CM Oven Care and Use Manual
CookSmart
®
Mode – Upper or Single Oven ONLY
CS2 – Guidelines for Large Roasts and Poultry
• Allow approximately 1/2 the calculated cooking time.
• Use this mode for meats over 4.5 lbs.
• Allow refrigerated meats and poultry to sit at room
temp for 15-20 minutes before roasting.
• Cook all large meat items on Rack 1, 2 or 3, depending
on height.
• Use bottom of 2-piece broiler pan.
• For lamb or turkey, use V-rack in bottom of broiler
pan.
• Preheat for all items.
• 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.
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
Page 18
CS2
LARGE ROASTS and WEIGHT COOK TIME
POULTRY Minutes Per Pound
Lamb:
Leg of Lamb 5 to 6 Ibs. 22 to 23 minutes / lb.
(cover small end of leg with foil)
Pork:
Loin roast 4.5 to 6 Ibs. 24 to 26 minutes / lb. 150º F (66º C) 160ºF to 165º F
(tied double) (71º C to 74º C)
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 Ibs. 23 to 25 minutes / lb.
6.5 to 8.5 Ibs. 17 to 20 minutes / lb.
Rib Eye Roast, boneless 4.5 to 6 Ibs. 19 to 21 minutes / lb.
6.5 to 8.5 Ibs. 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 120-125ºF (55
- 57º C). After covering with foil and standing,
serving temps should be 140ºF (60º C) for
rare, 145ºF (63º C) for medium rare and
150º (66ºC) for medium.
Turkey should be removed from oven when
internal temperatures reach 160º F (68º C)
in the breast and 170ºF (77ºC) in the thigh.
After covering with foil and standing, serving
temps should be 170º – 175ºF (77 – 79º C).
Roast may be turned over halfway during
cooking time. Beef should be removed from
oven when internal temperatures reach 120-
125ºF (55 - 57º C). After covering with foil
and standing, serving temps should be 140ºF
(60º C) for rare, 145ºF (63º C) for medium
rare and 150º (66ºC) for medium.
Fish should be removed from oven when
fish flakes with a fork.
