Thermador PRD48JDSGU Use and Care Manual - Page 72

Bread, Bread Rolls, Small Baked Products, Accessories, Oven Mode, Temperature, Cooking Time

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Food Strudel, sweet Accessories Oven Mode Baking pan (level 2) Combination Onion tart Baking pan (level 2) Combination Bread, Bread Rolls White bread, 1.7 lbs. (0.75 kg) flour Baking pan + parchment paper (level 2) Combination/ True Convection Sourdough bread, Baking pan + 1.7 lbs. (0.75 kg) flour parchment paper (level 2) Combination/ True Convection Multigrain bread, Baking pan + 1.7 lbs. (0.75 kg) flour parchment paper (level 2) Combination/ True Convection Whole grain bread, Baking pan + 1.7 lbs. (0.75 kg) flour parchment paper (level 2) Combination/ True Convection Rye bread, 1.7 lbs. (0.75 kg) flour Baking pan + parchment paper (level 2) Combination/ True Convection Bread rolls, 0.15 lbs. Baking pan + (70 g) each, unbaked parchment paper (level 2) Bread rolls made with sweet yeast dough, 0.15 lbs. (70 g) each, unbaked Baking pan + parchment paper (level 2) Small Baked Products Meringue Baking pan (level 2) Combination Combination True Convection Macaroons Baking pan (level 2) True Convection Puff pastry Baking pan (level 2) Combination Muffins Muffin pan (level 2) True Convection Choux pastry, such as cream puffs Biscuits Baking pan (level 2) True Convection Baking pan (level 2) True Convection Leavened cake, such Baking pan (level 2) True Convection as apple cake Temperature 320 - 360˚F (160 - 180˚C) 340 - 360˚F (170 - 180˚C) 390 - 410˚F (200 - 210˚C)/ 320 - 340˚F (160 - 170˚C) 390 - 410˚F (200 - 210˚C)/ 300 - 320˚F (150 - 160˚C) 390 - 430˚F (200 - 220˚C)/ 320 - 340˚F (160 - 170˚C) 390 - 430˚F (200 - 220˚C)/ 285 - 300˚F (140 - 150˚C) 390 - 430˚F (200 - 220˚C)/ 300 - 320˚F (150 - 160˚C) 375 - 390˚F (190 - 200˚C) 340 - 360˚F (170 - 180˚C) Cooking Time 40 - 60 min. 30 - 40 min. 15 - 20 min./ 20 - 25 min. 15 - 20 min./ 40 - 60 min. 15 - 20 min./ 25 - 40 min. 20 - 30 min./ 40 - 60 min. 20 - 30 min./ 50 - 60 min. 25 - 30 min. 20 - 30 min. 175 - 195˚F (80 - 90˚C) 285 - 320˚F (140 - 160˚C) 340 - 375˚F (170 - 190˚C) 340 - 375˚F (170 - 190˚C) 340 - 375˚F (170 - 190˚C) 300 - 320˚F (150 - 160˚C) 300 - 320˚F (150 - 160˚C) 120 - 180 min. 15 - 25 min. 10 - 20 min. 20 - 30 min. 27 - 35 min. 12 - 17 min. 15 - 20 min. English 68

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English 68
Strudel, sweet
Baking pan (level 2)
Combination
320 – 360
˚
F
(160 – 180
˚
C)
40 – 60 min.
Onion tart
Baking pan (level 2)
Combination
340 – 360
˚
F
(170 – 180
˚
C)
30 – 40 min.
Bread, Bread Rolls
White bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper
(level 2)
Combination/
True Convection
390 – 410
˚
F
(200 – 210
˚
C)/
320 – 340
˚
F
(160 – 170
˚
C)
15 – 20 min./
20 – 25 min.
Sourdough bread,
1.7 lbs. (0.75 kg) flour
Baking pan +
parchment paper
(level 2)
Combination/
True Convection
390 – 410
˚
F
(200 – 210
˚
C)/
300 – 320
˚
F
(150 – 160
˚
C)
15 – 20 min./
40 – 60 min.
Multigrain bread,
1.7 lbs. (0.75 kg) flour
Baking pan +
parchment paper
(level 2)
Combination/
True Convection
390 – 430
˚
F
(200 – 220
˚
C)/
320 – 340
˚
F
(160 – 170
˚
C)
15 – 20 min./
25 – 40 min.
Whole grain bread,
1.7 lbs. (0.75 kg) flour
Baking pan +
parchment paper
(level 2)
Combination/
True Convection
390 – 430
˚
F
(200 – 220
˚
C)/
285 – 300
˚
F
(140 – 150
˚
C)
20 – 30 min./
40 – 60 min.
Rye bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper
(level 2)
Combination/
True Convection
390 – 430
˚
F
(200 – 220
˚
C)/
300 – 320
˚
F
(150 – 160
˚
C)
20 – 30 min./
50 – 60 min.
Bread rolls, 0.15 lbs.
(70 g) each, unbaked
Baking pan +
parchment paper
(level 2)
Combination
375 – 390
˚
F
(190 – 200
˚
C)
25 – 30 min.
Bread rolls made with
sweet yeast dough,
0.15 lbs. (70 g) each,
unbaked
Baking pan +
parchment paper
(level 2)
Combination
340 – 360
˚
F
(170 – 180
˚
C)
20 – 30 min.
Small Baked Products
Meringue
Baking pan (level 2)
True Convection
175 – 195
˚
F
(80 – 90
˚
C)
120 – 180 min.
Macaroons
Baking pan (level 2)
True Convection
285 – 320
˚
F
(140 – 160
˚
C)
15 – 25 min.
Puff pastry
Baking pan (level 2)
Combination
340 – 375
˚
F
(170 – 190
˚
C)
10 – 20 min.
Muffins
Muffin pan (level 2)
True Convection
340 – 375
˚
F
(170 – 190
˚
C)
20 – 30 min.
Choux pastry, such
as cream puffs
Baking pan (level 2)
True Convection
340 – 375
˚
F
(170 – 190
˚
C)
27 – 35 min.
Biscuits
Baking pan (level 2)
True Convection
300 – 320
˚
F
(150 – 160
˚
C)
12 – 17 min.
Leavened cake, such
as apple cake
Baking pan (level 2)
True Convection
300 – 320
˚
F
(150 – 160
˚
C)
15 – 20 min.
Food
Accessories
Oven Mode
Temperature
Cooking Time