Operating Instructions
47
Moussaka 1 kg/
2 lbs 2170-180 2210-21 5 --0:40-0:50
Meat Loaf 675 g/
1.5 lbs 2170-180 2200-210 2160-170 1:00-1:10
Poultry/
Game
Chicken 1 kg/
2 lbs 2170-180 2200-220 2160 0:50-1:10
Chicken 1.5 kg/
3 lbs 2170-180 2200-220 2160 1:15-1:30
Duck 1.5-2 kg/
3.5-4 lbs 2180-190 2
or 1 210- 220 2160 1:15-1:45
Goose 3.5-5 kg/
8-10 lbs
2
or 1 170-180 2
or 1
200 -
210/250
2
or 1 130-140 2:30-3:00
Turkey 2.5-3.5 kg
5-7 lbs 2160 2
or 1 180-200 2
or 1 140-150 1:30-2:00
Turkey 4-6 kg/
8-13 lbs
2
or 1 150-160 2
or 1 180-200 2
or 1 130-140 2:30-4:00
Pheasant,
Wild Duck,
Rabbit
1 kg/
2 lbs
3
or 2 210 3
or 2 210-220 3
or2 170-180 0:30-1:00
Partridge/
Pigeon
per 300-
500 g
3
or 2 190-200 3
or 2 210-220 3
or 2 170-180 0:30-0:50
Poultry,
Game, Fish,
Vegetables
Quantity
approx. FAN COOKING CONVEN-
TIONAL1 ROTITHERM 2 Time
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C Hr.: Min.