Thermador PRD606WCSG Instructions for Use - Page 72

Desserts, compotes Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste. Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly. Yogurt: Heat the milk on the cooktop to 195˚F (90˚C). Remove from heat and let cool to 105˚F (40˚C). Heating the milk is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done, arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool. Food Accessories and rack levels Oven mode Yeast dumplings Baking pan (level 2) Steam Egg custard Mold + wire rack (level 2) Steam Sweet baked items Oven-proof dish + wire rack (level 2) Steam conv (such as rice pudding) Rice pudding* Baking pan (level 2) Steam Yogurt Portion-sized jars + wire rack (level 2) Steam Apple compote Baking pan (level 2) Steam Pear compote Baking pan (level 2) Steam Cherry compote Baking pan (level 2) Steam Rhubarb compote Baking pan (level 2) Steam Plum compote Baking pan (level 2) Steam *You can also use the relevant program (see Automatic Programming). Temperature 210˚F (100˚C) 200˚F (93˚C) 350˚F (177˚C) Cooking time 20 - 25 min. 15 - 20 min. 50 - 60 min. 210˚F (100˚C) 105˚F (40˚C) 210˚F (100˚C) 210˚F (100˚C) 210˚F (100˚C) 210˚F (100˚C) 210˚F (100˚C) 25 - 35 min. 300 - 360 min. 10 - 15 min. 10 - 15 min. 10 - 15 min. 10 - 15 min. 10 - 15 min. Cakes and baked goods Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and consistency of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature setting. This will provide for more even browning. Use a higher temperature setting the next time, if necessary. DO NOT overfill the rack or baking pan. Food Accessories and rack levels Oven mode CAKE IN MOLDS OR SPRINGFORM PANS Sponge cake 10-inch tube pan + wire True conv rack (level 2) Sponge flan base Ring + wire rack (level 2) True conv Delicate fruit flan, sponge Spring-form cake pan + True conv wire rack (level 2) Sponge base (2 eggs) Ring + wire rack (level 2) True conv Sponge flan (6 eggs) Spring-form cake pan + True conv wire rack (level 2) Shortcrust pastry base with crust Spring-form cake pan + True conv wire rack (level 2) Swiss flan Spring-form cake pan + True conv wire rack (level 2) Temperature Cooking time 300˚F (150˚C) 60 - 70 min. 300˚F (150˚C) 300˚F (150˚C) 30 - 45 min. 45 - 55 min. 375˚F (175˚C) 300˚F (150˚C) 12 - 16 min. 25 - 35 min. 300˚F (150˚C) 40 - 50 min. 375˚F (175˚C) 35 - 60 min. Page. 70