CJ Oven Care and Use Manual
CookSmart
Cooking Chart – Upper Oven
• Allow refrigerated meats and poultry to stand at
room temperature for 15 to 20 minutes before
cooking.
Meats
•
Select low-profile roasts up to 3-inches thick.
•
Use bottom of two-piece broil pan for roasts. For
larger roasts and meatloaf, refer to custom
combination mode on Page 34.
•
Calculate the total minutes per pound and enter
total cook time.
•
As the total weight increases, the cooking time per
pound decreases.
•
Cook all meats uncovered on the upper rack unless
otherwise specified.
•
Do not leave a meat thermometer in meat during
roasting.
•
Score fat on roasts before cooking.
•
Do not cook food with large amounts of liquid.
Chart continued next page
CS3 – Meat, Casseroles
•
Brush lean cuts of meat and fish with vegetable or
olive oil before roasting to prevent sticking.
•
Check food for doneness with meat thermometer
at minimum time.
•
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.
•
Marinated and non-marinated meats require the
same cooking time.
•
Because of the combination of thermal heat
with microwave, foods will continue to cook
and internal temperatures will rise during
standing 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.
Beef:
Tri-tip
1 Roast
1
-1
/
2
to 3 Ibs.
32 to 34 minutes / lb.
2 Roasts
3 to 5 lbs.
21 to 23 minutes / lb.
Tenderloin Roast
1 Roast
1 lb. to 2 Ibs.
30 to 32 minutes / lb.
2 Roasts
2 to 4 Ibs.
18 to 20 minutes / lb.
London Broil
2 - 2
-1
/
2
Ibs.
21 to 23 minutes / lb.
Ribs
3 – 4 lbs. (5 – 7 bones)
60 to 70 minutes
(To increase tenderness and
flavor, ribs may be parboiled
for 1 to 2 minutes before
applying dry seasoning rub.)
Meat Balls, ground beef or
1 Ib. (35 to 40 1-inch
15 to 20 minutes
turkey
meatballs)
CS3 MEATS
WEIGHT
TIME
DONENESS*
Minutes Per Pound
Beef and lamb should be
removed from oven at the
end of cooking time. Cover
with foil and allow to stand
10 to 20 minutes. Temp-
erature will rise 20º F to 30
°
F during standing time. Serving
temperatures should be
135
°
F – rare; 145
°
F – medium
rare; and 150
°
F – medium.
Pork:
Spare Ribs
3 to 5 Ibs.
1 hr. 45 min. to 1 hr. 50
Loin Back Ribs
1
-1
/
2
to 3 Ibs.
60 to 70 minutes
Lamb:
Rack
1
-1
/
2
to 2 Ibs.
24 to 26 minutes / lb.
Rack, Crown
3 to 4 Ibs.
18 to 19 minutes / lb.
CONVENTIONAL
Upper Oven Features
Page 18
See beef information for
doneness.
Add sauce last 5 minutes of
roasting. Let stand 10 minutes.
Add sauce last 1
-1
/
2
minutes of
roasting. Let stand 10 minutes.
Begin roasting ribs with a dry
seasoning rub. Apply sauce
for the last 60 to 90 seconds
of cooking time. Allow to
stand for 10 minutes.
Space evenly on jelly roll pan.
total time
total time
total time
* See Page 46 for Food Safety Guidelines.
