Thermador MEDMCW31JS User Manual - Page 33

Convection Roast Chart 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 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 (min/lb)* 27-31 30-38 18-33 30-35 15-24 19-36 14-21 21-28 13-20 10-14 9-13 6-12 19-23 45-75 (total time) 30-35 Internal Temp. 145 160 145 160 145 160 160 160 180 180 180 180 170 180 170 Broil *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. w Broil uses intense heat radiated from the upper element. Tips The 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. • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes. • Steaks and chops should be at least ¾" thick. • Brush fish and poultry with butter or oil to prevent sticking. • Use the broil pan and grid included with the oven. 33