Poultry
Food
Quantity (kg)
Temperature (°C)
Time (min)
Shelf position
Poultry portions
0.2 - 0.25 each
200 - 220
30 - 50
1 or 2
Chicken, half
0.4 - 0.5 each
190 - 210
35 - 50
1 or 2
Chicken, poulard
1 - 1.5
190 - 210
50 - 70
1 or 2
Duck
1.5 - 2
180 - 200
80 - 100
1 or 2
Goose
3.5 - 5
160 - 180
120 - 180
1 or 2
Turkey
2.5 - 3.5
160 - 180
120 - 150
1 or 2
Turkey
4 - 6
140 - 160
150 - 240
1 or 2
Fish (steamed)
Food
Quantity (kg)
Temperature (°C)
Time (min)
Shelf position
Whole fish
1 - 1.5
210 - 220
40 - 60
1 or 2
DEFROST
Food
Quantity (g) Defrosting time
(min)
Further defrosting
time (min)
Comments
Chicken
1000
100 - 140
20 - 30
Place the chicken on an
upturned 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 whip-
ped when still slightly fro-
zen in places.
Gateau
1400
60
60
-
DRYING - FAN COOKING
• Cover trays with grease proof paper or baking
parchment.
• For a better result, stop the oven halfway
through the drying time, open the door and let it
cool down for one night to complete the drying.
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