32
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
Z
of the specified time.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
Z
of the
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Types of heating:
■
%
= Top/bottom heating
■
4
= Hot air grilling
■
(
= Grill, large area
Fillet of pork
500 g
wire rack + univer-
sal pan
3+1
4
230-240
30
Pork joint, lean
1.0 kg
uncovered
2
%
200-220
120
1.5 kg
2
%
190-210
140
2.0 kg
2
%
180-200
160
Smoked pork on the bone
1.0 kg
covered
2
%
210-230
70
Steaks, 2 cm thick
wire rack + univer-
sal pan
5+1
(
3
15
Pork medallions, 3 cm thick
wire rack + univer-
sal pan
5+1
(
3
10
Lamb
Saddle of lamb on the bone
1.5 kg
uncovered
2
4
190-210
60
Leg of lamb, boned, medium
1.5 kg
uncovered
1
4
160-180
120
Game
Saddle of venison on the bone
1.5 kg
uncovered
2
%
200-220
50
Leg of roe venison, boned
1.5 kg
covered
2
%
210-230
100
Wild boar joint
1.5 kg
covered
2
%
180-200
140
Joint of venison
1.5 kg
covered
2
%
180-200
130
Rabbit
2.0 kg
covered
2
%
220-240
60
Minced meat
Meat loaf
Made from
500 g meat
uncovered
1
4
180-200
80
Sausages
Sausages
wire rack + univer-
sal pan
4+1
(
3
15
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Poultry
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Chicken, whole
1.2 kg
wire rack
2
4
220-240
60-70
Poulard, whole
1.6 kg
wire rack
2
4
210-230
80-90
Chicken, halved
500 g each wire rack
2
4
220-240
40-50
Chicken portions
150 g each wire rack
3
4
210-230
30-40
Chicken portions
300 g each wire rack
3
4
210-230
35-45
Chicken breast
200 g each wire rack
3
(
3
30-40
Duck, whole
2.0 kg
wire rack
2
4
190-210
100-110
Duck breast
300 g each wire rack
3
4
240-260
30-40
Goose, whole
3.5-4.0 kg
wire rack
2
4
170-190
120-140
Goose legs
400 g each wire rack
3
4
220-240
40-50
Small turkey, whole
3.0 kg
wire rack
2
4
180-200
80-100
Rolled turkey joint
1.5 kg
uncovered
1
4
200-220
110-130
Turkey breast
1.0 kg
covered
2
%
180-200
80-90
