Thermador MES301HS Use And Care Manual page 37

Food
Shortcrust pastry base with
crust
Swiss flan
Bundt
Savoury cakes (such as
quiche)
Apple tart
Food
Yeast cake with dry topping
Swiss roll
Braided loaf
Strudel, sweet
Onion tart
Bread, Bread Rolls
Food
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
Accessories
springform cake pan
springform cake pan
Bundt cake pan
quiche dish
flan-base cake pan
Accessories
baking pan
baking pan
baking pan
baking pan
baking pan
Accessories
baking pan + parchment
paper
baking pan + parchment
paper
baking pan + parchment
paper
baking pan + parchment
paper
baking pan + parchment
paper
Level Oven mode
2 True Convection
2 True Convection
2 Combination
2 True Convection
2 True Convection
Level Operating mode
2 Combination
True Convection
2 True Convection
2 Combination
2 Combination
2 Combination
Level Oven mode
2 Combination
True Convection
2 Combination
True Convection
2 Combination
True Convection
2 Combination
True Convection
2 Combination
True Convection
Temperature Cooking time
in min.
300 - 320 °F 40 ­ 50
(150 -160° C)
360 - 375 °F 35 - 60
(180 -190° C)
300 - 320 °F 35 ­ 45
(150 -160° C)
360 - 375 °F 35 - 60
(180 -190° C)
340 - 375 °F 35 ­ 50
(170 -190° C)
Temperature Cooking time
in min.
300 - 320 °F 35 ­ 45
(150 -160° C)
300 - 320 °F 35 ­ 45
(150 -160° C)
360 - 390 °F 10 - 15
(180 -200° C)
300 - 320 °F 25 ­ 35
(150 -160° C)
320 - 360 °F 40 ­ 60
(160 -180° C)
340 - 360 °F 30 - 40
(170 -180° C)
Temperature Cooking
time in min.
390 - 410 °F 15 ­ 20
(200 - 210° C)
320 - 340 °F 20 - 25
(160 - 170° C)
390 - 430 °F 15 - 25
(200 - 220° C)
300 - 320 °F 40 - 60
(150 - 160° C)
390 - 430 °F 15 - 20
(200 - 220° C)
320 - 340 °F 25 ­ 40
(160 - 170° C)
390 - 430 °F 20 - 30
(200 - 220° C)
285 - 300 °F 40 - 60
(140 - 150° C)
390 - 430 °F 20 - 30
(200 - 220° C)
300 - 320 °F 50 - 60
(150 - 160° C)
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