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Built-in DM Oven Care and Use Manual
Cooksmart™
2 – Upper or Single Oven ONLY
CS2 – Guidelines for Large Roasts and Poultry (over
4.5 lbs.) and Casseroles.
• Allow approximately 1/2 the conventional cooking time.
• Use this mode for meats over 4.5 lbs.
• Let refrigerated meats and poultry stand at room temp for 15-20
minutes before roasting. Prepare meats at this time.
• Cook all 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 in oven.
• Do not leave a meat thermometer in meat during roasting.
• Check food at minimum roasting time for doneness.
• After cooking, allow meat to stand covered with foil for 15-20
minutes before carving/serving.
• Food will continue to cook during recommended standing time,
and temperatures will even out and will rise approximately 10-
15 degrees during this time.
• Oven probe cannot be used in this mode.
• Refer to Page 49 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 foil.
After half of the cooking time has expired, remove foil on breast
area.
• Cook only unstuffed turkeys in this mode.
Upper Oven Operations
19
CS2
LARGE ROASTS, WEIGHT COOK TIME
POULTRY, AND CASSEROLES (OVER 4.5 lbs) Minutes Per Pound
Lamb:
Leg of Lamb 5 to 6 lbs. 22 to 23 minutes / lb.
(cover small end of leg with foil)
Pork:
Loin roast 4.5 to 6 lbs. 24 to 26 minutes / lb. 155º F 160º F to 165º F
(tied double)
Turkey:
Whole 12 to 16 lbs. 13 to 15 minutes / lb.
17 to 21 lbs. 11 to 13 minutes / lb.
22 to 26 lbs. 9 to 12 minutes / lb.
Breast, with bones, skin 4.5 to 7 lbs. 19 to 21 minutes / lb.
Whole turkey (netted), boneless 5 to 7 lbs. 13 to 15 minutes / lb.
Beef:
Rib Roast with bones 4.5 to 6 lbs. 23 to 25 minutes / lb.
6.5 to 8.5 lbs. 17 to 20 minutes / lb.
Rib Eye Roast, boneless 4.5 to 6 lbs. 19 to 21 minutes / lb.
6.5 to 8.5 lbs. 16 to 19 minutes / lb.
Salmon:
Whole filet 4.5 to 5.5 lbs. 35 to 42 minutes total
CONVENTIONAL
END
TEMP
DONENESS
CARVING
TEMP
Lamb should be removed from oven when
internal temperatures reach 135 or 150ºF.
After covering with foil and standing, serving
temps should be 145ºF for medium rare
and 160º for medium.
Turkey should be removed from oven when
internal temperatures reach 170º F in the
breast and 180ºF 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 10º F less than
serving temperature. After covering with
foil and standing, serving temps should
be 145º F for medium rare, 160º 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.