Thermador PRD606WEG Instructions for Use - Page 69

Meat, poultry, fish

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Food Potato gratin Brown rice Long grain rice Basmati rice Parboiled rice Lentils Canellini beans, pre-softened Couscous Dumplings Ratio - 1:2 1:2 1:1.5 1:1.5 1:2 1:2 1:1 - Accessories and rack levels Oven mode Temperature Baking pan (level 2) Baking pan Baking pan Steam Steam Steam 210˚F (100˚C) 210˚F (100˚C) 210˚F (100˚C) Baking pan Baking pan Baking pan Baking pan Steam Steam Steam Steam 210˚F (100˚C) 210˚F (100˚C) 210˚F (100˚C) 210˚F (100˚C) Cooking time 35 - 45 min. 30 - 40 min. 20 - 30 min. 20 - 30 min. 15 - 20 min. 30 - 45 min. 65 - 75 min. Baking pan Perforated (level 3) + baking pan (level 1) Steam Steam 210˚F (100˚C) 205˚F (95˚C) 6 - 10 min. 20 - 25 min. Meat, poultry, fish Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices. Using the steam convection mode makes the meat particularly tender and juicy on the inside while forming a crust on the outside. Food Weight Accessories and rack levels Oven mode POULTRY Chicken, whole 2.65 lbs. (1.2 kg) Wire rack + baking pan (level 2) Steam conv Chicken, halved per 1 lbs. (0.4 kg) Wire rack + baking pan (level 2) Steam conv Chicken breast per 0.33 lbs. Perforated (level 3) + Steam (0.15 kg) baking pan (level 1) Chicken pieces per 2.65 lbs. Wire rack + baking (1.2 kg) pan (level 2) Steam conv Duck, whole 4.5 lbs. (2 kg) Wire rack + baking pan (level 2) Steam conv True conv Duck breast* per 0.77 lbs. Wire rack + baking (0.35 kg) pan (level 2) Steam conv Turkey, whole, unstuffed 8 - 11 lbs. Wire rack + baking pan (level 2) Steam conv Turkey, whole, unstuffed** 12 - 14 lbs. Wire rack + baking pan (level 2) Steam conv Rolled turkey roast 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam conv Turkey breast 2 lbs. (1 kg) Wire rack + baking pan (level 2) Steam conv * Sear first ** Use baking pan 1-5/8'' deep (see additional accessories) Temperature Cooking time 375˚F (190˚C) 375˚F (190˚C) 210˚F (100˚C) 375˚F (190˚C) 400˚F(205˚C) 375˚F (190˚C) 325˚F (165˚C) 325˚F (165˚C) 300˚F (150˚C) 300˚F (150˚C) 50 - 60 min. 35 - 45 min. 15 - 25 min. 20 - 35 min. 60 - 80 min. 15 - 20 min. 10 - 15 min. 50 - 75 min. 80 - 95 min. 70 - 90 min. 60 - 80 min. Page. 67

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Page. 67
Meat, poultry, fish
Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the steam convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
Potato gratin
–
Baking pan (level 2)
Steam
210˚F (100˚C)
35 – 45 min.
Brown rice
1:2
Baking pan
Steam
210˚F (100˚C)
30 – 40 min.
Long grain rice
1:2
Baking pan
Steam
210˚F (100˚C)
20 – 30 min.
Basmati rice
1:1.5
Baking pan
Steam
210˚F (100˚C)
20 – 30 min.
Parboiled rice
1:1.5
Baking pan
Steam
210˚F (100˚C)
15 – 20 min.
Lentils
1:2
Baking pan
Steam
210˚F (100˚C)
30 – 45 min.
Canellini beans,
pre-softened
1:2
Baking pan
Steam
210˚F (100˚C)
65 – 75 min.
Couscous
1:1
Baking pan
Steam
210˚F (100˚C)
6 – 10 min.
Dumplings
–
Perforated (level 3) +
baking pan (level 1)
Steam
205˚F (95˚C)
20 – 25 min.
Food
Ratio
Accessories and rack
levels
Oven mode
Temperature
Cooking time
Food
Weight
Accessories and rack
levels
Oven mode
Temperature
Cooking time
POULTRY
Chicken, whole
2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam conv
375˚F (190˚C)
50 – 60 min.
Chicken, halved
per 1 lbs.
(0.4 kg)
Wire rack + baking
pan (level 2)
Steam conv
375˚F (190˚C)
35 – 45 min.
Chicken breast
per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
210˚F (100˚C)
15 – 25 min.
Chicken pieces
per 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam conv
375˚F (190˚C)
20 – 35 min.
Duck, whole
4.5 lbs.
(2 kg)
Wire rack + baking
pan (level 2)
Steam conv
True conv
400˚F(205˚C)
60 – 80 min.
15 – 20 min.
Duck breast*
per 0.77 lbs.
(0.35 kg)
Wire rack + baking
pan (level 2)
Steam conv
375˚F (190˚C)
10 – 15 min.
Turkey, whole,
unstuffed
8 – 11 lbs.
Wire rack + baking
pan (level 2)
Steam conv
325˚F (165˚C)
50 – 75 min.
Turkey, whole,
unstuffed**
12 – 14 lbs.
Wire rack + baking
pan (level 2)
Steam conv
325˚F (165˚C)
80 – 95 min.
Rolled turkey roast
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
300˚F (150˚C)
70 – 90 min.
Turkey breast
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam conv
300˚F (150˚C)
60 – 80 min.
* Sear first
** Use baking pan 1-5/8'' deep (see additional accessories)