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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Thermador DM301, DM302 manual Roast, Meatan#Poultry, Uncoveredpan

DM301, DM302 specifications

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Both models are designed with sleek, minimalist lines that allow them to integrate effortlessly into a variety of kitchen designs. The stainless steel finish adds a modern touch, making them not just functional devices but also stylish additions to your kitchen décor.

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In summary, the Thermador DM302 and DM301 downdraft ventilation systems combine powerful functionality with sophisticated design. With features like high CFM airflow, user-friendly controls, retractable designs, and noise-reduction technology, these models are perfect for modern kitchens where style meets performance. They not only enhance the cooking experience but also contribute to creating a healthy, pleasant home environment.