COOKING CHART - MEATSRecommended

Oven

Rack

Food

Cooking Mode

Temperature

Position

Thermador Oven PODC

 

 

 

PorkTABLEAU DE CUISSON À CONVECTION - VIANDES

 

Internal Temperature

 

 

Doneness

Cooking Time

Food Covered

Couper ici

Cut Here

Stand Time

 

 

 

Food

 

 

Recommended

 

Oven

Rack

 

 

 

 

 

Cooking Mode

Temperature

Position

 

 

Ham Slice 1/2-inch thick

Broil

 

High

5

Beef

Aliments

 

Mode cuisson

 

Température

Position de grilles

 

 

 

 

 

 

 

 

 

 

 

 

Loin Roast, 1 3–1/2 lbs.

Convection Roast

 

350°F

2

 

 

Chuck Roast, 3–2 lbs

recommandé

Roast

du four

 

350°F

2

 

 

 

 

 

 

 

 

Loin Roast, 6–3 lbs.

 

 

Convection Roast

 

350°F

2

 

 

Hamburgers, 3/4–1inch thick

Broil

 

High

6

 

BœufChops, 1-inch thick

 

 

Broil

 

Medium

4

 

 

Rib Eye, Boneless, 3.5–3 lbs.

Convection Roast

 

325°F

2

 

 

Rib Eye, Boneless, 3–3.5 lbs.

Convection Roast

 

325°F

2

 

 

Chops, 1 1/2-inch thick

Convection Broil

 

High

4

 

Rôti, 2 à 3 lb

Rôtissage

 

350 °F

 

2

 

 

 

Rump, Eye, Sirloin,

 

 

 

 

 

 

 

 

 

Hamburger, ¾ po

 

 

Convection Roast

 

325°F

2

 

 

Boneless, 5–3.5 lbs.

Gril

 

 

 

Sausage, Fresh

Broil

 

High

4

 

d’épaisseur

 

Haut

 

6

 

 

 

Rump, Eye, Sirloin,

 

 

Convection Roast

 

425°F

3

 

 

Tenderloin, 2–3 lbs.

 

 

 

 

 

Boneless, 3.5–5 lbs.

 

 

Convection Roast

 

325°F

2

 

Faux-filet,

 

 

 

 

 

 

 

 

Poultry

Rôtissage à convection

325 °F

 

2

 

 

sans os 3 à 3,5 lb

 

6

 

 

Steaks, 1-inch thick

 

 

Broil

 

High

Chicken

 

 

 

 

 

 

 

 

 

Faux-filet,

 

 

 

 

 

 

 

 

 

sans os 3 à 3,5 lb

Rôtissage à convection

325 °F

 

2

6

 

 

Steaks, 1-inch thick

 

 

Broil

 

High

 

 

Bone-in Breasts

 

 

Convection Broil

 

450°F

3

 

Surlonge,

 

 

 

 

 

 

 

 

 

sans os, 3 à 3,5 lb

Rôtissage à convection

325 °F

 

2

3

 

 

Steaks, 1 1/2-inch thick

Convection Broil

 

High

 

 

Bone-in Tthighs

 

 

Broil

 

Low

3

 

Surlonge,

 

 

 

 

 

 

 

 

 

 

Whole, 3.8–5 lbs

 

 

Convection Roast

 

375°F

2

 

sans os, 3 à 3,5 lb

Rôtissage à convection

325 °F

 

2

3

 

 

Steaks, 1 1/2-inch thick

Convection Broil

 

High

Cornish Game Hens, 11– 1/2 lbs.

Convection Roast

 

350°F

2

 

Steak, 1 po d’épaisseur

Gril

 

Haut

 

6

2

 

 

Tenderloin, 3–2 lbs.

 

 

Convection Roast

 

425°

Turkey

 

 

 

 

 

 

 

 

 

Steak, 1 po d’épaisseur

Gril

 

Haut

 

6

 

Lamb

 

 

 

 

 

 

 

 

 

 

 

 

Breast, 8–4 lbs.

 

 

Convection Roast

 

325°F

2

 

 

Leg, Boneless, 6–4 lbs.

Convection Roast

 

325°F

2

 

Steak, 1 ½ po

 

 

 

 

 

 

 

 

 

d’épaisseurUnstuffed, 19–12 lbs. Gril à convectionConvectionHautRoast

 

325°F6

1

 

 

Chops, 1-inch thick

 

 

Broil

 

High

4

 

Côté 2 – 9 à 11

 

 

 

 

 

325°F

 

 

 

Unstuffed, 20–25 lbs.

 

 

Convection Roast

 

1

 

Filet

Rôtissage à convection

425 °F

 

4

 

 

Chops, 1-inch thick

 

 

Broil

 

High

Seafood

 

 

 

 

 

 

 

 

 

Agneau

 

 

 

 

 

 

 

 

Internal Temperature

 

Side 1: 5–4

 

Doneness

 

Cooking Time

 

160°F

 

Side 2: 4–3

 

Température interne

 

Durée

 

 

de cuisson

 

19–36 min./lb.

Medium, 160°F

 

 

Well, 170°F

 

1 1/2–2 hours

Medium, 160°F

 

14–23 min./lb.

 

 

 

Side 1: 5–8

Medium, 160°F

 

Side 1: 8–10

 

Side 2: 4–6

Medium, 160°F

 

Side 2: 8–9

Medium-rare, 145°F

 

27–31 min./lb.

Medium, 160°F

 

Side 1: 9–11

 

30–38 min./lb.

Cuit, 170160°F

 

 

1 ½ à 2 h

Medium,

 

Side 2: 8–10

Medium-rare, 145°F

 

Side 1: 5–3

 

33–18 min./lb.

