Thermador PROFESSIONAL PSO301M Guide D'utilisation Et D'entretien page 27

Food
Beef
Pot-roasted beef* 3.5 lbs.
(1.5 kg)
Filet of beef, medium* 2 lbs. (1 kg)
Thin slice of roast 2 lbs. (1 kg)
beef, medium*
Thick slice of sirloin, 2 lbs. (1 kg)
medium*
Veal
Veal, bone-in 3.5 lbs.
(1.5 kg)
Veal loin 2 lbs. (1 kg)
Breast of veal, stuffed 3.5 lbs.
(1.5 kg)
Pork
Bone-in without rind 3.5 lbs.
(1.5 kg)
Bone-in with rind 3.5 lbs.
(1.5 kg)
Pork chop, boneless* 1.2 lbs.
(0.5 kg)
Ham on the bone 2 lbs. (1 kg)
Pork ribs Sliced
Other
Meat loaf made from 1.2
lbs. (0.5 kg)
ground meat
Boned leg of lamb 3.5 lbs.
(1.5 kg)
Loin of lamb on the 3.5 lbs.
bone* (1.5 kg)
Sausages –
Fish
Whole per 0.66 lbs.
(0.3 kg)
Fillet per 3.5 lbs. (1.5
kg)
Trout, whole per 0.5 lbs. (0.2
kg)
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
English 22
Amount/
Accessories
Weight
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Oven Mode Temperature
Reheat 285 – 300 F
(140 – 150 C)
Reheat 340 – 360 F
(170 – 180 C)
True Convection 340 – 360 F
(170 – 180 C)
True Convection 340 – 360 F
(170 – 180 C)
Steam Convection 320 – 360 F
(160 – 180 C)
Steam Convection 320 – 360 F
(160 – 180 C)
Steam Convection 285 – 320 F
(140 – 160 C)
Steam Convection 320 – 360 F
(160 – 180 C)
Steam/ 212 F (100 C)/
Steam Convection 285 – 320 F
(140 – 160 C)
True Convection 410 – 430 F
(140 – 160 C)
Steam Convection 285 – 320 F
(140 – 160 C)
Steam Convection 250 – 285 F
(120 – 140 C)
Steam 212 F (100 C)
Steam Convection 340 – 360 F
(170 – 180 C)
Steam Convection 340 – 360 F
(170 – 180 C)
Steam Convection 320 – 360 F
(160 – 180 C)
Steam 175 – 185 F
(80 – 85 C)
Steam 175 – 195 F
(80 – 90 C)
Steam 175 – 195 F
(80 – 90 C)
Steam 175 – 195 F
(80 – 90 C)
Cooking
Time
100 – 140
min.
20 – 28 min.
40 – 55 min.
45 – 60 min.
50 – 70 min.
15 – 25 min.
75 – 120 min.
50 – 70 min.
20 – 25 min.
40 – 50 min.
20 min.
75 – 120 min.
60 – 70 min.
15 – 20 min.
45 – 60 min.
60 – 80 min.
15 – 25 min.
12 – 18 min.
15 – 25 min.
10 – 20 min.
12 – 15 min.