Cs3 Cooksmart Cooking Chart - Thermador CM302 Care And Use Manual

Upper Oven Operations
CookSmart
CS3 – Guidelines for Small Roasts and Poultry
• Allow approximately one-half the cooking time.
Calculate the total minutes per pound and enter the
total cook time.
• Preheat before placing food in oven.
• Cook all foods in center of rack level 3.
• Use the bottom of the two-piece broiler pan unless
instructions specify a different pan or container.
• Cook all meats uncovered unless otherwise specified.
• Score fat on roasts before cooking.
• Brush lean cuts of meat and fish with vegetable or
olive oil before roasting to prevent sticking.
CS3 SMALL ROASTS
Beef:
Tri-tip
Beef Loin – Top Sirloin Roast
Rib Eye Roast
(boneless)
Rib Roast (with bones)
Tenderloin Roast
Meat Loaf, ground beef or turkey
Meat Balls, ground beef or turkey 1 Ib.
Lamb:
Rack
Rack, Crown
Pork:
Pork Tenderloin
Chart continued next page
®
Mode – Upper or Single Oven ONLY
WEIGHT
-1
1 / to 3 Ibs.
2
4 to 6 lbs.
3 to 4 lbs.
4 to 6 lbs.
6 to 8 Ibs.
3 to 6 lbs.
2 to 3 lbs.
-1
1 / Ibs.
2
(35-40 1-inch meatballs)
-1
1 / to 2 Ibs.
4
3 to 4 Ibs.
3 -3
/ to 1 / Ibs. each
4 4
• Check food for doneness with meat thermometer
at minimum time.
• After cooking, allow meat to stand loosely covered
with foil for 15 to 20 minutes.
• Food will continue to cook and internal temperature
will rise during standing time.
• Do not leave a meat thermometer in meat during
roasting.
• Oven probe cannot be used in this mode.
• Refer to Page 41 for Food Safety Guidelines.
CONVENTIONAL
COOK TIME
Minutes Per Pound
20 to 22 minutes / lb.
30 to 33 minutes / lb.
22 to 24 minutes / lb.
20 to 22 minutes / lb.
17 to 19 minutes / lb.
23 to 24 minutes / lb.
22 to 23 minutes / lb.
64 to 65 minutes total
15 to 20 minutes total
24 to 36 minutes / lb.
17 to 18 minutes / lb.
36 to 44 minutes / lb.
Page 19
CM Oven Care and Use Manual
DONENESS
Beef and lamb should be
removed from oven when
internal temperature reaches
120 – 125 F. Cover with foil
and allow to stand 10 – 15
minutes. Temperature will rise
15 – 20 F during standing
time. Serving temperatures
should be 140 F – rare; 145 F
– medium rare; and 150 F –
medium.
Space evenly on jelly roll pan.
Space evenly on broiler pan.
After removing, drain fat and
cover with foil for 10 minutes.
See beef information for
doneness.