Thermador PODC302 - Manual (Page 27)

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*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
Broil/Max Broil
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul-
try and fish. It can also be used to brown breads and casseroles. Always broil with
the door closed.
To use the broil pan and grid:
• For normal Broil: food should be placed in the center of the broil pan and grid.
• For Max Broil: food should be spread out over the entire broil pan and grid.
The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Tips • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use the broil pan and grid included with the oven.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
Pork
Tenderloin Roast
(medium rare)
Loin Roast (boneless or
bone in)
Loin Roast (boneless or
bone in)
Tenderloin
2
2
2
2
2.0-3.0
1.5-3.0
3.0-6.0
2.0-3.0
425
350
350
425
15-24
19-36
14-21
21-28
145
160
160
160
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
2
1
1
1
2
2
3.5-8.0
12-15
16-20
21-25
4.0-8.0
1.0-1.5
375
325
325
325
325
350
13-20
10-14
9-13
6-12
19-23
45-75
(total
time)
180
180
180
180
170
180
Lamb
Leg, boneless
Medium 2 4.0-6.0 325 30-35 170
Food Item Rack
Pos. Weight Oven
Temp. Time
(min/lb)* Internal
Temp.
w
Broil uses intense heat radiated from the upper element.
Max Broil uses a larger broil element which allows you to broil
more food at one time. See "Max Cook" in "Basic Features" for
more information.