Cs3 Cooksmart Cooking Chart - Thermador CJ302 Care & Use Manual

Proof 9-21-99
CS3 – Guidelines for Meat, Poultry and Casseroles
• Allow refrigerated meats and poultry to stand at
room temperature for 15 to 20 minutes before
cooking.
Meats
• Select roasts up to 3-inches thick.
• Use the porcelain broiler pan with a low V-rack for
roasts.
• Calculate the total minutes per pound and enter
total cook time.
• Cook all meats uncovered unless otherwise
specified.
• Do not cook food with large amounts of liquid.
CS3 MEATS
Beef:
Tri-tip
Tenderloin Roast
London Broil
Meat Loaf, ground beef or
turkey, shape in ring
Meat Balls, ground beef or
turkey
Lamb:
Rack
Rack, Crown
Loin Chops, 4 attached
Chart continued next page
CookSmart
®
WEIGHT
-1
1 / to 3 Ibs.
2
1 lb.
2 Ibs.
-1
2 / to 3 Ibs.
2
2 Ibs.
-1
2 / Ibs.
2
-1
1 / Ibs.
2
2 Ibs.
1 Ib.
(35-40 1-inch
meatballs)
-1
1 / to 2 Ibs.
2
3 to 4 Ibs.
1 to 2 Ibs.
Mode – Upper Oven
• Check food for doneness with meat thermometer
at minimum time.
• Meat will continue to cook and internal temperature
will rise during standing time.
• Score fat on roasts before cooking.
• Brush lean cuts of meat and fish with vegetable or
olive oil before roasting to prevent sticking.
• When a recipe has a two-step temperature/time
cooking method, such as rack of lamb, use the total
time from both steps to set cook time.
CAUTION!
When roasting, open the door carefully. There may
be an accumulation of steam, smoke and spattering of
fats due to speed of cooking.
CONVENTIONAL
COOK TIME
Minutes Per Pound
30 to 35 minutes / lb.
47 to 48 minutes / lb.
34 to 36 minutes / lb.
28 to 32 minutes / lb.
20 minutes/lb.
23 to 25 minutes / lb.
60 to 65 minutes total
65 to 70 minutes total
15 to 20 minutes total
24 to 36 minutes / lb.
18 to 19 minutes / lb.
34 to 36 minutes / lb
Page 27
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.
Use 10" round dish. Arrange
meat in ring or donut shape.
After removing, drain fat and
cover with foil for 10 minutes.
Space evenly on roll pan.
See beef information for
doneness.