Cs2 Cooksmart Cooking Chart - Thermador CM302 Care And Use Manual

Upper Oven Operations
CookSmart
CS2 – Guidelines for Large Roasts and Poultry
• Allow approximately 1/2 the calculated cooking time.
• Use this mode for meats over 4.5 lbs.
• Allow refrigerated meats and poultry to be 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.
• Check food at minimum roasting time for doneness.
CS2 LARGE ROASTS and
POULTRY
Lamb:
Leg of 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 Roast with bones
Rib Eye Roast, boneless
Salmon:
Whole filet
®
Mode – Upper or Single Oven ONLY
CONVENTIONAL
WEIGHT COOK TIME
Minutes Per Pound
5 to 6 Ibs. 22 to 23 minutes / lb.
4.5 to 6 Ibs. 24 to 26 minutes / lb.
12 to 16 lbs. 13 to 15 minutes / lb.
17 to 21 lbs. 11 to 13 minutes / lb.
22 to 26 lbs. 9 to 12 minutes / lb.
4.5 to 7 lbs. 19 to 21 minutes / lb.
5 to 7 lbs. 13 to 15 minutes / lb.
4.5 to 6 Ibs. 23 to 25 minutes / lb.
6.5 to 8.5 Ibs. 17 to 20 minutes / lb.
4.5 to 6 Ibs. 19 to 21 minutes / lb.
6.5 to 8.5 Ibs. 16 to 19 minutes / lb.
4.5 to 5.5 lbs. 35 to 42 minutes total
Page 18
CM Oven Care and Use Manual
• After cooking, allow meat to stand covered with foil
for 15-20 minutes before carving/serving.
• Food will 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 41 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.
END
TEMP
Lamb should be removed from oven when
internal temperatures reach 120-125ºF (55
- 57º C). After covering with foil and standing,
serving temps should be 140ºF (60º C) for
rare, 145ºF (63º C) for medium rare and
150º (66ºC) for medium.
150º F (66º C)
Turkey should be removed from oven when
internal temperatures reach 160º F (68º C)
in the breast and 170ºF (77ºC) in the thigh.
After covering with foil and standing, serving
temps should be 170º – 175ºF (77 – 79º C).
Roast may be turned over halfway during
cooking time. Beef should be removed from
oven when internal temperatures reach 120-
125º F (55 - 57º C). After covering with foil
and standing, serving temps should be
140º F (60º C) for rare, 145º F (63º C) for
medium rare and 150º F (66º C) for medium.
Fish should be removed from oven when
fish flakes with a fork.
DONENESS
CARVING
TEMP
160º F to 165º F
(71º C to 74º C)