Thermador MES301HS - Manual (Page 46)

46
Food Cooking time Temperature Oven mode Level Accessories
Pizza,
French bread
Baking pan +
wire rack
2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
18 Ć 22 min.
Chilled pizza Baking pan +
parchment paper
2 True Convection 340 Ć 360 °F
(170 Ć 180 °C)
12 Ć 17 min.
Herb butter
baguettes,
refrigerated
Baking pan 2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
15 Ć 20 min.
Bread rolls,
baguettes, frozen
Baking pan +
wire rack
2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
18 Ć 22 min.
Pretzels, frozen Baking pan +
parchment paper
2 True Convection 360 Ć 390 °F
(180 Ć 200 °C)
18 Ć 22 min.
Partially cooked
bread rolls or
baguettes,
preĆbaked
Baking pan +
parchment paper
2 True Convection 300 Ć 340 °F
(150 Ć 170 °C)
12 Ć 15 min.
Strudel, frozen Baking pan +
parchment paper
2 Combination 320 Ć 360 °F
(160 Ć 180 °C)
45 Ć 60 min.
Fish sticks Baking pan +
parchment paper
2 True Convection 380 Ć 400 °F
(195 Ć 205 °C)
20 Ć 24 min.
Whole fish Perforated +
baking pan
3
1
Steam 175 Ć 210 °F
(80 Ć 100 °C)
20 Ć 25 min.
Frozen fish fillets Baking pan +
wire rack
2 Combination 360 Ć 390 °F
(180 Ć 200 °C)
35 Ć 50 min.
Salmon fillets Perforated +
cooking pan
3
1
Steam 175 Ć 210 °F
(80 Ć 100 °C)
20 Ć 25 min.
Broccoli Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 4 Ć 6 min.
Cauliflower Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 5 Ć 8 min.
Green beans Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 4 Ć 6 min.
Peas Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 4 Ć 6 min.
Carrots Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 3 Ć 5 min.
Mixed vegetables Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 4 Ć 8 min.
Brussels sprouts Perforated +
cooking pan
3
1
Steam 210 °F (100 °C) 5 Ć 10 min.
* Add a little liquid