Справочник Пользователя для Thermador CJ302

•

The cooking times will be shorter than in conventional recipes.

•

Consider the pan size and material, food temperature, food size and shape when selecting your own cooking
program.

•

Cook all items on the upper rack with the exception of whole turkey,  pizza and chiffon cake,  which are cooked
on the lower rack.

•

Do not use paper towels in Custom Combination.

Cheesecake

9" spring form pan

300º F (149º C)

30%

19 to 22 minutes

Cheesepie

9" pie pan

300º F (149º C)

30%

14 to 17 minutes

Chiffon

10" tube pan

300º F (149º C)

30%

32 to 35 minutes

Pizza, Cheese, frozen 12"

Place pizza directly on

400

°

 F (205º C)

100%

4 to 4

-1

/

2 

minutes

lower rack; use no pan

Rib Eye, 5 to 6 lbs.

Bottom of broil pan

250º F (123º C)

20%

15 minutes per pound

          7 to 8 lbs.

250º F (123º C)

30%

9 to 10 minutes per pound

Top Sirloin, 4 to 6 lbs.

Bottom of broil pan

250º F (123º C)

20%

15 to 16 minutes per pound

Meat Loaf, 1

-1

/

2

 lbs.

Ring-shaped dish

350º F (123º C)

40%

27 to 28 minutes

Ham, sliced, 3 lbs.

9x13 glass dish

250º F (123º C)

20%

30 to 40 minutes

Boneless /Bone-in

Bottom of broil pan

300

°

 F (149º C)

30%

16 to 17 minutes per pound

2 to 4

-1

/

2

 lbs.

Boneless, 5 to 6 lbs.

Bottom of broil pan

300º F (149º C)

40%

13 minutes per pound

Bone-in, 6 to 7 lbs.

300º F (149º C)

40%

9 to 10 minutes per pound

Turkey, whole unstuffed

Bottom of broil pan

300º F (149º C)

50%

5 to 6 minutes per pound

11 to 12 lbs.

with flat or V-rack insert,
place on Lower Rack

Fresh Garlic, 1-3 bulbs

Covered Ceramic,

300º F (149º C)

20%

20 minutes

Baking Dish

Page 34

• When roasting a whole turkey,  tuck the wings behind

the back and loosely tie the legs with kitchen string.

• Shield the legs and breast area of a whole turkey

with foil before roasting.  Remove the foil after 2/3
of cooking time.

• A whole turkey may be rotated halfway through

cooking time.

• For juicer and more flavorful meat, turkey may be

brined before roasting.

• For best results,  shape meat loaf in a ring-shaped

dish. Invert dish and place meat loaf on a microwave
bacon tray. Meat loaf will cook more evenly in the
circular pattern and fat can easily drain off.

• Beef and lamb should be removed from oven at

end of cooking time.  Cover with foil and allow to
stand 15-20 minutes.  Temperature will rise 20-30

°

F

during standing time.  Serving temperatures should
be 135

°

 F – rare; 145

°

 F – medium rare and 150

°

 F -

medium.

• Chicken and turkey should be removed from oven

when internal temperature reaches 155

°

-160

°

F.

Cover with foil and allow to stand 10-20 minutes.
Temperature will rise 10-15

°

 during standing time

and juices should run clear.  Serving temperatures
should be 170-175

°

F.

• Pork  roast should be removed from oven when

internal temperatures reach 135º – 150º F.  Cover
with foil and allow to stand 10-20 minutes.  Depending
on the size of roast, temperature will rise 10-20º F
during the standing time.  Juices should run clear.
Serving temperatures will be 140º F for light pink
and 160º F for well done.