Thermador MES301HS - Manual (Page 35)

35
Food Cooking time Temperature Oven mode Accessories Ratio/
information
Couscous 1 : 1 Cooking pan Steam 210 °F (100 °C) 6 Ć 10 min.
Dumplings - Perforated (level 3) +
baking pan (level 1)
Steam 205 °F (95 °C) 20 Ć 25 min.
Insert rack and baking pan together at the same rack level.
Once the roast is done, let it rest in the closed steamer oven for an additional
10 minutes after turning it off. This will help the meat retain its juices.
Using the Combination oven mode makes the meat particularly tender and juicy on
the inside while forming a crust on the outside.
Food Amount/
weight
Accessories Level Oven mode Temperature Cooking time
Chicken, whole 2.65 lbs (1.2 kg) Wire rack +
baking pan
2 Combination 360 Ć 375 °F
(180 Ć 190 °C)
50 Ć 60 min.
Chicken, halved per 1 lbs (0.4 kg) Wire rack +
baking pan
2 Combination 360 Ć 375 °F
(180 Ć 190 °C)
35 Ć 45 min.
Chicken breast per 0.33 lbs
(0.15 kg)
Perforated +
baking pan
3
1
Steam 210 °F (100 °C) 15 Ć 25 min.
Chicken pieces per 2.65 lbs
(1.2 kg)
Wire rack +
baking pan
2 Combination 360 Ć 390 °F
(180 Ć 200 °C)
20 Ć 35 min.
Duck, whole 4.5 lbs (2 kg) Wire rack +
baking pan
2 Combination 340 °F (170°C) 60 Ć 80 min.
baking pan
True
Convection
410 °F (210 °C) 15 Ć 20 min.
Duck breast* per 0.77 lbs
(0.35 kg)
Wire rack +
baking pan
2 Combination 340 Ć 360 °F
(170 Ć 180 °C)
10 Ć 15 min.
Turkey, whole,
unstuffed
8 Ć 11 lbs Wire rack +
baking pan
1 Combination 325 °F (165°C) 50 Ć 75 min.
Turkey, whole,
unstuffed**
12 Ć 14 lbs Wire rack +
baking pan
1 Combination 325 °F (165°C) 80 Ć 95 min.
Rolled turkey roast 3.5 lbs (1.5 kg) Wire rack +
baking pan
2 Combination 300 Ć 320 °F
(150 Ć 160 °C)
70 Ć 90 min.
Turkey Breast 2 lbs (1 kg) Wire rack +
baking pan
2 Combination 300 Ć 320 °F
(150 Ć 160 °C)
60 Ć 80 min.
* Sear first
** Use baking pan 1 %/8  deep (see Additional Accessories)
Meat, poultry, fish
Poultry