Thermador PORS663L/R Manual Do Utilizador

COOKING

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
Medium
Well done

35 – 40
45 – 50
55 – 60

Lamb

200°C

Medium
Well done

40
60

Veal

180°C

Well done

Pork

200°C

Well done

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 &
FISH

RECOMMENDED TEMPERATURE

MINUTES PER
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

Modes without Oven Fan

FOOD

TEMPERATURE C

OvEN SHELF POSITION*

TIME IN MINUTES

Scones

Plain or fruit

220

10 – 15

Biscuits

Rolled
Spooned
Shortbread biscuits

170
190
160

2
2
2

10 – 15
12 – 15
30 – 35

Meringues

Hard – individual
Soft – individual
Pavlova – 6 egg

110
180
110

2
2
1

90
15 – 20
75

Cakes

Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake

190
180
180
140

3
2
2
2

15 – 20
20 – 30
30 – 40
180

Pastry – shortcrust

Cornish pasties
Custard tart

200
200/180

2
1

40 – 45
10/20 – 30

Pastry – choux

Cream puffs

210

25 – 30

Yeast goods

Bread

210

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
Spooned
Shortbread biscuits

150
180
150

Any
Any
Any

10 – 15
12 – 15
30 – 35

Meringues

Hard – individual
Soft – individual
Pavlova – 6 egg

100
165
100

Any
Any
Any

90
15 – 20
75

Cakes

Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake

180
170
170
130

Any
Any
Any
Any

15 – 20
20 – 30
30 – 40
180

Pastry – shortcrust

Cornish pasties
Custard tart

180
190/170

Any
Any

40 – 45
20 – 30

Pastry – choux

Cream puffs

200

Any

25 – 30

Yeast goods

Bread

200

Any

25 – 30

* Counting from the bottom shelf up.

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.

COOKING GUIDE