AEG COMPETENCE CB8920-1 - Page 48

48
Game
Chine of
hare,
Leg of
hare
up to 1 kg 3 220-230
1
3 160-170 0:25-0:40
Saddle of
venison
1.5-2 kg 2 210-220 2 160-180 1:15-1:45
Haunch of
venison
1.5-2 kg 2 200-210 2 160-180 1:30-2:15
Poultry
Poultry
portions
4-6 pieces
each
200-250 g
3 220-230 3 180-200 0:35-0:50
Chicken
halves
2-4 pieces
each
400-500 g
3 220-230 3 180-200 0:35-0:50
Chicken,
Fatted
chicken
1-1.5 kg 2 220-230 2 170-180 0:45-1:15
Duck 1.5-2 kg 2 210-220 2 160-180 1:00-1:30
Goose 3.5-5 kg 2 200-210 2 150-160 2:30-3:00
Turkey
2.5-3.5 kg 2 200-210 2 150-160 1:30-2:00
4-6 kg 2 180-200 2 140-150 2:30-4:00
Fish (steamed)
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 indicates the best oven function.
Type of
Meat
Quantity Conventional Rotitherm Time
Weight
Oven
Level
from
Bottom
Tempera-
ture
ºC
Oven
Level
from
Bottom
Tempera-
ture
ºC
Hrs. mins.