Upper Oven Operations

 

 

Built-in DM 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 lbs.

15 to 16 minutes / lb.

 

 

 

oven when internal temperature

 

 

 

 

 

 

 

 

 

 

reaches 165° – 175°F. Cover

 

 

Breasts, Boneless, Skinless

1/2 to 1 lb.

17 to 20 minutes total

 

 

marinated

1 to 1-1/2lbs.

21 to 25 minutes total

with foil and allow to stand 15

 

 

 

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

26 to 34 minutes total

to 20 minutes. Temperature

 

 

 

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

33 to 39 minutes total

will rise 5°– 10°F during

 

 

 

3-1/2to 4 lbs.

38 to 44 minutes total

standing time and juices

 

 

 

 

 

should run clear. Serving

 

 

Pieces

1 to 1-1/2lbs.

40 to 45 minutes total

 

 

temperatures should be 170°F

 

 

(place in pan with skin up)

2 to 3 lbs.

45 to 50 minutes total

for breast; 180°F for thigh.

 

 

 

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

55 to 60 minutes total

 

 

 

 

 

Whole,unstuffed

3 to 5 lbs.

21 to 22 minutes / lb.

 

 

 

 

 

(place on V-rack in bottom

 

 

 

 

 

 

 

of two-piece broil pan)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CornishHens,unstuffed:

Approx. 1-1/2lb. each

 

 

 

 

 

 

2 (place on flat rack in bottom

60 to 65 minutes total

 

 

 

 

 

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 lbs.

30 to 33 minutes total

oven when fish flakes with a

 

 

Salmon Fillets (1-1/2" thick)

2 to 3-1/2lbs.

40 to 42 minutes total

fork. Remove small pieces that

 

 

may cook faster. Thin ends of

 

 

 

 

 

 

 

Salmon Steaks (1-1/4" thick)

1 to 1-1/2lbs.

24 to 36 minutes total

fillets should be folded under

 

 

 

2 to 3 lbs.

38 to 41 minutes total

to make pieces as uniform in

 

 

 

 

 

shape as possible.

 

 

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

1/2 to 1 lb.

14 to 16 minutes total

 

 

 

 

 

 

 

 

1-1/2to 2 lbs.

15 to 17 minutes total

 

 

 

 

 

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

1 lb.

18 to 19 minutes total

 

 

 

 

 

 

1-1/2to 2 lbs.

16 to 18 minutes total

 

 

 

 

 

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

3/4 to 1 lbs.

15 to 17 minutes total

 

 

 

 

 

 

1-1/2to 2 lbs.

18 to 19 minutes total

 

 

 

Tips on cooking poultry:

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

A basting sauce keeps the outside skin moist.

Marinate boneless, skinless chicken breasts up 24 hours before 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 inner thigh area for doneness with meat thermometer.

This mode is not recommended for stuffed poultry.

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

21

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Image 23
Thermador DM301 CS3 Guidelines for Small Roasts and Poultry, chart, Conventional CS3 Poultry Weight Cook Time Doneness

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