Thermador CJ302 - Manual (Page 25)

CJ Oven Care and Use Manual
MEAT and POULTRY JETDIRECT OVEN RACK COOK TIME END TEMP/
TEMPERATURE LEVEL CARVING TEMP
Beef:
Boneless Rib Roast, 3-6 Ibs. 325
°
F (163ºC) Upper 18 to 21 minutes / lb. 130
°
F / 140
°
F Rare
(55
°
C / 60
°
C)
Standing Rib Roast
3-6 Ibs. 325
°
F (163ºC) Upper 18 to 21 minutes / lb. 140
°
F / 150
°
F Med. Rare
(60
°
C / 66
°
C)
6 to 8 Ibs. 325
°
F (163ºC) Upper 15 to 17 minutes / lb. 150
°
F / 160
°
F Medium
(66
°
C / 71
°
C)
Tenderloin, 1 -1 / 2 to 2 -1 / 2 Ibs. 425
°
F (219ºC) Upper 30 to 33 min. total time 160
°
F / 170
°
F Well Done
(71
°
C / 77
°
C)
Tri Tip, 1 -1 / 2 to 2 -1 / 2 Ibs. 425
°
F (219ºC) Upper 26 to 28 min. total time
Meatballs
1 lb. ground beef or turkey 350ºF (177ºC) Upper 10 to 13 min. total time
35-40 1-inch meatballs
Chicken:
Whole, unstuffed
3 -1 / 2 to 4 Ibs. 375
°
F (190ºC) Upper 10 to 12 minutes / lb. 165ºF / 170ºF (74
°
C / 77
°
C)
5 to 7 Ibs. 375
°
F (190ºC) Upper 9 to 11 minutes / lb. 165ºF / 170ºF (74
°
C / 77
°
C)
Pieces, with bones/skin
2 to 4 Ibs. 375
°
F (190ºC) Upper 11 to 13 minutes / lb. 165ºF / 170ºF (74
°
C / 77
°
C)
Breasts, boneless/skinless
1 -1 / 2 to 2 Ibs. 375
°
F (190ºC) Upper 9 to 10 minutes / lb. 165ºF / 170ºF (74
°
C / 77
°
C)
Cornish game hens 375
°
F (190ºC) Upper 40 to 45 min. total time 165ºF / 170ºF (74
°
C / 77
°
C)
Turkey:
Whole Breast, w/bone, 5 to 7 Ibs. 325
°
F (163ºC) Lower 10 to 12 minutes / lb. 165ºF / 170ºF (74
°
C / 77
°
C)
Half Breast, w/bone, 2 to 3 Ibs. 375
°
F (190ºC) Upper 19 to 21 minutes / lb. 165ºF / 170ºF (74
°
C / 77
°
C)
Boneless (tied/netted), 3 to 4 Ibs. 425
°
F (163ºC) Upper first 15 minutes, then 165ºF / 170ºF (74
°
C / 77
°
C)
325
°
F (163ºC) Upper 45 additional minutes 165ºF / 170ºF (74
°
C / 77
°
C)
Lamb:
Leg or Shank
3 to 6 Ibs. 325
°
F (163ºC) Upper 20 minutes / lb. 135
°
F / 145
°
F Med. Rare
Rack of Lamb (57
°
C / 63
°
C)
1 to 3 Ibs. 375
°
F (190ºC) Upper 15 minutes / lb. 135
°
F / 145
°
F Med. Rare
Leg, boneless (tied) 325
°
F (163ºC) Upper 13 to 15 minutes/lb. 135
°
F / 145
°
F Med. Rare
Chops, 1 / 2 " to 1" 375
°
F (190ºC) Upper 12 to 14 min. total time (57
°
C / 63
°
C)
Chops, 1" - 1 1 / 2 " 375
°
F (190ºC) Upper 14 to 16 min. total time
Pork:
Loin, Boneless
3 to 5 Ibs. 325
°
F (163ºC) Upper 20 minutes / lb. 155
°
F / 160
°
F Medium
Shoulder, boneless 325
°
F (163ºC) Upper 21 minutes / lb. (68
°
C / 71
°
C)
Sirloin cut, bone-in 325
°
F (163ºC) Upper 23 minutes / lb. 165
°
F / 170
°
F Well Done
Tenderloins (2) 425
°
F (219ºC) Upper 16 to 23 min. total time 155
°
F / 160
°
F Medium
(68
°
C / 71
°
C)
Chops, 1 / 2 " 375
°
F (190ºC) Upper 11 to 13 min. total time 165
°
F / 170
°
F Well Done
Chops, 1" - 1 1 / 2 " 375
°
F (190ºC) Upper 14 to 16 min. total time (74
°
C / 77
°
C)
Chops, 1 1 / 2 " - 2" 375
°
F (190ºC) Upper 16 to 18 min. total time
Veal:
Rolled roast, boneless
1 to 3 Ibs. 325
°
F (163ºC) Upper 20 to 24 minutes / lb.
Shoulder, bone-in
1 to 3 Ibs. 325
°
F (163ºC) Upper 21 to 23 minutes / lb.
Chops, 1" - 1 -1 / 4 " 375
°
F (190ºC) Upper 14 to 16 min. total time
Pizza
Scratch , 12" crust 12" pizza pan 350
°
F (177º C) Upper 8 to 9 minutes
Add Pizza toppings Bake additional 5 to 6 min.
Frozen, Individual place on oven rack Reduce pkg temp. 50º F Upper
Frozen, 12 " place on oven rack Reduce pkg temp. 50º F Upper Check at or before
Prebaked crust, 12" place on oven rack Reduce pkg temp. 50º F Upper 2/3 of package time
Rising crust, Frozen, 8" or 12" place on oven rack Reduce pkg temp. 75º F Upper
Upper Oven Features
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130
°
F / 140
°
F Rare
(55
°
C / 60
°
C)
140
°
F / 150
°
F Med. Rare
(60
°
C / 66
°
C)
150
°
F / 160
°
F Medium
(66
°
C / 71
°
C)