Thermador PODM301 User Manual Page 32
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English 29
Food
Recommended
Cooking Mode
Oven
Temperature
Rack
Position
Internal Temperature
Doneness Cooking Time Food Covered
Stand Time
Pork
Ham Slice 1/2-inch thick Broil High 5 160°F
Side 1: 45
Side 2: 34
No none
Loin Roast, 1 1/23 lbs. Convection Roast 350°F 2 Medium, 160°F 1936 min./lb. No 1015 min.
Loin Roast, 36 lbs. Convection Roast 350°F 2 Medium, 160°F 1423 min./lb. No 1015 min.
Chops, 1-inch thick Broil Medium 4 Medium, 160°F
Side 1: 810
Side 2: 89
No none
Chops, 1 1/2-inch thick Convection Broil High 4 Medium, 160°F
Side 1: 911
Side 2: 810
No none
Sausage, Fresh Broil High 4 170°F
Side 1: 35
Side 2: 24
No none
Tenderloin, 23 lbs.
Convection Roast 425°F 3 Medium, 160°F 1828 min./lb. No 510 min.
Poultr
y
Chicken
Bone-in Breasts Convection Broil 450°F 3 170°F
Side 1: 1822
Side 2: 1720
No none
Bone-in Tthighs Broil Low 3 180°F in thigh
Side 1: 1415
Side 2: 1213
No none
Whole, 3.58 lbs Convection Roast 375°F 2 180°F in thigh 1320 min./lb. No none
Cornish Game Hens, 1
1 1/2 lbs. Convection Roast 350°F 2 180°F in thigh
4575 min. total time
No none
Turkey
Breast, 48 lbs. Convection Roast 325°F 2 170°F 1923 min./lb. No
1520 min. for
easy carving
Unstuffed, 1219 lbs. Convection Roast 325°F 1 180°F in thigh 914 min./lb.
foil to prevent
overbrowning
1520 min. for
easy carving
Unstuffed, 2025 lbs. Convection Roast 325°F 1 180°F in thigh 612 min./lb.
foil to prevent
overbrowning
1520 min. for
easy carving
Seafood
Fish Filets, 3/41-inch thick Broil Low 3 145°F 1115 min. No none
Roasting times are approximate and may vary depending on the shape of the meat.
Cut Here
Food
Recommended
Cooking Mode
Oven
Temperature
Rack
Position
Internal Temperature
Doneness Cooking Time Food Covered
Stand Time
Pork
Ham Slice 1/2-inch thick Broil High 5 160°F
Side 1: 45
Side 2: 34
No none
Loin Roast, 1 1/23 lbs. Convection Roast 350°F 2 Medium, 160°F 1936 min./lb. No 1015 min.
Loin Roast, 36 lbs. Convection Roast 350°F 2 Medium, 160°F 1423 min./lb. No 1015 min.
Chops, 1-inch thick Broil Medium 4 Medium, 160°F
Side 1: 810
Side 2: 89
No none
Chops, 1 1/2-inch thick Convection Broil High 4 Medium, 160°F
Side 1: 911
Side 2: 810
No none
Sausage, Fresh Broil High 4 170°F
Side 1: 35
Side 2: 24
No none
Tenderloin, 23 lbs.
Convection Roast 425°F 3 Medium, 160°F 1828 min./lb. No 510 min.
