Thermador PODM301 - Manual (Page 32)

English 29
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
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