Thermador PRD48JDSGU Use and Care Manual - Page 68

Other, Amount, Weight, Accessories, Oven Mode, Temperature, Cooking Time

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Food Pork Bone-in without rind Amount/ Weight 3.5 lbs. (1.5 kg) Bone-in with rind 3.5 lbs. (1.5 kg) Accessories Oven Mode Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Combination Steam/ Combination True Convection Pork chop, boneless* 1.2 lbs. (0.5 kg) Wire rack + baking pan (level 2) Combination Fillet in puff pastry 2 lbs. (1 kg) Baking pan (level 2) Combination Smoked pork on the 2 lbs. (1 kg) bone Wire rack + baking pan (level 2) Combination Smoked pork ribs Sliced Baking pan (level 2) Steam Rolled roast 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Combination Other Meat loaf made from 1.2 lbs. (0.5 kg) ground meat Baking pan (level 2) Combination Boned leg of lamb 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Combination Loin of lamb on the bone* 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Combination Wiener sausages - Perforated (level 3) + baking pan (level 1) Steam Fish Whole per 0.66 lbs. (0.3 kg) Perforated (level 3) + baking pan (level 1) Steam Fillet per 3.5 lbs. (1.5 kg) Perforated (level 3) + baking pan (level 1) Steam * Sear first ** Use baking pan 1 5/8" deep (see Additional Accessories) Temperature 320 - 360˚F (160 - 180˚C) 210˚F (100˚C)/ 285 - 320˚F (140 - 160˚C) 410 - 430˚F (140 - 160˚C) 285 - 320˚F (140 - 160˚C) 360 - 390˚F (180 - 200˚C) 250 - 285˚F (120 - 140˚C) 210˚F (100˚C) 340 - 360˚F (170 - 180˚C) 340 - 360˚F (170 - 180˚C) 340 - 360˚F (170 - 180˚C) 320 - 360˚F (160 - 180˚C) 175 - 185˚F (80 - 85˚C) 175 - 195˚F (80 - 90˚C) 175 - 195˚F (80 - 90˚C) Cooking Time 50 - 70 min. 20 - 25 min. 40 - 50 min. 20 min. 75 - 120 min. 40 - 60 min. 60 - 70 min. 15 - 20 min. 70 - 80 min. 45 - 60 min. 60 - 80 min. 15 - 25 min. 12 - 18 min. 15 - 25 min. 10 - 20 min. English 64

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English 64
Pork
Bone-in without rind
3.5 lbs.
(1.5 kg)
Wire rack +
baking pan
(level 2)
Combination
320 – 360
˚
F
(160 – 180
˚
C)
50 – 70 min.
Bone-in with rind
3.5 lbs.
(1.5 kg)
Wire rack +
baking pan
(level 2)
Steam/
Combination
True Convection
210
˚
F (100
˚
C)/
285 – 320
˚
F
(140 – 160
˚
C)
410 – 430
˚
F
(140 – 160
˚
C)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless*
1.2 lbs.
(0.5 kg)
Wire rack +
baking pan
(level 2)
Combination
285 – 320
˚
F
(140 – 160
˚
C)
75 – 120 min.
Fillet in puff pastry
2 lbs. (1 kg)
Baking pan
(level 2)
Combination
360 – 390
˚
F
(180 – 200
˚
C)
40 – 60 min.
Smoked pork on the
bone
2 lbs. (1 kg)
Wire rack +
baking pan
(level 2)
Combination
250 – 285
˚
F
(120 – 140
˚
C)
60 – 70 min.
Smoked pork ribs
Sliced
Baking pan
(level 2)
Steam
210
˚
F (100
˚
C)
15 – 20 min.
Rolled roast
3.5 lbs.
(1.5 kg)
Wire rack +
baking pan
(level 2)
Combination
340 – 360
˚
F
(170 – 180
˚
C)
70 – 80 min.
Other
Meat loaf
made from
1.2 lbs. (0.5
kg) ground
meat
Baking pan
(level 2)
Combination
340 – 360
˚
F
(170 – 180
˚
C)
45 – 60 min.
Boned leg of lamb
3.5 lbs.
(1.5 kg)
Wire rack +
baking pan
(level 2)
Combination
340 – 360
˚
F
(170 – 180
˚
C)
60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack +
baking pan
(level 2)
Combination
320 – 360
˚
F
(160 – 180
˚
C)
15 – 25 min.
Wiener sausages
–
Perforated
(level 3) +
baking pan
(level 1)
Steam
175 – 185
˚
F
(80 – 85
˚
C)
12 – 18 min.
Fish
Whole
per 0.66 lbs.
(0.3 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
175 – 195
˚
F
(80 – 90
˚
C)
15 – 25 min.
Fillet
per 3.5 lbs.
(1.5 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
175 – 195
˚
F
(80 – 90
˚
C)
10 – 20 min.
Food
Amount/
Weight
Accessories
Oven Mode
Temperature
Cooking Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)