Thermador MES301HS - Manual (Page 45)

45
Food Amount Ovenware Temperature Cooking time
Yeast dough 2 lbs. (1 kg) Bowl + wire rack 105 °F (40 °C) 20 Ć 30 min.
Sourdough 2 lbs. (1 kg) Bowl + wire rack 105 °F (40 °C) 20 Ć 30 min.
Before extracting juice from berries, place the berries in a bowl and add sugar.
Let the berries sit for one hour so that the juice is drawn out.
Place berries in the perforated cooking pan and place pan at rack level 3.
To catch the juice, place the nonĆperforated cooking pan at rack level 1.
When ready, pour the berries into a cheese cloth and squeeze out the remaining
juice.
Food Accessories Level Oven mode Temperature Cooking time
Raspberries Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 30 Ć 45 min.
Red currants Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 40 Ć 50 min.
Follow the manufacturer's instructions on the packaging.
The specified cooking times apply to dishes placed in a cold oven.
Food Accessories Level Oven mode Temperature Cooking time
French fries Baking pan +
parchment paper
2 True Convection 340 Ć 375 °F
(170 Ć 190 °C)
25 Ć 35 min.
Croquettes Baking pan +
parchment paper
2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
18 Ć 22 min.
Thinly sliced fried
potatoes
Baking pan +
parchment paper
2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
25 Ć 30 min.
Pasta, fresh,
refrigerated*
Baking pan +
parchment paper
2 Steam 210 °F (100 °C) 5 Ć 10 min.
Lasagna, frozen Baking pan +
wire rack
2 Combination 375 Ć 410 °F
(190 Ć 210 °C)
35 Ć 55 min.
Pizza, thin crust Baking pan +
wire rack
2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
15 Ć 23 min.
Pizza, deep dish Baking pan +
wire rack
2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
18 Ć 25 min.
* Add a little liquid
Juice Extraction
Frozen Products