Thermador CJ302 - Manual (Page 36)

CJ Oven Care and Use Manual
Custom Combination Cooking Chart – Upper Oven
The following chart provides some suggestions for custom settings.
• 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.
Upper Oven Features
FOOD ITEM Ovenware J ET D IRECT Convection Microwave Cooking
Pan dimensions in inches Temperature Power Level Time
Cakes, specialty
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
Beef Roasts
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
Pork Roast
Boneless /Bone-in Bottom of broil pan 300
°
F (149º C) 30% 16 to 17 minutes per pound
2 to 4 -1 / 2 lbs.
Turkey Breast
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
TIPS:
• 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.
Cooking and Serving Temperatures
• 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.