38
en
Tables and tips
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.
Meatballs, lightly
fried (25 g each)
Baking tray
+
greaseproof
paper
2 (3)
200
H
15
Recipe tip: Place meatballs made from
minced lamb or rabbit on skewers and serve
with mint yoghurt or fig mustard.
Meat loaf, fresh
(700 g)
Wire rack +
grill tray
2 (3)
160
H
60
Bacon strips
(fried bacon), thin
Baking tray
+
greaseproof
paper
3 (4)
180
H
8 - 10
After removing from the oven, place on
kitchen towel to soak up the fat.
Bacon strips
(fried bacon), thick
Baking tray
+
greaseproof
paper
3 (4)
190
H
8 - 12
Peppers stuffed with
minced meat
Ovenproof
dish/roaster
2 (3)
175
H
55 - 60
Recipe tip: Stuff with minced meat and cook
in tomato sauce.
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
*
Sear on all sides in a frying pan/roasting dish on the hob first.
**
Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
Meal
Accessories Level
Temperature
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)
190
Z
25 - 35
Score the skin diagonally in both direc-
tions so that it is cross-hatched.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
2 (3)
160/190
H
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)
200/160
H
120 - 180*
2 (3)
200/160
N
120 - 180*
Chicken, whole
(1 kg)
(in accordance with
EN 60350-1)
Wire rack +
Grill tray
2 (3)
190
H
70 - 80
Preheating.
2 (3)
190
Z
70 - 80
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**
*
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.
