Thermador A Masco Company CJ Manuel D’Utilisation
Proof 9-21-99
Page 28
CookSmart
®
Mode – Upper Oven
Chart continued next page
CS3 - MEAT, POULTRY AND CASSEROLES,
continued from previous page
Poultry
•
Roast whole roasters with breast-side up; do not
tie or truss legs.
tie or truss legs.
•
A basting sauce keeps the outside skin moist.
•
Do not use roasting bags in this oven.
•
Marinate boneless, skinless chicken breasts for 30
minutes to 24 hours before cooking.
minutes to 24 hours before cooking.
Chicken:
Breasts - with skin & bones
1 to 1
-1
/
2
lbs.
27 to 28 minutes / lb.
(place in pan with skin up)
2 to 2
-1
/
2
lbs.
20 to 22 minutes / lb.
3 to 4 Ibs.
17 to 19 minutes / lb.
Breasts, Boneless, Skinless
1
/
2
to 1 lb.
17 to 20 minutes total
marinated
1 to 1
-1
/
2
lbs.
21 to 25 minutes total
1
-1
/
2
to 2
-1
/
2
lbs.
26 to 34 minutes total
2
-1
/
2
to 3
-1
/
2
lbs.
33 to 39 minutes total
3
-1
/
2
to 4 lbs.
38 to 44 minutes total
Pieces
1 to 1
-1
/
2
lbs.
21 to 22 minutes / lb.
(place on V-rack in pan)
2 to 3 Ibs.
16 to 17 minutes / lb.
3
-1
/
2
to 4
-1
/
2
Ibs.
14 to 15 minutes / lb.
Whole Chicken
2
-1
/
2
to 5 Ibs.
24 to 25 minutes / lb.
(place on V-rack in pan)
5
-1
/
2
to 7 Ibs.
22 to 23 minutes / lb.
Cornish Hens, 2 (on V-rack)
Approx. 1
-1
/
2
lb. each
19 minutes / lb.
Cornish Hens, 4 (on V-rack)
Approx. 1
-1
/
2
lb. each
12 minutes / lb
Whole chicken and cornish
hens should be removed from
oven when internal
temperature reaches 155
hens should be removed from
oven when internal
temperature reaches 155
°
–
160
°
F. Cover with foil and
allow to stand 10 to 15
minutes. Temperature will rise
15
minutes. Temperature will rise
15
°
– 20
°
F during standing
time and juices should run
clear. Serving temperatures
should be 170
clear. Serving temperatures
should be 170
°
F – 1 75
°
F.
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 as possible.
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 as possible.
•
Small pieces of aluminum foil may be used to cover
poultry wings or legs to prevent overbrowning.
poultry wings or legs to prevent overbrowning.
•
Stuffed poultry is not recommended in this mode.
•
Prick skin on chickens before roasting.
•
Check inner thigh area for doneness with meat
thermometer.
thermometer.
•
Pound boneless, skinless chicken breasts for uniform
thickness and more even cooking.
thickness and more even cooking.
Fish:
Fillets, Snapper (
1
/
2
" thick)
1 lb.
14 to 15 minutes / lb.
Fillets, Snapper (
3
/
4
to 1" thick)
1
-1
/
2
to 2 Ibs.
16 to 18 minutes / lb.
Fillets, Salmon (
3
/
4
" thick)
1
-1
/
2
Ibs.
24 minutes / lb.
Fillets, Halibut (1" thick)
1 lb.
19 minutes / lb.
Fillets, Salmon (1
-1
/
4
" thick)
1
-1
/
2
to 3 Ibs.
17 to 18 minutes / lb.
Steaks, Halibut (1" thick)
1 to 1
-1
/
2
lbs.
15 to 17 minutes / lb.
Steaks, Salmon (1
-1
/
4
" thick)
1
-1
/
2
to 2
-1
/
2
Ibs.
18 to 22 minutes / lb.
CS3 POULTRY
WEIGHT
COOK TIME
DONENESS
CONVENTIONAL