Thermador PODM301 - Manual (Page 31)

English 28
COOKING CHART - MEAT
S
Thermador Oven PODC
Food
Recommended Cooking Mode
Oven
Temperature
Rack
Position
Internal Temperature
Doneness
Cooking Time
Food Covered
Stand Time
Beef Chuck Roast, 2–3 lbs
Roast
350°F
2
Well, 170°F
1 1/2–2 hours
Yes
none
Hamburgers, 3/4–1inch thick
Broil
High
6
Medium, 160°F
Side 1: 5
–
8
Side 2: 4
–
6
No
none
Rib Eye, Boneless, 3–3.5 lbs.
Convection Roast
325°F
2
Medium-rare, 145°F
27–31 min./lb.
No
10–15 min.
Rib Eye, Boneless, 3–3.5 lbs.
Convection Roast
325°F
2
Medium, 160°F
30–38 min./lb.
No
10–15 min.
Rump, Eye, Sirloin, Boneless, 3–5.5 lbs.
Convection Roast
325°F
2
Medium-rare, 145°F
18–33 min./lb.
No
10–15 min.
Rump, Eye, Sirloin, Boneless, 3–5.5 lbs.
Convection Roast
325°F
2
Medium, 160°F
30–35 min/lb
No
10–15 min.
Steaks, 1-inch thick
Broil
High
6
Medium-rare, 145°F
Side 1: 5–8 Side 2: 4–6
No
none
Steaks, 1-inch thick
Broil
High
6
Medium, 160°F
Side 1: 8–9 Side 2: 5–7
No
none
Steaks, 1 1/2-inch thick
Convection Broil
High
3
Medium-rare, 145°F
Side 1: 11–13
Side 2: 9–11
No
none
Steaks, 1 1/2-inch thick
Convection Broil
High
3
Medium, 160°F
Side 1: 13–15 Side 2: 11–13
No
none
Tenderloin, 2–3 lbs.
Convection Roast
425°
2
Medium-rare, 145°F
15–24 min./lb.
No
5 min.
Lamb Leg, Boneless, 4–6 lbs.
Convection Roast
325°F
2
Medium, 160°F
30–35 min./lb.
No
10–15 min.
Chops, 1-inch thick
Broil
High
4
Medium-rare, 145°F
Side 1: 4–6 Side 2: 4–5
No
none
Chops, 1-inch thick
Broil
High
4
Medium, 160°F
Side 1: 5–7 Side 2: 5–6
No
none
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Food
Recommended Cooking Mode
Oven
Temperature
Rack
Position
Internal Temperature
Doneness
Cooking Time
Food Covered
Stand Time
Pork Ham Slice 1/2-inch thick
Broil
High
5
160°F
Side 1: 4–5 Side 2: 3–4
No
none
Loin Roast, 1 1/2–3 lbs.
Convection Roast
350°F
2
Medium, 160°F
19–36 min./lb.
No
10–15 min.
Loin Roast, 3–6 lbs.
Convection Roast
350°F
2
Medium, 160°F
14–23 min./lb.
No
10–15 min.
Chops, 1-inch thick
Broil
Medium
4
Medium, 160°F
Side 1: 8–10
Side 2: 8–9
No
none
Chops, 1 1/2-inch thick
Convection Broil
High
4
Medium, 160°F
Side 1: 9–11 Side 2: 8–10
No
none
Sausage, Fresh
Broil
High
4
170°F
Side 1: 3–5 Side 2: 2–4
No
none
Tenderloin, 2
–
3 lbs.
Convection Roast
425°F
3
Medium, 160°F
18–28 min./lb.
No
5–10 min.
Poultr
y
Chicken Bone-in Breasts
Convection Broil
450°F
3
170°F
Side 1: 18–22 Side 2: 17–20
No
none
Bone-in Tthighs
Broil
Low
3
180°F in thigh
Side 1: 14–15 Side 2: 12–13
No
none
Whole, 3.5–8 lbs
Convection Roast
375°F
2
180°F in thigh
13–20 min./lb.
No
none
Cornish Game Hens, 1
–
1 1/2 lbs.
Convection Roast
350°F
2
180°F in thigh
45–75 min. total time
No
none
Turkey Breast, 4–8 lbs.
Convection Roast
325°F
2
170°F
19–23 min./lb.
No
15–20 min. for
easy carving
Unstuffed, 12–19 lbs.
Convection Roast
325°F
1
180°F in thigh
9–14 min./lb.
foil to prevent overbrowning
15–20 min. for
easy carving
Unstuffed, 20–25 lbs.
Convection Roast
325°F
1
180°F in thigh
6–12 min./lb.
foil to prevent overbrowning
15–20 min. for
easy carving
Seafood Fish Filets, 3/4–1-inch thick
Broil
Low
3
145°F
11–15 min.
No
none
Roasting times are approximate and may vary depending on the shape of the meat.
Cut Here
COOKING CHART - MEAT
S
Thermador Oven PODC
Food
Recommended Cooking Mode
Oven
Temperature
Rack
Position
Internal Temperature
Doneness
Cooking Time
Food Covered
Stand Time
Beef Chuck Roast, 2–3 lbs
Roast
350°F
2
Well, 170°F
1 1/2–2 hours
Yes
none
Hamburgers, 3/4–1inch thick
Broil
High
6
Medium, 160°F
Side 1: 5
–
8
Side 2: 4
–
6
No
none
Rib Eye, Boneless, 3–3.5 lbs.
Convection Roast
325°F
2
Medium-rare, 145°F
27–31 min./lb.
No
10–15 min.
Rib Eye, Boneless, 3–3.5 lbs.
Convection Roast
325°F
2
Medium, 160°F
30–38 min./lb.
No
10–15 min.
Rump, Eye, Sirloin, Boneless, 3–5.5 lbs.
Convection Roast
325°F
2
Medium-rare, 145°F
18–33 min./lb.
No
10–15 min.
Rump, Eye, Sirloin, Boneless, 3–5.5 lbs.
Convection Roast
325°F
2
Medium, 160°F
30–35 min/lb
No
10–15 min.
Steaks, 1-inch thick
Broil
High
6
Medium-rare, 145°F
Side 1: 5–8 Side 2: 4–6
No
none
Steaks, 1-inch thick
Broil
High
6
Medium, 160°F
Side 1: 8–9 Side 2: 5–7
No
none
Steaks, 1 1/2-inch thick
Convection Broil
High
3
Medium-rare, 145°F
Side 1: 11–13
Side 2: 9–11
No
none
Steaks, 1 1/2-inch thick
Convection Broil
High
3
Medium, 160°F
Side 1: 13–15 Side 2: 11–13
No
none
Tenderloin, 2–3 lbs.
Convection Roast
425°
2
Medium-rare, 145°F
15–24 min./lb.
No
5 min.
Lamb Leg, Boneless, 4–6 lbs.
Convection Roast
325°F
2
Medium, 160°F
30–35 min./lb.
No
10–15 min.
Chops, 1-inch thick
Broil
High
4
Medium-rare, 145°F
Side 1: 4–6 Side 2: 4–5
No
none
Chops, 1-inch thick
Broil
High
4
Medium, 160°F
Side 1: 5–7 Side 2: 5–6
No
none
Cut Here