Cooking Chartmmeats - Thermador POD301 Use And Care Manual

COOKING CHART - MEATS
Thermador Oven PODC
Recommended
Food Cookinq NIode
Cut Here
Oven Rack Internal Temperature
Temperature Position Doneness Cookinq Time Food Covered Stand Time
Chuck Roast, 2-3 Ibs
Hamburgers, 3/4-1inch thick
Rib Eye, Boneless, 3-3.5 Ibs.
Rib Eye, Boneless, 3-3.5 Ibs.
Rump, Eye, Sirloin,
Boneless, 3-5.5 lbs.
Rump, Eye, Sirloin,
Boneless, 3-5.5 lbs.
Steaks, 1-inch thick
Steaks, 1-inch thick
Steaks, 1 1/2-inch thick
Steaks, 1 1/2-inch thick
Tenderloin, 2-3 Ibs.
Roast 350°F 2 Welt, 170°F 1 1/2-2 hours Yes none
Side 1:5-8
Broil High 6 Medium, 160°F Side 2:4-6 No none
Convection Roast 325°F 2 Medium-rare, 145°F 27-31 min./lb. No 10-15 min.
Convection Roast 325°F 2 Medium, 160°F 30-38 min./lb. No 10-15 min.
Convection Roast 325°F 2 Medium-rare, 145°F 18-33 min./lb. No 10-15 min.
Convection Roast 325°F 2 Medium, 160°F 30-35 min/Ib No 10-15 min.
Side 1:5-8
Broil High 6 Medium-rare, 145°F Side 2:4-6 No none
Side 1:8-9
Broil High 6 Medium, 160°F Side 2:5-7 No none
Side 1 : 11-13
Convection Broil High 3 Medium-rare, 145°F Side 2:9-11 No none
Side 1 : 13-15
Convection Broil High 3 Medium, 160°F Side 2:11-13 No none
Convection Roast 425 ° 2 Medium-rare, 145°F 15-24 min./Ib. No 5 min.
Leg, Boneless, 4-6 Ibs. Convection Roast 325°F 2 Medium, 160°F 30-35 min./Ib. No 10-15 min.
Side 14-6
Chops, 1-inch thick Broil High 4 Medium-rare, 145°F Side 2:4-5 No none
Side 1 5-7
Chops, 1-inch thick Broil High 4 Medium, 160°F Side 2:5-6 No none