Oven Operations

Built-in DM Oven Care and Use Manual

Convection Roast

Recommendations

 

MEATANDPOULTRY

OVEN

RACK

 

COOK

PROBE

DONENESS

CARVING

UNCOVEREDPAN

TEMPERATURE

 

 

TIME

TEMP

 

 

 

TEMP

Beef:

 

 

 

Minutes Per lb.

 

 

 

 

 

Standing rib

325°F

2

 

 

135°F

Med Rare

145ºF

3 to 6 lbs.

 

 

 

28 to 32

150°F

Med

160°F

 

 

 

 

 

160°F

Well

170°F

 

 

 

 

 

 

 

 

 

 

Boneless rib

325°F

2

 

 

135°F

Med Rare

145ºF

1 to 4 lbs.

 

 

 

30 to 33

150°F

Med

160°F

 

 

 

 

 

160°F

Well

170°F

Sirloin, boneless

325°F

2

 

 

135°F

Med Rare

145ºF

Rump, eye

 

 

 

30 to 33

150°F

Med

160°F

3 to 6 lbs.

 

 

 

 

160°F

Well

170°F

Tri-tip

425°F

2

 

Total Time

135°F

Med Rare

145ºF

Tenderloin

 

 

 

30 to 40 min.

150°F

Med

160°F

1-1/2 to 3 lbs

 

 

 

35 to 45 min.

160°F

Well

170°F

 

 

 

 

 

 

 

 

 

Chicken: 3 to 5 lbs.

 

 

Minutes Per lb.

 

 

 

 

 

Unstuffed

375°F

3

 

18 to 21

180ºF

Thigh

180ºF

Stuffed*

375°F

3

 

18 to 21

180ºF

Thigh

180ºF

Pieces

375°F

3

 

60 minutes

180ºF

Thigh

180ºF

 

 

 

 

 

 

 

 

 

 

CornishGame

 

 

 

Total Time

 

Breast and

 

Hens

350°F

2

60 to 90 minutes

180°F

Thigh

180°F

 

 

 

 

 

 

 

 

 

 

Meatloaf

 

2

 

Total Time

 

 

 

 

 

1 to 2 lbs.

350°F

 

60 to 75 minutes

170°F

Well

170ºF

Lamb:

 

 

Minutes Per lb.

 

 

 

 

 

Leg

 

 

 

 

 

 

 

 

 

4 to 8 lbs.

350°F

1

 

24 to 30

135°F

Med Rare

145ºF

Rack of lamb

 

 

 

 

 

 

 

 

 

1 to 3 lbs.

350°F

1

 

30 to 35

135°F

Med Rare

145ºF

Pork:

 

 

Minutes Per lb.

 

 

 

 

 

Loin

 

 

 

 

 

 

 

 

 

4 to 6 lbs.

350ºF

2

 

32 to 35

150°F

Med

160ºF

 

 

 

 

 

 

 

 

3 to 5 lbs.

350ºF

2

 

32 to 35

150°F

Med

 

 

160ºF

 

 

 

 

 

 

 

 

 

 

 

 

Turkey:

 

 

Minutes Per lb.

 

 

 

 

 

Whole,

 

 

 

 

 

 

 

 

 

8 to 15 lbs.

 

 

 

 

 

 

 

 

 

Unstuffed

325ºF

2

 

9 to 12

180ºF

Thigh

180ºF

Stuffed*

325°F

2

 

10 to 15

180ºF

Thigh

180ºF

Whole

 

 

 

 

 

 

 

 

 

16 to 24 lbs.

 

 

 

 

 

 

 

 

 

Unstuffed

325°F

1

 

7 to 11

180ºF

Thigh

180ºF

Stuffed

325°F

1

 

10 to 12

180ºF

Thigh

180ºF

Breast, with bone

 

 

 

 

 

 

 

 

 

5 to 7 lbs.

325°F

2

 

16 to 21

170ºF

Breast

170ºF

Veal:

 

 

Minutes Per lb.

 

 

 

 

 

Loin (bone in)

 

 

 

 

 

 

 

 

 

2 to 4 lbs.

325°F

2

 

32 to 34

150°F

Med

160ºF

* The minimum safe temperature for stuffing in poultry is 165ºF.

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Thermador DM301, DM302 manual Meatandpoultry Oven, Carving

DM301, DM302 specifications

The Thermador DM302 and DM301 are premium downdraft ventilation systems designed to blend seamlessly with modern kitchens while providing exceptional performance. These models are ideal for those who prioritize both aesthetics and functionality in their culinary spaces.

One of the standout features of the DM302 and DM301 is their powerful ventilation capability. These downdraft systems boast a robust motor that effectively removes smoke, steam, and odors created during cooking. With up to 600 CFM (Cubic Feet per Minute) of airflow, they ensure that your kitchen remains fresh and maintains a pleasant atmosphere even during the most intense cooking sessions.

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.

User convenience is another hallmark of the DM302 and DM301. They feature a simple and intuitive control system, allowing you to adjust the fan speed easily. The models typically offer multiple speed settings, giving you the flexibility to choose the right level of ventilation based on your cooking needs. Additionally, the systems can retract entirely into the countertop when not in use, ensuring they do not obstruct your sight lines or kitchen space.

Innovative technology is also a core characteristic of these models. Thermador incorporates noise-reduction technology to minimize operational sounds, allowing for a quieter cooking environment. Furthermore, they utilize high-quality filters that capture grease and other contaminants, ensuring that the air quality in your home remains high.

Installation flexibility is another advantage of the DM302 and DM301. They can suit various cooktop configurations, whether they are gas or induction. This adaptability makes them a versatile choice for homeowners looking to optimize their kitchen layout.

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.