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CJ Oven Care and Use Manual
CookSmart
Cooking Chart – Upper Oven
Chart continued next page
CS3 - MEAT, CASSEROLES, continued from previous page
Poultry
• Roast whole unstuffed chickens with breast-side up;
tuck wing tips back and loosley tie legs with kitchen
string.
• Whole unstuffed turkeys can be roasted using
Custom combination (Page 34).
• A basting sauce keeps the outside skin moist.
• Do not leave a meat thermometer in meat during
roasting.
• Marinate boneless, skinless chicken breasts before
cooking.
Chicken:
Breasts - with bones/skin 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 min. total time
marinated 1 to 1
-1
/2 lbs. 21 to 25 min. total time
1
-1
/2 to 2
-1
/2 lbs. 26 to 34 min. total time
2
-1
/2 to 3
-1
/2 lbs. 33 to 39 min. total time
3
-1
/2 to 4 lbs. 38 to 44 min. total time
Pieces 1 to 1
-1
/2 lbs. 21 to 22 minutes / lb.
2 to 3 Ibs. 16 to 17 minutes
/
lb.
3
-1
/2 to 4
-1
/2 Ibs. 14 to 15 minutes
/
lb.
Whole Chicken, (1) unstuffed 3 to 5 Ibs. 26 to 27 minutes / lb.
(place on V-rack in oven pan) 5
-1
/2 to 7 Ibs. 23 to 24 minutes
/
lb.
Whole Chickens, (2) unstuffed 6 to 10 Ibs. 15 to 16 minutes / lb.
(place on V-racks in oven pan)
Cornish Hens, unstuffed, 2 * Approx. 1
-1
/2 lb. each 55 to 60 min. total time
Cornish Hens, unstuffed, 4 * Approx. 1
-1
/2 lb. each 50 to 55 min. total time
Whole chicken and cornish
hens should be removed from
oven when internal temp-
erature reaches 155° F
to
160° F. Cover with foil and
allow to stand
10
to
15
minutes. Temperature will rise
10° F to
15° F during standing
time and juices should run
clear. Serving temperatures
should be 170° F
to
175° F.
Because of the tender
qualities of fish, this item
performs well at a high
temperature for a short
cooking time. Line roasting
pan with foil, season as
desired and place skin-side
down in pan. When cooking
is done, cover with foil and
allow to stand for 10 minutes.
Fish will flake with a fork at
end of standing time.
• Stuffed poultry is not recommended in this mode.
• Check inner thigh area for doneness with meat
thermometer.
• Pound boneless, skinless chicken breasts for uniform
thickness and more even cooking.
• If roasting bags are used, cooking time may need to
be increased.
Fish:
Salmon Fillets (1
-1
/2 to 2" thick)
1
/2 to 1 Ib. 16 to 20 min. total time
1
-1
/2 to 3 Ibs. 25 to 26 min. total time
1
/2 to 1 Ib. 18 to 22 min. total time
2 to 2
-1
/2 Ibs. 32 min. total time
Salmon Steaks (1
to
1
-1
/4"
thick) 1 to 1
-1
/2 Ibs. 20 to 24 min. total time
2 to 2
-1
/2 Ibs. 35 to 40 min. total time
White Fillets (
1
/2 to
3
/4" thick)
1
/2 to 1 Ib. 14 to 16 min. total time
1
-1
/2 to 2 Ibs. 24 to 26 min. total time
White Fillets (
3
/4" to 1" thick)
1
/2 to 1 Ib. 10 to 12 min. total time
1
-1
/2 to 2 Ibs. 22 to 26 min. total time
2 to 2
-1
/2 Ibs. 30 to 35 min. total time
White Steaks (1" thick)
1
/2 to 1 Ib. 13 to 14 min. total time
1 to 1
-1
/2 Ibs. 19 to 20 min. total time
CS3
POULTRY WEIGHT
CONVENTIONAL
COOK TIME
Upper Oven Features
* (Place on flat rack in oven pan)
Page 19
DONENESS