39
Tables and tips
en
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
▯
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.
Miscellaneous
Meatballs (80 g
each)
Baking tray
+ grease-
proof paper
2 (3)
200
H
30 - 35
The flatter the meatballs, the faster they
cook. Easy to make in large quantities.
Meatballs, lightly
fried (80 g each)
Baking tray
+ grease-
proof paper
2 (3)
200
H
20
For nicely browned yet juicy meatballs, fry
them lightly in the frying pan first before put-
ting them in the oven.
Meatballs (25 g
each)
Baking tray
+
greaseproof
paper
2 (3)
200
H
25 - 30
Recipe tip: Easy to make into a meal, e.g.
meatballs with tomato sauce, Swedish meat-
balls and Königsberger Klopse (Prussian
meatballs in a white sauce with capers).
Meatballs, lightly
fried (25 g each)
Baking tray
+
greaseproof
paper
2 (3)
200
H
15
Recipe tip: Place meatballs made from
minced lamb or rabbit on skewers and serve
with mint yoghurt or fig mustard.
Meat loaf, fresh
(700 g)
Wire rack +
grill tray
2 (3)
160
H
60
Use a core temperature probe (core temper-
ature 67 °C).
Bacon strips
(fried bacon), thin
Baking tray
+
greaseproof
paper
3 (4)
180
H
8 - 10
After removing from the oven, place on
kitchen towel to soak up the fat.
Bacon strips
(fried bacon), thick
Baking tray
+
greaseproof
paper
3 (4)
190
H
8 - 12
Peppers stuffed with
minced meat
Ovenproof
dish/roaster
2 (3)
175
H
55 - 60
Recipe tip: Stuff with minced meat and cook
in tomato sauce.
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
*
Sear on all sides in a frying pan/roasting dish on the hob first.
**
Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Duck, whole
(1.5 - 2 kg)
Wire rack +
grill tray/
roaster
2 (3)
160 / 180
N
75*
Recipe tip: Stuff with oranges, apples or
dried fruit.
Duck breast
Roaster/
ovenproof
dish
2 (3)
160
H
25 - 35
Score the skin diagonally in both directions
so that it is cross-hatched.
*
Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
** Turn the food halfway through cooking.
