Thermador C271, C272, C301, C302 Convection Roast Chart

C Oven Care and Use ManualOven Operations

Page 21

Convection Roast Chart

MEAT AND POULTRY – OVEN RACK COOK PROBE DONENESS CARVING

UNCOVERED PAN TEMPERATURE TIME TEMP TEMP

Beef:

Minutes Per lb.

Standing Rib 325°F (163º C) 2 135°F

(57º

C) Med Rare 145ºF

(63º

C)

3 to 6 lbs. 28 to 32 140°F

(60º

C) Med 150°F

(66º

C)

6 to 9 lbs. 160°F

(71º

C) Well 170°

F

(77º

C)

Boneless rib 325°F (163º C) 2 135°F

(57º

C) Med Rare 145ºF

(63º

C)

I to 4 lbs. 30 to 33 140°F

(60º

C) Med 150°F

(66º

C)

160°F

(71º

C) Well 170°

F

(77º

C)

Sirloin, boneless 325°F (163º C) 2 135°F

(57º

C) Med Rare 145ºF

(63º

C)

Rump, eye 30 to 33 140°F

(60º

C) Med 150°F

(66º

C)

3 to 6 lbs. 160°F

(71º

C) Well 170°

F

(77º

C)

Tri-Tip 425°F (219º C) 2 135° (57º C) Med Rare 145º (63º C)

Tenderloin 140° (60º C) Med 150° (66º C)

I-1/2 to 3 lbs 160°F

(71º

C) Well 170°

F

(77º

C)

Chicken:

3 to 5 lbs.

Minutes Per lb.

Unstuffed 375°F (190º C) 3 18 to 21 175ºF (79º

C) Thigh 175ºF (79º

C)

Stuffed 350°F (177º C) 3 18 to 21

minimum Safe Temp. for Stuffing

165°F

(74º

C)

Pieces 375°F (190º C) 3 Total Time 165ºF

(74º

C) Breast 170ºF (77º

C)

60 minutes

175ºF (79º

C) Thigh 175ºF (79º

C)

Cornish game Total Time Breast

and

hens 350°F (177º C) 2

60 to 90 minutes

180° (82º C) thigh 180° (82º C)

Meatloaf 2Total Time

I to 2 lbs. 350°F (177º C)

60 to 75 minutes

170°F (77º

C) Well 170º

F

(77º

C)

Lamb:

Minutes Per lb.

Leg

4 to 8 lbs. 325°F (163º C) 1 24 to 30 135°F

(57º

C) Med Rare 145ºF (63º

C)

Rack of Lamb

1 to 3 lbs. 325°F (163º C) 1 30 to 35 135°F

(57º

C) Med Rare 145ºF (63º

C)

Pork:

Minutes Per lb.

Loin

4 to 6 lbs. 325ºF (163º C) 2 32 to 35 155°F

(68º

C) WeII 160ºF (71º

C)

Shoulder

3 to 5 lbs. 325ºF (163º C) 2 32 to 35 155°F

(68º

C) WeII 160ºF (71º

C)

Turkey:

Minutes Per lb.

Whole,

8 to 15 lbs.

Unstuffed 325ºF (163º C) 2 9 to 12 170ºF (77º

C) Thigh 175ºF (79º

C)

Stuffed 300°F (149º C) 2 10 to 15

Minimum Safe Temp. for Stuffing

165°F

(74º

C)

Whole

16 to 24 lbs.

Unstuffed 325°F (163º C) I 7 to 11 170ºF

(77º

C) Thigh 175ºF

(79º

C)

Stuffed 300°F (149º C) 1 10 to 12

Minimum Safe Temp. for Stuffing

165°F

(74º

C)

Breast, with bone

5 to 7 lbs. 325°F (163º C) 2 16 to 21 165ºF

(74º

C) Breast 170ºF

(77º

C)

Veal:

Minutes Per lb.

Loin (bone in)

2 to 4 lbs. 325°F (163º C) 2 32 to 34 155°F

(68º

C) WeII 160ºF (71º

C)

Total Time

30 to 40 min.

35 to 45 min.

Contents

Main A Special Message to Our Customers Table of Contents Important Safety Instructions Oven Features Oven Operations Care and Cleaning................. Features of Your Ov en CONTROL MENU DISPLAY WINDO WS NUMBER PADS LIGHT, PANEL LOCK, CLOCK, and TIMER(S) MENU Oven Control Featur es UsingThe Control Panel 11 325325 11 Interpreting the Control Panel: Sights & Sounds Heating Oven Each General Tips Setting the Clock Setting the Lights 8:00 SET CLOCK : 8:00 Setting the Timer 3:00 TIMER 1 To Change a Timer: To Set Both TIMER 1 and TIMER 2: To Cancel an Active Timer: 3:00 Bake Mode Operation BAKE TIPS To set BAKE mode: Baking Chart Food Item Oven Temp Rack Position Time Cookies Desserts Convection Mode Operation To Set the CONVECTION Mode: CONVECTION TIPS Convection Cooking Chart CONVECTION BAKE TIPS To Set the CONVECTION BAKE Mode: Convection Bake Mode Operation CONVECTION BAKE Convection Bake Chart To set ROAST mode: Roast Mode Operation ROAST ROAST TIPS Roasting Chart Convection Roast Mode and Probe Operation To Set the CONVECTION ROAST and PROBE Mode: 160 145 100o/145 CONVECTION ROAST TIPS Convection Roast Chart BROIL AND CONVECTION BROIL TIPS Broil and Convection Br oil Mode Operation To Set the BROIL and CONVECTION BROIL Modes: ! HI BROIL 500 BROIL Convection Broil Chart Broil Chart Bread: Lamb: Pork: Poultry: PrF PrF Page Timed Oven Modes Operation Setting the Sabbath Mode To Set the Sabbath Mode: SAb Self-Cleaning The Oven BEFORE YOU SELF-CLEAN AFTER SELF-CLEAN To Set the SELF CLEAN Mode to Start Now: Self Clean Mode Operation CLn COOKTIME 3:00 CLn COOK TIME 4: Oven Cleaning Upper and Lower Ov en Oven Finishes / Cleaning Method Do-It-Yourself Maintenance Removing the Oven Door Use caution when removing the lower door as it is very heavy. DOOR HINGE Do-It-Yourself Maintenance WARNINGS: FORMAT THE Do-It-Yourself Maintenance FAHRENHEIT TO CENTIGRADE CALIBRATING OVEN TEMPERATURE Solving Baking Problems Solving Operational Problems b A THERMADOR BUILT-IN OVEN WARRANTY WARRANTY APPLICA TIONS SERVICE DATA RECORD Model Number: Serial Number: Date of Installation or Occupancy: