Large Roasts And Poultry - Thermador DM301 Care And Use Manual

Upper O ven Operations Built-in DM Oven Care andUseManual
Cooksrnart rM 2 ...-Upper or Single Oven ONLY
0S2 - Guidelines for Large Roasts and Poultry (over
4,5 Ibs,} and Casseroles,
, Allow approximately 1/2 the conventional cooking time.
, Use this mode for meats over 4.5 Ibs.
, Let refrigerated meatsand poultry stand at room temp for 15-20
minutes before roasting. Prepare meats at this time.
, Cook al! 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.
, After cooking, allow meat to stand covered with foil for 15-20
minutes before carving/serving.
CS2 LARGE ROASTS,
POULTRY, AND CASSEROLE:
Lamb:
LegofLamb
(cover small end of legwith foil)
Pork:
Loin roast
(tieddouNe)
Turkey:
Whole
Breast,with bones, skin
Whole turkey(netted),boneless
Beef.'
RibRoastwith bones
RibEye Roast, boneless
Salmon:
Whole filet
WEIGHT
(OVER 4,5 Ibs
5 to 6 Ibs.
4.5to61bs.
12to161bs.
17to21 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.
4.5to61bs.
&5 to 8.5 Ibs.
4.5to5.51bs.
, 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 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 foi!.
After half of the cooking time has expired, remove foi! on breast
area.
, Cook only unstuffed turkeys in this mode.
CONVENTIONAL
COOKTIME
Minutes Per Pound
22 to 23 minutes /Ib.
24 to 26 minutes /Ib.
13to I5 minutes/Ib.
11to 13 minutes/Ib.
9to 12 minutes/Ib.
19to21 minutes/Ib.
13to 15 minutes/Ib.
23 to 25 minutes /Ib.
17to20 minutes/Ib.
19to21 minutes/Ib.
16to 19 minutes/Ib.
35 to 42 rainutes total
DONENESS
END CARWNG
TPJ_P TFJ_P
Lamb should be removed from oven when
internal temperatures reach 135 or 150°F.
After covering with foil and standing, serving
temps should be 145°F for medium rare
and 160° for medium.
1550F 1600Fto 1650F
Turkey should be removed from oven when
internal temperatures reach 170° F in the
breast and 180°F 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 145° F for medium rare, 160 ° 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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