Thermador ME301WS Use And Care Manual page 19

Dish
Hamburger
0.75"-1" thick, medium
Lamb
Leg, boneless
2-6lb, medium rare
Leg, boneless
2-6lb, medium
Lamb Chop
1" thick, medium rare
Lamb Chop,
1" thick, medium
Pork
Pork Tenderloin
2-3lb
Pork Loin
4-5lb
Pork Loin
4-5lb
Pork Chops
1" thick
Pork Chops
1" thick
Pork Chops
1.5" thick
Pork Chops
1.5" thick
Italian Sausages
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.
Cookware/ Rack Heating
Accessories Level Mode/Symbol
broil pan 3 Broil
‰
roasting pan 2 Convection
Roast
þ
roasting pan 2 Convection
Roast
þ
broil pan 3 Broil
‰
broil pan 3 Broil
‰
broil pan 2 Convection
Roast
þ
broil pan 3 Convection
Roast
þ
broil pan 2 Convection
Roast
þ
broil pan 3 Broil
‰
broil pan 3 Broil
‰
broil pan 3 Convection
Broil
‡
broil pan 3 Convection
Broil
‡
broil pan 3 Broil
‰
Temp. in Cooking Time in
°F (C°) Minutes
500° Side 1: 6-9
(260°) Side 2: 4-6
325° 25-35/lb
(160°)
325° 30-40lb
(160°)
500° Side 1: 6-10
(260°) Side 2: 5-7
500° Side 1: 9-11
(260°) Side 2: 5-9
425° 15-28/lb
(220°)
350° 12-25/lb
(180°)
350° 16-30/lb
(180°)
500° Side 1: 5-9
(260°) Side 2: 8-11
500° Side 1: 6-10
(260°) Side 2: 9-12
450° Side 1: 7-11
(230°) Side 2: 6-9
450° Side 1: 9-13
(230°) Side 2: 6-10
500° Side 1: 4-7
(260°) Side 2: 3-5
Rest End
Time Internal
Temp.
(Cover)
160°
(70°)
10-15 145°
(65°)
10-15 160°
(70°)
145°
(65°)
160°
(70°)
10-15 160°
(70°)
10-15 145°
(65°)
10-15 160°
(70°)
145°
(65°)
160°
(70°)
145°
(65°)
160°
(70°)
160°
(70°)
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