CJ Oven Care and Use Manual
MEAT and POULTRY
JETDIRECT OVEN
RACK COOK TIME END TEMP/
TEMPERATURE
LEVEL CARVING TEMP
Beef:
Boneless Rib Roast, 3-6 Ibs.
325°F (163ºC) Upper 18 to 21 minutes
/
lb. 130°F
/
140°F Rare
(55°C
/
60°C)
Standing Rib Roast
3-6 Ibs. 325°F (163ºC) Upper 18 to 21 minutes / lb. 140°F / 150°F Med. Rare
(60°C
/
66°C)
6 to 8 Ibs. 325°F (163ºC) Upper 15 to 17 minutes / lb. 150°F / 160°F Medium
(66°C / 71°C)
Tenderloin, 1-1/2 to 2-1/2 Ibs. 425°F (219ºC) Upper 30 to 33 min. total time 160°F / 170°F Well Done
(71°C / 77°C)
Tri Tip, 1-1/2 to 2-1/2 Ibs. 425°F (219ºC) Upper 26 to 28 min. total time
Meatballs
1 lb. ground beef or turkey 350ºF (177ºC) Upper 10 to 13 min. total time
35-40 1-inch meatballs
Chicken:
Whole, unstuffed
3-1/2 to 4 Ibs. 375°F (190ºC) Upper 10 to 12 minutes / lb. 165ºF / 170ºF
(74°C / 77°C)
5 to 7 Ibs. 375°F (190ºC) Upper 9 to 11 minutes / lb. 165ºF / 170ºF
(74°C / 77°C)
Pieces, with bones/skin
2 to 4 Ibs. 375°F (190ºC) Upper 11 to 13 minutes / lb. 165ºF / 170ºF
(74°C / 77°C)
Breasts, boneless/skinless
1-1/2 to 2 Ibs. 375°F (190ºC) Upper 9 to 10 minutes / lb. 165ºF / 170ºF
(74°C / 77°C)
Cornish game hens 375°F (190ºC) Upper 40 to 45 min. total time 165ºF / 170ºF
(74°C / 77°C)
Turkey:
Whole Breast,
w/bone,
5
to
7
Ibs.
325°F (163ºC) Lower 10 to 12 minutes
/
lb. 165ºF
/
170ºF (74°C
/
77°C)
Half Breast, w/bone, 2 to 3 Ibs.
375°F (190ºC) Upper 19 to 21 minutes
/
lb. 165ºF
/
170ºF (74°C
/
77°C)
Boneless
(tied
/
netted),
3
to
4
Ibs.
425°F (163ºC) Upper first 15 minutes, then 165ºF
/
170ºF (74°C
/
77°C)
325°F (163ºC) Upper 45 additional minutes 165ºF
/
170ºF (74°C
/
77°C)
Lamb:
Leg or Shank
3 to 6 Ibs. 325°F (163ºC) Upper 20 minutes
/
lb. 135°F
/
145°F Med. Rare
Rack of Lamb (57°C
/
63°C)
1 to 3 Ibs. 375°F (190ºC) Upper 15 minutes
/
lb. 135°F
/
145°F Med. Rare
Leg, boneless (tied)
325°F (163ºC) Upper 13 to 15 minutes/lb. 135°F
/
145°F Med. Rare
Chops, 1/2" to 1" 375°F (190ºC) Upper 12 to 14 min. total time (57°C
/
63°C)
Chops, 1" - 11/2" 375°F (190ºC) Upper 14 to 16 min. total time
Pork:
Loin, Boneless
3 to 5 Ibs. 325°F (163ºC) Upper 20 minutes
/
lb. 155°F
/
160°F Medium
Shoulder, boneless 325°F (163ºC) Upper 21 minutes
/
lb. (68°C
/
71°C)
Sirloin cut, bone-in 325°F (163ºC) Upper 23 minutes
/
lb. 165°F
/
170°F Well Done
Tenderloins (2) 425°F (219ºC) Upper 16 to 23 min. total time 155°F
/
160°F Medium
(68°C
/
71°C)
Chops, 1/2" 375°F (190ºC) Upper 11 to 13 min. total time 165°F
/
170°F Well Done
Chops, 1" - 11/2" 375°F (190ºC) Upper 14 to 16 min. total time (74°C
/
77°C)
Chops, 11/2" - 2" 375°F (190ºC) Upper 16 to 18 min. total time
Veal:
Rolled roast, boneless
1 to 3 Ibs. 325°F (163ºC) Upper 20 to 24 minutes
/
lb.
Shoulder, bone-in
1 to 3 Ibs. 325°F (163ºC) Upper 21 to 23 minutes
/
lb.
Chops, 1" - 1-1/4" 375°F (190ºC) Upper 14 to 16 min. total time
Pizza
Scratch, 12" crust 12" pizza pan 350°F (177º C) Upper 8 to 9 minutes
Add Pizza toppings Bake additional 5 to 6 min.
Frozen, Individual place on oven rack Reduce pkg temp. 50º F Upper
Frozen, 12
" place on oven rack Reduce pkg temp. 50º F Upper Check at or before
Prebaked crust, 12" place on oven rack Reduce pkg temp. 50º F Upper 2/3 of package time
Rising
crust,
Frozen,
8"
or
12" place on oven rack Reduce pkg temp. 75º F Upper
Upper Oven Features
Page 23
}130°F
/
140°F Rare
(55°C
/
60°C)
140°F / 150°F Med. Rare
(60°C
/
66°C)
150°F / 160°F Medium
(66°C / 71°C)