Convection Roast Chart - Thermador X302X Care & Use Manual

FOOD ITEM
Beef:
Standing Rib
3 to 6 lbs.
6 to 9 lbs.
Boneless rib
I to 4 lbs.
Sirloin, boneless
Rump, eye
3 to 6 lbs.
Tri-Tip
Tenderloin
1
/
I- to 3 lbs
2
Meatloaf
I to 2 lbs.
Lamb:
Leg
4 to 8 lbs.
Rack of Lamb
1 to 3 lbs.
Pork:
Loin
4 to 6 lbs.
Shoulder
3 to 5 lbs.
Veal:
Loin (bone in)
2 to 4 lbs.
Chicken:
2 to 4 lbs.
Unstuffed
Stuffed
Pieces
1
/
2 to 3- lbs.
2
Cornish game hens
Turkey:
7- 15 lbs.
Unstuffed
Stuffed
16 to 24 lbs.
Unstuffed
Stuffed
Breast (whole)

Convection Roast Chart

OVEN TEMPERATURE (ºF)
325°
325°
325°
425°
350°
325°
325°
325º
325º
325°
375°
350°
375°
350°
325º
325º
325°
300°
325°
RACK COOK TIME
2 28 to 32
minutes per lb.
2 30 to 33
minutes per lb.
2 30 to 33
minutes per lb.
2 30 to 40
minutes total time
2 I to 1 I/4
hours
1 24 to 30
minutes per lb.
1 30 to 35
minutes per lb.
2 32 to 35
minutes per lb.
2 32 to 35
minutes per lb.
2 32 to 34
minutes per lb.
2 16 to 20
2 minutes per lb.
2 16 to 20
minutes per lb.
2 60 to 90 minutes
total time
9 to 12
2 minutes per lb.
2 10 to 15
minutes per lb.
I 7 to 11 min. per lb.
1 9 to 12 min. per lb.
2 16 to 21 min. per lb.
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END TEMP (ºF) / CARVING TEMP (ºF)
135° Med Rare
140° Med
160° Well
135° Med Rare
140° Medium
160º Well
135° Med Rare
140° Medium
160º Well
135° Med Rare
145° Medium
160° Well
170° Well
I35° Med. Rare
I35° Med. Rare
160° WeII
160° WeII
155° Med Well
170º Breast
175º Thigh
165° Stuffing
170º Breast
175º Thigh
180° Breast and thigh
170º Breast
175º Thigh
165° Stuffing
170º Breast
145º
150°
170°
145°
150°
170°
145°
150°
170°
145°
150°
170°
170º
145°
145°
170º
170º
160°
175°
180°
175°
180°
175º
180°
175º