43
Operating mode
Cooking
time
Type of
meat
Weight,
size
Shelf
level
Temp.
in °C
Shelf
level
Temp.
in °C
in hrs,
mins.
Lamb
Leg of lamb
Lamb roast
1–1.5 kg
2
210–220
2
150–170 1:15–2:00
Saddle of lamb
1–1.5 kg
2
210–220
2
160–180 1:00–1:30
Game
Roast hare, leg
of hare
Up to 1 kg
3
220–230
1
3
160–170 0:25–0:40
Venison (saddle) 1.5–2 kg
2
210–220
2
160–180 1:15–1:45
Venison
(leg, haunch)
1.5–2 kg
2
200–210
2
160–180 1:30–2:15
Poultry
Poultry portions
(4–6 pieces)
200–250 g
each
3
220–230
3
180–200 0:35–0:50
Chicken halves
(2–4 parts)
400–500 g
each
3
220–230
3
180–200 0:35–0:50
Chicken,
poularde
1–1.5 kg
2
220–230
2
170–180 0:45–1:15
Duck
1.5–2 kg
2
210–220
2
160–180 1:00–1:30
Goose
3.5–5 kg
2
200–210
2
150–160 2:30–3:00
Turkey
2.5–3.5 kg
4–6 kg
2
200–210
180–200
2
150–160
140–150
1:30–2:00
2:30–4:00
1)
Preheat oven!
Always count the shelf levels from the bottom up!