Справочник Пользователя для Thermador CJ302
CJ Oven Care and Use Manual
Lower Oven Features
Page 46
Roasting Chart – Lower Oven
Beef:
Pot roast,
3-4 pounds
1
350
°
F (177º C)
40 to 60 minutes per pound
170
°
F (77ºC)
Beef Brisket
2
350
°
F (177º C)
50 to 60 minutes per pound
170
°
F (77ºC)
Beef Chuck
1
350
°
F (177º C)
45 to 55 minutes per pound
170
°
F (77ºC)
Meat Loaf
3
350
°
F (177º C)
60 to 90 minutes total time
170
°
F (77ºC)
Poultry:
Chicken, whole or
1
375
°
F (190º C)
18 to 21 minutes per pound
170
°
F (77ºC)*
halves
Chicken, pieces
1
375
°
F (190º C)
60 minutes total time
Turkey, whole
2
350
°
F (177º C)
11 to 15 minutes per pound
170
°
F (77ºC)*
Pork:
Shoulder
1
325
°
F (163º C)
35 to 40 minutes per pound
170
°
F (77ºC)
Smoked Ham, half
1
325
°
F (163º C)
2 to 3 hours total
160
°
F (71ºC)
* Serving temperature is 175ºF. Cover with foil and let stand for 10-15 minutes.
Thigh
MEAT AND POULTRY –
RACK
OVEN
COOK TIME
END TEMP
COVERED PAN
LEVEL
TEMPERATURE
140
°
F (60
°
C)
•
Ham, pre-cooked (to reheat)
145
°
F (63
°
C)
•
Fresh Beef, Veal, Lamb (medium rare)
160
°
F (71
°
C)
•
Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
Lamb)
•
Fresh Beef, Veal, Lamb (medium)
•
Fresh Pork (medium)
•
Fresh Ham (raw)
•
Egg Dishes
FOOD SERVING TEMPERATURE GUIDELINES FROM FSIS
(USDA Food Safety & Inspection Service)
165
°
F (74
°
C)
•
Ground Meat & Meat Mixtures (Turkey, Chicken)
•
Stuffing (cooked alone or in bird)
•
Leftovers & Casseroles
170
°
F (77
°
C)
•
Fresh Beef, Veal, Lamb (well done)
•
Poultry breasts
•
Fresh Pork (well done)
180
°
F (82
°
C)
•
Chicken & Turkey, whole
•
Poultry thighs & wings
•
Duck & Goose
NOTE:
Eggs (not in a dish) – cook until yolk & white are firm.
Food Safety Guidelines