VEAL
(°C)
(min)
Roast veal, 1 kg
160 -
180
90 - 120
Veal knuckle, 1.5
- 2 kg
160 -
180
120 -
150
LAMB
(°C)
(min)
Lamb leg / Roast
lamb, 1 - 1.5 kg
150 -
170
100 -
120
Lamb saddle, 1 -
1.5 kg
160 -
180
40 - 60
POULTRY
(°C)
(min)
Poultry, portions,
0.2 - 0.25 kg
each
200 -
220
30 - 50
Chicken, half, 0.4
- 0.5 kg each
190 -
210
35 - 50
Chicken, poulard,
1 - 1.5 kg
190 -
210
50 - 70
Duck, 1.5 - 2 kg
180 -
200
80 - 100
Goose, 3.5 - 5 kg
160 -
180
120 -
180
Turkey, 2.5 - 3.5
kg
160 -
180
120 -
150
POULTRY
(°C)
(min)
Turkey, 4 - 6 kg
140 -
160
150 -
240
FISH (STEAMED)
(°C)
(min)
Whole fish, 1 -
1.5 kg
210 -
220
40 - 60
Dehydrating - True Fan Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
VEGETABLES
(°C)
(h)
Beans
60 - 70
6 - 8
Peppers
60 - 70
5 - 6
Vegetables for
soup
60 - 70
5 - 6
Mushrooms
50 - 60
6 - 8
Herbs
40 - 50
2 - 3
Set the temperature to 60 - 70 °C.
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