Thermador ME301WS Use And Care Manual page 18

Dish
Breads
Dinner Rolls
Sweet Rolls
Quick Bread, Loaf
Yeast, Loaf
Cornbread
Meats, Poultry and Fish
Dish
Beef
Rib Eye, boneless
3-4.5lb, medium rare
Rib Eye, boneless
3-4.5lb, medium
Rump Roast, sirloin
2.5-5.5lb, medium rare
Tenderloin
2-4lb, medium rare
New York Strip Steak
1" thick, medium rare
New York Strip Steak
1" thick, medium
New York Strip Steak
1.5" thick, medium rare
New York Strip Steak
1.5" thick, medium
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 (75°C).
*To prevent over-browning, cover with foil while roasting.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a
digital cooking thermometer.
18
Bakeware/Accessories
cookie sheet
9" x 13" pan
cookie sheet
9" x 13" pan
8" x 4" loaf pan
8" x 4" loaf pan
8" x 8" pan
Cookware/ Rack Heating
Accessories Level Mode/Symbol
roasting pan 2 Convection
Roast
Äþ
roasting pan 2 Convection
Roast
þ
roasting pan 2 Convection
Roast
þ
roasting pan 2 Convection
Roast
þ
broil pan 3 Broil
‰
broil pan 3 Broil
‰
broil pan 3 Convection
Broil
‡
broil pan 3 Convection
Broil
‡
Rack Heating
Position Mode/
Symbol
3 True
Convection
‚
3 True
Convection
‚
2 Convection
Bake
¶
2 Convection
Bake
¶
3 Bake
ƒ
Temp. in Cooking Time in
°F (C°) Minutes
325° 26-31/lb
(160°)
325° 30-38/lb.
(160°)
325° 18-33/lb
(160°)
425° 15-24/lb
(220°)
500° Side 1: 5-8
(260°) Side 2: 4-6
500° Side 1: 8-9
(260°) Side 2: 5-7
500° Side 1: 8-13
(260°) Side 2: 10-15
500° Side 1: 11-16
(260°) Side 2: 6-9
Temp. in Cooking
Time in
°F (°C)
Minutes
350° 15-19
(180°)
325° 20-25
(160°)
350° 40-60
(180°)
325° 20-30
(160°)
400° 20-30
(200°)
Rest End
Time Internal
Temp.
(Cover)
10-15 145°
(65°)
10-15 160°
(70°)
10-15 145°
(65°)
10-15 145°
(65°)
145°
(65°)
160°
(70°)
145°
(65°)
160°
(70°)