Thermador CJ302 manual Poultry

Upper Oven Features CJ Oven Care and Use Manual

CookSmart Cooking Chart – Upper Oven

CS3 - MEAT, CASSEROLES, continued from previous page

Poultry

•Roast whole unstuffed chickens with breast-side up; tuck wing tips back and loosley tie legs with kitchen string.

•Whole unstuffed turkeys can be roasted using Custom combination (Page 34).

•A basting sauce keeps the outside skin moist.

•Do not leave a meat thermometer in meat during roasting.

•Marinate boneless, skinless chicken breasts before cooking.

•Stuffed poultry is not recommended in this mode.

•Check inner thigh area for doneness with meat thermometer.

•Pound boneless, skinless chicken breasts for uniform thickness and more even cooking.

•If roasting bags are used, cooking time may need to be increased.

CS3 POULTRY	WEIGHT		CONVENTIONAL		DONENESS
			COOK TIME
Chicken:	1 to 1-1/2lbs.
Breasts - with bones/skin			27 to 28 minutes / lb.	Whole chicken and cornish
(place in pan with skin up)	2 to 2-1/2lbs.		20 to 22 minutes / lb.
				hens should be removed from
	3 to 4 Ibs.		17 to 19 minutes / lb.
				oven when internal temp-
Breasts, Boneless, Skinless	1/2 to 1 lb.		17 to 20 min. total time	erature reaches 155° F to
marinated	1 to 1-1/2lbs.		21 to 25 min. total time	160° F. Cover with foil and
	1-1/2to 2-1/2lbs.		26 to 34 min. total time	allow	to	stand 10			to 15
	2-1/2to 3-1/2lbs.		33 to 39 min. total time
				minutes. Temperature will rise
	3-1/2to 4 lbs.		38 to 44 min. total time
				10° F to15° F during standing
Pieces	1 to 1-1/2lbs.		21 to 22 minutes / lb.	time and juices should run
	2 to 3 Ibs.		16 to 17 minutes / lb.	clear.	Serving temperatures
	3-1/2to 4-1/2Ibs.		14 to 15 minutes / lb.	should be 170° F to 175° F.
Whole Chicken, (1) unstuffed	3 to 5 Ibs.		26 to 27 minutes / lb.
(place on V-rack in oven pan)	5-1/2to 7 Ibs.		23 to 24 minutes / lb.
Whole Chickens, (2) unstuffed	6 to 10 Ibs.		15 to 16 minutes / lb.
(place on V-racks in oven pan)
Cornish Hens, unstuffed, 2 *	Approx. 1-1/2lb. each		55 to 60 min. total time
Cornish Hens, unstuffed, 4 *	Approx. 1-1/2lb. each		50 to 55 min. total time
Fish:				Because		of	the	tender
Salmon Fillets (1-1/2 to 2" thick)	1/2 to 1 Ib.		16 to 20 min. total time
	1-1/2to 3 Ibs.		25 to 26 min. total time	qualities of fish, this item
	1/2 to 1 Ib.		18 to 22 min. total time	performs		well at			a high
	2 to 2-1/2Ibs.		32 min. total time	temperature			for	a	short
Salmon Steaks (1 to 1-1/4" thick)	1 to 1-1/2	Ibs.	20 to 24 min. total time	cooking time. Line roasting
	2 to 2-1/2	Ibs.	35 to 40 min. total time	pan with foil, season as
White Fillets (1/2 to 3/4" thick)	1/2 to 1 Ib.		14 to 16 min. total time	desired and place skin-side
White Fillets (3/4" to 1" thick)	1-1/2to 2 Ibs.		24 to 26 min. total time	down in pan. When cooking
	1/2 to 1 Ib.		10 to 12 min. total time	is done, cover with foil and
	1-1/2to 2 Ibs.		22 to 26 min. total time
				allow to stand for 10 minutes.
	2 to 2-1/2Ibs.		30 to 35 min. total time
				Fish will flake with a fork at
White Steaks (1" thick)	1/2 to 1 Ib.		13 to 14 min. total time
				end of standing time.
	1 to 1-1/2	Ibs.	19 to 20 min. total time

* (Place on flat rack in oven pan)

Chart continued next page

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