Thermador PODMW301J Meats, Internal, Cooking Time, Stand Time, Covered, Doneness, Food, Oven

Meats

The charts can be used as a guide. Follow package or recipe directions.

Food			Recommended	Oven	Rack	Internal	Cooking Time	Food	Stand Time
			Cooking Mode	Temperature	Position	Temperature		Covered
						Doneness
Beef
Chuck Roast,		2-3	Roast	350° F	2	Well, 170° F	1 1/2-2 hours	Yes	none
lbs
Hamburgers,		3/4-	Broil	High	6	Medium,	Side 1: 5-8	No	none
1inch thick						160° F	Side 2: 4-6
Rib Eye, Boneless,			Convection	325° F	2	Medium-rare,	27-31 min./lb.	No	10-15 min.
3-3.5 lbs.			Roast			145° F
Rib Eye, Boneless,			Convection	325° F	2	Medium,	30-38 min./lb.	No	10-15 min.
3-3.5 lbs.			Roast			160° F
Rump, Eye, Sirloin,			Convection	325° F	2	Medium-rare,	18-33 min./lb.	No	10-15 min.
Boneless, 3-5.5			Roast			145° F
lbs.
Rump, Eye, Sirloin,			Convection	325° F	2	Medium,	30-35 min/lb.	No	10-15 min.
Boneless, 3-5.5			Roast			160° F
lbs.
Steaks,	1-inch		Broil	High	6	Medium-rare,	Side 1: 5-8	No	none
thick						145° F	Side 2: 4-6
Steaks,	1-inch		Broil	High	6	Medium,	Side 1: 8-9	No	none
thick						160° F	Side 2: 5-7
Steaks	1 1/2-inch		Convection	High	3	Medium-rare,	Side 1: 11-13	No	none
thick			Broil			145° F	Side 2: 9-11
Steaks 1 1/2-inch			Convection	High	3	Medium,	Side 1: 13-15	No	none
thick			Broil			160° F	Side 2: 11-13
Tenderloin, 2-3			Convection	425° F	2	Medium-rare,	15-24 min./lb.	No	5 min.
lbs.			Roast			145° F
Lamb
Leg, Boneless, 4-6			Convection	325° F	2	Medium,	30-35 min./lb.	No	10-15 min.
lbs.			Roast			160° F
Chops, 1-inch			Broil	High	4	Medium-rare,	Side 1: 4-6	No	none
thick						145° F	Side 2: 4-5
Chops, 1-inch			Broil	High	4	Medium,	Side 1: 5-7	No	none
thick						160° F	Side 2: 5-6

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

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

Note:: Internal food temperatures are USDA recommended temperatures as measured by a digital cooking thermom- eter.

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