Thermador SCD302 Oven User Manual


 
S Oven Care and Use Manual Oven Operation
Poultry Roasting Chart
FOOD ITEM CARVING CONVECTION ROAST
(Weight Range) TEMPERATURE Minutes per lb. / Temperature
Turkey
8 to 15 lbs. Unstuffed For all turkeys 8 to 15 min. @ 325°F (163ºC)
8 to 15 lbs. Stuffed Thigh – 175° to 180°F 9 to 16 min. @ 325°F (163ºC)
(79º to 82ºC)
Breast – 170°F (77ºC)
8 to 24 lbs. Unstuffed Stuffing – 165°F* (74ºC) 7 to 11 min. @ 300°F (149ºC)
8 to 24 lbs. Stuffed 9 to 12 mln. @ 300°F (149ºC)
Turkey Roast
Boneless, 3 to 6 lbs. 170°to 175°F (77º to 79ºC) 22 to 29 min. @ 350°F (177ºC)
Turkey Breast
Whole 4 to 6 lbs. 170°to 175°F (77º to 79ºC) 16 to 21 min. @ 325°F (163ºC)
with bone
Chicken
Unstuffed 175° to 180ºF (79º to 82ºC) 18 to 21 min. @ 350°F (177ºC)
Stuffed 175° to 180ºF (79º to 82ºC) 19 to 22 min. @ 350°F (177ºC)
Chicken, Halves
2-1/2 to 4 lbs. each 175° to 180ºF (79º to 82ºC) 20 to 25 min. @ 350°F (177ºC)
Chicken Pieces Total Time: 60 minutes
175° to 180ºF (79º to 82ºC) @ 375°F (177ºC)
Cornish Game Hens
Stuffed 175° to 180°F (79º to 82ºC) 40 to 50 min. total time @ 375°F
(190ºC)
Unstuffed 175° to 180ºF (79º to 82ºC) 45 to 55 min. total time @ 375°F
(190ºC)
*If stuffing temperature is not 165°F (74ºC) when turkey
is done, remove stuffing to casserole and continue to
cook stuffing.
Techniques
Roast poultry on rack level 2 or 3. For very large
turkeys use rack level 1.
Use the 2-piece broil pan that comes with your oven.
Place poultry directly on top of the grid for better
browning. Place turkeys larger than 20 pounds on a
rack in the lower part of the broil pan.
When roasting whole chickens or turkey, tuck wings
behind and loosely tie legs with kitchen string.
Do not truss the legs of an unstuffed bird.
Shield ends of legs, wing tips, bony parts of the breast
and any thinner parts with foil during the first half of the
roasting to prevent over cooking.
For juicer breast meat, start breast side down. Shield
only the legs, wings and thin parts.
Check 30 minutes before the estimated minimum
roasting time for doneness. Juices will run clear and
the drumstick (on whole birds) will move freely when
poultry is done.
Roasting bags are suitable to use in this mode.
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