Operating Instructions
31
Table: Roasting, casseroles, au gratin Poultry, Game, Fish,
Vegetables
Quantity ap-
prox. Fan Cooking U Time
Shelf posi-
tion from
down
Temperature
°C hrs. : min.
Casseroles, miscel-
laneous
Casseroles 1 kg/2 lbs 2150 2:30-3:00
Lancashire
Hot Pot 1 kg/2 lbs 2150-160 2:15-2:30
Moussaka 1 kg/2 lbs 2170-180 0:40-0:50
Meat Loaf 675 g/
1.5 lbs 2170-180 1:00-1:10
Poultry/ Game
Chicken 1 kg/2 lbs 2170-180 0:50-1:10
Chicken 1.5 kg/3 lbs 2170-180 1:15-1:30
Duck 1.5-2 kg/3.5-4
lbs 2180-190 1:15-1:45
Goose 3.5-5 kg/ 8-10
lbs 2 or 1 170-180 2:30-3:00
Turkey 2.5-3.5 kg
5-7 lbs 2160 1:30-2:00
Turkey 4-6 kg/
8-13 lbs 2 or 1 150-160 2:30-4:00
Pheasant, Wild Duck,
Rabbit 1 kg/2 lbs 3 or 2 210 0:30-1:00
Partridge/Pigeon per
300-500 g 3 or 2 190-200 0:30-0:50