TMIO PS302SS00 - Manual (Page 36)

COOKING CHARTS
Poultry Chart
POULTRY
TYPE
CUT
SIZE
(lbs)
OVEN
TEMP.
INTERNAL
TEMP.
COOK TIME ºF ºC
Chicken Breasts (boneless & skinless) 375ºF (191ºC) 170 77 20-25 min
Breasts (bone-in) 350-375ºF (177-191ºC) 170 77 30-40 min
Drumsticks 350-375ºF (177-191ºC) 180 82 35-45 min
Thighs (boneless & skinless) 375ºF (191ºC) 180 82 30-35 min
Thighs (bone-in) 350-375ºF (177-191ºC) 180 82 40-50 min
Whole 2-5 375ºF (191ºC) 1 - 2 hrs
Capon 5-7 325ºF (163ºC) 1 3/4 - 2 1/2 hrs
Turkey
Breast (boneless)
2-3
325ºF (163ºC) 170 77
1 1/2 - 2 1/2 hrs
4-6 2 1/2 - 3 1/2 hrs
Breast (bone-in)
2-5
325ºF (163ºC) 170 77
1 1/2 - 2 hrs
5-8 2 - 2 1/2 hrs
Whole (stuffed)
6-8
325ºF (163ºC) 180 82
3 - 3 1/2 hrs
8-12 3 1/2 - 4 1/2 hrs
12-16 4 - 5 hrs
Whole (unstuffed)
6-8
325ºF (163ºC) 180 82
2 1/2 - 3 1/2 hrs
8-12 3 - 4 hrs
12-16 3 1/2 - 4 1/2 hrs
Cornish Game Hen 1-2 375ºF (191ºC) 180 82 1 - 1 1/4 hrs
Goose 7-10 350ºF (177ºC) 180 82 2 - 3 hrs
Duck 3-6 350ºF (177ºC) 180 82 1 1/2 - 3 hrs
Pheasant 2-3 350ºF (177ºC) 180 82 1 - 1 1/2 hrs
Convection
Follow these general guidelines for converting conventional to convection cooking:
1. Bake at the same temperature the conventional recipe recommends, but for approximately 25-30% less time, or
2. Bake for the amount of time the conventional recipe calls for, but reduce the oven temperature by approximately 25ºF.
3. If the original conventional recipe time is less than 15 minutes, keep the original bake time, but reduce the temperature by approximately 25-30ºF.
4. Casseroles and high-sided pans are not recommended for convection cooking as they block the heat from circulating around the food and prevent
the oven from cooking efficiently.
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