Thermador PODC302 User Manual - Page 68

TPChoeOrkTrmOAaBdKoLrINOEvAGenUFCPoDOHoDEdCACRUTIS-SMOENAÀTSCRCOeocNookVminmEgeCMnoTddeIedON Oven -TVemIApeNraDtuEreS Rack Position Recommended Oven Rack BeeAf limHeanmtsSliceF1o/2o-idnch thicMkode cuisson CookBinrgoiTlMeomdpeératureTemHpeigrPhaotsuirteion dPeosg5irtiilolens Loin Roast, 1 1/2–3 lbs.recommandé ConvectiondRuofaosutr 350°F 2 Chuck Roast, 2–3 lbs Roast 350°F 2 Loin Roast, 3–6 lbs. Convection Roast 350°F 2 Hamburgers, 3/4–1inch thick Broil High 6 BœCufhops, 1-inch thick Broil Medium 4 Rib Eye, Boneless, 3–3.5 lbs. Convection Roast 325°F 2 RôtiRC, 2ihboàEp3sy,elb1, B1o/2n-einlecshst,h3ic–k3R.5ôtilsbssa. ge CCoonnvveecctitoion3n5RB0or°aoFsilt 3H2i5g2°hF 42 HamRbuumrgpe,r,E¾yep, oSirloin, d'épBSaoaisnusesealuegrses,, F3r–e5s.h5 lbs. Gril ConvecBtriooniHl Rauotast 3H2i5g6°hF 24 RTeunmdpe,rlEoyine,,2S–ir3lolibns,. Convection Roast 425°F 3 FauBx-ofinleetl,ess, 3–5.5 lbs. Convection Roast 325°F 2 Pousltarnys os 3 à 3,5 lb Rôtissage à convection 325 °F 2 CFhauicSxk-tfeeilanekt,s, 1-inch thick Broil High 6 sans os 3 à 3,5 lb Rôtissage à convection 325 °F 2 SurlBSootnengaeek,-sin, 1B-rienachststhick ConveBcrtoioiln Broil 4H5i0g°hF 36 sans os, 3 à 3,5 lb Rôtissage à convection 325 °F 2 SurlBSootnengaeek,-sin, 1Tt1h/i2g-hinsch thick ConveBcrtoioiln Broil HLoigwh 33 sanWSs tohesoa,lke3s,,à313.5,15–/28lb-libnsch thickRôtissage à convCCeocontnivovenecctitoion3n2RB5or°aoFsilt 3H7i5g2°hF 2 3 CSoteranki,s1h pGoadm'éepaHisesnesu,r1–1G1r/il2 lbs. ConvectionHRauotast 3506°F 2 Tenderloin, 2–3 lbs. Convection Roast 425° 2 Turkey LamSbteak, 1 po d'épaisseur Gril Haut 6 BLerega, sBt,o4n–e8leslbss,.4–6 lbs. Steak, 1 ½ po CCoonnvveeccttiioonn RRooaasstt 332255°°FF 22 d'épUCanhissostpeusuff,re1d-,in1c2h–t1h9iclkbs. Gril à convectionConvecBtriooniHl Rauotast 3H2i5g6°hF 14 Côté 2 - 9 à 11 FileUCt nhsotpusff,e1d-,in2c0h–t2h5iclkbs. Rôtissage à convCeocntivoencBtriooni4l 2R5o°aFst 3H2i5g2°hF 14 Internal Temperature Doneness Cooking Time Internal Temperature TDemo1np6eé0nr°aeFtsusre interne Mdeedciuumis,s1o6n0°F Well, 170°F Medium, 160°F Medium, 160°F Medium, 160°F Medium-rare, 145°F MMCeeuddiiituu, mm17,,011°66F00°°FF Side 1: 4–5 CoSDoidukerién2eg: 3T–im4 e 19–36 min./lb. 1 1/2–2 hours 14–23 min./lb. Side 1: 5–8 SSididee12::84––160 Side 2: 8–9 27–31 min./lb. Side 1: 9–11 3S01i–d½3e82àm:28in–h.1/l0b. MedMiuémd1i-u7rma0r°,eF1, 61045°F°F Medium, 160°F Medium, 160°F Side 1: 3–5 18SC–idô3te3é2m1: i-2n–.5/4lbà.8 18C–ô2t8é m2 i-n.4/lbà.6 30–35 min/lb Médium saignant, 145 °F S2i7deà 13:15m–i8n/lb Medium-rare, 145°F Side 2: 4–6 Médium, 160 °F Medi1u7m0,°1F60°F SSi3di0edeà1:131:888m––i29n2/lb SSidiede2:21: 75––270 Médium saignant, 145 °FSSii1dd8eeà11::311341m––i11n53/lb Me1d8iu0m°F-rainreth, i1g4h5°F SSididee22::192––1113 M1Me8éd0di°uFiummin, ,1t1h66i0g0°hF°F 1SS3ii3dd–0ee2à012::3m115i31nm––./i11lnb53/.lb 1M8é0d°Fiumin sthaighnant, 1454°5F–75Cômtéin1. t-ot5alàti8me Medium-rare, 145°F 15C–ô2t4é m2 i-n.4/lbà.6 Médium, 160 °F Côté 1 - 8 à 9 Medi1u7m0,°1F60°F 1390C––ô23t35é mm2 ii-nn..5//llbbà..7 Me1dM8iué0md°Fi-urmainre1th,6i10g4h°5F°F Side 1: 4–6 9SC–i1dô4teém21:in-4.–/1l5b1.à 13 Side 1: 5–7 M1Me8éd0di°uFiummin, 1sth6ai0g°hnFant, 145 °F 6S1–i51d2eàm22:4in5m.–/li6bn. Food Covered FoCooduvCNrooirvered les aNlimo ents Yes No No No No Oui NNoo NNoo Non No No Non No Non NNoo Non NNoo Non No No No Non No Non NNoo foil to prevent overbrowning No foNiol tno prevent oNvoenrbNroowning Couper ici Cut Here Stand Time STtaennmodpnTseime 1d0'–a1tt5enmtein. none 10–15 min. none none 10–15 min. 1A0u–nc1ou5nnemin. 10–n1o5nemin. 5A–u1c0unmin. 10–15 min. 10 à 15 min none 10 à 15 min nnoonnee 10 à 15 min nnoonnee 10nnàoonn1ee5 min none A5ucmunin. 15–20 min. for e1aA0su–yc1cu5anmrviinn.g 15–20 min. for easynocnaerving 15–A2u0cumnin. for ea5smynoicnaerving SeafAogondeau Fish Filets, 3/4–1-inch thick Broil Low 3 Gigot, sans os 4 à 6 lb Rôtissage à convection 325 °F 2 RoaCstôintegletitmteess, are approximate and may vary depending on the shape of the meat. 1 po d'épaisseur Gril Haut 4 Côtelettes, 1 po d'épaisseur Gril Haut 4 145°F Médium 160 °F 11–15 min. 30 à 35 min/lb Médium saignant, 145 °F Côté 1 - 4 à 6 Côté 2 - 4 à 5 Médium, 160 °F Côté 1 - 5 à 7 Côté 2 - 5 à 6 No Non Non Non none 10 à 15 min Aucun Aucun Cut Here Français 31