![PorkTABLEAU DE CUISSON À CONVECTION - VIANDES](/images/new-backgrounds/68513/68513135x1.webp)
COOKING CHART - MEATSRecommended | Oven | Rack | |
Food | Cooking Mode | Temperature | Position |
Thermador Oven PODC |
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PorkTABLEAU DE CUISSON À CONVECTION - VIANDES |
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Internal Temperature |
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Doneness | Cooking Time | Food Covered |
Couper ici
Cut Here
Stand Time
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| Recommended |
| Oven | Rack | ||
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| Cooking Mode | Temperature | Position | ||||
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| Ham Slice | Broil |
| High | 5 | |||||
Beef | Aliments |
| Mode cuisson |
| Température | Position de grilles | |||||
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| Loin Roast, 1 31/2 lbs. | Convection Roast |
| 350°F | 2 | ||||||
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| Chuck Roast, 32 lbs | recommandé | Roast | du four |
| 350°F | 2 | |||
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| Loin Roast, 63 lbs. |
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| Convection Roast |
| 350°F | 2 | |||
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| Hamburgers, 3/41inch thick | Broil |
| High | 6 | |||||
| BœufChops, |
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| Broil |
| Medium | 4 | ||||
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| Rib Eye, Boneless, 3.53 lbs. | Convection Roast |
| 325°F | 2 | |||||
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| Rib Eye, Boneless, 33.5 lbs. | Convection Roast |
| 325°F | 2 | |||||
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| Chops, 1 | Convection Broil |
| High | 4 | |||||
| Rôti, 2 à 3 lb | Rôtissage |
| 350 °F |
| 2 |
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| Rump, Eye, Sirloin, |
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| Hamburger, ¾ po |
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| Convection Roast |
| 325°F | 2 | ||||
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| Boneless, 53.5 lbs. | Gril |
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| Sausage, Fresh | Broil |
| High | 4 | |||||
| d’épaisseur |
| Haut |
| 6 |
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| Rump, Eye, Sirloin, |
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| Convection Roast |
| 425°F | 3 | |||
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| Tenderloin, 23 lbs. |
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| Boneless, 3.55 lbs. |
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| Convection Roast |
| 325°F | 2 | |||
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Poultry | Rôtissage à convection | 325 °F |
| 2 |
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| sans os 3 à 3,5 lb |
| 6 | ||||||||
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| Steaks, |
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| Broil |
| High | ||||
Chicken |
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| sans os 3 à 3,5 lb | Rôtissage à convection | 325 °F |
| 2 | 6 | |||||
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| Steaks, |
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| Broil |
| High | ||||
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| Convection Broil |
| 450°F | 3 | ||||
| Surlonge, |
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| sans os, 3 à 3,5 lb | Rôtissage à convection | 325 °F |
| 2 | 3 | |||||
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| Steaks, 1 | Convection Broil |
| High | ||||||
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| Broil |
| Low | 3 | ||||
| Surlonge, |
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| Whole, 3.85 lbs |
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| Convection Roast |
| 375°F | 2 | |||
| sans os, 3 à 3,5 lb | Rôtissage à convection | 325 °F |
| 2 | 3 | |||||
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| Steaks, 1 | Convection Broil |
| High | ||||||
Cornish Game Hens, 11 1/2 lbs. | Convection Roast |
| 350°F | 2 | |||||||
| Steak, 1 po d’épaisseur | Gril |
| Haut |
| 6 | 2 | ||||
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| Tenderloin, 32 lbs. |
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| Convection Roast |
| 425° | ||||
Turkey |
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| Steak, 1 po d’épaisseur | Gril |
| Haut |
| 6 |
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Lamb |
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| Breast, 84 lbs. |
