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Built-in DM 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 lbs. 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 lbs. 45 to 50 minutes total
3
-1
/2 to 4
-1
/2 lbs. 55 to 60 minutes total
Whole, unstuffed 3 to 5 lbs. 21 to 22 minutes / lb.
(place on V-rack in bottom
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 165° – 175°F. 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.
Fish:
Salmon Fillets (1
-1
/4" thick)
1
/2 to 1 lb. 28 to 30 minutes total
1
-1
/2 to 2 lbs. 30 to 33 minutes total
Salmon Fillets (1
-1
/2" thick) 2 to 3
-1
/2 lbs. 40 to 42 minutes total
Salmon Steaks (1
-1
/4" thick) 1 to 1
-1
/2 lbs. 24 to 36 minutes total
2 to 3 lbs. 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 lbs. 15 to 17 minutes total
White, Fillets (
3
/4" to 1" thick) 1 lb. 18 to 19 minutes total
1
-1
/2 to 2 lbs. 16 to 18 minutes total
White, Steaks (1" to 1
-1
/4" thick)
3
/4 to 1 lbs. 15 to 17 minutes total
1
-1
/2 to 2 lbs. 18 to 19 minutes total
CS3
POULTRY WEIGHT COOK TIME DONENESS
CONVENTIONAL
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.
• Marinate boneless, skinless chicken breasts up 24 hours before
cooking (for best results, marinate at least 30 minutes).
• 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.
• This mode is not recommended for stuffed poultry.
• If roasting bags are used, cook time may need to be increased.
Upper Oven Operations
21