Gaggenau EB 270, EB 291, EB 290, EB 271 manual Roasting table, Dish

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
Saddle of venison	2	165-175		170-180	20-25
Leg of lamb (casserole*)		180-200			35-45	65-75 °C
Poultry
Duck 2-3 kg**	2	160/190		160/190	100-120	90 °C
Duck breast	2	160		160	15-20	90 °C
Goose 2-3 kg**	2	160/190		160/190	100-120	90 °C
Turkey 3-4 kg**	2	160/190		160/190	120-180	90 °C
Roast chicken	2	180	180		50-60	90 °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 during the last 15-20 minutes.

Note: the values given above must be looked upon as recommended values. You are advised to always preheat the oven. The recommended mode is printed in bold.

27