S Oven Care and Use Manual

Oven Operation

Poultry Roasting Chart

FOOD ITEM

(Weight Range)

CARVING

TEMPERATURE

CONVECTION ROAST

Minutes per lb. /Temperature

Turkey

 

8 to 15 min. @ 325°F (163ºC)

8 to 15 lbs. Unstuffed

For all turkeys

8 to 15 lbs. Stuffed

Thigh – 175° to 180°F

9 to 16 min. @ 325°F (163ºC)

 

(79º to 82ºC)

 

 

Breast – 170°F (77ºC)

 

8 to 24 lbs. Unstuffed

Stuffing – 165°F* (74ºC)

7 to 11 min. @ 300°F (149ºC)

8 to 24 lbs. Stuffed

 

9 to 12 mln. @ 300°F (149ºC)

 

 

 

Turkey Roast

170°to 175°F (77º to 79ºC)

22 to 29 min. @ 350°F (177ºC)

Boneless, 3 to 6 lbs.

 

 

 

Turkey Breast

170°to 175°F (77º to 79ºC)

16 to 21 min. @ 325°F (163ºC)

Whole 4 to 6 lbs.

with bone

 

 

 

 

 

Chicken

175° to 180ºF (79º to 82ºC)

18 to 21 min. @ 350°F (177ºC)

Unstuffed

Stuffed

175° to 180ºF (79º to 82ºC)

19 to 22 min. @ 350°F (177ºC)

 

 

 

Chicken, Halves

175° to 180ºF (79º to 82ºC)

20 to 25 min. @ 350°F (177ºC)

2-1/2 to 4 lbs. each

 

 

 

Chicken Pieces

 

Total Time: 60 minutes

 

175° to 180ºF (79º to 82ºC)

@ 375°F (177ºC)

 

 

 

Cornish Game Hens

175° to 180°F (79º to 82ºC)

40 to 50 min. total time @ 375°F

Stuffed

 

 

(190ºC)

Unstuffed

175° to 180ºF (79º to 82ºC)

45 to 55 min. total time @ 375°F

 

 

(190ºC)

 

 

 

*If stuffing temperature is not 165°F (74ºC) when turkey is done, remove stuffing to casserole and continue to cook stuffing.

Techniques

Roast poultry on rack level 2 or 3. For very large turkeys use rack level 1.

Use the 2-piece broil pan that comes with your oven. Place poultry directly on top of the grid for better browning. Place turkeys larger than 20 pounds on a rack in the lower part of the broil pan.

When roasting whole chickens or turkey, tuck wings behind and loosely tie legs with kitchen string.

Do not truss the legs of an unstuffed bird.

Shield ends of legs, wing tips, bony parts of the breast and any thinner parts with foil during the first half of the roasting to prevent over cooking.

For juicer breast meat, start breast side down. Shield only the legs, wings and thin parts.

Check 30 minutes before the estimated minimum roasting time for doneness. Juices will run clear and the drumstick (on whole birds) will move freely when poultry is done.

Roasting bags are suitable to use in this mode.

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Thermador SC302, SC301, SCD272, SC272 manual Poultry Roasting Chart

SC302, SC272, SCD272, SC301 specifications

Thermador, a renowned name in premium kitchen appliances, introduces its line of steam and convection ovens, including models SC301, SCD272, SC272, and SC302. Designed for culinary enthusiasts, these ovens offer a seamless blend of innovative technology, outstanding performance, and elegant design.

The SC301 model features an advanced steam cooking function, providing a healthier alternative to traditional cooking methods. This model allows chefs to infuse moisture into their dishes, which helps to preserve nutrients while enhancing flavor. The oven utilizes a unique convection system that ensures even heat distribution, guaranteeing that every dish is cooked to perfection. With its large capacity, the SC301 can easily accommodate multiple dishes, making it ideal for family gatherings or entertaining guests.

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With robust construction, advanced technology, and versatile cooking functions, the Thermador SC301, SCD272, SC272, and SC302 models provide chefs with the tools needed to create delicious meals effortlessly. These ovens are perfect for those who appreciate quality, performance, and beauty in their kitchen appliances, making them an excellent investment for any home chef.