or alcoholic beverage over the cake. Next time, set the
temperature 20 F (10 C) higher and shorten the baking time or use the
Combination oven mode.
Next time, use less liquid. Bake a little longer and at a lower temperature.
Prebake crusts for pies and cakes with juicy/runny fillings. Sprinkle crust
with almonds or bread crumbs and then add the filling. Use the baking
time specified in the recipe.
Set the temperature a little lower next time.
OVEN MODE TEMPERATURE COOKING TIME
STEAM CONVEC 300 F (150 C)
TRUE CONVEC
TRUE CONVEC 375 F (175 C)
STEAM CONVEC 300 F (150 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 350 F (177 C)
STEAM CONVEC 400 F(204 C)
TRUE CONVEC 325 F (163 C)
STEAM CONVEC 400 F(204 C)
TRUE CONVEC 300 F (150 C)
STEAM CONVEC 400 F(204 C)
TRUE CONVEC 325 F (163 C)
STEAM CONVEC 400 F(204 C)
TRUE CONVEC 300 F (150 C)
STEAM CONVEC 400 F(204 C)
TRUE CONVEC 300 F (150 C)
STEAM CONVEC 375 F (175 C)
STEAM CONVEC 350 F (177 C)
TRUE CONVEC 175 F (80 C)
TRUE CONVEC 300 F (150 C)
STEAM CONVEC 350 F (177 C)
TRUE CONVEC 350 F (177 C)
TRUE CONVEC 350 F (177 C)
TRUE CONVEC 300 F (150 C)
TRUE CONVEC 300 F (150 C)
35 – 45 min.
35 – 45 min.
10 – 15 min.
25 – 35 min.
40 – 60 min.
30 – 40 min.
15 – 20 min.
20 – 25 min.
15 – 20 min.
40 – 60 min.
15 – 20 min.
25 – 40 min.
20 – 30 min.
40 – 60 min.
20 – 30 min.
50 – 60 min.
25 – 30 min.
20 – 30 min.
120 – 180 min.
15 – 25 min.
10 – 20 min.
20 – 30 min.
27 – 35 min.
12 – 17 min.
15 – 20 min.
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