Poultry Roasting Chart - Thermador SCD302 Care And Use Manual

S Oven Care and Use Manual
*Oven Temperatures have been reduced by 25º.
FOOD ITEM
(Weight Range)
Turkey
8 to 15 pounds Unstuffed
8 to 15 pounds Stuffed
8 to 24 pounds Unstuffed
8 to 24 pounds Stuffed
Turkey Roast
Boneless, 3 to 6 pounds
Turkey Breast
Whole 4 to 6 pounds
with bone
Chicken
Unstuffed
Stuffed
Chicken, Halves
2-1/2 to 4 lbs. each
Chicken Pieces
Cornish Game Hens
Stuffed
Unstuffed
**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 position 2 or rack position 3. For
very large turkeys use rack position 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 loosley tie legs with kitchen string.

Poultry Roasting Chart

CONVECTION ROAST
Minutes per lb. / Temperature*
8 to 15 min. @ 325°F (163ºC)
9 to 16 min. @ 325°F (163ºC)
7 to 11 min. @ 300°F (149ºC)
9 to 12 mln. @ 300°F (149ºC)
22 to 29 min. @ 350°F (177ºC)
16 to 21 min. @ 325°F (163ºC)
18 to 21 min. @ 350°F (177ºC)
19 to 22 min. @ 350°F (177ºC)
20 to 25 min. @ 350°F (177ºC)
Total Time: 60 minutes
@ 375°F (177ºC)
40 to 50 min. total time @ 375°F
45 to 55 min. total time @ 375°F
(190ºC)
(190ºC)
• 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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Oven Operation
CARVING
TEMPERATURE
For all turkeys
Thigh – 175° to 180°F
(79º to 82ºC)
Breast – 170°F (77ºC)
Stuffing – 165°F** (74ºC)
170°to 175°F (77º to 79ºC)
170°to 175°F (77º to 79ºC)
175° to 180ºF (79º to 82ºC)
175° to 180ºF (79º to 82ºC)
175° to 180ºF (79º to 82ºC)
175° to 180ºF (79º to 82ºC)
175° to 180°F (79º to 82ºC)
175° to 180ºF (79º to 82ºC)