Thermador CJ302 User Manual
Page 25
CJ Oven Care and Use Manual
MEAT and POULTRY
JETDIRECT OVEN
RACK
COOK TIME
END TEMP/
TEMPERATURE
LEVEL
CARVING TEMP
Beef:
Boneless Rib Roast, 3-6 Ibs.
325
°
F (163ºC)
Upper
18 to 21 minutes / lb.
130
°
F / 140
°
F Rare
(55
°
C / 60
°
C)
Standing Rib Roast
3-6 Ibs.
325
°
F (163ºC)
Upper
18 to 21 minutes / lb.
140
°
F / 150
°
F Med. Rare
(60
°
C / 66
°
C)
6 to 8 Ibs.
325
°
F (163ºC)
Upper
15 to 17 minutes / lb.
150
°
F / 160
°
F Medium
(66
°
C / 71
°
C)
Tenderloin, 1
-1
/
2
to 2
-1
/
2
Ibs.
425
°
F (219ºC)
Upper
30 to 33 min. total time
160
°
F / 170
°
F Well Done
(71
°
C / 77
°
C)
Tri Tip, 1
-1
/
2
to 2
-1
/
2
Ibs.
425
°
F (219ºC)
Upper
26 to 28 min. total time
Meatballs
1 lb. ground beef or turkey
350ºF (177ºC)
Upper
10 to 13 min. total time
35-40 1-inch meatballs
Chicken:
Whole, unstuffed
3
-1
/
2
to 4 Ibs.
375
°
F (190ºC)
Upper
10 to 12 minutes / lb.
165ºF / 170ºF (74
°
C / 77
°
C)
5 to 7 Ibs.
375
°
F (190ºC)
Upper
9 to 11 minutes / lb.
165ºF / 170ºF (74
°
C / 77
°
C)
Pieces, with bones/skin
2 to 4 Ibs.
375
°
F (190ºC)
Upper
11 to 13 minutes / lb.
165ºF / 170ºF (74
°
C / 77
°
C)
Breasts, boneless/skinless
1
-1
/
2
to 2 Ibs.
375
°
F (190ºC)
Upper
9 to 10 minutes / lb.
165ºF / 170ºF (74
°
C / 77
°
C)
Cornish game hens
375
°
F (190ºC)
Upper
40 to 45 min. total time
165ºF / 170ºF (74
°
C / 77
°
C)
Turkey:
Whole Breast, w/bone, 5 to 7 Ibs.
325
°
F (163ºC)
Lower
10 to 12 minutes / lb.
165ºF / 170ºF (74
°
C / 77
°
C)
Half Breast, w/bone, 2 to 3 Ibs.
375
°
F (190ºC)
Upper
19 to 21 minutes / lb.
165ºF / 170ºF (74
°
C / 77
°
C)
Boneless (tied/netted), 3 to 4 Ibs.
425
°
F (163ºC)
Upper
first 15 minutes, then
165ºF / 170ºF (74
°
C / 77
°
C)
325
°
F (163ºC)
Upper
45 additional minutes
165ºF / 170ºF (74
°
C / 77
°
C)
Lamb:
Leg or Shank
3 to 6 Ibs.
325
°
F (163ºC)
Upper
20 minutes / lb.
135
°
F / 145
°
F Med. Rare
Rack of Lamb
(57
°
C / 63
°
C)
1 to 3 Ibs.
375
°
F (190ºC)
Upper
15 minutes / lb.
135
°
F / 145
°
F Med. Rare
Leg, boneless (tied)
325
°
F (163ºC)
Upper
13 to 15 minutes/lb.
135
°
F / 145
°
F Med. Rare
Chops,
1
/
2
"
to 1"
375
°
F (190ºC)
Upper
12 to 14 min. total time
(57
°
C / 63
°
C)
Chops, 1" - 1
1
/
2
"
375
°
F (190ºC)
Upper
14 to 16 min. total time
Pork:
Loin, Boneless
3 to 5 Ibs.
325
°
F (163ºC)
Upper
20 minutes / lb.
155
°
F / 160
°
F Medium
Shoulder, boneless
325
°
F (163ºC)
Upper
21 minutes / lb.
(68
°
C / 71
°
C)
Sirloin cut, bone-in
325
°
F (163ºC)
Upper
23 minutes / lb.
165
°
F / 170
°
F Well Done
Tenderloins (2)
425
°
F (219ºC)
Upper
16 to 23 min. total time
155
°
F / 160
°
F Medium
(68
°
C / 71
°
C)
Chops,
1
/
2
"
375
°
F (190ºC)
Upper
11 to 13 min. total time
165
°
F / 170
°
F Well Done
Chops, 1" - 1
1
/
2
"
375
°
F (190ºC)
Upper
14 to 16 min. total time
(74
°
C / 77
°
C)
Chops, 1
1
/
2
" - 2"
375
°
F (190ºC)
Upper
16 to 18 min. total time
Veal:
Rolled roast, boneless
1 to 3 Ibs.
325
°
F (163ºC)
Upper
20 to 24 minutes / lb.
Shoulder, bone-in
1 to 3 Ibs.
325
°
F (163ºC)
Upper
21 to 23 minutes / lb.
Chops, 1" - 1
-1
/
4
"
375
°
F (190ºC)
Upper
14 to 16 min. total time
Pizza
Scratch , 12" crust
12" pizza pan
350
°
F (177º C)
Upper
8 to 9 minutes
Add Pizza toppings
Bake additional 5 to 6 min.
Frozen, Individual
place on oven rack
Reduce pkg temp. 50º F
Upper
Frozen, 12 "
place on oven rack
Reduce pkg temp. 50º F
Upper
Check at or before
Prebaked crust, 12"
place on oven rack
Reduce pkg temp. 50º F
Upper
2/3 of package time
Rising crust, Frozen, 8" or 12" place on oven rack
Reduce pkg temp. 75º F
Upper
Upper Oven Features
Page 23
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130
°
F / 140
°
F Rare
(55
°
C / 60
°
C)
140
°
F / 150
°
F Med. Rare
(60
°
C / 66
°
C)
150
°
F / 160
°
F Medium
(66
°
C / 71
°
C)