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

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Image 22
Thermador DM302, DM301 manual Cooksmart 3 Upper or Single Oven only, Under 4.5 lbs Minutes Per Pound Beef

DM301, DM302 specifications

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