Food
Tempera‐
ture (°C)
Time (min)
Knuckle of
veal, 1.5 - 2
kg
160 - 180
120 - 150
Lamb
Food
Tempera‐
ture (°C)
Time (min)
Leg of lamb,
roast lamb,
1 - 1.5 kg
150 - 170
100 - 120
Saddle of
lamb, 1 - 1.5
kg
160 - 180
40 - 60
Poultry
Food
Tempera‐
ture (°C)
Time (min)
Poultry por‐
tions, 0.2 -
0.25 kg
each
200 - 220
30 - 50
Chicken,
half, 0.4 -
0.5 kg each
190 - 210
35 - 50
Food
Tempera‐
ture (°C)
Time (min)
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
Turkey, 4 - 6
kg
140 - 160
150 - 240
Fish (steamed)
Food
Tempera‐
ture (°C)
Time (min)
Whole fish,
1 - 1.5 kg
210 - 220
40 - 60
10.6 Moist Fan Baking
For best results follow
suggestions listed in the
table below.
Food
Accessories
Temperature
(°C)
Shelf po‐
sition
Time (min)
Sweet rolls, 12
pieces
baking tray or dripping
pan
175
3
40 - 50
Rolls, 9 pieces baking tray or dripping
pan
180
2
35 - 45
Pizza, frozen,
0.35 kg
wire shelf
180
2
45 - 55
Swiss roll
baking tray or dripping
pan
170
2
30 - 40
Brownie
baking tray or dripping
pan
170
2
45 - 50
Soufflè, 6
pieces
ceramic ramekins on
wire shelf
190
3
45 - 55
ENGLISH
21
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