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| Convection Roast |
| 325°F | 2 | |||
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| Leg, Boneless, 64 lbs. | Convection Roast |
| 325°F | 2 | |||||
| Steak, 1 ½ po |
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| d’épaisseurUnstuffed, 1912 lbs. Gril à convectionConvectionHautRoast |
| 325°F6 | 1 | |||||||
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| Chops, |
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| Broil |
| High | 4 | |||
| Côté 2 – 9 à 11 |
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| 325°F |
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| Unstuffed, 2025 lbs. |
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| Convection Roast |
| 1 | ||||
| Filet | Rôtissage à convection | 425 °F |
| 4 | ||||||
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| Chops, |
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| Broil |
| High | ||||
Seafood |
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| Agneau |
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Internal Temperature |
| Side 1: 54 | |||
| Doneness |
| Cooking Time | ||
| 160°F |
| Side 2: 43 | ||
| Température interne |
| Durée |
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| de cuisson |
| 1936 min./lb. | ||
Medium, 160°F |
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| Well, 170°F |
| 1 1/22 hours | ||
Medium, 160°F |
| 1423 min./lb. | |||
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| Side 1: 58 | ||
Medium, 160°F |
| Side 1: 810 | |||
| Side 2: 46 | ||||
Medium, 160°F |
| Side 2: 89 | |||
| 2731 min./lb. | ||||
Medium, 160°F |
| Side 1: 911 | |||
| 3038 min./lb. | ||||
Cuit, 170160°F |
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| 1 ½ à 2 h | ||
Medium, |
| Side 2: 810 | |||
| Side 1: 53 | ||||
| 3318 min./lb. | ||||
Médium, 160 °F |
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| Côté 1 – 5 à 8 | ||
| 170°F |
| Side 2: 42 | ||
Medium, 160°F |
| 2818Côté min./lb.2 – 4 à 6 | |||
Medium, 160°F |
| 3530 min/lb | |||
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| Side 1: 58 | ||
Médium saignant, 145 °F | 27 à 31 min/lb | ||||
| Side 2: 46 | ||||
Médium, 160 °F |
| Side 1: 98 | |||
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| 30 à 38 min/lb | |||
Medium, 160°F |
| Side 1: 2218 | |||
| Side 2: 75 | ||||
| 170°F |
| Side 2: 2017 | ||
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| Side 1: 1311 | ||
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| Side 1: 1514 | ||
Médium saignant, 145 °F | 18 à 33 min/lb | ||||
| Side 2: 119 | ||||
180°F in thigh |
| Side 2: 1312 | |||
180°F in thigh |
| Side 1: 1315 | |||
| 1320 min. . | ||||
Médium, 160 °F |
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| 30 à 35 min/lb | ||
Medium, 160°F |
| Side 2: 1113 | |||
Médium saignant, 145 °F | Côté 1 – 5 à 8 | ||||
180°F in thi | 4575 min. total time | ||||
| 1524 min./lb. | ||||
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| Côté 2 – 4 à 6 | |
Médium, 160 °F |
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| Côté 1 – 8 à 9 | ||
| 170°F |
| 1923Côté min2 | ||
Medium, 160°F |
| 3035 min./lb. | |||
180°FMédiumin 160thigh°F |
| Side 1: 46 | |||
| 914Côtémin1 | ||||
| Side 2: 45 | ||||
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| Side 1: 75 | ||
Médium saignant, 145 °F | 15 à 24 min | ||||
180°F in thi |
| 612 min./lb. | |||
Medium, 160°F |
| Side 2: 56 |
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
1510d’attentemin.
none
1510 min.
none none 1510 min.
1510 min. Aucuneno
1510 min.
none
105Aucunmin.
1510 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
2015 min. for
easyAucuncarving
1510 min.
2015 min. for
easy carving
none
Aucun 2015 min. for
easy5 micarving
none
Français 31
Fish Filets, | Broil | Low | 3 | |
Gigot, sans os 4 à 6 lb | Rôtissage à convection 325 °F | 2 |
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Côtelettes, |
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Roasting times are approximate and may vary depending on the shape of the meat. |
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1 po d’épaisseur | Gril | Haut | 4 |
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Côtelettes, |
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1 po d’épaisseur | Gril | Haut | 4 |
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145°F | 1511 min. | No |
Médium 160 °F | 30 à 35 min/lb | Non |
Médium saignant, 145 °F | Côté 1 – 4 à 6 |
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| Côté 2 – 4 à 5 | Non |
Médium, 160 °F | Côté 1 – 5 à 7 |
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| Côté 2 – 5 à 6 | Non |
none
10 à 15 min
Aucun
AucunCut Here