Thermador SMW272 Manual Do Utilizador
SMW Oven Care and Use Manual
Lower Oven Operation
Poultry Roasting Chart
FOOD ITEM
CARVING
CONVECTION ROAST
(Weight Range)
TEMPERATURE
Temperature / Minutes per lb.
Turkey
8 to 15 pounds Unstuffed
For all turkeys
8 to 15 min. @ 325
°
F (163ºC)
8 to 15 pounds Stuffed
Thigh – 175
°
to 180
°
F
9 to 16 min. @ 325
°
F (163ºC)
(79º to 82ºC)
Breast – 170
°
F (77ºC)
8 to 24 pounds Unstuffed
Stuffing – 165
°
F* (74ºC)
7 to 11 min. @ 300
°
F (149ºC)
8 to 24 pounds Stuffed
9 to 12 min. @ 300
°
F (149ºC)
Turkey Roast
Boneless, 3 to 6 lbs.
170
°
to 175
°
F (77º to 79ºC)
22 to 29 min. @ 350
°
F (177ºC)
Turkey Breast
Whole 4 to 6 lbs.
170
°
to 175
°
F (77º to 79ºC)
16 to 21 min. @ 325
°
F (163ºC)
with bone
Chicken
Unstuffed
175
°
to 180ºF (79º to 82ºC)
18 to 21 min. @ 350
°
F (177ºC)
Stuffed
175
°
to 180ºF (79º to 82ºC)
19 to 22 min. @ 350
°
F (177ºC)
Chicken, Halves
2-1/2 to 4 lbs. each
175
°
to 180ºF (79º to 82ºC)
20 to 25 min. @ 350
°
F (177ºC)
Chicken Pieces
Total Time: 60 minutes
175
°
to 180ºF (79º to 82ºC)
@ 375
°
F (190ºC)
Cornish Game Hens
Stuffed
175
°
to 180
°
F (79º to 82ºC)
40 to 50 min. total time @ 375
°
F
(190ºC)
Unstuffed
175
°
to 180ºF (79º to 82ºC)
45 to 55 min. total time @ 375
°
F
(190ºC)
* If stuffing temperature is not 165
°
F (74ºC) when
turkey is done, remove stuffing to casserole and
continue to cook stuffing.
continue to cook stuffing.
Techniques
• Roast poultry on rack level 2 or 3. For very large
turkeys use rack level 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.
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 loosely tie legs with kitchen string.
• 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.
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.
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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