Thermador SEMW302 Manual Do Utilizador
SEM/SEMW Oven Care and Use Manual
21
Oven Operations
Convection Roast Recommendations
MEAT AND POULTRY
OVEN
RACK
COOK
PROBE
DONENESS
CARVING
UNCOVERED PAN
TEMPERATURE
TIME
TEMP
TEMP
Beef:
Minutes Per lb.
Standing rib
325°F
2
135°F
Med Rare 145ºF
3 to 6 lbs.
28 to 32
150°F
Med
160°F
6 to 9 lbs.
160°F
Well
170°F
Boneless rib
325°F
2
135°F
Med Rare 145ºF
1 to 4 lbs.
30 to 33
150°F
Med
160°F
160°F
Well
170°F
Sirloin, boneless
325°F
2
135°F
Med Rare 145ºF
Rump, eye
30 to 33
150°F
Med
160°F
3 to 6 lbs.
160°F
Well
170°F
Tri-tip
425°F
2
135°F
Med Rare 145ºF
Tenderloin
150°F
Med
150°F
1-1/2 to 3 lbs
160°F
Well
170°F
Chicken: 3 to 5 lbs.
Minutes Per lb.
Unstuffed
375°F
2
18 to 21
180ºF
Thigh
180ºF
Stuffed*
375°F
2
18 to 21
180ºF
Thigh
180ºF
Pieces
375°F
3
60 minutes
180ºF
Thigh
180ºF
Cornish Game
Total Time
Breast and
Hens
350°F
2
60 to 90 minutes 180°F
Thigh
180°F
Meatloaf
2
Total Time
1 to 2 lbs.
350°F
60 to 75 minutes 170°F
Well
170ºF
Lamb:
Minutes Per lb.
Leg
4 to 8 lbs.
4 to 8 lbs.
325°F
1
24 to 30
135°F
Med Rare 145ºF
Rack of lamb
1 to 3 lbs.
1 to 3 lbs.
325°F
1
30 to 35
135°F
Med Rare 145ºF
Pork:
Minutes Per lb.
Loin
4 to 6 lbs.
4 to 6 lbs.
325ºF
2
32 to 35
160°F
Well
170ºF
Shoulder
3 to 5 lbs.
3 to 5 lbs.
325ºF
2
32 to 35
160°F
Well
170ºF
Turkey:
Minutes Per lb.
Whole,
8 to 15 lbs.
Unstuffed
Unstuffed
325ºF
1
9 to 12
180ºF
Thigh
180ºF
Stuffed*
325°F
1
10 to 15
180ºF
Thigh
180ºF
Whole
16 to 24 lbs.
16 to 24 lbs.
Unstuffed
325°F
1
7 to 11
180ºF
Thigh
180ºF
Stuffed
325°F
1
10 to 12
180ºF
Thigh
180ºF
Breast, with bone
5 to 7 lbs.
325°F
2
16 to 21
170ºF
Breast
170ºF
Veal:
Minutes Per lb.
Loin (bone in)
2 to 4 lbs.
325°F
2
32 to 34
165°F
Well
170ºF
Total Time
30 to 40 min.
35 to 45 min.
35 to 45 min.
* The minimum safe temperature for stuffing in poultry is 165ºF.