40
Game
Saddle of hare,
haunch of hare
up to 1
kg 3220-25013160-170 0:25-0:40
Saddle of venison 1.5-2 kg 1210-220 1160-180 1:15-1:45
Haunch of venison 1.5-2 kg 1200-210 1160-180 1:30-2:15
Poultry
Poultry portions
4-6 pieces
per
200 -
250 g
3220-250 3180-200 0:35-0:50
Chicken halves
2-4 pieces
per
400-
500 g
3220-250 3180-200 0:35-0:50
Chicken,
poulard 1-1.5 kg 1220-250 1170-180 0:45-1:15
Duck 1.5-2 kg 1210-220 1160-180 1:00-1:30
Goose 3.5-5 kg 1200-210 1150-160 2:30-3:00
Turkey
2.5-
3.5 kg
4-6 kg
1200-210
180-200 1150-160
140-150
1:30-2:00
2:30-4:00
Fish (steaming)
Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15
1)Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the dish.
Type of meat Quantity Conventional ORotitherm ITime
Weight Shelf po-
sition
from bot-
tom
Tempera-
ture
ºC
Shelf
position
from
bottom
Tempera-
ture
ºC
Hours:Mi
ns.