Meats - Thermador PODMW301J Use And Care Manual

Meats

The charts can be used as a guide. Follow package or recipe directions.
Food Recommended
Cooking Mode
Beef
Chuck Roast, 2-3 Roast
lbs
Hamburgers, 3/4- Broil
1inch thick
Rib Eye, Boneless, Convection
3-3.5 lbs. Roast
Rib Eye, Boneless, Convection
3-3.5 lbs. Roast
Rump, Eye, Sirloin, Convection
Boneless, 3-5.5 Roast
lbs.
Rump, Eye, Sirloin, Convection
Boneless, 3-5.5 Roast
lbs.
Steaks, 1-inch Broil
thick
Steaks, 1-inch Broil
thick
Steaks 1 1/2-inch Convection
thick Broil
Steaks 1 1/2-inch Convection
thick Broil
Tenderloin, 2-3 Convection
lbs. Roast
Lamb
Leg, Boneless, 4-6 Convection
lbs. Roast
Chops, 1-inch Broil
thick
Chops, 1-inch Broil
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 Rack
Temperature Position
350° F 2
High 6
325° F 2
325° F 2
325° F 2
325° F 2
High 6
High 6
High 3
High 3
425° F 2
325° F 2
High 4
High 4
Internal Cooking Time
Temperature
Doneness
Well, 170° F
1 1/2-2 hours
Medium, Side 1: 5-8
160° F Side 2: 4-6
Medium-rare, 27-31 min./lb.
145° F
Medium, 30-38 min./lb.
160° F
Medium-rare, 18-33 min./lb.
145° F
Medium, 30-35 min/lb.
160° F
Medium-rare, Side 1: 5-8
145° F Side 2: 4-6
Medium, Side 1: 8-9
160° F Side 2: 5-7
Medium-rare, Side 1: 11-13
145° F Side 2: 9-11
Medium, Side 1: 13-15
160° F Side 2: 11-13
Medium-rare, 15-24 min./lb.
145° F
Medium, 30-35 min./lb.
160° F
Medium-rare, Side 1: 4-6
145° F Side 2: 4-5
Medium, Side 1: 5-7
160° F Side 2: 5-6
Food Stand Time
Covered
Yes none
No none
No 10-15 min.
No 10-15 min.
No 10-15 min.
No 10-15 min.
No none
No none
No none
No none
No 5 min.
No 10-15 min.
No none
No none
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