AEG COMPETENCE E4101-4 - Roasting Table - Game and Poultry; Roasting Game, Poultry, and Fish

35
Game
Saddle of hare, leg
of hare
up to 1 kg
Conven-
tional
3
220-
250
1)
0:25-0:40
Saddle of venison 1.5-2 kg
Conven-
tional
1 210-220 1:15-1:45
Haunch of venison 1.5-2 kg
Conven-
tional
1 200-210 1:30-2:15
Poultry
Poultry portions
200-250g
each
Rothi-
therm
3 200-220 0:35-0:50
Half chicken
400-500g
each
Rothi-
therm
3 190-210 0:35-0:50
Chicken, poulard 1-1.5 kg
Rothi-
therm
1 190-210 0:45-1:15
Duck 1.5-2 kg
Rothi-
therm
1 180-200 1:15-1:45
Goose 3.5-5 kg
Rothi-
therm
1 160-180 2:30-3:30
Turkey
2.5-3.5 kg
Rothi-
therm
1 160-180 1:45-2:30
4-6 kg
Rothi-
therm
1 140-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg
Conven-
tional
2 / 3 210-220 0:45-1:15
1) Pre-heat the oven
Type of meat Quantity Ovenfunction
Shelf
position
Temper-
ature
°C
Time
Hours
mins.