Thermador PRD606WESG Instructions for Use - Page 73

SHEET CAKES, BREAD, BREAD ROLLS, SMALL BAKED PRODUCTS, Accessories and rack, levels, Oven mode,

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Page 73 highlights

Food Accessories and rack levels Oven mode Bundt® Savory cakes Apple tart SHEET CAKES Yeast cake Swiss roll Bundt® cake pan + wire rack (level 2) Quiche dish + wire rack (level 2) Flan base cake pan + wire rack (level 2) True conv True conv True conv Baking pan (level 2) Baking pan (level 2) Steam conv True conv True conv Braided loaf Strudel, sweet Baking pan (level 2) Baking pan (level 2) Steam conv Steam conv Onion tart BREAD, BREAD ROLLS White bread, 1.7 lbs. (0.75 kg) flour Baking pan (level 2) Steam conv Baking pan + parchment paper (level 2) Steam conv True conv Sourdough bread, 1.7 lbs. (0.75 kg) flour Baking pan + parchment paper (level 2) Steam conv True conv Multi-grain bread, 1.7 lbs. (0.75 kg) flour Baking pan + parchment paper (level 2) Whole grain bread, 1.7 lbs. (0.75 kg) Baking pan + flour parchment paper (level 2) Rye bread, 1.7 lbs. (0.75 kg) flour Baking pan + parchment paper (level 2) Bread rolls, 0.15 lbs. (70 g) each, unbaked Baking pan + parchment paper (level 2) Steam conv True conv Steam conv True conv Steam conv True conv Steam conv Bread rolls made with sweet yeast dough, 0.15 lbs. (70 g) each, unbaked SMALL BAKED PRODUCTS Meringue Baking pan + parchment paper (level 2) Steam conv Baking pan (level 2) True conv Macaroons Puff pastry Muffins Baking pan (level 2) Baking pan (level 2) Muffin pan + wire rack (level 2) True conv Steam conv True conv Choux pastry, such as cream puffs Biscuits Leavened cake, such as apple cake Baking pan (level 2) Baking pan (level 2) Baking pan (level 2) True conv True conv True conv Temperature Cooking time 300˚F (150˚C) 35 - 45 min. 375˚F (175˚C) 35 - 60 min. 375˚F (175˚C) 35 - 50 min. 300˚F (150˚C) 375˚F (175˚C) 300˚F (150˚C) 350˚F (177˚C) 350˚F (177˚C) 35 - 45 min. 35 - 45 min. 10 - 15 min. 25 - 35 min. 40 - 60 min. 30 - 40 min. 400˚F(204˚C) 325˚F (163˚C) 15 - 20 min. 20 - 25 min. 400˚F(204˚C) 300˚F (150˚C) 15 - 20 min. 40 - 60 min. 400˚F(204˚C) 325˚F (163˚C) 15 - 20 min. 25 - 40 min. 400˚F(204˚C) 300˚F (150˚C) 20 - 30 min. 40 - 60 min. 400˚F(204˚C) 300˚F (150˚C) 20 - 30 min. 50 - 60 min. 375˚F (175˚C) 25 - 30 min. 350˚F (177˚C) 20 - 30 min. 175˚F (80˚C) 300˚F (150˚C) 350˚F (177˚C) 350˚F (177˚C) 120 - 180 min. 15 - 25 min. 10 - 20 min. 20 - 30 min. 350˚F (177˚C) 300˚F (150˚C) 300˚F (150˚C) 27 - 35 min. 12 - 17 min. 15 - 20 min. Page. 71

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Page. 71
Bundt
®
Bundt
®
cake pan + wire
rack (level 2)
True conv
300˚F (150˚C)
35 – 45 min.
Savory cakes
Quiche dish + wire rack
(level 2)
True conv
375˚F (175˚C)
35 – 60 min.
Apple tart
Flan base cake pan +
wire rack (level 2)
True conv
375˚F (175˚C)
35 – 50 min.
SHEET CAKES
Yeast cake
Baking pan (level 2)
Steam conv
True conv
300˚F (150˚C)
35 – 45 min.
35 – 45 min.
Swiss roll
Baking pan (level 2)
True conv
375˚F (175˚C)
10 – 15 min.
Braided loaf
Baking pan (level 2)
Steam conv
300˚F (150˚C)
25 – 35 min.
Strudel, sweet
Baking pan (level 2)
Steam conv
350˚F (177˚C)
40 – 60 min.
Onion tart
Baking pan (level 2)
Steam conv
350˚F (177˚C)
30 – 40 min.
BREAD, BREAD ROLLS
White bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
325˚F (163˚C)
15 – 20 min.
20 – 25 min.
Sourdough bread, 1.7 lbs. (0.75 kg)
flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
300˚F (150˚C)
15 – 20 min.
40 – 60 min.
Multi-grain bread,
1.7 lbs. (0.75 kg) flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
325˚F (163˚C)
15 – 20 min.
25 – 40 min.
Whole grain bread, 1.7 lbs. (0.75 kg)
flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
300˚F (150˚C)
20 – 30 min.
40 – 60 min.
Rye bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
300˚F (150˚C)
20 – 30 min.
50 – 60 min.
Bread rolls, 0.15 lbs. (70 g) each,
unbaked
Baking pan +
parchment paper (level
2)
Steam conv
375˚F (175˚C)
25 – 30 min.
Bread rolls made with sweet yeast
dough, 0.15 lbs. (70 g) each,
unbaked
Baking pan +
parchment paper (level
2)
Steam conv
350˚F (177˚C)
20 – 30 min.
SMALL BAKED PRODUCTS
Meringue
Baking pan (level 2)
True conv
175˚F (80˚C)
120 – 180 min.
Macaroons
Baking pan (level 2)
True conv
300˚F (150˚C)
15 – 25 min.
Puff pastry
Baking pan (level 2)
Steam conv
350˚F (177˚C)
10 – 20 min.
Muffins
Muffin pan + wire rack
(level 2)
True conv
350˚F (177˚C)
20 – 30 min.
Choux pastry, such as cream puffs
Baking pan (level 2)
True conv
350˚F (177˚C)
27 – 35 min.
Biscuits
Baking pan (level 2)
True conv
300˚F (150˚C)
12 – 17 min.
Leavened cake, such as apple cake
Baking pan (level 2)
True conv
300˚F (150˚C)
15 – 20 min.
Food
Accessories and rack
levels
Oven mode
Temperature
Cooking time