Thermador CM302 manual Convection Roast Chart

Upper/Lower Oven OperationsCM Oven Care and Use Manual

Convection Roast Chart

MEAT AND POULTRY –	RACK	OVEN		PROBE			DONENESS	CARVING
UNCOVERED PAN	LEVEL	TEMPERATURE	TIME		TEMP			TEMP
Beef:		325°F (163ºC)	Minutes Per lb.	135°F (57ºC)
Standing Rib	2						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)	Total Time	135°F (57ºC)			Med Rare	145ºF (63ºC)
Tenderloin			30 to 40 min.	140°F (60ºC)			Med	150°F (66ºC)
I-1/2 to 3 lbs			35 to 45 min.	160	°	F (71ºC)	Well	°
								170 F (77ºC)

Chicken: 3 to 5 lbs.

375°F (190ºC)

Minutes Per lb.

Unstuffed

3

18 to 21

175ºF (79ºC)

Thigh

175ºF (79ºC)

Stuffed

3

350°F (177ºC)

18 to 21

Minimum Safe Tem

p. 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

350°F (177ºC)

Total Time

180°F (82ºC)

Breast and

180°F (82ºC)

hens

2

60 to 90 minutes

thigh

Meatloaf

350°F (177ºC)

Total Time

170°F (77ºC)

I to 2 lbs.

2

60 to 75 minutes

Well

170ºF (77ºC)

Lamb:

Minutes Per lb.

Leg

325°F (163ºC)

135°F (57ºC)

4 to 8 lbs.

1

24 to 30

Med Rare

145ºF (63ºC)

Rack of Lamb

325°F (163ºC)

135°F (57ºC)

1 to 3 lbs.

1

30 to 35

Med Rare

145ºF (63ºC)

Pork:

Minutes Per lb.

Loin

155°F (68ºC)

4 to 6 lbs.

2

325ºF (163ºC)

32 to 35

WeII

160ºF (71ºC)

Shoulder

155°F (68ºC)

3 to 5 lbs.

2

325ºF (163ºC)

32 to 35

We

II

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 T

emp

. for Stuffing

165°F (74ºC)

Whole

16 to 24 lbs.

325°F (163ºC)

Unstuffed

I

7 to 11

170ºF (77ºC)

Thigh

175ºF (79ºC)

Stuffed

1

300°F (149ºC)

10 to 12

Minimum Safe Te

mp

. for Stuffing

165°F (74ºC)

Breast, with bone

325°F (163ºC)

5 to 7 lbs.

2

16 to 21

165ºF (74ºC)

Breast

170ºF (77ºC)

Veal:

Minutes Per lb.

Loin (bone in)

325°F (163ºC)

155°F (68ºC)

2 to 4 lbs.

2

32 to 34

WeII

160ºF (71ºC)

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