21
Roasting table
*
First brown the meat all-round in the casserole on the cooker.
** Cook the meat at a low temperature and set the temperature higher for the last 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.
Dish
Level
Hot air
Grill and
Top and
Cooking
Core
hot air
bottom heat
time
temperature
from below
Temp. °C
Temp. °C
Temp. °C
minutes
sensor
Venison
Roast boar (casserole*)
170-180
60-90
Leg of venison (casserole*)
170-180
60-80
75-80 °C
Saddle of venison
2
165-175
170-180
20-25
65-70 °C
Leg of lamb (casserole*)
180-200
35-45
65-75 °C
Poultry
Duck
2-3 kg
**
2
160/190
160/190
100-120
80-85 °C
Duck breast
2
160
160
15-20
70 °C
Goose
2-3 kg
**
2
160/190
160/190
100-120
85-90 °C
Turkey
3-4 kg
**
2
160/190
160/190
120-180
85-90 °C
Roast chicken
2
180
180
50-60
85 °C
