Upper Oven Operations

CM Oven Care and Use Manual

CookSmart® Mode – Upper or Single Oven ONLY

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 be at room temp for 15-20 minutes before roasting. Prepare meats at this time.

•Cook all large meat items on Rack 1, 2 or 3, depending on height.

•Use bottom broiler pan of 2-piece broiler set.

•For lamb, whole chicken or turkey, use V-rack in bottom broiler pan.

•Preheat before placing food in oven.

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

•Check food at minimum roasting time for doneness.

•After cooking, allow meat to stand covered with foil for 15-20 minutes before carving/serving.

•Food will continue to cook during recommended standing time, and temperatures will even out and will rise approximately 10-15 degrees during this time.

•Oven probe cannot be used in this mode.

•Refer to Page 41 for Food Safety Guidelines.

Tips for roasting a turkey:

•Remove wire leg clamp from turkey before roasting.

•To prepare turkey for roasting, tuck wings behind back and loosely tie legs with kitchen string.

•Cover top of breast and ends of legs with wide strips of foil. After half of the cooking time has expired, remove foil on breast area.

•Cook only unstuffed turkeys in this mode.

 

 

CONVENTIONAL

DONENESS

CS2 LARGE ROASTS and

WEIGHT

COOK TIME

END

CARVING

POULTRY

 

Minutes Per Pound

TEMP

TEMP

Lamb:

 

 

Lamb should be removed from oven when

 

 

internal temperatures reach 120-125ºF (55

Leg of Lamb

5 to 6 Ibs.

22 to 23 minutes / lb.

- 57º C). After covering with foil and standing,

(cover small end of leg with foil)

 

 

 

 

serving temps should be 140ºF (60º C) for

 

 

 

 

 

 

rare, 145ºF (63º C) for medium rare and

 

 

 

150º (66ºC) for medium.

 

 

 

 

 

 

 

 

Pork:

 

 

 

 

 

Loin roast

4.5 to 6 Ibs.

24 to 26 minutes / lb.

150º F (66º C)

160º F to 165º F

(tied double)

 

 

 

(71º C to 74º C)

 

 

 

 

 

 

Turkey:

 

 

Turkey should be removed from oven when

Whole

12 to 16 lbs.

13 to 15 minutes / lb.

internal temperatures reach 160º F (68º C)

 

17 to 21 lbs.

11 to 13 minutes / lb.

 

in the breast and 170ºF (77ºC) in the thigh.

 

22 to 26 lbs.

9 to 12 minutes / lb.

 

After covering with foil and standing, serving

Breast, with bones, skin

4.5 to 7 lbs.

19 to 21 minutes / lb.

temps should be 170º – 175ºF (77 – 79º C).

Whole turkey (netted), boneless

5 to 7 lbs.

13 to 15 minutes / lb.

 

 

 

 

 

 

 

Beef:

 

 

Roast may be turned over halfway during

Rib Roast with bones

4.5 to 6 Ibs.

23 to 25 minutes / lb.

cooking time. Beef should be removed from

 

6.5 to 8.5 Ibs.

17 to 20 minutes / lb.

oven when internal temperatures reach 120-

Rib Eye Roast, boneless

4.5 to 6 Ibs.

19 to 21 minutes / lb.

125º F (55 - 57º C). After covering with foil

and standing, serving temps should be

 

6.5 to 8.5 Ibs.

16 to 19 minutes / lb.

140º F (60º C) for rare, 145º F (63º C) for

 

 

 

medium rare and 150º F (66º C) for medium.

 

 

 

 

 

 

Salmon:

 

 

Fish should be removed from oven when

Whole filet

4.5 to 5.5 lbs.

35 to 42 minutes total

 

 

 

fish flakes with a fork.

 

 

 

 

 

 

 

 

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Thermador CM302 manual CS2 Guidelines for Large Roasts and Poultry, Tips for roasting a turkey, End, Temp
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