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10
* Turn halfway through the cooking time.
Poultry and fish
Mins.
Chicken *
180–190
no
60–80
2
1
and
Chicken, 4 halves *
220–230
5 mins.
60–70
2
1
Chicken leg *
250
5 mins.
25–35
3
2
Whole fish (trout, gilthead seabream, etc.) *
200–220
yes
20–30
2
Cooking using a Römertopf
(clay cooking pot)
Mins.
Chicken
200–220
no
60–70
2
Joint of meat
220–220
no
80–90
2
Braising steak
200–220
no
50–70
2
Low temperature cooking
°C
Hrs.
Fillet of beef
80–90
no
55–60
2–3
2
Roast beef
80–90
no
55–60
2,5–3,5
2
Middle loin of pork
90–100
no
65–70
3–4
2
˚C
˚C
˚C