Thermador PRG304WH Instructions for Use - Page 46

Convection roast About convection roast Convection roast uses heat from the top and bottom elements as well as heat circulated by the convection fan. The convection roast mode is well suited for preparing tender cuts of meat and poultry. The benefits of convection roast mode include: • As much as 25% faster cooking than non-convection modes. • Rich, golden browning. Tips: • Use the same temperature as indicated in the recipe. • Check doneness early, since roasting time may decrease. • Do not cover meat or use cooking bags. • Use the broil pan and grid provided with the oven for roasting. A shallow, uncovered pan can also be used. • Use a meat thermometer to determine the internal temperature of the meat. • If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent over-browning. • Let meat stand covered with foil 10-15 minutes after removing it from the oven. Keep warm About keep warm • The warm mode will keep hot, cooked foods at serving temperature. ALWAYS start with hot food. DO NOT use this mode to heat cold food other than for crisping crackers, chips, and dry cereal. • Serving dishes, plates, and cups may be kept warm with this mode. • Food should be at serving temperature (above 140°F / 60°C) before being placed in the oven. • Food may be kept hot in its cooking container or transferred to a heat-safe serving dish. • Aluminum foil may be used to cover food. Use only heat-safe dishes. • DO NOT open the oven door unnecessarily. Opening the door will reduce the temperature of the oven. • When keeping cooked food warm, allow time for the oven to preheat before placing the item in the oven. To set the keep warm mode 1. Turn the mode knob to KEEP WARM. 2. Turn the oven temperature knob to 150°F. 3. Place warmed dish in the oven and close the door. Minimum internal cooking temperatures The minimum internal temperatures that foods must reach to be considered safe to eat, as determined by the U. S Department of Agriculture Food Safety and Inspection Service, are as follows: Egg dishes, casseroles 160°F (72°C) Leftovers 165°F (74°C) Ground beef, veal, lamb, or pork 160°F (72°C) Beef, veal, lamb roasts, steaks, or chops Medium rare Medium Well done 145°F (63°C) 160°F (71°C) 170°F (77°C) Pork roasts, steaks, or chops Medium Well done 160°F (72°C) 170°F (77°C) Ham Cook before eating Fully cooked, to reheat 160°F (72°C) 140°F (60°C) Poultry Ground chicken, turkey Whole chicken, turkey Breasts, roasts Thighs and wings Stuffing (cooked alone or in bird) 165°F (74°C) 180°F (82°C) 170°F (77°C) 180°F (82°C) 165°F (74°C) Page. 44