Thermador POR883, PDR790 Cooking Guide, Choosing the best oven settings, Modes without Oven Fan

COOKING GUIDE

Choosing the best oven settings

The following table is intended as a guide and experience may show some variation in cooking times necessary

to meet individual requirements. It may be necessary to change some cooking times and temperatures from previous oven. For best baking results preheat oven for 30 minutes.

Modes without Oven Fan

Food		Temperature C	Oven shelf position*	Time in minutes
Scones	Plain or fruit	220	2	10 – 15
Biscuits	Rolled	170	2	10 – 15
	Spooned	190	2	12 – 15
	Shortbread biscuits	160	2	30 – 35
Meringues	Hard – individual	110	2	90
	Soft – individual	180	2	15 – 20
	Pavlova – 6 egg	110	1	75
Cakes	Patty cakes	190	3	15 – 20
	Sponge – 4 egg	180	2	20 – 30
	Shallow butter cake	180	2	30 – 40
	Rich fruit cake	140	2	180
Pastry – shortcrust	Cornish pasties	200	2	40 – 45
	Custard tart	200/180	1	10/20 – 30
Pastry – choux	Cream puffs	210	2	25 – 30
Yeast goods	Bread	210	1	25 – 30

Modes with Oven Fan

Food		Temperature C	Oven shelf position*	Time in minutes
Scones	Plain or fruit	210	Any	10 – 15
Biscuits	Rolled	150	Any	10 – 15
	Spooned	180	Any	12 – 15
	Shortbread biscuits	150	Any	30 – 35
Meringues	Hard – individual	100	Any	90
	Soft – individual	165	Any	15 – 20
	Pavlova – 6 egg	100	Any	75
Cakes	Patty cakes	180	Any	15 – 20
	Sponge – 4 egg	170	Any	20 – 30
	Shallow butter cake	170	Any	30 – 40
	Rich fruit cake	130	Any	180
Pastry – shortcrust	Cornish pasties	180	Any	40 – 45
	Custard tart	190/170	Any	20 – 30
Pastry – choux	Cream puffs	200	Any	25 – 30
Yeast goods	Bread	200	Any	25 – 30

* Counting from the bottom shelf up.

Roasting Meat

1.Place the meat in the oven and set the temperature between 180°C and 200°C. (It is recommended to wrap your meats in an oven roasting bag or foil to prevent fats and oils from splattering, making it easier to clean your oven.)

2.Use the grill/oven dish and smokeless grill insert.

Place the meat on the insert.

3.Do not pierce the meat, as this will allow juices to escape.

4.When the meat is cooked, take the roast out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes. This will help retain the juices when the meat is carved. The table shows temperatures and cooking times for different kinds of meat. These may vary depending on the thickness or bone content of the meat.

Meat	Recommended temperature		Minutes per
			kilogram
Beef	200°C	Rare	35 – 40
		Medium	45 – 50
		Well done	55 – 60
Lamb	200°C	Medium	40
		Well done	60
Veal	180°C	Well done	60
Pork	200°C	Well done	60

Roasting poultry and fish

1.Place the poultry or fish in an oven set at a moderate temperature of 180°C.

2.Place a layer of foil over the fish for about three quarters of the cooking time.

The table shows temperatures and cooking times for different kinds of fish and poultry. These may vary depending on the thickness or bone content of the meat.

Poultry &	Recommended temperature	Minutes per
Fish		kilogram
Chicken	180°C	45	– 50
Duck	180°C – 200°C	60	– 70
Turkey	180°C	40	– 45 (<10kg)
		35	– 40 (>10kg)
Fish	180°C	20

COOKING 22 23 COOKING