Thermador CM302 - Manual (Page 43)

CM Oven Care and Use Manual Upper/Lower Oven Operations
Page 41
Roasting Chart
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 (177ºC) 50 to 60 minutes per pound 170
°
F (77ºC)
Beef Chuck 1 350
°
F (177ºC) 45 to 55 minutes per pound 170
°
F (77ºC)
Meat Loaf 3 350
°
F (177ºC) 60 to 90 minutes total time 170
°
F (77ºC)
Poultry:
Chicken, whole or 1 375
°
F (190ºC) 18 to 21 minutes per pound 170
°
F (77ºC)*
halves
Chicken, pieces 1 375
°
F (190ºC) 60 minutes total time
Turkey, whole 2 350
°
F (177ºC) 11 to 15 minutes per pound 170
°
F (77ºC)*
Pork:
Shoulder 1 325
°
F (163ºC) 35 to 40 minutes per pound 170
°
F (77ºC)
Smoked Ham, half 1 325
°
F (163ºC) 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 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)
• 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