Thermador CJ302 manual CS3 Meat, Casseroles, Meats

Upper Oven Features CJ Oven Care and Use Manual

CookSmart Cooking Chart – Upper Oven

CS3 – Meat, Casseroles

•Allow refrigerated meats and poultry to stand at room temperature for 15 to 20 minutes before cooking.

Meats

•Select low-profile roasts up to 3-inches thick.

•Use bottom of two-piece broil pan for roasts. For larger roasts and meatloaf, refer to custom combination mode on Page 34.

•Calculate the total minutes per pound and enter total cook time.

•As the total weight increases, the cooking time per pound decreases.

•Cook all meats uncovered on the upper rack unless otherwise specified.

•Do not leave a meat thermometer in meat during roasting.

•Score fat on roasts before cooking.

•Do not cook food with large amounts of liquid.

•Brush lean cuts of meat and fish with vegetable or olive oil before roasting to prevent sticking.

•Check food for doneness with meat thermometer at minimum time.

•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.

•Marinated and non-marinated meats require the same cooking time.

•Because of the combination of thermal heat with microwave, foods will continue to cook and internal temperatures will rise during standing 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
CS3 MEATS	WEIGHT	TIME	DONENESS*
		Minutes Per Pound

Beef:			Beef and lamb should be
Tri-tip	1-1/2to 3 Ibs.	32 to 34 minutes / lb.	removed from oven at the
1 Roast			end of cooking time. Cover
2 Roasts	3 to 5 lbs.	21 to 23 minutes / lb.	with foil and allow to stand
Tenderloin Roast		30 to 32 minutes / lb.	10 to 20 minutes. Temp-
1 Roast	1 lb. to 2 Ibs.		erature will rise 20º F to 30°
2 Roasts	2 to 4 Ibs.	18 to 20 minutes / lb.	F during standing time.Serving
			temperatures should be
London Broil	2 - 2-1/2Ibs.	21 to 23 minutes / lb.
			135°F – rare;145° F – medium
			rare; and 150° F – medium.
Ribs	3 – 4 lbs. (5 – 7 bones)	60 to 70 minutes	Begin roasting ribs with a dry
(To increase tenderness and		total time	seasoning rub. Apply sauce
flavor, ribs may be parboiled			for the last 60 to 90 seconds
for 1 to 2 minutes before
			of cooking time. Allow to
applying dry seasoning rub.)
			stand for 10 minutes.
Meat Balls, ground beef or	1 Ib. (35 to 40 1-inch	15 to 20 minutes	Space evenly on jelly roll pan.
turkey	meatballs)	total time
Pork:			Add sauce last 5 minutes of
Spare Ribs	3 to 5 Ibs.	1 hr. 45 min. to 1 hr. 50	roasting. Let stand 10 minutes.
Loin Back Ribs	1-1/2to 3 Ibs.	60 to 70 minutes	Add sauce last 1-1/2minutes of
		total time	roasting. Let stand 10 minutes.
Lamb:	1-1/2to 2 Ibs.		See beef information for
Rack		24 to 26 minutes / lb.
Rack, Crown	3 to 4 Ibs.	18 to 19 minutes / lb.	doneness.
Chart continued next page		* See Page 46 for Food Safety Guidelines.

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