Gaggenau EB 260/261 manual Roasting table

Roasting table

Dish	Level	Hot air	Grill and	Top and	Cooking	Core
			hot air	bottom heat	time	temperature
	from below	Temp. °C	Temp. °C	Temp. °C	minutes	sensor
Venison
Roast boar (casserole*)		170-180			60-90
Leg of venison (casserole*)		170-180			60-80	75-80 °C
Saddle of venison	2	165-175		170-180	20-25	65-70 °C
Leg of lamb (casserole*)		180-200			35-45	65-75 °C
Poultry
Duck 2-3 kg**	2	160/190		160/190	100-120	80-85 °C
Duck breast	2	160		160	15-20	70 °C
Goose 2-3 kg**	2	160/190		160/190	100-120	85-90 °C
Turkey 3-4 kg**	2	160/190		160/190	120-180	85-90 °C
Roast chicken	2	180	180		50-60	85 °C

*First brown the meat all-round in the casserole on the cooker.

** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.

Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold.

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