Meat Roasting Chart - Thermador SCD302 Care And Use Manual

S Oven Care and Use Manual
*Oven Temperatures have been reduced by 25º.
FOOD ITEM
(Weight Range)
Beef
Standing Rib
4 to 6 pounds
Standing Rib
6 to 8 pounds
Rolled Rib
to 4 pounds
5 to 7 pounds
Boneless Sirloin, Rump,
Tri-tip 3 to 6 pounds
Meatloaf I to 2 bs.
Lamb
Leg 4 to 8 pounds
Pork
Loin 1 to 2 Ibs.
3 to 5 pounds
Boneless,
Picnic Shoulder
3 to 5 pounds
**Ham Half (Fully cooked)
5 to 7 pounds
**Canned 3 to 5 pounds
Veal
Loin roast (bone in)
2 to 4 pounds
** Ham prepared with Convection Roast may be cov-
ered for juicier results or prepared in the Bake mode.
Techniques
• Roast meats on rack position 2 (larger cuts) or rack 3
(smaller cuts).
• Use the 2-piece broil pan that comes with the oven.
Place roast directly on top of grill for better browning.

Meat Roasting Chart

CONVECTION ROAST
Minutes per lb. / Temperature*
23 to 28 min. at 300°F (149ºC)
28 to 32 min. at 300°F (149ºC)
32 to 37 min. at 300°F (149ºC)
20 to 24 min. at 300°F (149ºC)
25 to 29 min. at 300°F (149ºC)
29 to 33 min. at 300°F (149ºC)
28 to 31 min. at 325°F (163ºC)
32 to 35 min. at 325°F (163ºC)
36 to 38 min. at 325°F (163ºC)
24 to 28 min at 325°F (163ºC)
29 to 31 min at 325°F (163ºC)
34 to 36 min. at 325°F (163ºC)
25 to 35 min. at 300°F (149ºC)
40 to 50 min. total time at 325°F (163ºC)
24 to 30 min at 325°F (163º)
37 to 43 min. at 325°F (163º)
33 to 37 min. at 325°F (163º)
30 to 37 min. at 325°F (163º)
15 to 19 min @ 325°F (163º)
Follow directions on can
35 to 40 min. at 325°F (163º)
Page 18
TEMPERATURE
Med. Rare – 145°F (63ºC)
Med. – 160°F (71ºC)
Well – 170°F (77ºC)
Med. Rare - 145°F (63ºC)
Med. – 160°F (71ºC)
Well – 170°F (77ºC)
Med Rare – 145°F (63ºC)
Med – 160°F (71ºC)
Well – 170°F (77ºC)
Med Rare – 145°F (63ºC)
Med. – 160°F (71ºC)
Well – 170°F (77ºC)
145° to 170°F (63º to 77ºC
160°F (71ºC)
145ºF (63ºC)
160°F (71ºC)
160ºF (71ºC)
140ºF (60ºC)
130ºF (54ºC)
160ºF (71ºC)
• If using a meat thermometer to cook meat to a desired
temperature, food is done approximately 5°F (3ºC)
less than the desired carving temperature. Insert the
thermometer into the center of the thickest part of the
roast not touching fat or bone. Meats with bone cook
somewhat faster per pound than boneless.
• After roasting, allow meat to stand loosely covered
with foil for 10 to 15 minutes before carving.
• Some cuts of meat need long slow cooking and are best
done covered using the Bake mode.
Oven Operation
CARVING