User's Manual

UpperOvenOperations Built-inDMOvenCareandUseManual
Cooksrnart rM 2 ...-Upper or Single Oven ONLY
0S2 - Guidelines for Large Roasts and Poultry (over
4,5 Ibs,} and Casseroles,
, Allow approximately 1/2 the conventional cooking time.
, Use this mode for meats over 4.5 Ibs.
, Let refrigeratedmeatsand poultrystand at room tempfor 15-20
minutes before roasting. Prepare meats at this time.
, Cook al! large meat items on Rack 1, 2 or 3, depending on
height.
, Use bottom broiler pan of 2-piece broiler set.
, For lamb,whole chicken or turkey,use V-rack in bottom broiler
pan.
, Preheat before placing food inoven.
, Do not leave a meat thermometer in meat during roasting.
, Check food at minimum roastingtime for doneness.
, After cooking, allow meat to stand covered with foil for 15-20
minutes before carving/serving.
CS2 LARGE ROASTS,
POULTRY, AND CASSEROLE:
Lamb:
LegofLamb
(cover small endof legwith foil)
Pork:
Loinroast
(tieddouNe)
Turkey:
Whole
Breast,withbones,skin
Whole turkey(netted),boneless
Beef.'
RibRoastwith bones
RibEye Roast,boneless
Salmon:
Whole filet
WEIGHT
(OVER 4,5 Ibs
5 to 6 Ibs.
4.5to61bs.
12to161bs.
17to21 Ibs.
22to 26Ibs.
4.5 to 7 Ibs.
5 to 7 Ibs.
4.5 to 6 Ibs.
6.5 to 8.5 Ibs.
4.5to61bs.
&5 to 8.5 Ibs.
4.5to5.51bs.
, Food will continue to cook during recommended standingtime,
andtemperatures will even out and will rise approximately 10-
15 degrees during this time.
, Oven probe cannot be used in this mode.
, Refer to Page49 for Food Safety Guidelines.
Tips for roasting a turkey:
, Remove wire leg clamp from turkey before roasting.
, To prepare turkey for roasting, tuck wings behind back and
loosely tie legs with kitchen string.
, Cover top of breast and ends of legs with wide strips of foi!.
After half of the cooking time has expired, removefoi!on breast
area.
, Cook only unstuffed turkeys in this mode.
CONVENTIONAL
COOKTIME
Minutes Per Pound
22to 23minutes /Ib.
24to 26minutes /Ib.
13to I5 minutes/Ib.
11to 13minutes/Ib.
9to 12minutes/Ib.
19to21 minutes/Ib.
13to 15minutes/Ib.
23to 25minutes /Ib.
17to20 minutes/Ib.
19to21 minutes/Ib.
16to 19minutes/Ib.
35to 42rainutestotal
DONENESS
END CARWNG
TPJ_P TFJ_P
Lamb should be removed from oven when
internal temperatures reach 135 or 150°F.
After covering withfoil and standing, serving
temps should be 145°F for medium rare
and 160° for medium.
1550F 1600Fto 1650F
Turkey should be removed from oven when
internal temperatures reach 170° F in the
breast and 180°F in the thigh. Cover with
foil and allow to stand for 20 minutes for
easier carving
Roast may be turned over halfway
during cooking time. Beef should be
removed from oven when internal
temperatures reach 10° F less than
serving temperature. After covering with
foil and standing, serving temps should
be 145° F for medium rare, 160° F for
medium, 170° for well.
Fish should be removed from oven when it
flakes with a fork.
Tips for Casseroles:
• For best results, follow recipe directions for covering.
• Set time for half the longest conventional time.
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