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
C
ustom 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 shor t
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
