47
Game
Saddle of hare,
haunch of hare
up to
1kg
3
220-250
1
3 160-170 0:25-0:40
Saddle of venison 1.5-2 kg 1 210-220 1 160-180 1:15-1:45
Haunch of venison 1.5-2 kg 1 200-210 1 160-180 1:30-2:15
Poultry
Poultry portions
4-6 pieces
per
200-
250 g
3 220-250 3 180-200 0:35-0:50
Chicken halves
2-4 pieces
per
400-
500 g
3 220-250 3 180-200 0:35-0:50
Chicken,
poulard
1-1.5 kg 1 220-250 1 170-180 0:45-1:15
Duck 1.5-2 kg 1 210-220 1 160-180 1:00-1:30
Goose 3.5-5 kg 1 200-210 1 150-160 2:30-3:00
Turkey
2.5-
3.5 kg
4-6 kg
1
200-210
180-200
1
150-160
140-150
1:30-2:00
2:30-4:00
Fish (steaming)
Whole fish 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 type indicates the best oven function.
Type of meat Quantity CONVENTIONAL ROTITHERM Time
Weight Shelf po-
sition
from bot-
tom
Tempera-
ture
ºC
Shelf
position
from
bottom
Tempera-
ture
ºC
Hours:
Mins.
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