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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Thermador CJ302 manual CS3 Meat, Casseroles, Meats