Owner Manual

POULTRY: Times are for unstuffed poultry. Add 10-20 minutes when using the oberdome and 15-30 mins for Conventional Oven or Roaster. The

Internal Temperature should reach 165 F Degrees in the center of the stufng.

poUltRY obeRdoMe °F tiMing Conventional tiMing Min. inteRnal teMp.

oven °F & Rest tiMe

Turkey, Whole: 400-425 9-10 min/lb 325 30 min/lb 165 °F & check internal

temperature in innermost

part of thigh, wing and

thickest part of breast.

Turkey, Whole: 400-425 11-12 min/lb 325 30 min/lb Same as above

Stuffed

Chicken, Whole, 425 12-16 min/lb 375 20-30 min/lb Same as above

4-8lbs

Cornish Hens, 400-425 35-45 min/lb 350 50-60 min Same as above

Whole, 18-24oz.

Duck, Domestic, 425-425 15-18 min/lb 375 20 min/lb Same as above

Whole

Duck, Wild, Whole 400-425 15-18 min/lb 350 18-20 min/lb Same as above

Goose, Domestic 375-40 18-25 min/lb 325 20-25 min/lb Same as above

or Wild, Whole