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Lamb
Food
Tempera‐
ture (°C)
Time (min)
Leg of lamb,
roast lamb,
1 - 1.5 kg
150 - 170
100 - 120
Saddle of
lamb, 1 - 1.5
kg
160 - 180
40 - 60
Poultry
Food
Tempera‐
ture (°C)
Time (min)
Poultry por‐
tions, 0.2 -
0.25 kg
each
200 - 220
30 - 50
Chicken,
half, 0.4 -
0.5 kg each
190 - 210
35 - 50
Chicken,
poulard, 1 -
1.5 kg
190 - 210
50 - 70
Food
Tempera‐
ture (°C)
Time (min)
Duck, 1.5 -
2 kg
180 - 200
80 - 100
Goose, 3.5 -
5 kg
160 - 180
120 - 180
Turkey, 2.5 -
3.5 kg
160 - 180
120 - 150
Turkey, 4 - 6
kg
140 - 160
150 - 240
Fish (steamed)
Food
Tempera‐
ture (°C)
Time (min)
Whole fish,
1 - 1.5 kg
210 - 220
40 - 60
11.5 Moist Fan Baking
For the best results follow suggestions
listed in the table below.
Food
Accessories
Temperature
(°C)
Shelf po‐
sition
Time (min)
Sweet rolls, 12
pieces
baking tray or dripping
pan
180
2
20 - 30
Rolls, 9 pieces baking tray or dripping
pan
180
2
30 - 40
Pizza, frozen,
0.35 kg
wire shelf
220
2
10 - 15
Swiss roll
baking tray or dripping
pan
170
2
25 - 35
Brownie
baking tray or dripping
pan
175
3
25 - 30
Soufflè, 6
pieces
ceramic ramekins on
wire shelf
200
3
25 - 30
Sponge flan
base
flan base tin on wire
shelf
180
2
15 - 25
Victoria Sand‐
wich
baking dish on wire
shelf
170
2
40 - 50
ENGLISH
25