Poultr
y
Chicken
Bone-in Breasts Convection Broil 450°F 3 170°F
Side 1: 1822
Side 2: 1720
No none
Bone-in Tthighs Broil Low 3 180°F in thigh
Side 1: 1415
Side 2: 1213
No none
Whole, 3.58 lbs Convection Roast 375°F 2 180°F in thigh 1320 min./lb. No none
Cornish Game Hens, 1
1 1/2 lbs. Convection Roast 350°F 2 180°F in thigh
4575 min. total time
No none
Turkey
Breast, 48 lbs. Convection Roast 325°F 2 170°F 1923 min./lb. No
1520 min. for
easy carving
Unstuffed, 1219 lbs. Convection Roast 325°F 1 180°F in thigh 914 min./lb.
foil to prevent
overbrowning
1520 min. for
easy carving
Unstuffed, 2025 lbs. Convection Roast 325°F 1 180°F in thigh 612 min./lb.
foil to prevent
overbrowning
1520 min. for
easy carving
Seafood
Fish Filets, 3/41-inch thick Broil Low 3 145°F 1115 min. No none
Roasting times are approximate and may vary depending on the shape of the meat.
Cut Here
- USE AND CARE MANUAL 1
- GUIDE D’UTILISATION 1
- ET D’ENTRETIEN 1
- MANUAL DE USO Y 1
- Table of Contents 2
- About This Manual 4
- Important Safety Instructions 5
- English 3 6
- Getting Started 7
- Accessories 8
- Inserting Racks 9
- Control* 10
- Operation 11
- Special Features 12
- Cook Time 13
- Stop Time 13
- Sabbath Mode 14
- Temperature Offset 14
- General Tips 15
- Convection Bake 16
- (some models) 16
- True Convection 16
- Convection Roast 17
- Broil/Max Broil 17
- Convection Broil/Max 18
- Convection Broil 18
- Speed Convection 18
- Proof (some models) 19
- Dehydrate 19
- Dehydrate Chart 20
- Rotisserie 21
- Cleaning and Maintenance 23
- Maintenance 24
- Removing the Oven Door 26
- Before Calling Service 27
- Data Plate 28
- English 27 30
- English 29 32
- STATEMENT OF LIMITED PRODUCT 33
- WARRANTY 33
- English 32 35
- TABLE DES MATIÈRES 36
- Concernant ce guide 38
- Sécurité 39
- ATTENTION : 40
- Mise en œuvre 42
- Accessoires 43
- Soulever la grille vers le 44
- Contrôles* 45
- Fonctionnement 46
- Caractéristiques spéciales 47
- Temps cuisson 48
- Temps arrêt 48
- Mode sabbat 48
- Décalage température 49
- Généralités 50
- Cuisson à convection 51
- (certains modèles) 51
- Convection réelle 51
- Rôtissage 52
- Rôtissage à convection 52
- Gril / gril max 52
- Convection rapide 53
- Levage (certains modèles) 54
- Déshydratation 54
- Tableau de déshydratation 55
- Tournebroche 56
- Nettoyage et entretien 58
- Entretien 60
- Retrait de la porte 62
- Guide de dépannage 63
- Plaque signalétique 65
- Français 29 66
- Français 30 67
- COOKING CHART - MEAT 68
- Français 32 69
- ÉNONCÉ DE LA GARANTIE LIMITÉE 70
- Français 35 72
- Français 36 73
- Contenido 74
- Acerca de este manual 76
- Seguridad 77
- Español 3 78
- Comenzar 79
- Accesorios 80
- Insertar las rejillas 81
- Operación 83
- Funciones especiales 84
- Tiempo de Detención 85
- Modo Sabatino 85
- Termómetro 86
- Consejos generales 87
- Hornear de Convección 88
- (algunos modelos) 88
- Convección Real 88
- Asado al Horno 89
- Asado de Convección al 89
- Asar/Max Asar 89
- Asar de Convección/Max Asar 90
- Convección Rápida 90
- Calentar 91
- Fermentar (algunos modelos) 91
- Deshidratar 91
- Tabla de Deshidratar 92
- Rosticería 93
- Español 19 94
- Limpieza y mantenimiento 95
- Mantenimiento 96
- Quitar la puerta del horno 98
- Servicio 99
- Placa con datos del producto 100
- Cortar Aquí 101
- Español 27 102
- Cut Here 103
- PRODUCTO 105
- Exclusiones de la garantía 106
- Español 32 107
- Litho in USA 108
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