Convection Roast Recommendations - Thermador SEC271 Manual De Cuidado Y Uso

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Convection Roast Recommendations

MEAT AND POULTRY
UNCOVERED PAN
Beef:
Standing rib
3 to 6 lbs.
6 to 9 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.
Shoulder
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.
OVEN
RACK
TEMPERATURE
325°F
2
325°F
2
325°F
2
425°F
2
375°F
2
375°F
2
375°F
3
350°F
2
2
350°F
325°F
1
325°F
1
325ºF
2
325ºF
2
325ºF
1
325°F
1
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
30 to 40 min.
150°F
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
160°F
32 to 35
160°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
165°F
19
Built-in 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
150°F
Well
170°F
Thigh
180ºF
Thigh
180ºF
Thigh
180ºF
Breast and
Thigh
180°F
Well
170ºF
Med Rare 145ºF
Med Rare 145ºF
Well
170ºF
Well
170ºF
Thigh
180ºF
Thigh
180ºF
Thigh
180ºF
Thigh
180ºF
Breast
170ºF
Well
170ºF

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