Roasting Tips - Thermador PRD48JDSGU Use And Care Manual

Food
Trout, whole
Cod, filet
Salmon, filet
Clams, oysters
Haddock, perch filet
Stuffed sole rolls
Shrimp, large
Shrimp, medium
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)

Roasting Tips

When is the roast done?
The roast is too dark and crust is burned in some areas.
The roast turned out well, but the sauce is burned.
The roast looks good, but the sauce is too light and
runny.
Amount/
Accessories
Weight
per 0.5 lbs. Perforated
(0.2 kg) (level 3) +
baking pan
(level 1)
per 0.33 lbs. Perforated
(0.15 kg) (level 3) +
baking pan
(level 1)
per 0.33 lbs. Perforated
(0.15 kg) (level 3) +
baking pan
(level 1)
0.33 lbs. Baking pan
(0.15 kg) (level 2)
per 0.5 lbs. Perforated
(0.2 kg) (level 3) +
baking pan
(level 1)
– Perforated
(level 3) +
baking pan
(level 1)
per 1 lb Perforated
(0.4 kg) (level 3) +
baking pan
(level 1)
per 1 lb Perforated
(0.4 kg) (level 3) +
baking pan
(level 1)
Oven Mode Temperature
Steam 175 – 195˚F
(80 – 90˚C)
Steam 175 – 195˚F
(80 – 90˚C)
Steam 210˚F (100˚C)
Steam 210˚F (100˚C)
Steam 175 – 195˚F
(80 – 90˚C)
Steam 175 – 195˚F
(80 – 90˚C)
Steam 210˚F (100˚C)
Steam 210˚F (100˚C)
Use a food thermometer (available in stores) to measure
the meat temperature
Check the rack level and temperature.
Next time, use a smaller roasting pan or add more liquid.
Next time, use a larger roasting pan or add less liquid.
Cooking Time
12 – 15 min.
10 – 14 min.
8 – 10 min.
10 – 15 min.
10 – 20 min.
10 – 20 min.
8 – 13 min.
5 – 8 min.
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