Convection Roast Chart; Broil/Max Broil - Thermador PO301 Guide D'utilisation Et D'entretien

Convection Roast Chart

Broil/Max Broil

Tips
English 14
Food Item
Beef
Rib Eye Roast (boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Pork
Tenderloin Roast
(medium rare)
Loin Roast (boneless or
bone in)
Loin Roast (boneless or
bone in)
Tenderloin
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
Lamb
Leg, boneless
Medium
*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
Broil (some models) uses intense heat from the upper element.
w
Max Broil uses a larger broil element which allows you to broil
more food at one time.
The Broil/Max Broil mode is best suited for cooking thin, tender cuts of meat (1" or
less), poultry and fish. It can also be used to brown breads and casseroles. Always
broil with the door closed. The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
To use the broil pan and grid:
• For normal Broil: food should be placed in the center of the broil pan and grid.
• For Max Broil: food should be spread out over the entire broil pan and grid.
• Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
Rack Weight Oven
Pos. Temp.
2 3.0-5.5 325
2 3.0-5.5 325
2 3.0-6.0 325
2 3.0-6.0 325
2 2.0-3.0 425
2 1.5-3.0 350
2 3.0-6.0 350
2 2.0-3.0 425
2 3.5-8.0 375
1 12-15 325
1 16-20 325
1 21-25 325
2 4.0-8.0 325
2 1.0-1.5 350
2 4.0-6.0 325
Time Internal
(min/lb)* Temp.
27-31 145
30-38 160
18-33 145
30-35 160
15-24 145
19-36 160
14-21 160
21-28 160
13-20 180
10-14 180
9-13 180
6-12 180
19-23 170
45-75 180
(total
time)
30-35 170