Thermador DM301, DM302 manual UpperOven Operations

UpperOven Operations

0S3 - Guidelines for Small Roasts and Poultry, chart continued

		CONVENTIONAL
CS3 POULTRY	WEIGHT		COOK TiME
Chicken:
Breasts - with skin &bones	1to 1-1/2Ibs.	27to	28 minutes/lb.
(place in panwith skin up)	2to 2-1/2Ibs.	19to	20 minutes/Ib_
	3to 4 Ibs.	15to 16minutes/lb.
Breasts,Boneless, Skinless	1/2 to 1lb.	17to 20minutestotal
marinated	1to I-1/2Ibs.	21to 25minutestotal
	1-1/2to 2-1/2Ibs.	26to 34minutestotal
	2-1/2 to3-1/2 Ibs.	33to 39minutestotal
	3-1/2to 4 Ibs.	38to44 minutestotal
Pieces	1to 1-1/2Ibs.	40 to45 rainutestotal
(place in panwith skin up)	2to 3 Ibs.	45 to 50minutestotal
	3-1/2to4-1/2Ibs.	55to 60minutestotal
Whole,unstuffed	3to 5 Ibs.	21t022 minutes/lb.
(place onV-rack inbottom
oftwo-piece broilpan)

Builtoin DH Oven Care and Use Manual

DONENESS

Whole chicken and cornish hens should be removed from oven when internal temperature reaches 165° = 175°R Cover with foil and allow to stand 15 to 20 minutes. Temperature will rise 5°- 10°F during standing time and juices should run clear. Serving temperatures should be 170°F for breast; 180°F for thigh.

CornishHens,unstuffed:

2(place onflat rack inbottom Approx. 1-1/2lb.each 60to 65minutestotal oftwo-piece broilpan)

4(place onflat rack inbottom oftwo-piece broilpan)

F_sh:

Salmon Fillets(1-1/4,thick)

Salmon Fillets(1-1/2"thick)

Salmon Steaks (I -1/4"thick)

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

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

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

Tips on cooking poultry:

Approx. 1-1/2lb.each 70to 77minutestotal

1/2 to I lb.	28to 30 minutestotal
1-1/2to 2Ibs.	30to 33minutes total
2 to 3-1/2Ibs.	40to 42 minutestotal
1to 1-1/2Ibs.	24to 36minutes total
2 to 3 Ibs.	38to41 minutestota!
1/2 to 1 lb.	14to 16minutestotal
1-1/2to 2Ibs.	15to 17minutes total
lib.	18to 19minutestotal
1-1/2to 2Ibs.	16to 18minutestota!
3/4to I Ibs,	15to 17minutes total
1-1/2to 2 Ibs,	18to 19minutes total

Fish should be removed from oven when fish flakes with a fork. Remove small pieces that

may cook faster. Thin ends of fillets should be folded under

to make pieces as uniform in shape as possible.

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

,A basting sauce keeps the outside skin moist.

,Marinateboneless, skinlesschicken breasts up24 hoursbefore cooking (for best results, marinate at least 30 minutes).

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

,Check innerthigh area for doneness with meatthermometer.

,This mode is not recommended for stuffed poultry.

,If roastingbags are used,cook time may needto be increased.

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