Thermador CM302 Manual Do Utilizador
CM Oven Care and Use Manual
CS3 – Guidelines for Small Roasts and Poultry,
chart continued
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.
19 to 20 minutes / lb.
3 to 4 Ibs.
15 to 16 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.
40 to 45 minutes total
(place in pan with skin up)
2 to 3 Ibs.
45 to 50 minutes total
3
-1
/
2
to 4
-1
/
2
Ibs.
55 to 60 minutes total
Whole, unstuffed
3 to 5 Ibs.
21 to 22 minutes / lb.
(place on V-rack in bottom
5
-1
/
2
to 7 Ibs.
21 minutes / lb.
of two-piece broil pan)
Cornish Hens, unstuffed:
2 (place on flat rack in bottom
Approx. 1
-1
/
2
lb. each
60 to 65 minutes total
of two-piece broil pan)
4 (place on flat rack in bottom
Approx. 1
-1
/
2
lb. each
70 to 77 minutes total
of two-piece broil pan)
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 15 to 20
minutes. Temperature will rise
10
minutes. Temperature will rise
10
°
– 15
°
F during standing
time and juices should run
clear. Serving temperatures
should be 170
clear. Serving temperatures
should be 170
°
F – 175
°
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 in shape 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 in shape as possible.
Fish:
Salmon Fillets (1
-1
/
4
" thick)
1
/
2
to 1 lb.
28 to 30 minutes total
1
-1
/
2
to 2 Ibs.
30 to 33 minutes total
Salmon Fillets (1
-1
/
2
" thick)
2 to 3
-1
/
2
Ibs.
40 to 42 minutes total
Salmon Steaks (1
-1
/
4
" thick)
1 to 1
-1
/
2
Ibs.
24 to 36 minutes total
2 to 3 Ibs.
38 to 41 minutes total
White, Fillets (
1
/
2
" to
3
/
4
" thick)
1
/
2
to 1 lb.
14 to 16 minutes total
1
-1
/
2
to 2 Ibs.
15 to 17 minutes total
White, Fillets (
3
/
4
"
to 1" thick)
1 lb.
18 to 19 minutes total
1
-1
/
2
to 2 Ibs.
16 to 18 minutes total
White, Steaks (1" to 1
-1
/
4
" thick)
3
/
4 to
to 1 lbs.
15 to 17 minutes total
1
-1
/
2
to 2 Ibs.
18 to 19 minutes total
CS3 POULTRY
WEIGHT
COOK TIME
DONENESS
CONVENTIONAL
Tips on cooking poultry
• Roast whole chickens with breast-side up; tuck wings
back and loosely tie legs with kitchen string.
• A basting sauce keeps the outside skin moist.
• Marinate boneless, skinIess chicken breasts for 30
minutes to 24 hours before cooking.
• Small pieces of aluminum foil may be used to cover
poultry wings or legs to prevent overbrowning.
• Check inner thigh area for doneness with meat
thermometer.
• Stuffed poultry is not recommended in this mode.
• If roasting bags are used, cooking time may need to
be increased.
Upper Oven Operations
Page 20