Thermador DM301ES User Manual - Page 23

Upper Oven Operations CS3 - Guidelines for Small Roasts and Poultry, chart continued Built-in DM 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 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) WEIGHT 1 to 1-1/2 lbs. 2 to 2-1/2 lbs. 3 to 4 lbs. 1/2 to 1 lb. 1 to 1-1/2 lbs. 1-1/2 to 2-1/2 lbs. 2-1/2 to 3-1/2 lbs. 3-1/2 to 4 lbs. 1 to 1-1/2 lbs. 2 to 3 lbs. 3-1/2 to 4-1/2 lbs. 3 to 5 lbs. Approx. 1-1/2 lb. each Approx. 1-1/2 lb. each 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 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 55 to 60 minutes total 21 to 22 minutes / lb. 60 to 65 minutes total 70 to 77 minutes total DONENESS 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: Salmon Fillets (1-1/4" thick) Salmon Fillets (1-1/2" thick) Salmon Steaks (1-1/4" thick) 1/2 to 1 lb. 1-1/2 to 2 lbs. 2 to 3-1/2 lbs. 1 to 1-1/2 lbs. 2 to 3 lbs. White, Fillets (1/2" to 3/4" thick) 1/2 to 1 lb. 1-1/2 to 2 lbs. White, Fillets (3/4" to 1" thick) 1 lb. 1-1/2 to 2 lbs. White, Steaks (1" to 1-1/4" thick) 3/4 to 1 lbs. 1-1/2 to 2 lbs. 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 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 hours before 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. 21