Roasting Chart; Food Safety Guidelines - Thermador CM302 Care And Use Manual

Upper/Lower Oven Operations
MEAT AND POULTRY –
COVERED PAN
Beef:
Pot roast,
3-4 pounds
Beef Brisket
Beef Chuck
Meat Loaf
Poultry:
Chicken, whole or
halves
Chicken, pieces
Turkey, whole
Pork:
Shoulder
Smoked Ham, half
* Serving temperature is 175ºF. Cover with foil and let stand for 10-15 minutes.
FOOD SERVING TEMPERATURE GUIDELINES FROM FSIS
140 F (60 C)
• Ham, pre-cooked (to reheat)
145 F (63 C)
• Fresh Beef, Veal, Lamb (medium rare)
160 F (71 C)
• Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
• Fresh Beef, Veal, Lamb (medium)
• Fresh Pork (medium)
• Fresh Ham (raw)
• Egg Dishes
NOTE:
Eggs (not in a dish) – cook until yolk & white are firm.

Roasting Chart

RACK OVEN
LEVEL TEMPERATURE
1 350 F (177º C)
2 350 F (177ºC)
1 350 F (177ºC)
3 350 F (177ºC)
1 375 F (190ºC)
1 375 F (190ºC)
2 350 F (177ºC)
1 325 F (163ºC)
1 325 F (163ºC)

Food Safety Guidelines

(USDA Food Safety & Inspection Service)
TIME
40 to 60 minutes per pound
50 to 60 minutes per pound
45 to 55 minutes per pound
60 to 90 minutes total time
18 to 21 minutes per pound
60 minutes total time
11 to 15 minutes per pound
35 to 40 minutes per pound
2 to 3 hours total
165 F (74 C)
• Ground Meat & Meat Mixtures (Turkey, Chicken)
• Stuffing (cooked alone or in bird)
• Leftovers & Casseroles
170 F (77 C)
• Fresh Beef, Veal, Lamb (well done)
• Poultry breasts
• Fresh Pork (well done)
180 F (82 C)
• Chicken & Turkey, whole
• Poultry thighs & wings
• Duck & Goose
Page 41
CM Oven Care and Use Manual
END TEMP
170 F (77ºC)
170 F (77ºC)
170 F (77ºC)
170 F (77ºC)
Thigh
170 F (77ºC)*
170 F (77ºC)*
170 F (77ºC)
160 F (71ºC)