19
Dish
Level from
Convection Convection Top and
Cooking
Meat
below
broiling
bottom heat
time
probe
Temp. °F
Temp. °F
Temp. °F
Minutes
temp. °F
Venison
Roast boar*
2
340-355
60-90
Leg of venison*
2
340-355
60-80
170-175
Saddle of venison
2
330-345
340-355
20-25
150-160
Leg of lamb*
2
355-390
35-45
150-170
Poultry
Duck 2-3 kg**
2
320/375
320/375
100-120
175-185
Duck breast
2
320
320
15-20
160
Goose 2-3 kg**
2
320/375
320/375
100-120
185-195
Turkey 3-4 kg**
2
320/375
320/375
120-355
185-195
Roast chicken
2
355
355
50-60
185
*
First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table
Содержание BO 250
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