Food

 

Recommended

Oven

Rack

Internal

Cooking Time

Food

Stand Time

 

 

Cooking Mode

Temperature

Position

Temperature

 

Covered

 

 

 

 

 

 

Doneness

 

 

 

 

 

 

 

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham Slice 1/2-

Broil

High

5

160° F

Side 1: 4-5

No

none

inch thick

 

 

 

 

 

Side 2: 3-4

 

 

Loin Roast, 1 1/2-

Convection

350° F

2

Medium,

19-36 min./lb.

No

10-15 min.

3 lbs.

 

Roast

 

 

160° F

 

 

 

 

 

 

 

 

 

 

 

Loin Roast, 3-6

Convection

350° F

2

Medium,

14-23 min./lb.

No

10-15 min.

lbs.

 

Roast

 

 

160° F

 

 

 

Chops, 1-inch

Broil

Medium

4

Medium,

Side 1: 8-10

No

none

thick

 

 

 

 

160° F

Side 2: 8-9

 

 

Chops, 1 1/2-inch

Convection

High

4

Medium,

Side 1: 9-11

No

none

thick

 

Broil

 

 

160° F

Side 2: 8-10

 

 

 

 

 

 

 

 

 

 

Sausage, Fresh

Broil

High

4

170° F

Side 1: 3-5

No

none

 

 

 

 

 

 

Side 2: 2-4

 

 

Tenderloin, 2-3

Convection

425° F

3

Medium,

18-28 min./lb.

No

5-10 min.

lbs.

 

Roast

 

 

160° F

 

 

 

 

 

 

 

 

 

 

 

 

Poultry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken

 

 

 

 

 

 

 

 

Bone-in Breasts

Convection

450°F

3

170°F

Side 1: 18-22

No

none

 

 

Broil

 

 

 

Side 2: 17-20

 

 

Bone-in Thighs

Broil

Low

3

180°F in

Side 1: 14-15

No

none

 

 

 

 

 

thigh

Side 2: 12-13

 

 

 

 

 

 

 

 

 

 

Whole. 3.5-8 lbs.

Convection

375°F

2

180°F in

13-20 min./lb.

No

none

 

 

Roast

 

 

thigh

 

 

 

 

 

 

 

 

 

 

 

Cornish Game

Convection

350°F

2

180°F in

45-75 min. total

No

none

Hens, 1-1 1/2 lbs.

Roast

 

 

thigh

time

 

 

Turkey

 

 

 

 

 

 

 

 

Breast, 4-8 lbs.

Convection

325°F

2

170°F

19-23 min. /lb.

No

15-20 min.

 

 

Roast

 

 

 

 

 

for easy

 

 

 

 

 

 

 

 

carving

 

 

 

 

 

 

 

 

 

Unstuffed,

12-19

Convection

325°F

1

180°F in

9-14 min./lb.

Foil to

15-20 min.

lbs.

 

Roast

 

 

thigh

 

prevent

for easy

 

 

 

 

 

 

 

over-

carving

 

 

 

 

 

 

 

brown-

 

 

 

 

 

 

 

 

ing

 

Unstuffed,

20-25

Convection

325°F

1

180°F in

6-12 min./lb.

Foil to

15-20 min.

lbs.

 

Roast

 

 

thigh

 

prevent

for easy

 

 

 

 

 

 

 

over-

carving

 

 

 

 

 

 

 

brown-

 

 

 

 

 

 

 

 

ing

 

 

 

 

 

 

 

 

 

 

Seafood

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish Filets,

3/4-1-

Broil

Low

3

145°F

11-15 min.

No

none

inch thick

 

 

 

 

 

 

 

 

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.

34

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Thermador POD301J, PODM301J, PODMW301J, PODC302J manual Poultry, Seafood

PODC302J, POD301J, PODMW301J, PODM301J specifications

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