Thermador DM302 manual Cooksmart 3 - Upper or Single Oven ONLY, will rise 10 - 15F during standing

Upper Oven Operations Built-in DM Oven Care and Use Manual

Cooksmart™ 3 – Upper or Single Oven ONLY

CS3 – Guidelines for Small Roasts and Poultry (less than 4.5 lbs.) 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 in oven.

•Cook all foods in center of rack level 3.

•Use the bottom of the two-piece broiler pan 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 oil 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 15 to 20 minutes.

•Food will continue to cook and internal temperature will rise during standing time.

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

•Oven probe cannot be used in this mode.

•Cook appetizers uncovered.

•For appetizers, cook for 1/2 the maximum conventional cooking time.

•Refer to Page 46 for Food Safety Guidelines.

		CONVENTIONAL
CS3 SMALL ROASTS,	WEIGHT	COOK TIME	DONENESS
AND POULTRY	(Under 4.5 lbs.)	Minutes Per Pound
Beef:	1-1/2to 3 lbs.
Tri-tip		20 to 22 minutes / lb.
Beef Loin – Top Sirloin Roast	3.5 to 4.5 lbs.	30 to 33 minutes / lb.	Beef and lamb should be removed
Rib Eye Roast	3 to 4.5 lbs.	22 to 24 minutes / lb.	from oven when internal temperature
			reaches 10-15° F less than serving
(boneless)
			temperature. Cover with foil and allow
			to stand 10 – 15 minutes. Temperature
Rib Roast (with bones)	3 to 4.5 lbs.	23 to 24 minutes / lb.
			will rise 10 – 15°F during standing
TenderloinRoast	2 to 3 lbs.	22 to 23 minutes / lb.	time. Serving temperatures should be
Meat Loaf, ground beef or turkey	1-1/2lbs.	64 to 65 minutes total	145°F – medium rare; 160°F –medium
Meat Balls, ground beef or turkey	1 lb.	15 to 20 minutes total	Space evenly on jelly roll pan.
	(35-401-inchmeatballs)
Lamb:	1-1/4to 2 lbs.		Space evenly on broiler pan. After
Rack		24 to 36 minutes / lb.	removing, drain fat and cover with
Rack,Crown	3 to 4 lbs.	17 to 18 minutes / lb.	foil for 10 minutes.
Pork:			EndTemp:155ºF
PorkTenderloin	3/4 to 1-3/4lbs. each	36 to 44 minutes / lb.	CarvingTemp:160ºFto165ºF

Chart continued next page

20