44
en
Tables and tips
Poultry
▯
Use the core temperature probe so that you can
monitor the core temperature more easily. Insert
this between the belly and the thigh, rather than in
the middle (cavity). Further information and
optimum target temperatures can be found in the
section entitled
~
"Core temperature probe"
on page 22
.
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drained fat or orange
juice.
▯
When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
▯
Use a roaster or another heat-resistant baking dish
or tin for dishes that require a lot of liquid to be
added to the roast. The same applies if a lot of fat is
likely to drain from the food, e.g. roast goose.
Meal
Accessories Level
Temperature
in °C
Type of
heating
Cooking
time in min.
Comments
Duck, whole
(1.5
- 2
kg)
Wire rack +
Grill tray/
roasting dish
2
(3)
160/180
N
75*
Recipe tip: Stuff with oranges, apples or
dried fruit.
Duck breast
Roasting
dish/oven-
proof dish
2
(3)
190
Z
25
- 35
Score the skin diagonally in both direc-
tions so that it is cross-hatched.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
2
(3)
160/190
H
110
- 130*
Recipe tip: Stuff with apples, onions and
marjoram, and pin the opening closed
with a cocktail stick or similar sharp item.
2
(3)
160/190
N
110
- 130*
Turkey, whole
Wire rack +
Grill tray/
roasting dish
2
(3)
200/160
H
120
- 180*
2
(3)
200/160
N
120
- 180*
Chicken, whole
(1 kg)
(in accordance with
EN 60350-1)
Wire rack +
Grill tray
2
(3)
190
H
70
- 80
Preheating.
2
(3)
190
Z
70
- 80
Chicken drumstick
Wire rack +
Grill tray
3
(4)
220
Q
30**
Recipe tip: Asian marinade with soy
sauce, honey, chilli, garlic, ginger, cumin,
sweet lime zest and coriander.
3
(4)
220
Z
30**
Chicken leg
Wire rack +
Grill tray
3
(4)
220
Q
30**
After the leg is turned, the side with more
skin should be at the top. This makes it
nice and crispy.
Marinate in a mixture of oil, rosemary,
sliced lemon and garlic
3
(4)
220
Z
30**
Chicken breast
Wire rack +
Grill tray
2
(3)
200
H
20
- 25
Recipe tip: Rub with tandoori paste
before cooking.
2
(3)
200
I
50
No need to preheat; do not open appli-
ance door.
Chicken nuggets,
frozen
Baking tray
+ Grease-
proof paper
2
(3)
200
H
15**
Quail breast
Baking tray
3
(4)
220
Z
10
- 12
Baste with oil and seasoning/spices, e.g.
paprika, thyme, juniper and garlic.
Quail, whole
(150 g per bird)
Wire rack +
Grill tray
3
(4)
200
Z
20
- 25
Baste with oil and seasoning/spices, e.g.
paprika, thyme, juniper and garlic.
*
Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15
- 20
minutes.
** Turn food after half the cooking time has elapsed.
Содержание BOP 251 2 Series
Страница 1: ...Instruction manual BOP 250 251 2 Oven...
