Meat Roasting Chart - Thermador SMW272 Care & Use Manual

SMW Oven Care and Use Manual
FOOD ITEM
(Weight Range)
Beef
Standing Rib
4 to 6 Ibs.
Standing Rib
6 to 8 Ibs.
Rolled Rib
to 4 Ibs.
5 to 7 Ibs.
Boneless Sirloin, Rump,
Tri-tip 3 to 6 Ibs.
Meatloaf I to 2 Ibs.
Lamb
Leg 4 to 8 Ibs.
Pork
Loin 1 to 2 Ibs.
3 to 5 Ibs.
Boneless,
Picnic Shoulder
3 to 5 Ibs.
*Ham Half (Fully cooked)
5 to 7 Ibs.
*Canned 3 to 5 Ibs.
Veal
Loin roast (bone in)
2 to 4 Ibs.
* Ham prepared with Convection Roast may be covered
for juicier results or prepared in the Bake mode.
Techniques
• Roast meats on rack level 2 (larger cuts) or rack level
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

CARVING
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 F to 170 F (63º to 77ºC)
160 F (71ºC)
145ºF (63ºC)
160 F (71ºC)
160ºF (71ºC)
140ºF (60ºC)
130ºF (54ºC)
160ºF (71ºC)
Page 42
CONVECTION ROAST
Temperature / Minutes per lb.
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 (163ºC)
37 to 43 min. at 325 F (163ºC)
33 to 37 min. at 325 F (163ºC)
30 to 37 min. at 325 F (163ºC)
15 to 19 min. @ 325 F (163ºC)
Follow directions on can
35 to 40 min. at 325 F (163ºC)
• 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.
Lower Oven Operation