Dansons Group 10791, Assembly And Operation Manual

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ENGLISH
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LAMB
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
POULTRY
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Turkey (whole) 4.53-5.44 kg / 10-12 lbs. 7 - 8 Hours
Chicken
(whole)
All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Small Game Birds All sizes 4 -5 Hours
Duck 1.36-2.26 kg / 3-5 lbs. 5 -6 Hours
CHICKEN
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
FISH
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 2 -3 Hours, until flaky
Fillets All sizes 1 -2 Hours, until flaky
WILD GAME
Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs. 7 - 8 Hours