Thermador PRD606WCSG Instructions for Use - Page 67
Getting the most out of your, steam oven
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Getting the most out of your steam oven Steam oven tips 9 WARNING DO NOT use aluminum foil or protective liners to line any part of the appliance, especially the oven bottom. Installing these liners may result in risk of electric shock or fire. These tables contain a selection of dishes that can be easily prepared in the steam convection oven. You can find out which oven mode, accessories and cooking time are best suited for your dish. If not specified otherwise, this information applies to dishes placed in a cold appliance. Accessories • Use the accessories that come with the appliance. Ovenware • If you use ovenware, always place it in the center of the rack. • The ovenware must be heat and steam resistant. Thick-walled ovenware extends the cooking time. • Use foil to cover food that would normally be prepared in a water bath (such as when melting chocolate). Cooking times and quantities • When steaming, the cooking times are based on the size of the piece, not on the entire quantity of food. • The appliance can steam up to 14 lbs. (6.4 kg) of food. • Note the sizes of pieces listed in the tables. The cooking time is shorter for smaller pieces and longer for larger pieces. • The quality and age of the food also affect the cooking time. The values provided therefore serve only as a guideline. Distribute food evenly • Always distribute the food evenly in the ovenware. If the food is placed unevenly in the ovenware, it will cook unevenly. Delicate food • Do not layer delicate foods too high in the baking pan. It is better to use two pans in this case. Cooking an entire meal • Place the food with the longest cooking time in the appliance first and then add the remaining dishes at the appropriate time. This will ensure that all dishes are ready at the same time. • The total cooking time will be longer when cooking an entire meal, since every time the appliance door is opened, some steam escapes and the appliance has to reheat. Page. 65