Thermador ME301WS Use And Care Manual page 30

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
2-3lb, 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
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
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.
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Cookware/ Rack Heating
Accessories Level Mode/
Symbol
roasting pan 3 Convection
Roast
þ
roasting pan 3 Convection
Roast
þ
roasting pan 3 Convection
Roast
þ
roasting pan 3 Convection
Roast
þ
broil pan 5 Broil
‰
broil pan 5 Broil
‰
broil pan 3 Convection
Broil
‡
broil pan 3 Convection
Broil
‡
broil pan 5 Broil
‰
roasting pan 3 Convection
Roast
þ
roasting pan 3 Convection
Roast
þ
broil pan 5 Broil
‰
broil pan 5 Broil
‰
Temp. in Cooking Time
°F (C°) in Minutes
325° 26-31/lb
(160°)
325° 30-38/lb.
(160°)
325° 18-33/lb
(160°)
425° 15-24/lb
(220°)
550° Side 1: 5-8
(290°) Side 2: 4-6
550° Side 1: 8-9
(290°) Side 2: 5-7
550° Side 1: 11-13
(290°) Side 2: 12-14
550° Side 1: 13-15
(290°) Side 2: 11-13
550° Side 1: 5-8
(290°) Side 2: 4-6
325° 25-30/lb
(160°)
325° 30-35lb
(160°)
550° Side 1: 4-7
(290°) Side 2: 5-7
550° Side 1: 5-9
(290°) Side 2: 5-9
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°)
160°
(70°)
10-15 145°
(65°)
10-15 160°
(70°)
145°
(65°)
160°
(70°)