Thermador PRD606WEG Instructions for Use - Page 70

OTHER, Weight, Accessories and rack, levels, Oven mode, Temperature, Cooking time

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Food Weight Accessories and rack levels Oven mode BEEF Pot-roasted beef* 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Reheat Filet of beef, medium* 2 lbs. (1 kg) Wire rack + baking pan (level 2) Reheat Thin slice of roast beef, medium* 2 lbs. (1 kg) Wire rack + baking pan (level 2) True conv Thick slice of sirloin, 2 lbs. (1 kg) Wire rack + baking medium* pan (level 2) True conv VEAL Veal, bone-in 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam conv Veal loin 2 lbs. (1 kg) Wire rack + baking pan (level 2) Steam conv Breast of veal, stuffed 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam conv PORK Bone-in without rind 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam conv Bone-in with rind 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam Steam conv True conv Pork chop, boneless* 1.2 lbs. (0.5 kg) Wire rack + baking pan (level 2) Steam conv Fillet in puff pastry 2 lbs. (1 kg) Baking pan (level 2) Steam conv Smoked pork on the 2 lbs. (1 kg) Wire rack + baking bone pan (level 2) Steam conv Smoked pork ribs 1 lb. (0.4 kg) Baking pan (level 2) Steam Rolled roast 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam conv OTHER Meat loaf (made from 1.2 lbs. ground meat) (0.5 kg) Baking pan (level 2) Steam conv Boned leg of lamb 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam conv Loin of lamb on the bone* 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Steam conv Wiener sausages - Perforated (level 3) + Steam baking pan (level 1) FISH Whole per 0.66 lbs. Perforated (level 3) + Steam (0.3 kg) baking pan (level 1) Fillet per 3.5 lbs. Perforated (level 3) + (1.5 kg) baking pan (level 1) * Sear first ** Use baking pan 1-5/8'' deep (see additional accessories) Steam Page. 68 Temperature Cooking time 300˚F (150˚C) 350˚F (177˚C) 350˚F (177˚C) 350˚F (177˚C) 100 - 140 min. 20 - 28 min. 40 - 55 min. 45 - 60 min. 350˚F (177˚C) 350˚F (177˚C) 300˚F (149˚C) 50 - 70 min. 15 - 25 min. 75 - 120 min. 350˚F (177˚C) 210˚F (100˚C) 300˚F (149˚C) 425˚F (218˚C) 300˚F (149˚C) 350˚F (177˚C) 250˚F (120˚C) 210˚F (100˚C) 350˚F (177˚C) 50 - 70 min. 20 - 25 min. 40 - 50 min. 20 min. 75 - 120 min. 40 - 60 min. 60 - 70 min. 45 - 60 min. 70 - 80 min. 350˚F (177˚C) 350˚F (177˚C) 350˚F (177˚C) 175˚F (80˚C) 45 - 60 min. 60 - 80 min. 15 - 25 min. 12 - 18 min. 175˚F (80˚C) 175˚F (80˚C) 15 - 25 min. 10 - 20 min.

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Page. 68
BEEF
Pot-roasted beef*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Reheat
300˚F (150˚C)
100 – 140
min.
Filet of beef, medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Reheat
350˚F (177˚C)
20 – 28 min.
Thin slice of roast
beef, medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
True conv
350˚F (177˚C)
40 – 55 min.
Thick slice of sirloin,
medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
True conv
350˚F (177˚C)
45 – 60 min.
VEAL
Veal, bone-in
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
350˚F (177˚C)
50 – 70 min.
Veal loin
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam conv
350˚F (177˚C)
15 – 25 min.
Breast of veal, stuffed
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
300˚F (149˚C)
75 – 120 min.
PORK
Bone-in without rind
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
350˚F (177˚C)
50 – 70 min.
Bone-in with rind
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Steam conv
True conv
210˚F (100˚C)
300˚F (149˚C)
425˚F (218˚C)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless*
1.2 lbs.
(0.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
300˚F (149˚C)
75 – 120 min.
Fillet in puff pastry
2 lbs. (1 kg)
Baking pan (level 2)
Steam conv
350˚F (177˚C)
40 – 60 min.
Smoked pork on the
bone
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam conv
250˚F (120˚C)
60 – 70 min.
Smoked pork ribs
1 lb. (0.4 kg)
Baking pan (level 2)
Steam
210˚F (100˚C)
45 – 60 min.
Rolled roast
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
350˚F (177˚C)
70 – 80 min.
OTHER
Meat loaf (made from
ground meat)
1.2 lbs.
(0.5 kg)
Baking pan (level 2)
Steam conv
350˚F (177˚C)
45 – 60 min.
Boned leg of lamb
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
350˚F (177˚C)
60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv
350˚F (177˚C)
15 – 25 min.
Wiener sausages
–
Perforated (level 3) +
baking pan (level 1)
Steam
175˚F (80˚C)
12 – 18 min.
FISH
Whole
per 0.66 lbs.
(0.3 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175˚F (80˚C)
15 – 25 min.
Fillet
per 3.5 lbs.
(1.5 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175˚F (80˚C)
10 – 20 min.
Food
Weight
Accessories and rack
levels
Oven mode
Temperature
Cooking time
* Sear first
** Use baking pan 1-5/8'' deep (see additional accessories)