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Thermador CM301, CM302 Convection Roast Chart, lb, lb, lb, lb, lb, lb, OVEN, COOK, TEMP, TEMP, hens, PROBE, Beef:, Lamb:, Pork:, Veal:, CARVING, Turkey:, Meatloaf, Cornish game

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Upper/Lower Oven OperationsCM Oven Care and Use ManualConvection Roast Chart

MEAT AND POULTRY –

OVEN

RACK

COOK

PROBE

DONENESS

CARVING

UNCOVERED PAN

TEMPERATURE

TIME

TEMP

TEMP

Beef:

325°F (163º C)

Minutes Per

lb.

135°F(57ºC)

Standing Rib

2

Med Rare

145ºF(63ºC)

3 to 6 lbs.

28 to 32

140°F(60ºC)

Med

150°F(66ºC)

6 to 9 lbs.

160°F(71ºC)

Well

170°F(77ºC)

Boneless rib

325°F (163º C)

2

135°F(57ºC)

Med Rare

145ºF(63ºC)

I to 4 lbs.

30 to 33

140°F(60ºC)

Med

150°F(66ºC)

160°F(71ºC)

Well

170°F(77ºC)

Sirloin, boneless

325°F (163º C)

2

135°F(57ºC)

Med Rare

145ºF(63ºC)

Rump, eye

30 to 33

140°F(60ºC)

Med

150°F(66ºC)

3 to 6 lbs.

160°F(71ºC)

Well

170°F(77ºC)

Tri-Tip

°

2

Total Time

135

°

(57º C)

Med Rare

145º (63º C)

425 F (219º C)

30 to 40 min.

Tenderloin

140

°

(60º C)

Med

°

35 to 45 min.

150 (66º C)

I-1/2 to 3 lbs

160°F(71ºC)

Well

170°F(77ºC)

Chicken: 3 to 5 lbs.

Minutes Per

lb.

Unstuffed

375°F (190º C)

3

18 to 21

175ºF (79ºC)

Thigh

175ºF (79ºC)

Stuffed

350°F (177º C)

3

18 to 21

minimum Safe Temp. for Stuffing

165°F(74ºC)

Pieces

375°F (190º C)

3

Total Time

165ºF(74ºC)

Breast

170ºF (77ºC)

60 minutes

175ºF (79ºC)

Thigh

175ºF (79ºC)

Cornish game

350°F (177º C)

Total Time

180° (82º C)

Breast and

180° (82º C)

hens

2

60 to 90 minutes

thigh

Meatloaf

350°F (177º C)

2

Total Time

170°F (77ºC)

I to 2 lbs.

60 to 75 minutes

Well

170ºF(77ºC)

Lamb:

Minutes Per

lb.

Leg

325°F (163º C)

135°F(57ºC)

4 to 8 lbs.

1

24 to 30

Med Rare

145ºF (63ºC)

Rack of Lamb

325°F (163º C)

135°F(57ºC)

1 to 3 lbs.

1

30 to 35

Med Rare

145ºF (63ºC)

Pork:

Minutes Per

lb.

Loin

155°F(68ºC)

4 to 6 lbs.

325ºF (163º C)

2

32 to 35

WeII

160ºF (71ºC)

Shoulder

155°F(68ºC)

3 to 5 lbs.

325ºF (163º C)

2

32 to 35

WeII

160ºF

(71ºC)

Turkey:

Minutes Per

lb.

Whole,

8 to 15 lbs.

Unstuffed

325ºF (163º C)

2

9 to 12

170ºF (77ºC)

Thigh

175ºF (79ºC)

Stuffed

300°F (149º C)

2

10 to 15

minimum Safe Temp. for Stuffing

165°F(74ºC)

Whole

16 to 24 lbs.

325°F (163º C)

170ºF(77ºC)

Thigh

175ºF(79ºC)

Unstuffed

I

7 to 11

Stuffed

300°F (149º C)

1

10 to 12

minimum Safe Temp. for Stuffing

165°F(74ºC)

Breast, with bone

325°F (163º C)

165ºF (74º C)

Breast

170ºF (77º C)

5 to 7 lbs.

2

16 to 21

Veal:

Minutes Per

lb.

Loin (bone in)

325°F (163º C)

155°F(68ºC)

WeII

160ºF (71ºC)

2 to 4 lbs.

