Information
Leg of boar
about 2 - 2.5 kg
130 - 160°C 100 - 120 mins about 65°C
Leg of venison, boned
130 - 160°C 70 - 80 mins 60 - 68°C
possibly lard or
marinate
Duck
130 - 180°C 50 - 65 mins -
possibly stuff with apples and
onions
Goose
About 4.5 kg
130 - 180°C
about
3 - 3.5 hours
-
add water at intervals during
cooking process
Turkey
about 3 - 4 kg
120 - 180°C 110 - 120 mins about 80°C
possibly stuff with forcemeat
and herbs
Turkey breast
120 - 180°C 40 - 50 mins about 60°C
possibly stuff with forcemeat
and herbs
Roasting
Saddle of hare
120 - 160°C 15 - 20 mins 60 - 65°C
possibly lard or marinate
Roasting/
Braising
Leg of hare
120 - 160°C 45 - 50 mins about 68°C
possibly lard or braise in
stock
Braising Venison joint
130 - 160°C 70 - 90 mins 55 - 60°C
Place joint in deep container
and gradually add stock
Baking Venison pasties
1.160°C
2.120°C
1. about 15 mins
2. about 60 mins
-
always set up fume
extractors
2-step recipe
Chicken
160 - 200°C 35 - 40 mins -
special chicken grid with
grease drip tray
rub seasoning in well
Grilling
Chicken leg
160 - 210°C 25 mins -
Warning
Always open the CONVOTHERM carefully.
Escaping steam can cause scalding.
Mr.C recommends:
• Oven temperature
Select the oven temperature for large
roasting joints about 10 - 20 °C lower
compared with traditional cooking
methods.
• Heat transfer
For quick roast items, use enamelled
or coated baking trays (Superpan).
• Core temperature measurement
As a general rule, the best results for large
roasting joints are achieved with the multi-point
sensor. Every degree in excess of the required
core temperature significantly increases meat
shrinkage.
• Meat shrinkage
The ‘Superheated steam’ programme
considerably reduces meat loss
• Roasting
Place the roasting joints on an oven shelf so that
they cook evenly. It is not necessary to turn
meat.
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