CM Oven Care and Use Manual
CookSmart
®
Mode – Upper or Single Oven ONLY
• Allow approximately one-half the cooking time.
Calculate the the total minutes per pound and enter
the total cook time.
• Preheat for all items.
• 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.
CS3 – Guidelines for Small Roasts and Poultry
• Brush lean cuts of meat and fish with vegetable or
olive oil before roasting to prevent sticking.
• 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.
Chart continued next page
Beef:
Tri-tip 1
-1
/2 to 3 Ibs. 20 to 22 minutes
/
lb.
Beef Loin – Top Sirloin Roast 4 to 6 lbs. 30 to 33 minutes
/
lb.
Rib Eye Roast Roast 3 to 4 lbs. 22 to 24 minutes / lb.
(boneless) 4 to 6 lbs. 20 to 22 minutes
/
lb.
6 to 8 Ibs. 17 to 19 minutes
/
lb.
Rib Roast (with bones) 3 to 6 lbs. 23 to 24 minutes
/
lb.
Tenderloin Roast 2 to 3 lbs. 22 to 23 minutes
/
lb.
Meat Loaf, ground beef or 1
-1
/2 Ibs. 64 to 65 minutes total
Meat Balls, ground beef 1 Ib. 15 to 20 minutes total
(35-40
1-inch
meatballs)
Lamb:
Rack 1
-1
/4 to 2 Ibs. 24 to 36 minutes / lb.
Rack, Crown 3 to 4 Ibs. 17 to 18 minutes / lb.
Pork:
Pork Tenderloin
3
/4 to 1
-3
/4 Ibs. each 36 to 44 minutes / lb.
CS3
SMALL ROASTS WEIGHT COOK TIME DONENESS
Minutes Per Pound
Beef and lamb should be
removed from oven when
internal temperature reaches
120 – 125°F. Cover with foil
and allow to stand 10 – 15
minutes. Temperature will rise
15 – 20° F during standing
time. Serving temperatures
should be 140°F – rare;145°F
– medium rare; and 150°F –
medium.
Space evenly on jelly roll pan.
Space evenly on broiler pan.
After removing, drain fat and
cover with foil for 10 minutes.
See beef information for
doneness.
CONVENTIONAL
➞
Upper Oven Operations
Page 19