2

32 to 34

Page 43

Contents

Thermador Built-InOvens CM301, CM302 A Special Message to Our Customers 1-888-SPD-COOK www.thermador.com Upper/Lower Oven Care and Cleaning Do-It-YourselfMaintenance Problem Solving Consumer Service MICROWAVE PRECAUTIONS AND REGISTRATIONS PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY Do not attempt to operate this oven with the microwave door open, since YOUR MICROWAVE SAFETY PRECAUTIONS Please read all instructions before using this appliance Page Microwave Oven IMPORTANT: FOOD ITEM OR PROCESS DON’T Home Canning Features of Your Oven MODEL CM301 MODEL CM302 SINGLE OVEN DOUBLE OVEN Oven Control Features Note: Control Panel shown is on a double oven model CONTROL MENU DISPLAY WINDOWS 1.Upper Oven Mode Pads UsingThe Control Panel 12:00 Note: Control Panel shown is on a double oven model Note: 1CONTROL MENU Flashing Symbols or Numbers I Beep 2 Beeps 4 Chimes Probe Symbol Setting the Clock To Set the CLOCK: 1. Select the CLOCK pad CLOCK Set the current time of day To Cancel an Active Timer: To Change a Timer: Heating Modes available only in Single or Upper Ovens COOKSMART™ – MICROWAVE – MICROBROIL – BAKE or PROOF ROAST BROIL CONVECTION or DEHYDRATE To Set a COOKSMART™ (CS) Mode min 6 : 00 sec : 58 sec CS1 - Guidelines for Breads and Desserts •Preheat oven and bake using one rack at a time •Metal pans become hot quickly and brown more than glass or glass ceramic •Place rack in center of oven unless specified otherwise •Timings on the chart are a guide (continued from previous page) Brownies Cakes, Specialty Cookies Pastry Crust CS2 – Guidelines for Large Roasts and Poultry •Allow approximately 1/2 the calculated cooking time •Use this mode for meats over 4.5 lbs Allow refrigerated meats and poultry to sit at room temp for •Cook all large meat items on Rack 1, 2 or 3, depending on height CS3 – Guidelines for Small Roasts and Poultry Allow approximately •Cook all foods in center of rack level •Score fat on roasts before cooking •Check food for doneness with meat thermometer at minimum time CS3 – Guidelines for Small Roasts and Poultry, chart continued chart continued CS3 POULTRY Chicken: Whole chicken and cornish CS4 – Guidelines for Vegetables DO NOT OPERATE WITH OVEN EMPTY To Set a MICROWAVE Mode – Upper Oven Only: min_ _:_ _ sec min : 30sec 7.Optional step: To check or stir food, select Pause/Resume •The microwave will stop;display shows remaining time remaining time 4 : Pau min 4 : 50sec 9.To end or cancel mode before cooking time has expired, turn off oven To end or cancel mode Microwave Cooking – Upper or Single Oven ONLY COOKING FRESH VEGETABLES •Cook on rack level 3 on HI power •Timings are for vegetables peeled, trimmed and ready to cook •Stir or rearrange vegetables once during cooking DEFROSTING •Defrost uncooked meat, fish and poultry using 30% power •Place items on rack level 3 when defrosting •Remove store wrap and loosely wrap in wax paper to allow steam to escape FOOD ITEMS SHORTCUTS POWER PROCEDURES (AMOUNT/WEIGHT) TIME To Set the MICRO BROIL Mode: Continued from previous page 8.Use number pads Example shows 15 minutes selected min 15:00sec 15:00 Select Start To check food for doneness, or to turn over at See Item 7, Page • Door latch unlocks door Convection plus Microwave Tips — General To set a customized program: min _ _ : _ _ sec min 7 : min 7 : 30 sec 7 : PAUSE min 4 : 50 sec End 13. To change the microwave time, without resetting the entire program, touch the Microwave mode Select COOK TIME immediately General OvenTips – Both Ovens PREHEATING THE OVEN •Preheat is optional for ROAST, BROIL, and CONVECTION BROIL modes •Place racks in the oven before preheating OPERATIONAL SUGGESTIONS BAKE TIPS Baking Chart To Set the CONVECTION Mode: CONVECTION TIPS Convection Chart FOOD ITEM TIME TEMPERATURE Cakes, mix or scratch: CONVECTION BAKE TIPS Convection Bake Chart Breads-Yeast: Bread 25 to 35 minutes Dinner Rolls ROAST TIPS Roasting Chart COOK TIME END TEMP LEVEL Beef: CONVECTION ROAST TIPS Upper/Lower Oven OperationsCM Oven Care and Use Manual Convection Roast Chart OVEN PROBE CARVING lb BROIL AND CONVECTION BROIL TIPS Broil Chart FOOD ITEM and THICKNESS POSITION SETTING TOTAL TIME PrF PROOFING TIPS To Set the DEHYDRATE Mode: d hY DEHYDRATING TIPS COOK TIME 2:30 350o Stop Time 7:00 To Set the Sabbath Mode: SAb Self-CleaningTheOven To Set the SELF CLEAN Mode: CLn How to use the Oven Cleaning Chart Oven Finishes / Cleaning Method The entire oven can be safely cleaned with a soapy sponge, rinsed and dried If stubborn soil remains, follow the recommended cleaning methods below •Always use the mildest cleaner that will do the job •Rub metal finishes in the direction of the grain The Upper or single oven door is NOT removable The oven door can be removed to clean hard to reach areas inside the oven •Use caution when removing the lower door as it is very heavy To Remove the Lower Oven Door 1.Fully open the oven door WARNINGS: FAHRENHEIT TO CENTIGRADE CHANGING THE CLOCK FORMAT The oven has been preset to a 12 hour clock format To Change the Time of Day Clock to a 24-HourClock, follow these steps: THERMOSTAT CALIBRATION Solving Baking Problems BAKING PROBLEM CAUSE Solving Operational Problems PROBLEM PROBLEM SOLVING STEPS HOW TO OBTAIN SERVICE Notes Page THERMADOR BUILT-INOVEN WARRANTY CM301 and CM302 WHAT IS COVERED WHAT IS NOT COVERED WARRANTY APPLICATIONS Thermador Model CM 301, CM Tested to Comply with FCC Standards FOR HOME USE