Thermador PROFESSIONAL Serie Manual De Uso página 32

Food Recommended
Cooking Mode
Lamb
Leg, Boneless, Convection
4-6 lbs. Roast
Chops, Broil
1-inch thick
Chops, Broil
1-inch thick
Pork
Ham Slice Broil
1/2-inch thick
Loin Roast, Convection
1 1/2-3 lbs. Roast
Loin Roast, Convection
3-6 lbs. Roast
Chops, Broil
1-inch thick
Chops, Convection
1 1/2-inch thick Broil
Sausage, Fresh Broil
Tenderloin, Convection
2-3 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, Convection
12-19 lbs. Roast
Unstuffed, Convection
20-25 lbs. Roast
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
thermometer.
32
Oven Tem- Rack
perature Position
325° F 2
High 4
High 4
High 5
350° F 2
350° F 2
Medium 4
High 4
High 4
425° F 3
450°F 3
Low 3
375°F 2
350°F 2
325°F 2
325°F 1
325°F 1
Internal Cooking Time
Tempera-
ture Done-
ness
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
160° F Side 1: 4-5
Side 2: 3-4
Medium, 19-36 min./lb.
160° F
Medium, 14-23 min./lb.
160° F
Medium, Side 1: 8-10
160° F Side 2: 8-9
Medium, Side 1: 9-11
160° F Side 2: 8-10
170° F Side 1: 3-5
Side 2: 2-4
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
Food Stand Time
Covered
No 10-15 min.
No none
No none
No none
No 10-15 min.
No 10-15 min.
No none
No none
No none
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