Convection Roast Chart - Thermador M271E Série Guide D'utilisation Et D'entretien

Convection Roast Chart

28
Food Item
Beef
Rib Eye Roast (boneless)
Medium rare
Medium
Rump, eye, tip, sirloin
(boneless)
Medium rare
Medium
Pork
Tenderloin Roast
(medium rare)
Loin Roast (boneless or
bone in)
Loin Roast (boneless or
bone in)
Tenderloin
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
Lamb
Leg, boneless
Medium
*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
Rack Weight Oven
Pos. Temp.
2 3.0-5.5 325
2 3.0-5.5 325
2 3.0-6.0 325
2 3.0-6.0 325
2 2.0-3.0 425
2 1.5-3.0 350
2 3.0-6.0 350
2 2.0-3.0 425
2 3.5-8.0 375
1 12-15 325
1 16-20 325
1 21-25 325
2 4.0-8.0 325
2 1.0-1.5 350
2 4.0-6.0 325
Time Internal
(min/lb)* Temp.
27-31 145
30-38 160
18-33 145
30-35 160
15-24 145
19-36 160
14-21 160
21-28 160
13-20 180
10-14 180
9-13 180
6-12 180
19-23 170
45-75 180
(total
time)
30-35 170