Thermador Masterpiece Serie Guide D'utilisation Et D'entretien page 25

Cooking Chart for Rotisserie
Food Item
Beef
Rib Eye Roast, Medium Rare
Rib Eye Roast, Medium
Pork
Loin Roast, boneless
Loin Roast, boneless
Poultry
Chicken whole
Turkey, whole
Turkey Breast
4 Cornish Hens
Lamb
Leg, boneless, Medium
Leg, boneless, Well
Dehydrate
Dehydrate dries heat with a third element behind the
back wall of the oven. The heat is circulated throughout
the oven by the convection fan.
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. The oven stays on 24 hours
before shutting off automatically.
Dehydrate Chart
Food Item
Fruit
Apples
Bananas
Cherries
Orange Slices
Pineapple rings, canned
Pineapple rings, fresh
Strawberries
Weight (lb)
3.0 - 5.5
3.0 - 5.5
1.5 - 4.0
1.5 - 4.0
4.0 - 8.0
10.0 - 12.0
4.0 - 7.0
1.5 each
4.0 - 6.0
4.0 - 6.0
Preparation
Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
Wash and towel dry. For fresh cherries,
remove pits
1/4" (6 mm) slices
Towel dried
Towel dried
Wash and towel dry. Sliced 1/2" (12 mm)
thick, skin (outside) down on rack
Temp. in °F (°C) Time (min. per lb)
400° (200°) 17 - 23
400° (200°) 18 - 27
400° (200°) 16 - 24
400° (200°) 20 - 26
450° (230°) 12 - 17
400° (200°) 10 - 12
400° (200°) 16 - 19
450° (230°) 60 - 70 min. total
400° (200°) 20 - 23
400° (200°) 27 - 29
Tips:
Dry most fruits and vegetables at 150°F (65°C). Dry
▯
herbs at 100°F (40°C). Refer to the Dehydrate chart
for examples.
Drying times vary depending on the moisture and
▯
sugar content of the food, the size of the pieces, the
amount being dried and the humidity in the air. Check
food at minimum drying time.
Multiple drying racks (not included) can be used
▯
simultaneously.
Treat fruits with antioxidants to avoid discoloration.
▯
Approx. Dry-
ing time
(hours)
11 - 15
11 - 15
10 - 15
12 - 16
9 - 13
8 - 12
12 - 17
Internal Temp.
°F (°C)
145° (65°)
160° (70°)
145° (65°)
160° (70°)
180° (80°)
180° (80°)
170° (75°)
180° (80°)
160° (70°)
170° (75°)
Test for doneness
Slightly pliable
Slightly pliable
Pliable, leathery, chewy
Skins are dry and brittle,
fruit is slightly moist
Soft and pliable
Soft and pliable
Dry and brittle
25