Thermador SMW272 manual Poultry Roasting Chart

SMW Oven Care and Use Manual Lower Oven Operation

Poultry Roasting Chart

FOOD ITEM

(Weight Range)

CARVING

TEMPERATURE

CONVECTION ROAST

Temperature / Minutes per lb.

Turkey		8 to 15 min. @ 325°F (163ºC)
8 to 15 pounds Unstuffed	For all turkeys
8 to 15 pounds Stuffed	Thigh – 175° to 180°F	9 to 16 min. @ 325°F (163ºC)
	(79º to 82ºC)
	Breast – 170°F (77ºC)
8 to 24 pounds Unstuffed	Stuffing – 165°F* (74ºC)	7 to 11 min. @ 300°F (149ºC)
8 to 24 pounds Stuffed		9 to 12 min. @ 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 (190ºC)
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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