Operating Instructions
49
Game
Chine of hare,
Leg of hare up to 1 kg 3220-
23013160-170 0:25-0:40
Saddle of venison 1.5-2 kg 2210-220 2160-180 1:15-1:45
Haunch of
venison 1.5-2 kg 2200-210 2160-180 1:30-2:15
Poultry
Poultry porti ons
4-6 pieces
each
200-250g 3220-230 3180-200 0:35-0:50
Chicken halves
2-4 pieces
each
400-500 g 3220-230 3180-200 0:35-0:50
Chicken,
Fatted chicken 1-1.5 kg 2220-230 2170-180 0:45-1:15
Duck 1.5-2 kg 2210-220 2160-180 1:00-1:30
Goose 3.5-5 kg 2200-210 2150-160 2:30-3:00
Turkey 2.5-3.5 kg
4-6 kg 2200-210
180-200 2150-160
140-150
1:30-2:00
2:30-4:00
Fish (steamed)
Whole fishes 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 indicates the best oven function.
Type of Meat
Quantity Conventional ÂRotitherm ¿Time
Weight
Oven
Level
from
Bottom
Tempe
rature
ºC
Oven
Level
from
Bottom
Tempe
rature
ºC
Hrs. mins.