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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° –
160°F. Cover with foil and
allow to stand
15 to
20
minutes.
Temperature will rise
10°– 15°F during standing
time and juices should run
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.
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