Thermador A Masco Company CJ Manuel D’Utilisation
Proof 9-21-99
Page 43
Convection Roast Chart – Lower Oven
MEAT AND POULTRY –
OVEN TEMPERATURE (ºF)
RACK
COOK TIME
END
DONENESS
CARVING
UNCOVERED PAN
TEMP (ºF)
TEMP (ºF)
Beef:
Standing Rib
325
°
2
28 to 32
135
°
Med Rare
145º
3 to 6 lbs.
minutes per lb.
140
°
Med
150
°
6 to 9 lbs.
160
°
Well
170
°
Boneless rib
325
°
2
30 to 33
135
°
Med Rare
145
°
I to 4 lbs.
minutes per lb.
140
°
Medium
150
°
160º
Well
170
°
Sirloin, boneless
325
°
2
30 to 33
135
°
Med Rare
145
°
Rump, eye
minutes per lb.
140
°
Medium
150
°
3 to 6 lbs.
160º
Well
170
°
Tri-Tip
425
°
2
30 to 40 min.
135
°
Med Rare
145
°
Tenderloin
35 to 45 min.
145
°
Medium
150
°
I-1/2 to 3 lbs
total time
160
°
Well
170
°
Meatloaf
350
°
2
I to 1 I/4
170
°
Well
170º
I to 2 lbs.
hours
Lamb:
Leg
325
°
1
24 to 30
I35
°
Med. Rare
145
°
4 to 8 lbs.
minutes per lb.
Rack of Lamb
325
°
1
30 to 35
I35
°
Med. Rare
145
°
1 to 3 lbs.
minutes per lb.
Pork:
Loin
325º
2
32 to 35
155
°
WeII
160º
4 to 6 lbs.
minutes per lb.
Shoulder
325º
2
32 to 35
155
°
WeII
160º
3 to 5 lbs.
minutes per lb.
Veal:
Loin (bone in)
325
°
2
32 to 34
155
°
Med Well
160
°
2 to 4 lbs.
minutes per lb.
Chicken:
2 to 4 lbs.
Unstuffed
Unstuffed
375
°
2
16 to 20 min. per lb.
175º
Thigh
175º
Stuffed
350
°
2
16 to 20 min. per lb.
minimum safe temp. for Stuffing165
°
Pieces
375
°
2
16 to 20 min. per lb.
165º
Breast
170º
2 to 3-1/2 lbs.
175º
Thigh
175º
Cornish game hens
350
°
2
60 to 90 minutes
180
°
Breast and 180
°
total time
thigh
Turkey:
Whole, 7 to 15 lbs.
Unstuffed
325º
2
9 to 12 min. per lb.
170º
Thigh
175º
Stuffed
300
°
2
10 to 15 min. per lb.
minimum safe temp. for Stuffing165
°
Whole,16 to 24 lbs.
Unstuffed
325
°
I
7 to 11 min. per lb.
170º
Thigh
175º
Stuffed
300
°
1
10 to 12 min. per lb.
minimum safe temp. for Stuffing 165
°
Breast (5 to 7 lbs.),
325
°
2
16 to 21 min. per lb.
165º
Breast
170º
with bone.