Thermador SEM272 Manual De Cuidado Y Uso página 23

OvenOperations SEM/SEMW Oven Care and Use ManuaJ
Convection
MEAT AND POULTRY
UNCOVERED PAN
Beef:
Standing rib
3 to 6 Ibs.
6 to 9 Ibs.
Boneless rib
1 to 4 Ibs.
Sirloin, boneless
Rump, eye
3 to 6 Ibs.
Tri=tip
Tenderloin
1=1/2 to 3 Ibs
Chicken: 3 to 5 Ibs.
Unstuffed
Stuffed*
Pieces
Cornish Game
Hens
Meatloaf
1 to 2 Ibs.
Lamb:
Leg
4 to 8 Ibs.
Rack of lamb
1 to 3 Ibs.
Pork:
Loin
4 to 6 Ibs.
Shoulder
3 to 5 Ibs.
Turkey:
Whob,
8 to 15 Ibs.
Unstuffed
Stuffed*
Whole
16 to 24 Ibs.
Unstuffed
Stuffed
Breast, with bone
5 to 7 Ibs.
VeaJ:
Loin (bone in)
Roast Recommendations
OVEN
RACK
COOK
TEMPERATURE TIME
325°F
325°F
325°F
Minut_
28 to 32
30 to 33
30 to 33
425°F 2 TotaJ Time
30 to 40 rain.
35 to 45 rain.
Minutes Per lb.
375°F 2 18 to 21
375°F 2 18 to 21
375°F 3 60 minutes
Total Time
350°F 2 60 to 90 minutes
2 TotaJ Time
350°F 60 to 75 minutes
Minutes Per lb.
325°F 1 24 to 30
325°F 1 30 to 35
Minutes Per lb.
325_°F 2 32 to 35
325_°F 2 32 to 35
Minutes Per lb.
PROBE
TEMP
s Per lb.
135°F
150°F
160°F
135°F
150°F
160°F
325_°F 1 9 to 12
325°F 1 10 to 15
325°F 1 7 to 11
325°F 1 10 to 12
325°F 16t021
Minutes Per lb.
135°F
150°F
160°F
135°F
150°F
160°F
180_°F
180_°F
180_°F
180°F
170°F
135°F
135°F
160°F
160°F
180_°F
180_°F
1809F
180_°F
170_F
2 to 4 Ibs. 325°F 2 32 to 34 165°F
* The minimum safe temperature for stuffing in poultry is 165_°R
DONENESS
Med Rare
Med
Well
Med Rare
Med
Well
Med Rare
Med
Well
Med Rare
Med
Well
Thigh
Thigh
Thigh
Breast and
Thigh
Well
Med Rare
Med Rare
Well
Well
Thigh
Thigh
Thigh
Thigh
Breast
Well
CARVING
TEMP
145_°F
160°F
170°F
145_F
160°F
170°F
145_°F
160°F
170°F
145_°F
150°F
170°F
180_°F
180_°F
180_F
180°F
170_F
145_°F
145_°F
170_°F
170_°F
180_°F
180_°F
180_°F
180_°F
170_°F
170_°F
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