Thermador A Masco Company CJ Manuel D’Utilisation
Proof 9-21-99
Page 27
CookSmart
®
Mode – Upper Oven
• Allow refrigerated meats and poultry to stand at
room temperature for 15 to 20 minutes before
cooking.
cooking.
Meats
•
Select roasts up to 3-inches thick.
•
Use the porcelain broiler pan with a low V-rack for
roasts.
roasts.
•
Calculate the total minutes per pound and enter
total cook time.
total cook time.
•
Cook all meats uncovered unless otherwise
specified.
specified.
•
Do not cook food with large amounts of liquid.
Chart continued next page
CS3 – Guidelines for Meat, Poultry and Casseroles
•
Check food for doneness with meat thermometer
at minimum time.
at minimum time.
•
Meat will continue to cook and internal temperature
will rise during standing time.
will rise during standing time.
•
Score fat on roasts before cooking.
•
Brush lean cuts of meat and fish with vegetable or
olive oil before roasting to prevent sticking.
olive oil before roasting to prevent sticking.
•
When a recipe has a two-step temperature/time
cooking method, such as rack of lamb, use the total
time from both steps to set cook time.
cooking method, such as rack of lamb, use the total
time from both steps to set cook time.
CAUTION!
When roasting, open the door carefully. There may
be an accumulation of steam, smoke and spattering of
fats due to speed of cooking.
be an accumulation of steam, smoke and spattering of
fats due to speed of cooking.
Beef:
Tri-tip
1
-1
/
2
to 3 Ibs.
30 to 35 minutes / lb.
Tenderloin Roast
1 lb.
47 to 48 minutes / lb.
2 Ibs.
34 to 36 minutes / lb.
2
-1
/
2
to 3 Ibs.
28 to 32 minutes / lb.
London Broil
2 Ibs.
20 minutes/lb.
2
-1
/
2
Ibs.
23 to 25 minutes / lb.
Meat Loaf, ground beef or
1
-1
/
2
Ibs.
60 to 65 minutes total
turkey, shape in ring
2 Ibs.
65 to 70 minutes total
Meat Balls, ground beef or
1 Ib.
15 to 20 minutes total
turkey
(35-40 1-inch
meatballs)
meatballs)
CS3 MEATS
WEIGHT
COOK TIME
DONENESS
Minutes Per Pound
Beef and lamb should be
removed from oven when
internal temperature reaches
120 – 125
removed from oven when
internal temperature reaches
120 – 125
°
F. Cover with foil
and allow to stand 10 – 15
minutes. Temperature will rise
15 – 20
minutes. Temperature will rise
15 – 20
°
F during standing
time. Serving temperatures
should be 140
should be 140
°
F – rare;145
°
F
– medium rare; and 150
°
F –
medium.
Use 10" round dish. Arrange
meat in ring or donut shape.
After removing, drain fat and
cover with foil for 10 minutes.
meat in ring or donut shape.
After removing, drain fat and
cover with foil for 10 minutes.
Space evenly on roll pan.
See beef information for
doneness.
doneness.
Lamb:
Rack
1
-1
/
2
to 2 Ibs.
24 to 36 minutes / lb.
Rack, Crown
3 to 4 Ibs.
18 to 19 minutes / lb.
Loin Chops, 4 attached
1 to 2 Ibs.
34 to 36 minutes / lb
CONVENTIONAL