Convection Roast Chart - Thermador X302X Care & Use Manual

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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.
Page 23
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

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