Thermador CM301 Care And Use Manual page 23

Upper Oven Operations
CS3 – Guidelines for Small Roasts and Poultry,
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
of two-piece broil pan)
Cornish Hens, unstuffed:
2 (place on flat rack in bottom
of two-piece broil pan)
4 (place on flat rack in bottom
of two-piece broil pan)
Fish:
-1
Salmon Fillets (1 /
4
-1
Salmon Fillets (1 /
2
-1
Salmon Steaks (1 /
4
1
White, Fillets ( / " to
2
White, Fillets ( 3 / " to 1" thick)
4
White, Steaks (1" to 1
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.
WEIGHT
-1
1 to 1 / lbs.
2
2 to 2 -1 / lbs.
2
3 to 4 lbs.
1
/ to 1 lb.
2
-1
1 to 1 / lbs.
2
-1 -1
1 / to 2 /
2 2
2 -1 / to 3 -1 / lbs.
2 2
3 -1 / to 4 lbs.
2
1 to 1 -1 / lbs.
2
2 to 3 lbs.
-1 -1
3 / to 4 /
2 2
3 to 5 lbs.
-1
Approx. 1 /
2
Approx. 1 -1 /
2
1
" thick) / to 1 lb.
2
-1
1 / to 2 lbs.
2
-1
" thick) 2 to 3 / lbs.
2
-1
" thick) 1 to 1 / lbs.
2
2 to 3 lbs.
3 1
/ " thick) / to 1 lb.
4 2
1 -1 / to 2 lbs.
2
1 lb.
1 -1 / to 2 lbs.
2
-1 3
/ " thick) / 1 lbs.
4 4 to
-1
1 / to 2 lbs.
2
chart continued
CONVENTIONAL
COOK TIME
27 to 28 minutes / lb.
19 to 20 minutes / lb.
15 to 16 minutes / lb.
17 to 20 minutes total
21 to 25 minutes total
lbs. 26 to 34 minutes total
33 to 39 minutes total
38 to 44 minutes total
40 to 45 minutes total
45 to 50 minutes total
lbs. 55 to 60 minutes total
21 to 22 minutes / lb.
lb. each 60 to 65 minutes total
lb. each 70 to 77 minutes total
28 to 30 minutes total
30 to 33 minutes total
40 to 42 minutes total
24 to 36 minutes total
38 to 41 minutes total
14 to 16 minutes total
15 to 17 minutes total
18 to 19 minutes total
16 to 18 minutes total
15 to 17 minutes total
18 to 19 minutes total
• 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
Built-in CM Oven Care and Use Manual
D O N E N E S S
Whole chicken and cornish
hens should be removed
from oven when internal
temperature reaches 165°
– 175°F. 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.