Meat, Poultry, Fish - Thermador PROFESSIONAL PSO301M Guía De Uso Y Cuidado

Side Dishes, Legumes, and Rice
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
Food
Potatoes (unpeeled) Medium size
Potatoes (peeled) Quartered
Potato gratin –
Brown rice 1:2
Long grain rice 1:2
Basmati rice 1:1.5
Lentils 1:2
Canellini beans, 1:2
pre-cooked
Couscous 1:1
Dumplings –

Meat, Poultry, Fish

Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the Steam Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
Food
Poultry
Chicken, whole 2.65 lbs.
(1.2 kg)
Chicken, halved per 1 lbs.
(0.4 kg)
Chicken breast per 0.33 lbs.
(0.15 kg)
Chicken pieces per 2.65 lbs.
(1.2 kg)
Duck, whole 4.5 lbs. (2 kg)
Duck breast* per 0.77 lbs.
(0.35 kg)
Turkey, whole, 8 – 11 lbs.
unstuffed
Turkey, whole, 12 – 14 lbs.
unstuffed**
Turkey breast 2 lbs. (1 kg)
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
Ratio/
Accessories
Information
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Baking pan (level 2)
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Perforated (level 3) +
baking pan (level 1)
Amount/
Accessories
Weight
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Perforated (level 3) +
baking pan (level 1)
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)
Oven Mode Temperature
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 212 F (100 C)
Steam 205 F (95 C)
Oven Mode Temperature
Steam Convection 360 – 375 F
(180 – 190 C)
Steam Convection 360 – 375 F
(180 – 190 C)
Steam 212 F (100 C)
Steam Convection 360 – 375 F
(180 – 190 C)
Steam Conv/ 340 F (170 C)/
True Convection 410 F(210 C)
Steam Convection 360 – 375 F
(180 – 190 C)
Steam Convection 325 F (165 C)
Steam Convection 325 F (165 C)
Steam Convection 300 – 320 F
(150 – 160 C)
Cooking Time
35 – 45 min.
20 – 25 min.
35 – 45 min.
30 – 40 min.
20 – 30 min.
20 – 30 min.
30 – 45 min.
65 – 75 min.
6 – 10 min.
20 – 25 min.
Cooking
Time
50 – 60 min.
35 – 45 min.
15 – 25 min.
20 – 35 min.
60 – 80 min./
15 – 20 min.
10 – 15 min.
50 – 75 min.
80 – 95 min.
60 – 80 min.
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