7 Tips on settings
46
Poultry and fish
* Turn halfway through the cooking time.
Low temperature cooking
Cooking using a Römertopf (clay cooking pot)
Whole chicken *
190–200
no
Chicken, 4 halves *
220–230
5 mins.
Chicken leg *
250
5 mins.
Whole fish (trout, gilthead seabream, etc.) *
200–220
yes
Fish fingers (frozen) *
270
5 mins.
Fillet of beef
80–90
no
Roast beef
80–90
no
Middle loin of pork
90–100
no
Chicken
200–220
no
Joint of meat
200–220
no
Braising steak
200–220
no
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