Thermador POD301J Seafood, Food, Recommended, Oven, Rack, Internal, Cooking Time, Stand Time

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.

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