Thermador PRD606WCG Instructions for Use - Page 66

Slow cooking meat, Soufflés, casseroles, additions to soups

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Food Weight Accessories and rack levels Oven mode Trout, whole per 0.5 lbs. Perforated (level 3) + Steam (0.2 kg) baking pan (level 1) Cod, filet per 0.33 lbs. Perforated (level 3) + Steam (0.15 kg) baking pan (level 1) Salmon, filet per 0.33 lbs. Perforated (level 3) + Steam (0.15 kg) baking pan (level 1) Clams, oysters 0.33 lbs. (0.15 kg) Baking pan (level 2) Steam Haddock, perch filet per 0.5 lbs. Perforated (level 3) + Steam (0.2 kg) baking pan (level 1) Stuffed sole rolls - Perforated (level 3) + Steam baking pan (level 1) Shrimp, large per 1 lb (0.4 kg) Perforated (level 3) + Steam baking pan (level 1) Shrimp, medium per 1 lb (0.4 kg) Perforated (level 3) + Steam baking pan (level 1) * Sear first ** Use baking pan 1-5/8'' deep (see additional accessories) Temperature Cooking time 175˚F (80˚C) 12 - 15 min. 175˚F (80˚C) 10 - 14 min. 210˚F (100˚C) 8 - 10 min. 210˚F (100˚C) 10 - 15 min. 175˚F (80˚C) 10 - 20 min. 175˚F (80˚C) 10 - 20 min. 210˚F (100˚C) 8 - 13 min. 210˚F (100˚C) 5 - 8 min. Slow cooking meat Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium rare. The meat stays very moist and is tender. Place the baking pan in the combination oven and preheat the oven using Slow Cook mode. Sear the meat well on all sides on the cooktop. Place the meat in the preheated combination oven and continue to slow cook. After it is done, arrange it on preheated plates and add a warm sauce on top. Food Boned leg of lamb Roast beef Pork fillets Pork medallions Beef steaks Duck breast Weight 2 - 3.5 lbs. (1 - 1.5 kg) 3.5 - 5.5 lbs. (1.5 - 2.5 kg) - - approx. 1.2'' thick - Accessories and rack levels Temperature Baking pan (level 2) 175˚F (80˚C) Baking pan (level 2) 175˚F (80˚C) Baking pan (level 2) Baking pan (level 2) Baking pan (level 2) Baking pan (level 2) 175˚F (80˚C) 175˚F (80˚C) 175˚F (80˚C) 175˚F (80˚C) Cooking time 140 - 160 min. 150 - 180 min. 50 - 70 min. 50 - 60 min. 40 - 80 min. 35 - 55 min. Soufflés, casseroles, additions to soups Food Accessories and rack levels Oven mode Lasagna Soufflés Semolina dumplings Baking pan (level 2) Steam conv Soufflé dish + wire rack (level 2) Steam conv Perforated (level 3) + baking pan (level 1) Steam Temperature 350˚F (177˚C) 350˚F (177˚C) 195˚F (205˚C) Cooking time 35 - 45 min. 15 - 25 min. 7 - 10 min. Page. 66

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Page. 66
Slow cooking meat
Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium rare. The meat stays very moist
and is tender.
Place the baking pan in the combination oven and preheat the oven using Slow Cook mode. Sear the meat well on all
sides on the cooktop. Place the meat in the preheated combination oven and continue to slow cook. After it is done,
arrange it on preheated plates and add a warm sauce on top.
Soufflés, casseroles, additions to soups
Trout, whole
per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175˚F (80˚C)
12 – 15 min.
Cod, filet
per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175˚F (80˚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˚F (80˚C)
10 – 20 min.
Stuffed sole rolls
–
Perforated (level 3) +
baking pan (level 1)
Steam
175˚F (80˚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
Weight
Accessories and rack
levels
Oven mode
Temperature
Cooking time
* Sear first
** Use baking pan 1-5/8'' deep (see additional accessories)
Food
Weight
Accessories and rack
levels
Temperature
Cooking time
Boned leg of lamb
2 – 3.5 lbs.
(1 – 1.5 kg)
Baking pan (level 2)
175˚F (80˚C)
140 – 160 min.
Roast beef
3.5 – 5.5 lbs.
(1.5 – 2.5 kg)
Baking pan (level 2)
175˚F (80˚C)
150 – 180 min.
Pork fillets
–
Baking pan (level 2)
175˚F (80˚C)
50 – 70 min.
Pork medallions
–
Baking pan (level 2)
175˚F (80˚C)
50 – 60 min.
Beef steaks
approx. 1.2'' thick
Baking pan (level 2)
175˚F (80˚C)
40 – 80 min.
Duck breast
–
Baking pan (level 2)
175˚F (80˚C)
35 – 55 min.
Food
Accessories and rack levels
Oven mode
Temperature
Cooking time
Lasagna
Baking pan (level 2)
Steam conv
350˚F (177˚C)
35 – 45 min.
Soufflés
Soufflé dish + wire rack (level 2)
Steam conv
350˚F (177˚C)
15 – 25 min.
Semolina dumplings
Perforated (level 3) + baking pan (level 1)
Steam
195˚F (205˚C)
7 – 10 min.