Médium, 160 °F

 

 

Côté 1 – 5 à 8

 

170°F

 

Side 2: 4–2

Medium, 160°F

 

28–18Côté min./lb.2 – 4 à 6

Medium, 160°F

 

35–30 min/lb

 

 

 

Side 1: 5–8

Médium saignant, 145 °F

27 à 31 min/lb

Medium-rare, 145°F

 

Side 2: 4–6

Médium, 160 °F

 

Side 1: 9–8

 

 

30 à 38 min/lb

Medium, 160°F

 

Side 1: 22–18

 

Side 2: 7–5

 

170°F

 

Side 2: 20–17

 

 

 

Side 1: 13–11

 

 

 

Side 1: 15–14

Médium saignant, 145 °F

18 à 33 min/lb

Medium-rare, 145°F

 

Side 2: 11–9

180°F in thigh

 

Side 2: 13–12

180°F in thigh

 

Side 1: 13–15

 

13–20 min. .

Médium, 160 °F

 

 

30 à 35 min/lb

Medium, 160°F

 

Side 2: 11–13

Médium saignant, 145 °F

Côté 1 – 5 à 8

180°F in thi

45–75 min. total time

Medium-rare, 145°F

 

15–24 min./lb.

 

 

 

 

Côté 2 – 4 à 6

Médium, 160 °F

 

 

Côté 1 – 8 à 9

 

170°F

 

19–23Côté min2 – .5/lbà.7

Medium, 160°F

 

30–35 min./lb.

180°FMédiumin 160thigh°F

 

Side 1: 4–6

 

9–14Côtémin1 –./lb11.à 13

Medium-rare, 145°F

 

Side 2: 4–5

 

 

 

Side 1: 7–5

Médium saignant, 145 °F

15 à 24 min

180°F in thi

 

6–12 min./lb.

Medium, 160°F

 

Side 2: 5–6

Food Covered

No

Couvrir

les alimentsNo Yes No

No

No

No

Oui No

No

No

No

Non No

No

Non

No

Non

No

No

Non No

No

Non NoNo

No

Non No

Non No

No

foil to prevent overbrowning

No

foilNonto prevent overbrowning Non No

Stand Time

none

Temps

15–10d’attentemin.

none

15–10 min.

none none 15–10 min.

15–10 min. Aucuneno

15–10 min.

none

10–5Aucunmin.

15–10 min.

10 à 15 min

none

10 à 15 min

none none

10 à 15 min none none

10noneà 15 min none none

5min.

Aucun

20–15 min. for

easyAucuncarving

15–10 min.

20–15 min. for

easy carving

none

Aucun 20–15 min. for

easy5 micarving

none

Français 31

Fish Filets, 1–3/4-inch thick

Broil

Low

3

Gigot, sans os 4 à 6 lb

Rôtissage à convection 325 °F

2

 

Côtelettes,

 

 

 

 

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

 

1 po d’épaisseur

Gril

Haut

4

 

Côtelettes,

 

 

 

 

1 po d’épaisseur

Gril

Haut

4

 

145°F

15–11 min.

No

Médium 160 °F

30 à 35 min/lb

Non

Médium saignant, 145 °F

Côté 1 – 4 à 6

 

 

Côté 2 – 4 à 5

Non

Médium, 160 °F

Côté 1 – 5 à 7

 

 

Côté 2 – 5 à 6

Non

none

10 à 15 min

Aucun

AucunCut Here

Page 68
Image 68
Thermador PODM301 manual Doneness Cooking Time Food Covered, Recommended Oven Rack Cooking Mode, Seafood Agneau, Temps

PODMW301, PODM301 specifications

Thermador, a leader in luxury kitchen appliances, has consistently pushed the boundaries of innovation and design. The Thermador PODM301 and PODMW301 models exemplify this commitment, serving as cutting-edge microwave combination ovens that redefine the modern cooking experience.

Both the PODM301 and PODMW301 feature a sleek, built-in design that seamlessly integrates into any kitchen decor. Their sophisticated stainless steel finish not only adds elegance but is also easy to clean, making them ideal for everyday use. These models offer a generous cooking capacity, allowing home chefs to prepare larger meals effortlessly.

One of the standout technologies in these models is the Convection Cooking feature. This technology ensures even heat distribution, leading to perfectly cooked dishes whether you are baking, roasting, or reheating. The PODM301 and PODMW301 also employ Microwave Convection Cooking, which combines the speed of microwave cooking with the browning capabilities of convection heat. This results in faster cooking times while maintaining excellent texture and flavor.

Self-cleaning is another significant advantage of these Thermador models. The ovens come equipped with a convenient self-cleaning feature, reducing the hassle and time spent on maintaining the appliance. Additionally, the intuitive touchscreen controls simplify operation, providing users with easy access to various settings and cooking functions.

For those who cherish flexibility in cooking, the PODM301 and PODMW301 provide multiple cooking modes, including bake, broil, roast, and microwave. This versatility allows chefs to experiment with different cuisines while achieving superior results.

To enhance safety, these models are equipped with a child lock feature, ensuring that little hands cannot accidentally activate the oven.

Furthermore, both models offer smart technology integration. Users can easily connect their appliances to smart home systems, allowing for remote monitoring and control, thus adding a new level of convenience to daily cooking.

In conclusion, the Thermador PODM301 and PODMW301 combine exquisite design with advanced culinary technologies, making them exceptional additions to any luxury kitchen. With features like convection cooking, self-cleaning abilities, and smart integration, these microwave combination ovens are expertly designed to meet the needs of the modern home chef while ensuring a stylish addition to the kitchen space.