Thermador PRD48JDSGU Use and Care Manual - Page 69

Roasting Tips

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Food Amount/ Weight Accessories Oven Mode Trout, whole per 0.5 lbs. (0.2 kg) Perforated (level 3) + baking pan (level 1) Steam Cod, filet per 0.33 lbs. (0.15 kg) Perforated (level 3) + baking pan (level 1) Steam Salmon, filet per 0.33 lbs. (0.15 kg) Perforated (level 3) + baking pan (level 1) Steam Clams, oysters 0.33 lbs. (0.15 kg) Baking pan (level 2) Steam Haddock, perch filet per 0.5 lbs. (0.2 kg) Perforated (level 3) + baking pan (level 1) Steam Stuffed sole rolls - Perforated (level 3) + baking pan (level 1) Steam Shrimp, large per 1 lb (0.4 kg) Perforated (level 3) + baking pan (level 1) Steam Shrimp, medium per 1 lb (0.4 kg) Perforated (level 3) + baking pan (level 1) Steam * Sear first ** Use baking pan 1 5/8" deep (see Additional Accessories) Temperature 175 - 195˚F (80 - 90˚C) Cooking Time 12 - 15 min. 175 - 195˚F (80 - 90˚C) 10 - 14 min. 210˚F (100˚C) 8 - 10 min. 210˚F (100˚C) 175 - 195˚F (80 - 90˚C) 10 - 15 min. 10 - 20 min. 175 - 195˚F (80 - 90˚C) 10 - 20 min. 210˚F (100˚C) 8 - 13 min. 210˚F (100˚C) 5 - 8 min. 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. 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. English 65

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English 65
Roasting Tips
Trout, whole
per 0.5 lbs.
(0.2 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
175 – 195
˚
F
(80 – 90
˚
C)
12 – 15 min.
Cod, filet
per 0.33 lbs.
(0.15 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
175 – 195
˚
F
(80 – 90
˚
C)
10 – 14 min.
Salmon, filet
per 0.33 lbs.
(0.15 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
210
˚
F (100
˚
C)
8 – 10 min.
Clams, oysters
0.33 lbs.
(0.15 kg)
Baking pan
(level 2)
Steam
210
˚
F (100
˚
C)
10 – 15 min.
Haddock, perch filet
per 0.5 lbs.
(0.2 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
175 – 195
˚
F
(80 – 90
˚
C)
10 – 20 min.
Stuffed sole rolls
–
Perforated
(level 3) +
baking pan
(level 1)
Steam
175 – 195
˚
F
(80 – 90
˚
C)
10 – 20 min.
Shrimp, large
per 1 lb
(0.4 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
210
˚
F (100
˚
C)
8 – 13 min.
Shrimp, medium
per 1 lb
(0.4 kg)
Perforated
(level 3) +
baking pan
(level 1)
Steam
210
˚
F (100
˚
C)
5 – 8 min.
Food
Amount/
Weight
Accessories
Oven Mode
Temperature
Cooking Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
When is the roast done?
Use a food thermometer (available in stores) to measure
the meat temperature
The roast is too dark and crust is burned in some areas.
Check the rack level and temperature.
The roast turned out well, but the sauce is burned.
Next time, use a smaller roasting pan or add more liquid.
The roast looks good, but the sauce is too light and
runny.
Next time, use a larger roasting pan or add less liquid.