Upper Oven Operations |
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
•Cook all large meat items on Rack 1, 2 or 3, depending on height.
•Use bottom broiler pan of
•For lamb, whole chicken or turkey, use
•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
•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.
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| CONVENTIONAL | DONENESS |
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| CS2 LARGE ROASTS, | WEIGHT |
| COOK TIME | END | CARVING |
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| POULTRY, AND CASSEROLES | (OVER 4.5 lbs) |
| Minutes Per Pound | TEMP | TEMP |
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| Lamb: |
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| Lamb should be removed from oven when |
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| internal temperatures reach 135 or 150ºF. |
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| LegofLamb | 5 to 6 lbs. |
| 22 to 23 minutes / lb. |
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| Aftercoveringwithfoilandstanding,serving |
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| (cover small end of leg with foil) |
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| temps should be 145ºF for medium rare |
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| and 160º for medium. |
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| Pork: |
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| Loin roast | 4.5 to 6 lbs. |
| 24 to 26 minutes / lb. | 155º F | 160º F to 165º F |
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| Turkey: |
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| Turkeyshouldberemovedfromovenwhen |
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| Whole | 12 to 16 lbs. |
| 13 to 15 minutes / lb. |
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| internal temperatures reach 170º F in the |
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| 17 to 21 lbs. |
| 11 to 13 minutes / lb. |
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| breast and 180ºF in the thigh. Cover with |
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| 22 to 26 lbs. |
| 9 to 12 minutes / lb. |
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| foil and allow to stand for 20 minutes for |
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| Breast, with bones, skin | 4.5 to 7 lbs. |
| 19 to 21 minutes / lb. |
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| easier carving |
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| Whole turkey (netted), boneless | 5 to 7 lbs. |
| 13 to 15 minutes / lb. |
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| Beef: |
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| Roast may be turned over halfway |
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| Rib Roast with bones | 4.5 to 6 lbs. |
| 23 to 25 minutes / lb. | during cooking time. Beef should be |
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| 6.5 to 8.5 lbs. |
| 17 to 20 minutes / lb. | removed from oven when internal |
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| Rib Eye Roast, boneless | 4.5 to 6 lbs. |
| 19 to 21 minutes / lb. | temperatures reach 10º F less than |
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| serving temperature. After covering with |
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| 6.5 to 8.5 lbs. |
| 16 to 19 minutes / lb. | foil and standing, serving temps should |
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| be 145º F for medium rare, 160º F for |
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| medium, 170° for well. |
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| Salmon: |
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| Fish should be removed from oven when it |
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| Whole filet | 4.5 to 5.5 lbs. |
| 35 to 42 minutes total | flakes with a fork. |
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Tips for Casseroles:
•For best results, follow recipe directions for covering.
•Set time for half the longest conventional time.
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