Broil/Max Broil - Thermador PO301 Use & Care Manual

Convection Roast Chart
Food Item Rack
Pos.
Weight
Beef
Rib Eye Roast (boneless)
Medium rare 2 3.0-5.5
Medium 2 3.0-5.5
Rump, eye, tip, sirloin
(boneless)
Medium rare 2 3.0-6.0
Medium 2 3.0-6.0
Pork
Tenderloin Roast
(medium rare) 2 2.0-3.0
Loin Roast (boneless or
bone in) 2 1.5-3.0
Loin Roast (boneless or
bone in) 2 3.0-6.0
Tenderloin 2 2.0-3.0
Poultry
Chicken, whole 2 3.5-8.0
Turkey, unstuffed** 1 12-15
Turkey, unstuffed** 1 16-20
Turkey, unstuffed** 1 21-25
Turkey Breast 2 4.0-8.0
Cornish Hen 2 1.0-1.5
Lamb
Leg, boneless
Medium
4.0-6.0
Oven
Temp.
325
325
325
325
425
350
35O
425
375
325
325
325
325
350
325
Time
(min/Ib)*
27-31
30-38
18-33
30-35
15-24
19-36
14-21
21-28
13-20
10-14
9-13
6-12
19-23
45-75
(total
time)
30-35
Internal
Temp.
145
160
145
160
145
160
160
160
180
180
180
180
170
180
170
Broil/Max Broil
*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.
W
Broil (some models) uses intense heat from the upper element.
Max Broil uses a larger broil element which allows you to broil
more food at one time.
Tips
The Broil/Max Broil mode is best suited for cooking thin, tender cuts of meat (1" or
less), poultry 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.
To use the broil pan and grid:
For normal Broil: food should be placed in the center of the broil pan and grid.
For Max Broil: food should be spread out over the entire broil pan and grid.
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.