Roasting and baking charts
User's guide
39
Roast deer venison
62
75
Toast with a topping
3
6-8
Poultry
Chicken
80-90
Duck
80-90
Breast of duck
62-65
Goose
75-80
90-92
Turkey
80-90
Fish
Salmon
57
60
Pike
58
60
Zander
58
60
Tuna
55
58
Red
fi
sh
55
60
Cod
54
60
Trout
54
60
Yellow mackerel
54
60
9.4. Low-temperature cooking guidelines
Low-temperature cooking guidelines
Weight
in g
Browning time
in minutes
Cooking time
in minutes
(core temperature
as an alternative)
Cooking
temperature
in °C
(oven
setting)
Type of meat
Pork
Pork
fi
llet
400-600
5
60-90
85
Roast pork / jam
1000-1500
10-12
230-250
85
Loin
1000-1500
10-12
120-150
85
Piece of rib / cutlet
800-1000
8-10
120-140
85