Upper Oven Operations

 

 

CM Oven Care and Use Manual

 

 

CS3 – Guidelines for Small Roasts and Poultry, chart continued

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONVENTIONAL

 

 

 

 

 

 

 

 

 

CS3 POULTRY

WEIGHT

COOK TIME

 

 

 

DONENESS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken:

1 to 1-1/2lbs.

 

 

 

 

 

 

 

 

 

 

Breasts - with skin & bones

27 to 28 minutes / lb.

 

 

Whole chicken and cornish

 

 

(place in pan with skin up)

2 to 2-1/2lbs.

19 to 20 minutes / lb.

 

 

 

 

 

 

hens should be removed from

 

 

 

3 to 4 Ibs.

15 to 16 minutes / lb.

 

 

 

 

 

 

 

oven

when

internal

 

 

 

 

 

 

 

 

 

Breasts, Boneless, Skinless

1/2 to 1 lb.

17 to 20 minutes total

 

 

temperature reaches 155° –

 

 

marinated

1 to 1-1/2lbs.

21 to 25 minutes total

 

 

160°F.

Cover with foil and

 

 

 

1-1/2to 2-1/2lbs.

26 to 34 minutes total

 

 

allow

to stand

15 to 20

 

 

 

2-1/2to 3-1/2lbs.

33 to 39 minutes total

 

 

 

 

 

 

 

minutes. Temperature will rise

 

 

 

3-1/2to 4 lbs.

38 to 44 minutes total

 

 

 

 

 

 

 

 

 

10°– 15°F during standing

 

 

 

 

 

 

 

 

 

Pieces

1 to 1-1/2lbs.

40 to 45 minutes total

 

 

time and juices should run

 

 

(place in pan with skin up)

2 to 3 Ibs.

45 to 50 minutes total

 

 

clear.

Serving temperatures

 

 

 

3-1/2to 4-1/2Ibs.

55 to 60 minutes total

 

 

should be 170°F – 175°F.

 

 

Whole, unstuffed

3 to 5 Ibs.

21 to 22 minutes / lb.

 

 

 

 

 

 

 

 

 

(place on V-rack in bottom

5-1/2to 7 Ibs.

21 minutes / lb.

 

 

 

 

 

 

 

 

 

of two-piece broil pan)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cornish Hens, unstuffed:

Approx. 1-1/2lb. each

60 to 65 minutes total

 

 

 

 

 

 

 

 

 

2 (place on flat rack in bottom

 

 

 

 

 

 

 

 

 

of two-piece broil pan)

 

 

 

 

 

 

 

 

 

 

 

4 (place on flat rack in bottom

Approx. 1-1/2lb. each

70 to 77 minutes total

 

 

 

 

 

 

 

 

 

of two-piece broil pan)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish:

 

 

 

 

 

 

 

 

 

 

 

Salmon Fillets (1-1/4" thick)

1/2 to 1 lb.

28 to 30 minutes total

Fish should be removed from

 

 

 

1-1/2to 2 Ibs.

30 to 33 minutes total

 

 

oven when fish flakes with a

 

 

Salmon Fillets (1-1/2" thick)

2 to 3-1/2Ibs.

40 to 42 minutes total

 

 

fork. Remove small pieces

 

 

Salmon Steaks (1-1/4" thick)

1 to 1-1/2Ibs.

24 to 36 minutes total

 

 

that may cook faster. Thin

 

 

 

 

ends of fillets should be folded

 

 

 

2 to 3 Ibs.

38 to 41 minutes total

 

 

under to make pieces as

 

 

 

 

 

 

 

 

 

White, Fillets (1/2" to 3/4" thick)

1/2 to 1 lb.

14 to 16 minutes total

 

 

uniform in shape as possible.

 

 

 

 

 

 

 

 

 

 

 

 

1-1/2to 2 Ibs.

15 to 17 minutes total

 

 

 

 

 

 

 

 

 

White, Fillets (3/4" to 1" thick)

1 lb.

18 to 19 minutes total

 

 

 

 

 

 

 

 

 

 

1-1/2to 2 Ibs.

16 to 18 minutes total

 

 

 

 

 

 

 

 

 

White, Steaks (1" to 1-1/4" thick)

3/4 to to 1 lbs.

15 to 17 minutes total

 

 

 

 

 

 

 

 

 

 

1-1/2to 2 Ibs.

18 to 19 minutes total

 

 

 

 

 

 

 

Tips on cooking poultry

•Roast whole chickens with breast-side up; tuck wings back and loosely tie legs with kitchen string.

•A basting sauce keeps the outside skin moist.

•Marinate boneless, skinIess chicken breasts for 30 minutes to 24 hours before cooking.

•Small pieces of aluminum foil may be used to cover poultry wings or legs to prevent overbrowning.

•Check inner thigh area for doneness with meat thermometer.

•Stuffed poultry is not recommended in this mode.

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

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Thermador CM302 manual CS3 Guidelines for Small Roasts and Poultry, chart, Tips on cooking poultry
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CM302 specifications

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