Thermador CM301 Care And Use Manual page 43

Oven Operations
MEAT AND POULTRY
UNCOVERED PAN
Beef:
Standing rib
3 to 6 lbs.
Boneless rib
1 to 4 lbs.
Sirloin, boneless
Rump, eye
3 to 6 lbs.
Tri-tip
Tenderloin
1-1/2 to 3 lbs
Chicken: 3 to 5 lbs.
Unstuffed
Stuffed*
Pieces
Cornish Game
Hens
Meatloaf
1 to 2 lbs.
Lamb:
Leg
4 to 8 lbs.
Rack of lamb
1 to 3 lbs.
Pork:
Loin
4 to 6 lbs.
3 to 5 lbs.
Turkey:
Whole,
8 to 15 lbs.
Unstuffed
Stuffed*
Whole
16 to 24 lbs.
Unstuffed
Stuffed
Breast, with bone
5 to 7 lbs.
Veal:
Loin (bone in)
2 to 4 lbs.
* The minimum safe temperature for stuffing in poultry is 165ºF.
Convection Roast Recommendations
OVEN RACK
TEMPERATURE
325°F 2
325°F 2
325°F 2
425°F 2
375°F 3
375°F 3
375°F 3
350°F 2
2
350°F
350°F 1
350°F 1
350ºF 2
350ºF 2
325ºF 2
325°F 2
325°F 1
325°F 1
325°F 2
325°F 2
COOK PROBE
TIME TEMP
Minutes Per lb.
135°F
28 to 32 150°F
160°F
135°F
30 to 33 150°F
160°F
135°F
30 to 33 150°F
160°F
Total Time 135°F
150°F
30 to 40 min.
35 to 45 min. 160°F
Minutes Per lb.
18 to 21 180ºF
18 to 21 180ºF
60 minutes 180ºF
Total Time
60 to 90 minutes 180°F
Total Time
60 to 75 minutes 170°F
Minutes Per lb.
24 to 30 135°F
30 to 35 135°F
Minutes Per lb.
32 to 35 150°F
32 to 35 150°F
Minutes Per lb.
9 to 12 180ºF
10 to 15 180ºF
7 to 11 180ºF
10 to 12 180ºF
16 to 21 170ºF
Minutes Per lb.
32 to 34 150°F
4 1
Built-in CM Oven Care and Use Manual
DONENESS CARVING
TEMP
Med Rare 145ºF
Med 160°F
Well 170°F
Med Rare 145ºF
Med 160°F
Well 170°F
Med Rare 145ºF
Med 160°F
Well 170°F
Med Rare 145ºF
Med 160°F
Well 170°F
Thigh 180ºF
Thigh 180ºF
Thigh 180ºF
Breast and
Thigh 180°F
Well 170ºF
Med Rare 145ºF
Med Rare 145ºF
Med 160ºF
Med 160ºF
Thigh 180ºF
Thigh 180ºF
Thigh 180ºF
Thigh 180ºF
Breast 170ºF
Med 160ºF