Thermador DM302, DM301 manual Cooksmart TM 3---Upper or Single Oven ONLY

UpperOvenOperationsBuilt-inDMOvenCareandUseManual

Cooksmart TM 3--- Upper or Single Oven ONLY

0S3- Guidelines for Sina!! Roasts and Poultry (less than 4.8 Ibs.) and Appetizers

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

,Preheat before placing food inoven.

,Cook all foods in center of rack leve! 3.

,Usethe bottom of the two-piece broilerpan 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 oi! 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 15to 20 minutes.

Food will continue to cook and internal temperature wil! rise during standingtime.

Do not leave a meat thermometer in meatduring roasting.

Oven probe cannot be used inthis mode.

Cook appetizers uncovered.

For appetizers,cookfor 1/2the maximumconventionalcooking time.

Refer to Page 46 for Food Safety Guidelines.

		CONVENTIONAL
CS3 SMALL ROASTS,	WEIGHT	COOK TiME
AN D POULTRY	(Under 4.5 Ibs.}	Minutes Pet Pound
Beef:
Tri-tip	1-1/2to 3 Ibs.	20to	22 rainutes /Ib.
Beef Loin -Top Sir!oin Roast	3.5to4.51bs.	30to	33 rainutes /Ib.
Rib Eye Roast	3to4.51bs.	22to	24 rainutes /Ib.
(boneless)
Rib Roast(withbones)	3to 4.5 Ibs.	23to	24 minutes/Ib.
TenderloinRoast	2to 3 Ibs.	22to	23 minutes/Ib.
MeatLoaf,groundbeefor turkey	1-1/2Ibs.	64to	65minutestotal
MeatBalls,groundbeef or turkey	lib.	15to 20minutestotal
	(35-401-inch meatballs)
Lamb:
Rack	1-1/4to 2 Ibs.	24to	36 rainutes/Ib,
Rack,Crown	3to41bs.	17to 18minutes/Ib,
Po_:
PorkTenderloin	3/4to 1-3/4Ibs.each	36to	44 minutes/ Ib.

DONENESS

Beef and lamb should be removed from ovenwhen internaltemperature reaches 10o15° F less than serving temperature.Coverwithfoilandallow tostand10-15 minutes.Temperature will rise 10 - 15°F during standing time.Servingtemperaturesshouldbe 145°F- mediumrare;160°F-medium

Spaceevenly onjelly roll pan.

Space evenlyonbroilerpan_After removing,drainfatandcoverwith foil for 10minutes.

EndTemp:1550F CarvingTemp:1600Fto 165°F

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