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Operating Instructions
29
Game
Saddle of Hare,
Leg of Hare
up to
1 kg
3.
220-250
1
3.
160-170
0:25-0:40
Saddle of Venison 1.5-2 kg
5.
210-220
5.
160-170
1:00-1:30
Leg of Venison
1.5-2 kg
5.
200-210
5.
150-160
1:15-1:50
Poultry
Poultry Pieces
4-6 pieces
per
200-250g
3.
220-250
3.
180-200
0:35-0:50
Chicken Halves
2-4 pieces
per
400-500 g
3.
220-250
3.
180-200
0:35-0:50
Chicken, Poulard
1-1.5 kg
5.
220-250
5.
170-180
0:45-1:15
Duck
1.5-2 kg
5.
210-220
5.
160-180
1:00-1:30
Goose
3.5-5 kg
5.
200-210
5.
150-160
2:30-3:00
Turkey
2.5-3.5 kg
4-6 kg
5.
5.
200-210
180-200
5.
5.
150-160
140-150
1:30-2:00
2:30-4:00
Fish (steaming)
Whole Fish
1-1.5 kg
3.
210-220
3.
160-170
0:45-1:15
1) Pre-heat the oven.
The information given in bold shows you the
best oven function
for the respec-
tive dish.
Type of Meat
Quantity
Conventional
O
Rothitherm
I
Time
Weight
Shelf
Position
from the
Top
Tempe-
rature
ºC
Shelf
Position
from the
Top
Tempe-
rature
ºC
Hrs.:Min.
Содержание COMPETENCE 5133 V
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