Upper Oven Operations

CM Oven Care and Use Manual

CookSmart® Mode – Upper or Single Oven ONLY

CS3 – Guidelines for Small Roasts and Poultry

•Allow approximately one-half the cooking time. Calculate the the total minutes per pound and enter the total cook time.

•Preheat for all items.

•Cook all foods in center of rack level 3.

•Use the bottom of the two-piece broiler pan unless instructions specify a different pan or container.

•Cook all meats uncovered unless otherwise specified.

•Score fat on roasts before cooking.

•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.

•After cooking, allow meat to stand loosely covered with foil for 15 to 20 minutes.

•Food will continue to cook and internal temperature will rise during standing time.

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

•Oven probe cannot be used in this mode.

 

 

CONVENTIONAL

 

CS3 SMALL ROASTS

WEIGHT

COOK TIME

DONENESS

 

 

Minutes Per Pound

 

 

Beef:

 

 

 

 

 

Beef and lamb should be

 

Tri-tip

1-1/2to 3 Ibs.

20 to 22 minutes / lb.

 

 

removed from oven when

 

Beef Loin – Top Sirloin Roast

4 to 6 lbs.

30 to 33 minutes / lb.

 

 

internal temperature reaches

 

 

 

120 – 125°F. Cover with foil

 

Rib Eye Roast Roast

3 to 4 lbs.

22 to 24 minutes / lb.

 

 

 

 

 

and allow to stand 10 – 15

 

(boneless)

4 to 6 lbs.

20 to 22 minutes / lb.

 

 

 

 

 

minutes.Temperature will rise

 

 

6 to 8 Ibs.

17 to 19 minutes / lb.

 

 

 

 

 

 

15 – 20°F during standing

 

 

 

 

 

 

 

 

Rib Roast (with bones)

3 to 6 lbs.

23 to 24 minutes / lb.

 

 

 

 

time. Serving temperatures

 

 

 

 

 

 

 

 

Tenderloin Roast

2 to 3 lbs.

22 to 23 minutes / lb.

°

°

F

 

 

 

 

 

 

 

should be 140 F – rare;145

 

 

Meat Loaf, ground beef or

1-1/2Ibs.

64 to 65 minutes total

 

 

– medium rare; and 150°F

–

 

Meat Balls, ground beef

1 Ib.

15 to 20 minutes total

 

 

medium.

 

 

 

➞

Space evenly on jelly roll pan.

 

 

(35-40 1-inch meatballs)

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb:

1-1/4to 2 Ibs.

 

 

 

Space evenly on broiler pan.

 

 

 

Rack

24 to 36 minutes / lb.

 

 

 

 

 

 

 

After removing, drain fat and

 

 

 

Rack, Crown

3 to 4 Ibs.

17 to 18 minutes / lb.

 

 

cover with foil for 10 minutes.

 

 

 

 

 

 

 

 

 

 

Pork:

3/4 to 1-3/4Ibs. each

 

 

 

See beef information for

 

Pork Tenderloin

36 to 44 minutes / lb.

 

 

doneness.

 

 

 

 

 

 

 

 

 

 

 

 

Chart continued next page

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