Thermador MES301HS - Manual (Page 38)

38
Food Cooking time Temperature Oven mode Level Accessories Amount/
weight
Salmon fillet per 0.33 lbs
(0.15 kg)
Perforated +
baking pan
3
1
Steam 210 °F (100 °C) 8 Ć 10 min.
Clams, oysters 0.33 lbs (0.15 kg) Baking pan 2 Steam 210 °F (100 °C) 10 Ć 15 min.
Haddock, perch
filet
per 0.5 lbs
(0.2 kg)
Perforated +
baking pan
3
1
Steam 175 Ć 195 °F
(80 Ć 90 °C)
10 Ć 20 min.
Stuffed sole rolls - Perforated +
baking pan
3
1
Steam 175 Ć 195 °F
(80 Ć 90 °C)
10 Ć 20 min.
Shrimp, large per 1 lb (0.4 kg) Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 8 Ć 13 min.
Shrimp, medium per 1 lb (0.4 kg) Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 5 Ć 8 min.
When is the roast done? Use a food thermometer (available in stores) to measure the meat temperature.
The roast is too dark and crust is
burned in some areas.
Check the rack level and temperature.
The roast turned out well, but the
sauce is burned.
Next time, use a smaller roasting pan or add more liquid.
The roast looks good, but the sauce
is too light and runny.
Next time, use a larger roasting pan or add less liquid.
Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium
rare. The meat stays very moist and is tender.
Place the baking pan in the combination oven and preheat the oven using Slow
Cook mode.
Sear the meat well on all sides on the cooktop.
Place the meat in the preheated combination oven and continue to slow cook.
After it is done, arrange it on preheated plates and add a warm sauce on top.
Food Amount Accessories Level Temperature Cooking time
Boned leg of lamb 2 Ć 3.5 lbs.
(1 Ć 1.5 kg)
Baking pan 2 175 °F (80 °C) 140 Ć 160 min.
Roast beef 3.5 Ć 5.5 lbs.
(1.5 Ć 2.5 kg)
Baking pan 2 175 °F (80 °C) 150 Ć 180 min.
Roasting Tips
Slow Cooking Meat