Thermador MED301WS Instructions for Use - Page 30

Meats, Poultry and Fish Dish Cookware/ Rack Heating Accessories Level Mode/ Symbol Temp. in Cooking Time Rest °F (C°) in Minutes Time (Cover) Beef Rib Eye, boneless 3-4.5lb, medium rare Rib Eye, boneless 3-4.5lb, medium Rump Roast, sirloin 2.5-5.5lb, medium rare Tenderloin 2-3lb, medium rare New York Strip Steak 1" thick, medium rare New York Strip Steak 1" thick, medium New York Strip Steak 1.5" thick, medium rare New York Strip Steak 1.5" thick, medium Hamburger 0.75"-1" thick, medium roasting pan 3 roasting pan 3 roasting pan 3 roasting pan 3 broil pan 5 broil pan 5 broil pan 3 broil pan 3 broil pan 5 Convection Roast þ Convection Roast þ Convection Roast þ Convection Roast þ Broil ‰ Broil ‰ Convection Broil ‡ Convection Broil ‡ Broil ‰ 325° (160°) 325° (160°) 325° (160°) 425° (220°) 550° (290°) 550° (290°) 550° (290°) 550° (290°) 550° (290°) 26-31/lb 10-15 30-38/lb. 10-15 18-33/lb 10-15 15-24/lb 10-15 Side 1: 5-8 Side 2: 4-6 Side 1: 8-9 Side 2: 5-7 Side 1: 11-13 Side 2: 12-14 Side 1: 13-15 Side 2: 11-13 Side 1: 5-8 Side 2: 4-6 Lamb Leg, boneless 2-6lb, medium rare roasting pan 3 Convection 325° Roast þ (160°) 25-30/lb Leg, boneless 2-6lb, medium roasting pan 3 Convection 325° Roast þ (160°) 30-35lb Lamb Chop 1" thick, medium rare broil pan 5 Broil ‰ 550° (290°) Side 1: 4-7 Side 2: 5-7 Lamb Chop, 1" thick, medium broil pan 5 Broil ‰ 550° (290°) Side 1: 5-9 Side 2: 5-9 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 End Internal Temp. 145° (65°) 160° (70°) 145° (65°) 145° (65°) 145° (65°) 160° (70°) 145° (65°) 160° (70°) 160° (70°) 145° (65°) 160° (70°) 145° (65°) 160° (70°) 30