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UpperOvenOperations Built-inDMOvenCareandUseManual
Cooksmart TM 3--- Upper or Single Oven ONLY
0S3- Guidelines for Sina!! Roasts and Poultry (less
than 4.8 Ibs.) and Appetizers
, Allow approximately one-half the cooking time. Calculate the
total minutesper pound and enterthetotal cook time.
, Preheat before placingfood inoven.
, Cook all foods in center of rack leve! 3.
, Usethe bottomofthe two-piece broilerpan unless instructions
specify a different pan or container.
, Cook all meats uncovered unless otherwise specified.
, Scorefat on roastsbefore cooking.
, Brush lean cuts of meat and fish with vegetable or olive oi!
before roasting to prevent sticking.
Checkfood for doneness with meat thermometer at minimum
time.
After cooking, allow meat to stand loosely covered with foil for
15to 20 minutes.
Food will continue to cook and internal temperature wil! rise
during standingtime.
Do notleavea meat thermometer in meatduring roasting.
Oven probe cannot be used inthis mode.
Cook appetizers uncovered.
Forappetizers,cookfor 1/2the maximumconventionalcooking
time.
Refer to Page 46 for Food Safety Guidelines.
CS3 SMALL ROASTS,
AN D POULTRY
Beef:
Tri-tip
BeefLoin-Top Sir!oinRoast
RibEyeRoast
(boneless)
RibRoast(withbones)
TenderloinRoast
MeatLoaf,groundbeefor turkey
MeatBalls,groundbeefor turkey
WEIGHT
(Under 4.5 Ibs.}
1-1/2to3 Ibs.
3.5to4.51bs.
3to4.51bs.
3to 4.5Ibs.
2to 3 Ibs.
1-1/2Ibs.
lib.
CONVENTIONAL
COOK TiME
Minutes Pet Pound
20to 22 rainutes/Ib.
30to 33 rainutes/Ib.
22to 24 rainutes/Ib.
23to 24 minutes/Ib.
22to 23 minutes/Ib.
64to 65minutestotal
15to 20minutestotal
DONENESS
Beef and lamb should be removed
from ovenwhen internaltemperature
reaches 10o15° Fless thanserving
temperature.Coverwithfoilandallow
tostand10-15 minutes.Temperature
will rise 10 - 15°F during standing
time.Servingtemperaturesshouldbe
145°F- mediumrare;160°F-medium
(35-401-inchmeatballs) Spaceevenly onjelly roll pan.
Lamb: Spaceevenlyonbroilerpan_After
Rack 1-1/4to2 Ibs. 24to36 rainutes/Ib, removing,drainfatandcoverwith
Rack,Crown 3to41bs. 17to 18minutes/Ib, foilfor 10minutes.
Po_: EndTemp:1550F
PorkTenderloin 3/4to1-3/4Ibs.each 36to 44 minutes/ Ib. CarvingTemp:1600Fto165°F
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