Thermador POD 302 manual Convection Roast Chart, English

Convection Roast Chart	Food Item	Rack	Weight	Oven	Time	Internal
		Pos.		Temp.	(min/lb)*	Temp.
	Beef
	Rib Eye Roast (boneless)
	Medium rare	2	3.0-5.5	325	27-31	145
	Medium	2	3.0-5.5	325	30-38	160
	Rump, eye, tip, sirloin
	(boneless)
	Medium rare	2	3.0-6.0	325	18-33	145
	Medium	2	3.0-6.0	325	30-35	160

Pork
Tenderloin Roast
(medium rare)	2	2.0-3.0	425	15-24	145
Loin Roast (boneless or
bone in)	2	1.5-3.0	350	19-36	160
Loin Roast (boneless or
bone in)	2	3.0-6.0	350	14-21	160
Tenderloin	2	2.0-3.0	425	21-28	160
Poultry
Chicken, whole	2	3.5-8.0	375	13-20	180
Turkey, unstuffed**	1	12-15	325	10-14	180
Turkey, unstuffed**	1	16-20	325	9-13	180
Turkey, unstuffed**	1	21-25	325	6-12	180
Turkey Breast	2	4.0-8.0	325	19-23	170
Cornish Hen	2	1.0-1.5	350	45-75	180
				(total
				time)
Lamb
Leg, boneless
Medium	2	4.0-6.0	325	30-35	170

*Roasting times are approximate and may vary depending on shape of the meat.

**Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165 °F.

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