Thermador PROFESSIONAL PRO GRAND PRD48JDSGU/11 Use And Care Manual page 72

Proofing Dough
The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or
carefully place the rack on the oven bottom.
Place the dough-rising bowl on the rack. DO NOT cover the dough.
FOOD
Yeast dough
Sourdough
FOOD
Yeast dough Perforated (level 3) + Baking pan (level 1)
Sourdough Perforated (level 3) + Baking pan (level 1)
Juice Extraction
Before extracting juice from berries, place the berries in a bowl and add sugar. Let the berries sit for one hour so that
the juice is drawn out. Place berries in the perforated cooking pan and place pan at rack level 3. To catch the juice,
place the non-perforated cooking pan at rack level 1. When ready, pour the berries into a cheese cloth and squeeze out
the remaining juice.
Frozen Products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
FOOD
French fries
Croquettes
Thinly sliced fried potatoes
Pasta, fresh, refrigerated*
Lasagna, frozen
Pizza, thin crust
Pizza, deep dish
Pizza, french bread
Chilled pizza
Herb butter baguettes,
refrigerated
Pretzels, frozen
Partially cooked bread rolls
or baguettes, pre-baked
Strudel, frozen
Fish sticks
*Add a little liquid
Steam Oven Functions
WEIGHT
2 lbs. (1 kg) Bowl + wire rack
2 lbs. (1 kg) Bowl + wire rack
ACCESSORIES
ACCESSORIES
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 + wire rack (level 2)
Baking pan + wire rack (level 2)
Baking pan + wire rack (level 2)
Baking pan + wire rack (level 2)
Baking pan + parchment paper
(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)
ACCESSORIES TEMPERATURE
100 F (38 C)
100 F (38 C)
OVEN MODE
STEAM
STEAM
OVEN MODE
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
STEAM
STEAM CONVEC 375 F (190 C)
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
STEAM CONVEC 350 F (177 C)
TRUE CONVEC
COOKING TIME
20 – 30 min.
20 – 30 min.
TEMPERATURE COOKING TIME
210 F (100 C) 30 – 45 min.
210 F (100 C) 40 – 50 min.
TEMPERATURE COOKING TIME
350 F (177 C) 25 – 35 min.
350 F (177 C) 18 – 22 min.
3350 F (177 C) 25 – 30 min.
210 F (100 C) 5 – 10 min.
35 – 55 min.
3350 F (177 C) 15 – 23 min.
350 F (177 C) 18 – 25 min.
350 F (177 C) 18 – 22 min.
350 F (177 C) 12 – 17 min.
350 F (177 C) 15 – 20 min.
350 F (177 C) 18 – 22 min.
300 F (150 C) 18 – 22 min.
45 – 60 min.
400 F (205 C) 20 – 24 min.
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