Upper Oven Operations

Built-in DM Oven Care and Use Manual

Cooksmart™ 2 – Upper or Single Oven ONLY

CS2 – Guidelines for Large Roasts and Poultry (over

4.5lbs.) and Casseroles.

Allow approximately 1/2 the conventional cooking time.

Use this mode for meats over 4.5 lbs.

Let refrigerated meats and poultry stand 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 49 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,

WEIGHT

 

COOK TIME

END

CARVING

 

 

POULTRY, AND CASSEROLES

(OVER 4.5 lbs)

 

Minutes Per Pound

TEMP

TEMP

 

 

Lamb:

 

 

 

Lamb should be removed from oven when

 

 

 

 

 

internal temperatures reach 135 or 150ºF.

 

 

LegofLamb

5 to 6 lbs.

 

22 to 23 minutes / lb.

 

 

 

Aftercoveringwithfoilandstanding,serving

 

 

(cover small end of leg with foil)

 

 

 

 

 

 

 

 

temps should be 145ºF for medium rare

 

 

 

 

 

 

 

 

 

 

 

 

and 160º for medium.

 

 

 

 

 

 

 

 

 

 

 

Pork:

 

 

 

 

 

 

 

Loin roast

4.5 to 6 lbs.

 

24 to 26 minutes / lb.

155º F

160º F to 165º F

 

 

(tieddouble)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turkey:

 

 

 

Turkeyshouldberemovedfromovenwhen

 

 

Whole

12 to 16 lbs.

 

13 to 15 minutes / lb.

 

 

 

internal temperatures reach 170º F in the

 

 

 

17 to 21 lbs.

 

11 to 13 minutes / lb.

 

 

 

 

breast and 180ºF in the thigh. Cover with

 

 

 

22 to 26 lbs.

 

9 to 12 minutes / lb.

 

 

 

 

foil and allow to stand for 20 minutes for

 

 

Breast, with bones, skin

4.5 to 7 lbs.

 

19 to 21 minutes / lb.

 

 

 

easier carving

 

 

 

Whole turkey (netted), boneless

5 to 7 lbs.

 

13 to 15 minutes / lb.

 

 

 

 

 

 

 

 

 

 

 

Beef:

 

 

 

Roast may be turned over halfway

 

 

Rib Roast with bones

4.5 to 6 lbs.

 

23 to 25 minutes / lb.

during cooking time. Beef should be

 

 

 

6.5 to 8.5 lbs.

 

17 to 20 minutes / lb.

removed from oven when internal

 

 

Rib Eye Roast, boneless

4.5 to 6 lbs.

 

19 to 21 minutes / lb.

temperatures reach 10º F less than

 

 

 

serving temperature. After covering with

 

 

 

6.5 to 8.5 lbs.

 

16 to 19 minutes / lb.

foil and standing, serving temps should

 

 

 

 

 

 

be 145º F for medium rare, 160º F for

 

 

 

 

 

 

medium, 170° for well.

 

 

 

Salmon:

 

 

 

Fish should be removed from oven when it

 

 

Whole filet

4.5 to 5.5 lbs.

 

35 to 42 minutes total

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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Image 21
Thermador DM301 Cooksmart 2 Upper or Single Oven only, Conventional Doneness CS2 Large Roasts Weight Cook Time END, Temp

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