Thermador CJ302 manual Tips, Cooking and Serving Temperatures, Food Item

Upper Oven Features CJ Oven Care and Use Manual

Custom Combination Cooking Chart – Upper Oven

The following chart provides some suggestions for custom settings.

•The cooking times will be shorter than in conventional recipes.

•Consider the pan size and material, food temperature, food size and shape when selecting your own cooking program.

•Cook all items on the upper rack with the exception of whole turkey, pizza and chiffon cake, which are cooked on the lower rack.

•Do not use paper towels in Custom Combination.

FOOD ITEM	Ovenware	JETDIRECT Convection	Microwave	Cooking
	Pan dimensions in inches	Temperature	Power Level	Time
Cakes, specialty
Cheesecake	9" spring form pan	300º F (149º C)	30%	19 to 22 minutes
Cheesepie	9" pie pan	300º F (149º C)	30%	14 to 17 minutes
Chiffon	10" tube pan	300º F (149º C)	30%	32 to 35 minutes
Pizza, Cheese, frozen 12"	Place pizza directly on	400° F (205º C)	100%	4 to 4-1/2minutes
	lower rack; use no pan
Beef Roasts
Rib Eye, 5 to 6 lbs.	Bottom of broil pan	250º F (123º C)	20%	15 minutes per pound
7 to 8 lbs.		250º F (123º C)	30%	9 to 10 minutes per pound
Top Sirloin, 4 to 6 lbs.	Bottom of broil pan	250º F (123º C)	20%	15 to 16 minutes per pound
Meat Loaf, 1-1/2lbs.	Ring-shaped dish	350º F (123º C)	40%	27 to 28 minutes
Ham, sliced, 3 lbs.	9x13 glass dish	250º F (123º C)	20%	30 to 40 minutes
Pork Roast		300° F (149º C)
Boneless /Bone-in	Bottom of broil pan		30%	16 to 17 minutes per pound
2 to 4-1/2lbs.
Turkey Breast				13 minutes per pound
Boneless, 5 to 6 lbs.	Bottom of broil pan	300º F (149º C)	40%
Bone-in, 6 to 7 lbs.		300º F (149º C)	40%	9 to 10 minutes per pound
Turkey, whole unstuffed	Bottom of broil pan	300º F (149º C)	50%	5 to 6 minutes per pound
11 to 12 lbs.	with flat or V-rack insert,
	place on Lower Rack
Fresh Garlic, 1-3 bulbs	Covered Ceramic,	300º F (149º C)	20%	20 minutes
	Baking Dish

TIPS:

•When roasting a whole turkey, tuck the wings behind the back and loosely tie the legs with kitchen string.

•Shield the legs and breast area of a whole turkey with foil before roasting. Remove the foil after 2/3 of cooking time.

•A whole turkey may be rotated halfway through cooking time.

•For juicer and more flavorful meat, turkey may be brined before roasting.

•For best results, shape meat loaf in a ring-shaped dish. Invert dish and place meat loaf on a microwave bacon tray. Meat loaf will cook more evenly in the circular pattern and fat can easily drain off.

Cooking and Serving Temperatures

•Beef and lamb should be removed from oven at

end of cooking time. Cover with foil and allow to stand 15-20 minutes. Temperature will rise 20-30°F

during standing time. Serving temperatures should be 135° F – rare; 145° F – medium rare and 150° F - medium.

•Chicken and turkey should be removed from oven when internal temperature reaches 155°-160°F.

Cover with foil and allow to stand 10-20 minutes. Temperature will rise 10-15°during standing time

and juices should run clear. Serving temperatures should be 170-175°F.

•Pork roast should be removed from oven when internal temperatures reach 135º – 150º F. Cover with foil and allow to stand 10-20 minutes. Depending on the size of roast, temperature will rise 10-20º F during the standing time. Juices should run clear. Serving temperatures will be 140º F for light pink and 160º F for well done.

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