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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 JETDIRECT 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.