50
en-us
Poultry
▯
Use the core temperature sensor so that you can
monitor the core temperature more easily. Insert this
between the belly and upper thigh, rather than in the
middle (cavity) of the bird.
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, oil, 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
pan 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.
▯
If you are using the grill tray with the wire insert, pour
approximately
1
/
2
cup (100 ml) water into the grill tray;
this will catch the meat juices so that the oven stays
clean. If you pour in too much water, this may alter the
cooking result because too much steam will be
produced.
Dish
Accesso-
ries
Level
Tempera-
ture
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Duck, whole,
3.3 - 4.4 lb
(1.5 - 2 kg)
Wire rack +
Grill tray
2
320 / 355
(160 / 180)
N
80*
Recipe tip: Stuff with oranges, apples,
or dried fruit.
Goose, whole,
7.7 lb
(3.5 kg)
Wire rack +
Grill tray
2
320 / 375
(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.
Turkey, whole,
11 lb
(5 kg)
Wire rack +
Grill tray
2
320 / 375
(160 / 190)
H
120 -
180*
Chicken, whole,
2.2 lb
(1 kg)
Wire rack +
Grill tray
2
355 (180)
H
50 - 60
Baste with oil, salt, pepper, paprika,
and curry powder. Preheat. Can be
cooked on the rotary spit.
2
355 (180)
Z
50
Can be cooked on the rotary spit.
Chicken,
legs and thighs
Wire rack +
Grill tray
3
430 (220)
Q
30 - 35** Recipe tip: Asian marinade with soy
sauce, honey, chili, garlic, ginger,
cumin, lime rub, coriander.
Chicken legs
Wire rack +
Grill tray
3
430 (220)
Q
30 - 35** 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
Chicken breast
Wire rack +
Grill tray
2
390 (200)
H
20 - 25
Recipe tip: Rub with tandoori paste
before cooking. The cooking time
depends on the size of the breast.
2
390 (200)
I
45
No need to preheat; do not open appli-
ance door.
Chicken nuggets,
frozen
Baking
sheet +
parchment
paper
2
390 (200)
H
15**
Quail, whole,
5.3 oz
(150 g each)
Wire rack +
Grill tray
3
390 (200)
Z
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 halfway through the cooking time.