Thermador CM302 manual CS3 - Guidelines for Small Roasts and Poultry, chart continued

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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