UpperOvenOperationsBuilt-inDMOvenCareandUseManual

Cooksrnart rM 2 ...-Upper or Single Oven ONLY

0S2 - Guidelines for Large Roasts and Poultry (over

4,5 Ibs,} and Casseroles,

,Allow approximately 1/2 the conventional cooking time.

,Use this mode for meats over 4.5 Ibs.

,Let refrigeratedmeatsand poultrystand at room tempfor 15-20 minutes before roasting. Prepare meats at this time.

,Cook al! 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 inoven.

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

,Check food at minimum roastingtime 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 standingtime, andtemperatures will even out and will rise approximately 10- 15 degrees during this time.

,Oven probe cannot be used in this mode.

,Refer to Page49 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 foi!. After half of the cooking time has expired, removefoi!on breast area.

,Cook only unstuffed turkeys in this mode.

 

 

CONVENTIONAL

CS2 LARGE ROASTS,

WEIGHT

COOKTIME

POULTRY, AND CASSEROLE:

(OVER 4,5 Ibs

Minutes Per Pound

Lamb:

 

 

LegofLamb

5 to 6 Ibs.

22to 23minutes /Ib.

(cover small endof legwith foil)

 

 

Pork:

 

 

Loinroast

4.5to61bs.

24to 26minutes /Ib.

(tieddouNe)

 

 

Turkey:

 

 

Whole

12to161bs.

13to I5 minutes/Ib.

 

17to21 Ibs.

11to 13minutes/Ib.

 

22to 26Ibs.

9to 12minutes/Ib.

Breast,withbones,skin

4.5 to 7 Ibs.

19to21 minutes/Ib.

Whole turkey(netted),boneless

5 to 7 Ibs.

13to 15minutes/Ib.

Beef.'

 

 

RibRoastwith bones

4.5 to 6 Ibs.

23to 25minutes /Ib.

 

6.5 to 8.5 Ibs.

17to20 minutes/Ib.

RibEye Roast,boneless

4.5to61bs.

19to21 minutes/Ib.

 

&5 to 8.5 Ibs.

16to 19minutes/Ib.

DONENESS

ENDCARWNG

TPJ_PTFJ_P

Lamb should be removed from oven when internal temperatures reach 135 or 150°F. After covering withfoil and standing, serving

temps should be 145°F for medium rare and 160° for medium.

1550F

1600Fto 1650F

Turkey should be removed from oven when internal temperatures reach 170° F in the

breast and 180°F in the thigh. Cover with foil and allow to stand for 20 minutes for

easier carving

Roast may be turned over halfway

during cooking time. Beef should be removed from oven when internal

temperatures reach 10° F less than serving temperature. After covering with

foil and standing, serving temps should be 145° F for medium rare, 160° F for medium, 170° for well.

Salmon:

 

 

Fish should be removed from oven when it

Whole filet

4.5to5.51bs.

35to 42rainutestotal

flakes with a fork.

Tips for Casseroles:

For best results, follow recipe directions for covering.

Set time for half the longest conventional time.

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Thermador DM301, DM302 Cooksrnart rM 2 ...-Upper or Single Oven only, UpperOvenOperationsBuilt-inDMOvenCareandUseManual

DM301, DM302 specifications

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