Thermador PRD48JDSGU Use and Care Manual - Page 43

Roasting Recommendations MEAT AND POULTRY IN COVERED PAN OVEN RACK COOK TIME TEMPERATURE LEVEL END TEMP Beef: Pot roast, 3 - 4 pounds 350°F (180°C) 1 Beef brisket 350°F (180°C) 2 Beef chuck 350°F (180°C) 1 Meatloaf 350°F (180°C) 3 40 - 60 minutes per pound 50 - 60 minutes per pound 45 - 55 minutes per pound 60 - 90 minutes total time 170°F (80°C) 170°F (80°C) 170°F (80°C) 170°F (80°C) Poultry: Chicken, whole Chicken, pieces Turkey, whole 375°F (190°C) 1 375°F (190°C) 1 325°F (165°C) 2 18 - 21 minutes per pound Total time 60 minutes 11 - 15 minutes per pound 180°F (80°C) 180°F (80°C) 180°F (80°C) Pork: Shoulder Smoked ham, half 325°F (165°C) 1 325°F (165°C) 1 35 - 40 minutes per pound 2 - 3 hours total 170°F (75°C) 170°F (75°C) Figure 32: Roasting Recommendations Convection Cooking with Convection There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans. Low, shallow bakeware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food. Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking. Convection Roast Convection roasting combines the heat from the lower concealed element with additional heat from the convection element and fan. The result is a crispier exterior that seals in the interior juices. It is perfect for roasting tender meats in an uncovered, low-sided pan. • DO NOT cover meat or use cooking bags. • Convection Roasting large cuts of meat and poultry generally takes 10 to 20% less cooking time. Check doneness early. Convection Baking Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done 1 - 2 minutes before the recipe time. For larger baked items such as cakes, check 5 - 6 minutes before the time indicated on the recipe. Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them early so they will not be over baked. Use of the builtin meat probe will provide more accurate results than the "minute per pound" method (see "Programming the Meat Probe" on page 35). The larger the piece of meat or poultry, the more time you will save. English 39