Thermador MED301WS Instructions for Use - Page 19

Dish Hamburger 0.75"-1" thick, medium Cookware/ Accessories broil pan Rack Level 3 Heating Mode/Symbol Broil ‰ Temp. in °F (C°) 500° (260°) Cooking Time in Minutes Side 1: 6-9 Side 2: 4-6 Rest Time (Cover) End Internal Temp. 160° (70°) Lamb Leg, boneless 2-6lb, medium rare Leg, boneless 2-6lb, medium Lamb Chop 1" thick, medium rare Lamb Chop, 1" thick, medium roasting pan 2 roasting pan 2 broil pan 3 broil pan 3 Convection Roast þ Convection Roast þ Broil ‰ Broil ‰ 325° 25-35/lb (160°) 325° 30-40lb (160°) 500° (260°) 500° (260°) Side 1: 6-10 Side 2: 5-7 Side 1: 9-11 Side 2: 5-9 10-15 10-15 145° (65°) 160° (70°) 145° (65°) 160° (70°) Pork Pork Tenderloin 2-3lb broil pan 2 Convection 425° 15-28/lb Roast þ (220°) Pork Loin 4-5lb broil pan 3 Convection 350° 12-25/lb Roast þ (180°) Pork Loin 4-5lb broil pan 2 Convection 350° 16-30/lb Roast þ (180°) Pork Chops 1" thick broil pan 3 Broil ‰ 500° Side 1: 5-9 (260°) Side 2: 8-11 Pork Chops 1" thick broil pan 3 Broil ‰ 500° Side 1: 6-10 (260°) Side 2: 9-12 Pork Chops 1.5" thick broil pan 3 Convection 450° Side 1: 7-11 Broil ‡ (230°) Side 2: 6-9 Pork Chops 1.5" thick broil pan 3 Convection 450° Side 1: 9-13 Broil ‡ (230°) Side 2: 6-10 Italian Sausages broil pan 3 Broil ‰ 500° Side 1: 4-7 (260°) Side 2: 3-5 Roasting times are approximate and may vary depending on the shape of the meat. Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F (75°C). *To prevent over-browning, cover with foil while roasting. Note: : Internal food temperatures are USDA recommended temperatures as measured by a digital cooking thermometer. 10-15 10-15 10-15 160° (70°) 145° (65°) 160° (70°) 145° (65°) 160° (70°) 145° (65°) 160° (70°) 160° (70°) 19