Thermador PODC302 User Manual - Page 31

English 28 COOKING FCoHodART - MEATSRCeocookminmgeMnoddeed TPhoerkrmador Oven PODC Recommended Beef Ham Slice F1o/2o-idnch thick Loin Roast, 1 1/2–3 lbs. Chuck Roast, 2–3 lbs Loin Roast, 3–6 lbs. CookBinrgoilMode Convection Roast Roast Convection Roast Hamburgers, 3/4–1inch thick Chops, 1-inch thick Rib Eye, Boneless, 3–3.5 lbs. RCihboEpsy,e1, B1o/2n-einlecshst,h3ic–k3.5 lbs. Rump, Eye, Sirloin, BSoanuesalegses,, F3r–e5s.h5 lbs. RTeunmdpe,rlEoyine,,2S–ir3lolibns,. Boneless, 3–5.5 lbs. Poultry ChicSkteeanks, 1-inch thick Broil Broil Convection Roast CCoonnvveecctitoionnRBoraosilt ConvecBtrioonil Roast Convection Roast Convection Roast Broil BSotenaek-sin, 1B-rienachststhick ConveBcrtoioiln Broil BSotenaek-sin, 1Tt1h/i2g-hinsch thick Whole, 3.5–8 lbs Steaks, 1 1/2-inch thick Cornish Game Hens, 1–1 1/2 lbs. Tenderloin, 2–3 lbs. Turkey Lamb BLerega, sBt,o4n–e8leslbss,.4–6 lbs. ConveBcrtoioiln Broil Convection Roast Convection Broil Convection Roast Convection Roast CCoonnvveeccttiioonn RRooaasstt UCnhsotpusff,e1d-,in1c2h–t1h9iclkbs. ConvecBtrioonil Roast UCnhsotpusff,e1d-,in2c0h–t2h5iclkbs. Seafood Fish Filets, 3/4–1-inch thick ConvecBtrioonil Roast Broil Oven Rack Internal Temperature Temperature Position Doneness Cooking Time Food Covered Cut Here Stand Time Oven TemHpeigrhature 350°F 350°F 350°F High Medium 325°F 3H2i5g°hF 3H2i5g°hF 425°F 325°F High 4H5i0g°hF HLoigwh 375°F High 350°F 425° Rack Pos5ition 2 2 2 6 4 2 42 24 3 2 6 36 33 2 3 2 2 Internal Temperature Do1n6e0n°eFss Medium, 160°F Well, 170°F Medium, 160°F Medium, 160°F Medium, 160°F Medium-rare, 145°F MMeeddiiuumm,, 116600°°FF Medium1-7ra0r°eF, 145°F Medium, 160°F Medium, 160°F Medium-rare, 145°F Medi1u7m0,°1F60°F Me1d8iu0m°F-rainreth, i1g4h5°F 180°F in thigh Medium, 160°F 180°F in thigh Medium-rare, 145°F Side 1: 4–5 CoSoidkein2g: 3T–im4 e Food CNoovered 19–36 min./lb. No 1 1/2–2 hours Yes 14–23 min./lb. No Side 1: 5–8 SSididee12::84––160 No Side 2: 8–9 No 27–31 min./lb. No Side 1: 9–11 3S0i–d3e82m: 8in–.1/l0b. NNoo Side 1: 3–5 18S–id3e3 2m: i2n–./4lb. NNoo 18–28 min./lb. No 30–35 min/lb No Side 1: 5–8 Side 2: 4–6 No SSidiede1:11: 88––292 SSidiede2:21: 75––270 NNoo SSiiddee 11:: 1141––1153 SSididee22::192––1113 NNoo 1S3id–e201:m1i3n–./1lb5. No Side 2: 11–13 No 45–75 min. total time No 15–24 min./lb. No StannodnTeime 10–15 min. none 10–15 min. none none 10–15 min. 10–n1o5nemin. 10–n1o5nemin. 5–10 min. 10–15 min. none nnoonnee nnoonnee none none none 5 min. 332255°°FF 3H2i5g°hF 3H2i5g°hF 15–20 min. for 22 Medi1u7m0,°1F60°F 1390––2335 mmiinn..//llbb.. NNoo e1a0s–y1c5amrviinn.g 14 Me1d8iu0m°F-rainreth, i1g4h5°F Side 1: 4–6 9S–i1d4e m2:in4.–/l5b. foil to prevent overbrowning No 15–20 min. for easynocnaerving 14 M1e8d0i°uFmin, 1th6i0g°hF Side 1: 5–7 6S–i1d2e m2:in5.–/l6b. foil to prevent overbrowning No 15–20 min. for easynocnaerving 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