- 55 -
Medallion of
lamb
230
6 – 10
enamelled
Boneless lamb
back
230
8 – 12
enamelled
Shoulder of
lamb
100
130
10
normal
2. Work step
20
170
78
Leg of lamb
100
130
10
normal
2. Work step
20
170
78
Poultry
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Chicken
100
130
4
normal
2. Work step
200
25 – 35
Chicken leg
100
130
4
normal
2. Work step
200
20 – 30
Chicken
fricassee
100
125
60 – 90
normal
Duck
100
130
10
normal
2. Work step
10
190
45 – 65
Breast of duck
100
130
5
enamelled
2. Work step
10
230
15 – 25
Breast of goose
100
130
10
normal
2. Work step
10
170
100–150
Goose leg
100
130
10
normal
2. Work step
10
170
45 – 55
Turkey
10
130
10
78 – 82
normal
2. Work step
10
170
70 – 120
Turkey breast
100
130
10
normal
2. Work step
10
170
72
Medallion of
turkey
230
10 – 15
enamelled
