Thermador ME301JP Use And Care Manual page 34

Food Recommended
Cooking Mode
Tenderloin, 2-3 Convection
lbs. Roast
Poultry
Chicken
Bone-in Breasts Convection
Broil
Bone-in Thighs Broil
Whole. 3.5-8 lbs. Convection
Roast
Cornish Game Convection
Hens, 1-1 1/2 lbs. Roast
Turkey
Breast, 4-8 lbs. Convection
Roast
Unstuffed, 12-19 Convection
lbs. Roast
Unstuffed, 20-25 Convection
lbs. Roast
Seafood
Fish Filets, 3/4-1- Broil
inch 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.
34
Oven Rack
Temperature Position
425° F 3
450°F 3
Low 3
375°F 2
350°F 2
325°F 2
325°F 1
325°F 1
Low 3
Internal Cooking Time
Temperature
Doneness
Medium, 18-28 min./lb.
160° F
170°F Side 1: 18-22
Side 2: 17-20
180°F in Side 1: 14-15
thigh Side 2: 12-13
180°F in 13-20 min./lb.
thigh
180°F in 45-75 min. total
thigh time
170°F 19-23 min. /lb. No
180°F in 9-14 min./lb.
thigh
180°F in 6-12 min./lb.
thigh
145°F 11-15 min.
Food Stand Time
Covered
No 5-10 min.
No none
No none
No none
No none
15-20 min.
for easy
carving
Foil to 15-20 min.
prevent for easy
over- carving
brown-
ing
Foil to 15-20 min.
prevent for easy
over- carving
brown-
ing
No none