Thermador PODMW301, PODM301 manual COOKING CHART - MEATSRecommended, Food

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COOKING CHART - MEATSRecommended			Oven		Rack	Internal Temperature	Cooking Time
Food	Cooking Mode	Temperature		Position		Doneness
Thermador Oven PODC
Pork	Recommended		Oven		Rack	Internal Temperature
							Side 1: 5–4

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Food Covered Stand Time

	Food	Cooking Mode		Temperature	Position	Doneness		Cooking Time
Ham Slice	1/2-inch thick		Broil	High	5	160°F		Side 2: 4–3
Beef		Convection Roast		350°F	2	Medium, 160°F		36–19 min./lb.
Loin Roast, 1 3–1/2 lbs.
Chuck Roast, 3–2 lbs			Roast	350°F	2	Well, 170°F		1 2–1/2 hours
Loin Roast, 6–3 lbs.		Convection Roast		350°F	2	Medium, 160°F		23–14 min./lb.
								Side 1: 8–5
Hamburgers, 1inch–3/4 thick			Broil	High	6	Medium, 160°F		Side 1: 10–8
								Side 2: 6–4
Chops, 1-inch thick			Broil	Medium	4	Medium, 160°F		Side 2: 9–8
Rib Eye, Boneless, 3–3.5 lbs.		Convection Roast		325°F	2	Medium-rare, 145°F		31–27 min./lb.
Rib Eye, Boneless, 3–3.5 lbs.		Convection Roast		325°F	2	Medium, 160°F		Side 1: 11–9
								38–30 min./lb.
Chops, 1 1/2-inch thick		Convection Broil		High	4	Medium, 160°F		Side 2: 10–8
Rump, Eye, Sirloin,		Convection Roast		325°F	2	Medium-rare, 145°F		Side 1: 5–3
Boneless, 5–3.5 lbs.								33–18 min./lb.
Sausage, Fresh			Broil	High	4	170°F		Side 2: 4–2
Rump, Eye, Sirloin,		Convection Roast		425°F	3	Medium, 160°F		28–18 min./lb.
Tenderloin, 2–3 lbs.
Boneless, 3.5–5 lbs.		Convection Roast		325°F	2	Medium, 160°F		35–30 min/lb
Poultry								Side 1: 8–5
Steaks, 1-inch thick			Broil	High	6	Medium-rare, 145°F		Side 2: 6–4
Chicken
								Side 1: 9–8
Steaks, 1-inch thick			Broil	High	6	Medium, 160°F		Side 1: 22–18
								Side 2: 7–5
Bone-in Breasts		Convection Broil		450°F	3	170°F		Side 2: 20–17
								Side 1: 13–11
Steaks, 1 1/2-inch thick		Convection Broil		High	3	Medium-rare, 145°F		Side 1: 15–14
								Side 2: 11–9
Bone-in Tthighs			Broil	Low	3	180°F in thigh		Side 2: 13–12
Whole, 3.8–5 lbs		Convection Roast		375°F	2	180°F in thigh		Side 1: 15–13
								20–13 min./lb.
Steaks, 1 1/2-inch thick		Convection Broil		High	3	Medium, 160°F		Side 2: 13–11
Cornish Game Hens, 11– 1/2 lbs.		Convection Roast		350°F	2	180°F in thigh	75–45 min. total time
Tenderloin, 3–2 lbs.		Convection Roast		425°	2	Medium-rare, 145°F		24–15 min./lb.
Turkey
Lamb
Breast, 8–4 lbs.		Convection Roast		325°F	2	170°F		19–23 min./lb.
Leg, Boneless, 6–4 lbs.		Convection Roast		325°F	2	Medium, 160°F		30–35 min./lb.
Unstuffed, 19–12 lbs.		Convection Roast		325°F	1	180°F in thigh		Side 1: 6–4
								14–9 min./lb.
Chops, 1-inch thick			Broil	High	4	Medium-rare, 145°F		Side 2: 5–4
Unstuffed, 25–20 lbs.		Convection Roast		325°F	1	180°F in thigh		Side 1: 7–5
								12–6 min./lb.
Chops, 1-inch thick			Broil	High	4	Medium, 160°F		Side 2: 6–5

Seafood

Food Covered

No

No

Yes

No

No

No

No

No

No

No

No

No

No

No

No

No

No

No

No

No

No

No

No

No

foil to prevent overbrowning

No

foil to prevent overbrowning

No

Stand Time

none

15–10 min.

none

15–10 min.

none none 15–10 min.

15–10 min.

none

15–10 min.

none

10–5 min.

15–10 min.

none

none none

none none

none none none 5 min.

20–15 min. for

easy carving

15–10 min.

20–15 min. for

easy carving

none

20–15 min. for

easy carving

none

Fish Filets, 1–3/4-inch thick Broil Low 3 145°F 15–11 min. No none

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

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