34
Poultry
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drained fat or orange
juice.
▯
When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
▯
Use a roasting dish or another heat-resistant baking
dish or tin for dishes that involve adding a lot of
liquid to the roast. The same applies if a lot of fat is
likely to drain from the food, e.g. for roast goose.
Meal
Accessories Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
in min.
Comments
Duck, whole
(1.5-2 kg)
Wire rack +
Grill tray/
roasting dish
2 (3)
160/180
N
75*
Recipe tip: Stuff with oranges, apples or
dried fruit.
Duck breast
Roasting
dish/oven-
proof dish
2 (3)
160
H
25-35
Score the skin diagonally in both directions
so that it is cross-hatched.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
2 (3)
160/190
H
/
I
110-130*
Recipe tip: Stuff with apples, onions and
marjoram, and pin the opening closed with a
cocktail stick or similar sharp item.
2 (3)
160/190
N
110-130*
Turkey, whole
Wire rack +
Grill tray/
roasting dish
2 (3)
160/190
H
/
I
120-180*
2 (3)
160/190
N
120-180*
Chicken, whole
(1 kg)
Wire rack +
Grill tray
2 (3)
180
H
45-60
Baste with oil, salt, pepper, paprika and curry
powder. Preheating.
2 (3)
180
Z
45-50
Chicken drumstick
Wire rack +
Grill tray
3 (4)
220
Q
30**
Recipe tip: Asian marinade with soy sauce,
honey, chilli, garlic, ginger, cumin, sweet lime
zest and coriander.
3 (4)
220
Z
30**
Chicken leg
Wire rack +
Grill tray
3 (4)
220
Q
30**
After the leg is turned, the side with more
skin should be at the top. This makes it nice
and crispy.
Marinate in a mixture of oil, rosemary, sliced
lemon and garlic
3 (4)
220
Z
30**
Chicken breast
Wire rack +
Grill tray
2 (3)
200
H
20-25
Recipe tip: Rub with tandoori paste before
cooking.
Chicken nuggets,
frozen
Baking tray
+
Grease-
proof paper
2 (3)
200
H
/
I
15**
Quail breast
Baking tray
3 (4)
220
Z
10-12
Baste with oil and seasoning/spices, e.g.
paprika, thyme, juniper and garlic.
Quail, whole
(150 g per bird)
Wire rack +
Grill tray
3 (4)
200
Z
20-25
Baste with oil and seasoning/spices, e.g.
paprika, thyme, juniper and garlic.
*
Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15-20 minutes.
** Turn food after half the cooking time has elapsed.
