Thermador DM301 Care And Use Manual page 23

Upper
O ven Operations
0S3 - Guidelines for Small Roasts and Poultry, chart continued
Builtoin DH Oven Care and Use Manual
CS3 POULTRY
Chicken:
Breasts - with skin & bones
(place in pan with skin up)
Breasts, Boneless, Skinless
marinated
Pieces
(place in pan with skin up)
Whole,unstuffed
(place on V-rack in bottom
oftwo-piece broil pan)
CornishHens,unstuffed:
2 (place on flat rack in bottom
oftwo-piece broil pan)
4 (place on flat rack in bottom
oftwo-piece broil pan)
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)
CONVENTIONAL
WEIGHT COOK TiME DONENESS
1 to 1-1/2Ibs.
2 to 2-1/2Ibs.
3 to 4 Ibs.
1/2
to 1 lb.
1 to I-1/2 Ibs.
1-1/2to
2-1/2
Ibs.
2-1/2
to
3-1/2
Ibs.
3-1/2to 4 Ibs.
1 to 1-1/2Ibs.
2 to 3 Ibs.
3-1/2to4-1/2Ibs.
3 to 5 Ibs.
Approx. 1-1/2lb.each
Approx. 1-1/2lb.each
1/2
to I lb.
1-1/2
to 2 Ibs.
2 to
3-1/2
Ibs.
1 to 1-1/2Ibs.
2 to 3 Ibs.
1/2
to 1 lb.
1-1/2
to 2 Ibs.
lib.
1-1/2
to 2 Ibs.
3/4 to I Ibs,
1-1/2to 2 Ibs,
27 to 28 minutes/lb.
19to 20 minutes/Ib_
15to 16 minutes/lb.
17 to 20 minutestotal
21 to 25 minutestotal
26 to 34 minutestotal
33 to 39 minutestotal
38 to44 minutestotal
40 to45 rainutestotal
45 to 50 minutestotal
55 to 60 minutestotal
21 t022 minutes/lb.
60 to 65 minutestotal
70 to 77 minutestotal
28 to 30 minutestotal
30 to 33 minutes total
40 to 42 minutestotal
24 to 36 minutes total
38to41 minutestota!
14to 16minutestotal
15to 17minutes total
18to 19 minutestotal
16to 18minutestota!
15to 17minutes total
18to 19minutes total
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.
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.
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 hoursbefore
cooking (for best results, marinate at least 30 minutes).
, 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.
, Small pieces of aluminum foil may be used to cover poultry
wings or legs to prevent overbrowning.
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