24
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.
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef
1.0 kg
Covered
2
%
200-220
120
1.5 kg
2
%
190-210
140
2.0 kg
2
%
180-200
160
Fillet of beef, medium
1.0 kg
Uncovered
2
%
210-230
70
1.5 kg
2
%
200-220
80
Sirloin, medium
1.0 kg
Uncovered
1
4
210-230
50
Steaks, medium, 3 cm thick
Wire rack
5
(
3
15
Veal
Joint of veal
1.0 kg
Uncovered
2
%
190-210
100
2.0 kg
2
%
170-190
120
Pork
Joint without rind (e.g. neck)
1.0 kg
Uncovered
1
4
200-220
100
1.5 kg
1
4
190-210
140
2.0 kg
1
4
180-200
160
Joint with rind (e.g. shoulder)
1.0 kg
Uncovered
1
4
200-220
120
1.5 kg
1
4
190-210
150
2.0 kg
1
4
180-200
180
Smoked pork on the bone
1.0 kg
Covered
2
%
210-230
70
Lamb
Leg of lamb, boned, medium
1.5 kg
Uncovered
1
4
150-170
120
Minced meat
Meat loaf
Made from
500 g meat
Uncovered
1
4
170-190
70
Sausages
Sausages
Wire rack
4
(
3
15
Poultry
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Chicken, whole
1.2 kg
Wire rack
2
4
200-220
60-70
Poulard, whole
1.6 kg
Wire rack
2
4
190-210
80-90
Chicken, halved
500 g each
Wire rack
2
4
200-220
40-50
Chicken portions
300 g each
Wire rack
3
4
200-220
30-40
Duck, whole
2.0 kg
Wire rack
2
4
170-190
90-100
Goose, whole
3.5-4.0 kg
Wire rack
2
4
160-170
110-130
Small turkey, whole
3.0 kg
Wire rack
2
4
170-190
80-100
Turkey thigh
1.0 kg
Wire rack
2
4
180-200
90-100
