Thermador PRD606WCSG Instructions for Use - Page 75

Proofing dough, Frozen products

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Proofing dough The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or carefully place the rack on the oven bottom. Place the dough-rising bowl on the rack. DO NOT cover the dough. Food Yeast dough Sourdough Weight 2 lbs. (1 kg) 2 lbs. (1 kg) Accessories and rack levels Temperature Bowl + wire rack 100˚F (38˚C) Bowl + wire rack 100˚F (38˚C) Cooking time 20 - 30 min. 20 - 30 min. Food Accessories and rack levels Yeast dough Perforated (level 3) + Baking pan (level 1) Sourdough Perforated (level 3) + Baking pan (level 1) Oven mode Temperature Steam 210˚F (100˚C) Steam 210˚F (100˚C) Cooking time 30 - 45 min. 40 - 50 min. Frozen products Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold oven. Food Accessories and rack levels French fries Baking pan + parchment paper (level 2) Croquettes Baking pan + parchment paper (level 2) Thinly sliced fried potatoes Baking pan + parchment paper (level 2) Pasta, fresh, refrigerated* Baking pan + parchment paper (level 2) Lasagna, frozen Baking pan + wire rack (level 2) Pizza, thin crust Baking pan + wire rack (level 2) Pizza, deep dish Baking pan + wire rack (level 2) Pizza, French bread Baking pan + wire rack (level 2) Chilled pizza Baking pan + parchment paper (level 2) Herb butter baguettes, refrigerated Baking pan (level 2) Pretzels, frozen Baking pan + parchment paper (level 2) Partially cooked bread rolls Baking pan + parchment paper or baguettes, pre-baked (level 2) Strudel, frozen Baking pan + parchment paper (level 2) Fish sticks Baking pan + parchment paper (level 2) Whole fish Perforated (level 3) + Baking pan (level 1) *Add a little liquid Oven mode True conv True conv True conv Steam Steam conv True conv True conv True conv True conv True conv True conv True conv Steam conv True conv Steam Temperature Cooking time 350˚F (177˚C) 25 - 35 min. 350˚F (177˚C) 18 - 22 min. 3350˚F (177˚C) 25 - 30 min. 210˚F (100˚C) 5 - 10 min. 375˚F (190˚C) 3350˚F (177˚C) 350˚F (177˚C) 350˚F (177˚C) 350˚F (177˚C) 35 - 55 min. 15 - 23 min. 18 - 25 min. 18 - 22 min. 12 - 17 min. 350˚F (177˚C) 15 - 20 min. 350˚F (177˚C) 18 - 22 min. 300˚F (150˚C) 18 - 22 min. 350˚F (177˚C) 45 - 60 min. 400˚F (205˚C) 20 - 24 min. 210˚F (100˚C) 20 - 25 min. Page. 73

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Page. 73
Proofing dough
The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or
carefully place the rack on the oven bottom.
Place the dough-rising bowl on the rack. DO NOT cover the dough.
Frozen products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
Food
Weight
Accessories and rack
levels
Temperature
Cooking time
Yeast dough
2 lbs. (1 kg)
Bowl + wire rack
100˚F (38˚C)
20 – 30 min.
Sourdough
2 lbs. (1 kg)
Bowl + wire rack
100˚F (38˚C)
20 – 30 min.
Food
Accessories and rack levels
Oven mode
Temperature
Cooking time
Yeast dough
Perforated (level 3) + Baking pan (level 1)
Steam
210˚F (100˚C)
30 – 45 min.
Sourdough
Perforated (level 3) + Baking pan (level 1)
Steam
210˚F (100˚C)
40 – 50 min.
Food
Accessories and rack levels
Oven mode
Temperature
Cooking time
French fries
Baking pan + parchment paper
(level 2)
True conv
350˚F (177˚C)
25 – 35 min.
Croquettes
Baking pan + parchment paper
(level 2)
True conv
350˚F (177˚C)
18 – 22 min.
Thinly sliced fried potatoes
Baking pan + parchment paper
(level 2)
True conv
3350˚F (177˚C)
25 – 30 min.
Pasta, fresh, refrigerated*
Baking pan + parchment paper
(level 2)
Steam
210˚F (100˚C)
5 – 10 min.
Lasagna, frozen
Baking pan + wire rack (level 2)
Steam conv
375˚F (190˚C)
35 – 55 min.
Pizza, thin crust
Baking pan + wire rack (level 2)
True conv
3350˚F (177˚C)
15 – 23 min.
Pizza, deep dish
Baking pan + wire rack (level 2)
True conv
350˚F (177˚C)
18 – 25 min.
Pizza, French bread
Baking pan + wire rack (level 2)
True conv
350˚F (177˚C)
18 – 22 min.
Chilled pizza
Baking pan + parchment paper
(level 2)
True conv
350˚F (177˚C)
12 – 17 min.
Herb butter baguettes,
refrigerated
Baking pan (level 2)
True conv
350˚F (177˚C)
15 – 20 min.
Pretzels, frozen
Baking pan + parchment paper
(level 2)
True conv
350˚F (177˚C)
18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked
Baking pan + parchment paper
(level 2)
True conv
300˚F (150˚C)
18 – 22 min.
Strudel, frozen
Baking pan + parchment paper
(level 2)
Steam conv
350˚F (177˚C)
45 – 60 min.
Fish sticks
Baking pan + parchment paper
(level 2)
True conv
400˚F (205˚C)
20 – 24 min.
Whole fish
Perforated (level 3) + Baking pan
(level 1)
Steam
210˚F (100˚C)
20 – 25 min.
*Add a little liquid