Thermador MES301HS - Manual (Page 42)

42
Food Cooking time Temperature Oven mode Level Accessories
Multigrain bread
1.7 lbs. (0.75 kg)
fl
Baking pan +
parchment paper
2 Combination 390 Ć 430 °F
(200 Ć 220 °C)
15 Ć 20 min.
flour
True Convection 320 Ć 340 °F
(160 Ć 170 °C)
25 Ć 40 min.
Whole grain bread
1.7 lbs. (0.75 kg)
fl
Baking pan +
parchment paper
2 Combination 390 Ć 430 °F
(200 Ć 220 °C)
20 Ć 30 min.
flour
True Convection 285 Ć 300 °F
(140 Ć 150 °C)
40 Ć 60 min.
Rye bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper
2 Combination 390 Ć 430 °F
(200 Ć 220 °C)
20 Ć 30 min.
True Convection 300 Ć 320 °F
(150 Ć 160 °C)
50 Ć 60 min.
Bread rolls,
0.15 lbs. (70 g)
each, unbaked
Baking pan +
parchment paper
2 Combination 375 Ć 390 °F
(190 Ć 200 °C)
25 Ć 30 min.
Bread rolls made
with sweet yeast
dough, 0.15 lbs.
(70 g) each,
unbaked
Baking pan +
parchment paper
2 Combination 340 Ć 360 °F
(170 Ć 180 °C)
20 Ć 30 min.
Food Accessories Level Oven mode Temperature Cooking time
Meringue Baking pan 2 True Convection 175 Ć 195 °F
(80 Ć 90 °C)
120 Ć 180 min.
Macaroons Baking pan 2 True Convection 285 Ć 320 °F
(140 Ć 160 °C)
15 Ć 25 min.
Puff pastry Baking pan 2 Combination 340 Ć 375 °F
(170 Ć 190 °C)
10 Ć 20 min.
Muffins Muffin pan 2 True Convection 340 Ć 360 °F
(170 Ć 180 °C)
20 Ć 30 min.
Choux pastry, such
as cream puffs
Baking pan 2 True Convection 340 Ć 375 °F
(170 Ć 190 °C)
27 Ć 35 min.
Biscuits Baking pan 2 True Convection 300 Ć 320 °F
(150 Ć 160 °C)
12 Ć 17 min.
Leavened cake,
such as apple cake
Baking pan 2 True Convection 300 Ć 320 °F
(150 Ć 160 °C)
15 Ć 20 min.
Small Baked Products