73
Sub
menus
Category
Weight limit Step
Utensil
Food Temp.
Oven level,
from bottom
Instructions
5-5
Turkey, legs
800-2000g 400g
Deep pan +
Grill tray
Refrigerated
2
Brush turkey legs with oil or melted butter, season as
desired. Wrap thin part of the legs in foil. Place legs onto
deep pan with grill tray. Add water to deep pan. Insert into
oven. When oven beeps, turn food over. After cooking, allow
to rest covered with foil for 3 minutes. Use generated juice
for gravy or sauce.
5-6
Hare, parts
700-2100g 700g
Deep pan
Refrigerated
3
Brush hare/rabbit pieces with a little mustard, season as
desired and place onto greased deep pan. Insert into oven.
When oven beeps, turn food over. Use generated drip for
gravy or sauce.
5-7
Goose,
whole
3500-5000g 500g
Wire
Deep pan
Refrigerated
2
Brush goose with oil or melted butter, season as desired.
Place goose onto wire grille and insert into oven placing
deep pan underneath to catch dripping fat. When oven
beeps, turn food over. If goose gets too dark, cover with foil.
After cooking, allow to rest covered with foil for 10 minutes.
Use generated juice for gravy or sauce.
5-8
Goose, legs
800-2000g 400g
Deep pan +
Grill tray
Refrigerated
3
Brush goose legs with oil or melted butter, season as
desired. Place legs onto deep pan with grill tray. Add water
to deep pan. Insert into oven. When oven beeps, turn food
over. After cooking, allow to rest covered with foil for 3
minutes. Use generated juice for gravy or sauce.
5-9
Cordon bleu,
frozen
340-1360g 170g
Wire
Baking tray
Refrigerated
3+2
Spread frozen Cordon bleu evenly on wire grille. Insert into
oven, placing baking tray undemeth to catch dripping liquid.
To avoid residual cooking, remove food from oven immediately.
