Operating Instructions
38
Table: Roasting, Casseroles, Au gratin Poultry,
Game, Fish,
Vegetables
Quantity
approx. FAN COOKING CONVENTIO-
NAL1 ROTITHERM2Time
Shelf
Posi-
tion
from
Top
Tempera-
ture
°C
Shelf
Posi-
tion
from
Top
Tempera-
ture
°C
Shelf
Posi-
tion
from
Top
Tempera-
ture
°C
Hr.: Min.
Casseroles,
miscellan.
Casseroles 1 kg/
2 lbs 4150 4160-170 - - 2:30-3:00
Lancashire
Hot Pot 1 kg/
2 lbs 4150-160 4180-190 - - 2:15-2:30
Moussaka 1 kg/
2 lbs 4170-180 4210-215 - - 0:40-0:50
Meat Loaf 675 g/
1,5 lbs 4170-180 4200-210 4160-170 1:00-1:10
Poultry/
Game
Chicken 1 kg/
2 lbs 4170-180 4200-220 4160 0:50-1:10
Chicken 1,5 kg/
3 lbs 4170-180 4200-220 4160 1:15-1:30
Duck 1,5-2 kg/
3,5-4 lbs 4180-190 4
or 5 210-220 4160 1:15-1:45
Goose 3,5-5 kg/
8-10 lbs 4
or 5 170-180 4
or 5 200-210/
250 4
or 5 130-140 2:30-3:00
Turkey 2,5-3,5 kg
5-7 lbs 4160 4
or 5 180-200 4
or 5 140-150 1:30-2:00
Turkey 4-6 kg/
8-13 lbs 4
or 5 150-160 4
or 5 180-200 4
or 5 130-140 2:30-4:00
Pheasant,
Wild Duck,
Rabbit
1 kg/
2 lbs 3
or 4 210 3
or 4 210-220 3
or 4 170-180 0:30-1:00
Partridg e/
Pigeon per
300-500 g 3
or 4 190-200 3
or 4 210-220 3
or 4 170-180 0:30-0:50