User's Manual

UpperOven Operations
0S3 - Guidelines for Small Roasts and Poultry, chart continued
Builtoin DH Oven Care and Use Manual
CS3 POULTRY
Chicken:
Breasts - with skin &bones
(place in panwith skin up)
Breasts,Boneless, Skinless
marinated
Pieces
(place in panwith skin up)
Whole,unstuffed
(place onV-rack inbottom
oftwo-piece broilpan)
CornishHens,unstuffed:
2(place onflat rack inbottom
oftwo-piece broilpan)
4(place onflat rack inbottom
oftwo-piece broilpan)
F_sh:
Salmon Fillets(1-1/4,thick)
Salmon Fillets(1-1/2"thick)
Salmon Steaks (I -1/4"thick)
White, Fillets (1/2" to 3/4"thick)
White, Fillets (3/4"to 1"thick)
White, Steaks(l"to 1-1/4"thick)
CONVENTIONAL
WEIGHT COOK TiME DONENESS
1to 1-1/2Ibs.
2to 2-1/2Ibs.
3to 4 Ibs.
1/2 to 1lb.
1to I-1/2Ibs.
1-1/2to 2-1/2 Ibs.
2-1/2 to3-1/2 Ibs.
3-1/2to 4 Ibs.
1to 1-1/2Ibs.
2to 3 Ibs.
3-1/2to4-1/2Ibs.
3to 5 Ibs.
Approx.1-1/2lb.each
Approx.1-1/2lb.each
1/2 to I lb.
1-1/2 to 2Ibs.
2 to 3-1/2 Ibs.
1to 1-1/2Ibs.
2 to 3 Ibs.
1/2 to 1 lb.
1-1/2 to 2Ibs.
lib.
1-1/2 to 2Ibs.
3/4to I Ibs,
1-1/2to 2 Ibs,
27to 28 minutes/lb.
19to 20 minutes/Ib_
15to 16minutes/lb.
17to 20minutestotal
21to 25minutestotal
26to 34minutestotal
33to 39minutestotal
38to44 minutestotal
40 to45 rainutestotal
45 to 50minutestotal
55to 60minutestotal
21t022 minutes/lb.
60to 65minutestotal
70to 77minutestotal
28to 30 minutestotal
30to 33minutes total
40to 42 minutestotal
24to 36minutes total
38to41 minutestota!
14to 16minutestotal
15to 17minutes total
18to 19minutestotal
16to 18minutestota!
15to 17minutes total
18to 19minutes total
Whole chicken and cornish
hens should be removed from
oven when internal temperature
reaches 165° = 175°R 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 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.
, Marinateboneless, skinlesschicken breasts up24 hoursbefore
cooking (for best results, marinate at least 30 minutes).
, Check innerthigh area for doneness with meatthermometer.
, This mode is not recommended for stuffed poultry.
, If roastingbags are used,cook time may needto be increased.
, Small pieces of aluminum foil may be used to cover poultry
wings or legs to prevent overbrowning.
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