Thermador MES301HS Use And Care Manual page 36

Soufflés, Casseroles, Additions to Soups, etc.
Food
Lasagna
Soufflés
Semolina dumplings
Desserts, compote
Compote
Weigh out the fruit, add approximately
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 i inch (2.5 cm) up the
side of the accessory. Stir after cooking. The remaining
milk will be absorbed quickly.
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 appropriate program (see section: 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.
Food
Sponge cake
Sponge flan base
Delicate fruit flan, sponge
Sponge base (2 eggs)
Sponge flan (6 eggs)
36
Accessories
baking pan
soufflé dish + baking
pan
perforated + baking pan 3
the amount of
Y
Accessories
baking pan
mold + wire rack
ovenproof dish + wire rack
baking pan
portion-sized jars + wire rack Steam
baking pan
baking pan
baking pan
baking pan
baking pan
Accessories
10-inch tube pan
ring
springform cake pan
ring
springform cake pan
Level Oven mode
2 Combination
2 Combination
Steam
1
Yogurt
Heat the milk to 195° F (90 °C) on the cooktop. 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 milk.
Pour the mixture into clean glass jars and cover with lids.
After preparation, leave the glass jars in the refrigerator
to cool.
Oven mode
Steam
Steam
Combination
Steam
Steam
Steam
Steam
Steam
Steam
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.
Level Oven mode
2 True Convection
2 True Convection
2 True Convection
2 True Convection
2 True Convection
Temperature Cooking time
in°C in min.
320 - 340 °F 35 - 45
(160 - 170° C)
360 - 390 °F 15 ­ 25
(180 - 200° C)
195 - 205 °F 7 - 10
(90 - 95° C)
Temperature Cooking time
in min.
210 °F (100° C) 20 ­ 25
195 - 210 °F (90 - 15 - 20
100° C)
320 - 340 °F (160 50 - 60
-170° C)
210 °F (100° C) 25 ­ 35
105 °F (40° C) 300 - 360
210 °F (100° C) 10 - 15
210 °F (100° C) 10 - 15
210 °F (100° C) 10 - 15
210 °F (100° C) 10 - 15
210 °F (100° C) 15 - 20
Temperature Cooking time
in min.
300 - 320 °F 60 ­ 70
(150 -160° C)
300 - 320 °F 30 ­ 45
(150 -160° C)
300 - 320 °F 45 - 55
(150 -160° C)
360 - 375 °F 12 - 16
(180 -190° C)
300 - 320 °F 25 ­ 35
(150 -160° C)