Thermador SEMW272 - Manual (Page 23)

SEM/SEMW Oven Care and Use Manual
21
Oven Operations
Convection Roast Recommendations
MEAT AND POULTRY OVEN RACK COOK PROBE DONENESS CARVING
UNCOVERED PAN TEMPERATURE TIME TEMP TEMP
Beef: Minutes Per lb.
Standing rib 325°F 2 135°F Med Rare 145ºF
3 to 6 lbs. 28 to 32 150°F Med 160°F
6 to 9 lbs. 160°F Well 170°F
Boneless rib 325°F 2 135°F Med Rare 145ºF
1 to 4 lbs. 30 to 33 150°F Med 160°F
160°F Well 170°F
Sirloin, boneless 325°F 2 135°F Med Rare 145ºF
Rump, eye 30 to 33 150°F Med 160°F
3 to 6 lbs. 160°F Well 170°F
Tri-tip 425°F 2 135°F Med Rare 145ºF
Tenderloin 150°F Med 150°F
1-1/2 to 3 lbs 160°F Well 170°F
Chicken: 3 to 5 lbs. Minutes Per lb.
Unstuffed 375°F 2 18 to 21 180ºF Thigh 180ºF
Stuffed* 375°F 2 18 to 21 180ºF Thigh 180ºF
Pieces 375°F 3 60 minutes 180ºF Thigh 180ºF
Cornish Game Total Time Breast and
Hens 350°F 2 60 to 90 minutes 180°F Thigh 180°F
Meatloaf 2 Total Time
1 to 2 lbs. 350°F 60 to 75 minutes 170°F Well 170ºF
Lamb: Minutes Per lb.
Leg
4 to 8 lbs.
325°F 1 24 to 30 135°F Med Rare 145ºF
Rack of lamb
1 to 3 lbs.
325°F 1 30 to 35 135°F Med Rare 145ºF
Pork: Minutes Per lb.
Loin
4 to 6 lbs.
325ºF 2 32 to 35 160°F Well 170ºF
Shoulder
3 to 5 lbs.
325ºF 2 32 to 35 160°F Well 170ºF
Turkey: Minutes Per lb.
Whole,
8 to 15 lbs.
Unstuffed
325ºF 1 9 to 12 180ºF Thigh 180ºF
Stuffed* 325°F 1 10 to 15 180ºF Thigh 180ºF
Whole
16 to 24 lbs.
Unstuffed 325°F 1 7 to 11 180ºF Thigh 180ºF
Stuffed 325°F 1 10 to 12 180ºF Thigh 180ºF
Breast, with bone
5 to 7 lbs. 325°F 2 16 to 21 170ºF Breast 170ºF
Veal: Minutes Per lb.
Loin (bone in)
2 to 4 lbs. 325°F 2 32 to 34 165°F Well 170ºF
Total Time
30 to 40 min.
35 to 45 min.
* The minimum safe temperature for stuffing in poultry is 165ºF.