Thermador DM301, DM302 manual Roast

OvenOperations Builtoin DM Oven Care and Use Manual

Roast

MEATAN#POULTRY		RACK	COOK	PROBE	DONENE88	CARVING
UNCOVEREDPAN			TIME	TEMP		TEMP
Beef:			Minutes Per Ib,
Standingrib	325°F			135°F	MedRare	145°F
3to6Ibs.			28to 32	150°F	Med	160°F
				160°F	Well	170°F
Bonelessrib	325°F			135°F	MedRare	145°F
1to4Ibs.			30to 33	150°F	Med	160°F
				160°F	Well	170°F
Sirloin,boneless	325°F			135°F	MedRare	145°F
Rump,eye			30to 33	150°F	Meal	160°F
3to6Ibs.				160°F	Well	170°F
Triotip	425°F		Total Time	135°F	MedRare	145°F
Tenderloin			30 to 40 min.	150°F	Med	160°F
1ol/2to3Ibs			35 to 45 min.	160°F	Well	170°F
Chicken:3to5tbs.			Minutes Per Ib.
Unstuffed	375°F	3	18to21	180°F	Thigh	180°F
Stuffed*	375°F	3	18to21	180°F	Thigh	180°F
Pieces	375°F		60 minutes	180°F	Thigh	180°F
CornishGame			Total Time		Breastand
Hens	350°F	2	60to 90 minutes	180°F	Thigh	180°F
Meatloef		2	Total Time
1to2Ibs,	350°F		60to 75minutes	170°F	Well	170°F
Lamb:			Minutes Per Ib.
Leg
4 to 8 Ibs.	350°F	1	24to 30	135°F	MedRare	145°F
Rackof lamb
1to 3 Ibs.	350°F	1	30to 35	135°F	MedRare	145°F
Pork:			Minutes Per lb.
Loin
4 to 6 Ibs.	350OF	2	32to 35	150°F	Med	160°F
3 to 5 Ibs.	350OF	2	32to 35	150°F	Med	160°F
Turkey:			Minutes Per lb.
Whole,
8to 15 Ibs.
Unstuffed	325OF	2	9to12	180°F	Thigh	180°F
Stuffed*	325°F	2	lOto 15	180°F	Thigh	180°F
Whole
16to 24 Ibs.
Unstuffed	325°F	1	7toll	180°F	Thigh	180°F
Stuffed	325°F	1	lOto12	180°F	Thigh	180°F
Breast,withbone
5to 7 Ibs.	325°F		16to21	170°F	Breast	170°F
Veal:			Minutes Per lb.
Loin(bonein)
2to 4 Ibs.	325°F		32to 34	150°F	Med	160°F

* The minimum safe temperature for stuffing in poultry is 165°R

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