35
Table: Roasting, casseroles, au gratin Poultry,
Game, Fish,
Vegetables
Quantity
approx.
Fan Cooking Rotitherm 1) Time
Shelf
position
Temper-
ature
°C
Shelf
position
Temper-
ature
°C
Hr.: Min.
Casseroles, miscellaneous
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 2160-170 1:00-1:10
Poultry / Game
Chicken 1 kg/2 lbs 2170-180 2160 0:50-1:10
Chicken 1.5 kg/3 lbs 2170-180 2160 1:15-1:30
Duck 1.5-2 kg/
3.5-4 lbs 2180-190 2160 1:15-1:45
Goose 3.5-5 kg/
8-10 lbs 2 or 1 170-180 2 or 1 130-140 2:30-3:00
Turkey 2.5-3.5 kg
5-7 lbs 2160 2 or 1 140-150 1:30-2:00
Turkey 4-6 kg/
8-13 lbs 2 or 1 150-160 2 or 1 130-140 2:30-4:00
Pheasant, Wild
Duck, Rabbit 1 kg/2 lbs 3 or 2 210 3 or 2 170-180 0:30-1:00
Partridge/
Pigeon
per
300-500g 3 or 2 190-200 3 or 2 170-180 0:30-0:50
Fish (baked, steamed)
Whole fish 1-1.5 kg/
2-3 lbs 2160-170 3 or 2 150-160 0:45-1:15
Fish pies,
bakes
750 g-1
kg/
1.5-2 lbs
3 or 2 170-190 3 or 2 160-180 0:30-1:00