TYPE OF DISH
Quantity
Shelf position
Temperature [°C]
Time [min]
Knuckle of veal
1.5 - 2 kg
1
160 - 180
120 - 150
Lamb
TYPE OF DISH
Quantity
Shelf position
Temperature [°C]
Time [min]
Leg of lamb, roast
lamb
1 - 1.5 kg
1
150 - 170
100 - 120
Saddle of lamb
1 - 1.5 kg
1
160 - 180
40 - 60
Poultry
TYPE OF DISH
Quantity
Shelf position
Temperature [°C]
Time [min]
Poultry portions
200 - 250 g each
1
200 - 220
30 - 50
Chicken , half
400 - 500 g each
1
190 - 210
35 - 50
Chicken, poulard
1 - 1.5 kg
1
190 - 210
50 - 70
Duck
1.5 - 2 kg
1
180 - 200
80 - 100
Goose
3.5 - 5 kg
1
160 - 180
120 - 180
Turkey
2.5 - 3.5 kg
1
160 - 180
120 - 150
Turkey
4 - 6 kg
1
140 - 160
150 - 240
Fish (steamed)
TYPE OF DISH
Quantity
Shelf position
Temperature [°C]
Time [min]
Whole fish
1 - 1.5 kg
1
210 - 220
40 - 60
Defrosting
TYPE OF DISH
[g]
Defrosting time
[min]
Further defrosting
time [min]
Notes
Chicken
1000
100 - 140
20 - 30
Place the chicken on an up-
turned saucer placed on a large
plate. Turn halfway through.
Meat
1000
100 - 140
20 - 30
Turn halfway through.
Meat
500
90 - 120
20 - 30
Turn halfway through.
Trout
150
25 - 35
10 - 15
-
Strawberries
300
30 - 40
10 - 20
-
Butter
250
30 - 40
10 - 15
-
Cream
2 x 200
80 - 100
10 - 15
Cream can also be whipped
when still slightly frozen in pla-
ces.
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