Large Roasts And Poultry - Thermador CM301 Care And Use Manual

Upper Oven Operations Built-in CM Oven Care and Use Manual
Cooksmart
TM
2- Upper or Single Oven ONLY
CS2 - Guidelines for Large Roasts and Poultry (over
4.5 Ibs.) and Casseroles.
Allow approximately 1/2 the conventiona! cooking
time.
Use this mode for meats over 4.5 Ibs.
Let refrigerated meats and poultry stand at room temp
for 15-20 minutes before roasting. Prepare meats at
this time.
Cook all large meat items on Rack 1, 2 or 3, depending
on height.
Use bottom broiler pan of 2-piece broiler set.
For lamb, whole chicken or turkey, use V-rack in
bottom broiler pan.
Preheat before placing food in oven.
Do not leave a meat thermometer in meat during
roasting.
CS2 LARGE ROASTS,
POULTRY,AND CASSEROLES
Lamb:
Legof Lamb
(cover small end of leg with foil)
Pork,'
Loin roast
(tied double)
Turkey:
Whole
Breast,with bones, skin
Whole turkey (netted), boneless
Beef;
Rib Roastwith bones
Rib EyeRoast, boneless
WEIGHT
(OVER 4.5 Ibs)
5 to 6 Ibs.
4.5 to 6 Ibs.
12 to 16 Ibs.
17 to 21 Ibs.
22 to 26 Ibs.
4.5 to 7 Ibs.
5 to 7 Ibs.
4.5 to 6 Ibs.
6.5 to 8.5 Ibs.
4.5 to 6 Ibs.
6.5 to 8.5 Ibs.
4.5 to 5.5 Ibs.
CONVENTIONAL
COOK TIME
Minutes Per Pound
22 to 23 minutes/ lb.
Check food at minimum roasting time for doneness.
After cooking, allow meat to stand covered with foil
for 15-20 minutes before carving/serving.
Food wilt continue to cook during recommended
standing time, and temperatures will even out and
will rise approximately 10-15 degrees during this time.
Oven probe cannot be used in this mode.
Refer to Page 49 for Food Safety Guidelines.
Tips for roasting a turkey:
Remove wire leg clamp from turkey before roasting.
To prepare turkey for roasting, tuck wings behind
back and loosely tie legs with kitchen string.
Cover top of breast and ends of legs with wide strips
of foil. After half of the cooking time has expired,
remove foil on breast area.
• Cook only unstuffed turkeys in this mode.
DONENESS
END
CARVING
TEMP TEMP
Lamb should be removed from oven
when internal temperatures reach !20-
125OF. After covering with foil and
standing, serving temps should be 145OF
for medium rare and !600 for medium.
24 to 26 minutes/ lb.
13 to 15 minutes / Ib.
11 to 13 minutes / Ib,
9 to 12 minutes/ lb.
19 to 21 minutes / lb.
13 to 15 minutes / lb.
23 to 25 minutes/ Ib.
17 to 20 minutes/ lb.
19 to 2i minutes/ Ib.
16 to 19 minutes/ lb.
35 to 42 minutes tota!
1550 F
1600 F to 165° F
Turkey should be removed from oven
when internal temperatures reach !70 o F
in the breast and !80OF in the thigh. Cover
with foil and allow to stand for 20 minutes
for easier carving
Roast may be turned over halfway
during cooking time. Beef should be
removed from oven when internal
temperatures reach 10° F less than
serving temperature. After covering
with foil and standing, serving temps
should be !450 F for medium rare,
1600 F for medium, 170 ° for well.
Fish should be removed from oven when
it flakes with a fork.
Tips for Casseroles;
For best results, follow recipe directions for covering.
, Set time for half the longest conventional time.
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