Thermador MASTERPIECE Series Use And Care Manual page 33

Food Recommended
Cooking Mode
Ham Slice 1/2- Broil
inch thick
Loin Roast, 1 1/2- Convection
3 lbs. Roast
Loin Roast, 3-6 Convection
lbs. Roast
Chops, 1-inch Broil
thick
Chops, 1 1/2-inch Convection
thick Broil
Sausage, Fresh Broil
Tenderloin, 2-3 Convection
lbs. Roast
Poultry
Chicken
Bone-in Breasts Convection
Broil
Bone-in Thighs Broil
Whole. 3.5-8 lbs. Convection
Roast
Cornish Game Convection
Hens, 1-1 1/2 lbs. Roast
Turkey
Breast, 4-8 lbs. Convection
Roast
Unstuffed, 12-19 Convection
lbs. Roast
Unstuffed, 20-25 Convection
lbs. Roast
Seafood
Fish Filets, 3/4-1- Broil
inch thick
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.
Note: : Internal food temperatures are USDA recommended temperatures as measured by a digital cooking thermom-
eter.
Oven Tem- Rack
perature Position
High 5
350° F 2
350° F 2
Medium 4
High 4
High 4
425° F 3
450°F 3
Low 3
375°F 2
350°F 2
325°F 2
325°F 1
325°F 1
Low 3
Internal Cooking Time
Tempera-
ture Done-
ness
160° F Side 1: 4-5
Side 2: 3-4
Medium, 19-36 min./lb.
160° F
Medium, 14-23 min./lb.
160° F
Medium, Side 1: 8-10
160° F Side 2: 8-9
Medium, Side 1: 9-11
160° F Side 2: 8-10
170° F Side 1: 3-5
Side 2: 2-4
Medium, 18-28 min./lb.
160° F
170°F Side 1: 18-22
Side 2: 17-20
180°F in Side 1: 14-15
thigh Side 2: 12-13
180°F in 13-20 min./lb.
thigh
180°F in 45-75 min. total
thigh time
170°F 19-23 min. /lb. No
180°F in 9-14 min./lb.
thigh
180°F in 6-12 min./lb.
thigh
145°F 11-15 min.
Food Stand Time
Covered
No none
No 10-15 min.
No 10-15 min.
No none
No none
No none
No 5-10 min.
No none
No none
No none
No none
15-20 min.
for easy
carving
Foil to 15-20 min.
prevent for easy
over- carving
brown-
ing
Foil to 15-20 min.
prevent for easy
over- carving
brown-
ing
No none
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