Thermador CM302 - Manual (Page 45)

CM Oven Care and Use Manual Upper/Lower Oven Operations
Page 43
Convection Roast Chart
Total Time
30 to 40 min.
35 to 45 min.
MEAT AND POULTRY – RACK OVEN PROBE DONENESS CARVING
UNCOVERED PAN LEVEL TEMPERATURE TIME TEMP TEMP
Beef: Minutes Per lb.
Standing Rib 2 325
°
F (163ºC) 135
°
F (57ºC) Med Rare 145ºF (63ºC)
3 to 6 lbs. 28 to 32 140
°
F (60ºC) Med 150
°
F (66ºC)
6 to 9 lbs. 160
°
F (71ºC) Well 170
°
F (77ºC)
Boneless rib 2 325
°
F (163ºC) 135
°
F (57ºC) Med Rare 145ºF (63ºC)
I to 4 lbs. 30 to 33 140
°
F (60ºC) Med 150
°
F (66ºC)
160
°
F (71ºC) Well 170
°
F (77ºC)
Sirloin, boneless 2 325
°
F (163ºC) 135
°
F (57ºC) Med Rare 145ºF (63ºC)
Rump, eye 30 to 33 140
°
F (60ºC) Med 150
°
F (66ºC)
3 to 6 lbs. 160
°
F (71ºC) Well 170
°
F (77ºC)
Tri-Tip 2 425
°
F (219ºC) 135
°
F (57ºC) Med Rare 145ºF (63ºC)
Tenderloin 140
°
F (60ºC) Med 150
°
F (66ºC)
I-1/2 to 3 lbs 160
°
F (71ºC) Well 170
°
F (77ºC)
Chicken: 3 to 5 lbs. Minutes Per lb.
Unstuffed 3 375
°
F (190ºC) 18 to 21 175ºF (79ºC) Thigh 175ºF (79ºC)
Stuffed 3 350
°
F (177ºC) 18 to 21 Minimum Safe Temp. for Stuffing 165
°
F (74ºC)
Pieces 3 375
°
F (190ºC) Total Time 165ºF (74ºC) Breast 170ºF (77ºC)
60 minutes 175ºF (79ºC) Thigh 175ºF (79ºC)
Cornish game Total Time Breast and
hens 2 350
°
F (177ºC) 60 to 90 minutes 180
°
F (82ºC) thigh 180
°
F (82ºC)
Meatloaf Total Time
I to 2 lbs. 2 350
°
F (177ºC) 60 to 75 minutes 170
°
F (77ºC) Well 170ºF (77ºC)
Lamb: Minutes Per lb.
Leg
4 to 8 lbs.
1 325
°
F (163ºC) 24 to 30 135
°
F (57ºC) Med Rare 145ºF (63ºC)
Rack of Lamb
1 to 3 lbs.
1 325
°
F (163ºC) 30 to 35 135
°
F (57ºC) Med Rare 145ºF (63ºC)
Pork: Minutes Per lb.
Loin
4 to 6 lbs.
2 325ºF (163ºC) 32 to 35 155
°
F (68ºC) WeII 160ºF (71ºC)
Shoulder
3 to 5 lbs.
2 325ºF (163ºC) 32 to 35 155
°
F (68ºC) WeII 160ºF (71ºC)
Turkey: Minutes Per lb.
Whole,
8 to 15 lbs.
Unstuffed
2 325ºF (163ºC) 9 to 12 170ºF (77ºC) Thigh 175ºF (79ºC)
Stuffed 2 300
°
F (149ºC) 10 to 15 Minimum Safe Temp. for Stuffing 165
°
F (74ºC)
Whole
16 to 24 lbs.
Unstuffed I 325
°
F (163ºC) 7 to 11 170ºF (77ºC) Thigh 175ºF (79ºC)
Stuffed 1 300
°
F (149ºC) 10 to 12 Minimum Safe Temp. for Stuffing 165
°
F (74ºC)
Breast, with bone
5 to 7 lbs. 2 325
°
F (163ºC) 16 to 21 165ºF (74ºC) Breast 170ºF (77ºC)
Veal: Minutes Per lb.
Loin (bone in)
2 to 4 lbs. 2 325
°
F (163ºC) 32 to 34 155
°
F (68ºC) WeII 160ºF (71ºC)