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Built-in DM Oven Care and Use Manual
Beef and lamb should be removed
from oven when internal temperature
reaches 10-15° F less than serving
temperature. Cover with foil and allow
to stand 10 – 15 minutes. Temperature
will rise 10 – 15°F during standing
time. Serving temperatures should be
145°F – medium rare; 160°F –medium
Space evenly on jelly roll pan.
Space evenly on broiler pan. After
removing, drain fat and cover with
foil for 10 minutes.
End Temp:155º F
Carving Temp:160º F to 165ºF
Cooksmart™
3 – Upper or Single Oven ONLY
• Allow approximately one-half the cooking time. Calculate the
total minutes per pound and enter the total cook time.
• Preheat before placing food in oven.
• Cook all foods in center of rack level 3.
• Use the bottom of the two-piece broiler pan unless instructions
specify a different pan or container.
• Cook all meats uncovered unless otherwise specified.
• Score fat on roasts before cooking.
• Brush lean cuts of meat and fish with vegetable or olive oil
before roasting to prevent sticking.
CS3 – Guidelines for Small Roasts and Poultry (less
than 4.5 lbs.) and Appetizers
• Check food for doneness with meat thermometer at minimum
time.
• After cooking, allow meat to stand loosely covered with foil for
15 to 20 minutes.
• Food will continue to cook and internal temperature will rise
during standing time.
• Do not leave a meat thermometer in meat during roasting.
• Oven probe cannot be used in this mode.
• Cook appetizers uncovered.
• For appetizers, cook for 1/2 the maximum conventional cooking
time.
• Refer to Page 46 for Food Safety Guidelines.
Chart continued next page
Beef:
Tri-tip 1
-1
/2 to 3 lbs. 20 to 22 minutes / lb.
Beef Loin – Top Sirloin Roast 3.5 to 4.5 lbs. 30 to 33 minutes / lb.
Rib Eye Roast 3 to 4.5 lbs. 22 to 24 minutes / lb.
(boneless)
Rib Roast (with bones) 3 to 4.5 lbs. 23 to 24 minutes / lb.
Tenderloin Roast 2 to 3 lbs. 22 to 23 minutes / lb.
Meat Loaf, ground beef or turkey
1
-1
/2 lbs. 64 to 65 minutes total
Meat Balls, ground beef or turkey
1 lb. 15 to 20 minutes total
(35-40 1-inch meatballs)
Lamb:
Rack 1
-1
/4 to 2 lbs. 24 to 36 minutes / lb.
Rack, Crown 3 to 4 lbs. 17 to 18 minutes / lb.
Pork:
Pork Tenderloin
3
/4 to 1
-3
/4 lbs. each 36 to 44 minutes / lb.
CS3
SMALL ROASTS, WEIGHT COOK TIME DONENESS
AND POULTRY (Under 4.5 lbs.) Minutes Per Pound
CONVENTIONAL
Upper Oven Operations
20