Broil - Thermador ME271ES Use And Care Manual

Convection Roast Chart

Broil

Tips
Food Item
Beef
Rib Eye Roast (boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Pork
Tenderloin Roast
(medium rare)
Loin Roast (boneless or
bone in)
Loin Roast (boneless or
bone in)
Tenderloin
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
Lamb
Leg, boneless
Medium
*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
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Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul-
try and fish. It can also be used to brown breads and casseroles. Always broil with
the door closed. The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
• Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use the broil pan and grid included with the oven.
Rack Weight Oven
Pos. Temp.
2 3.0-5.5 325
2 3.0-5.5 325
2 3.0-6.0 325
2 3.0-6.0 325
2 2.0-3.0 425
2 1.5-3.0 350
2 3.0-6.0 350
2 2.0-3.0 425
2 3.5-8.0 375
1 12-15 325
1 16-20 325
1 21-25 325
2 4.0-8.0 325
2 1.0-1.5 350
2 4.0-6.0 325
Time Internal
(min/lb)* Temp.
27-31 145
30-38 160
18-33 145
30-35 160
15-24 145
19-36 160
14-21 160
21-28 160
13-20 180
10-14 180
9-13 180
6-12 180
19-23 170
45-75 180
(total
time)
30-35 170
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