Convotherm OES - Meat, Game, Poultry

Using the cooking programs
User manual 145
► Meat, game, poultry
Recipes for meat, game and poultry
Typical recipes for meat, game and poultry
Dish Points to note
°C min °C
Fried sausage
210 7-12 -
Cordon Bleu
200 10-13 -
 switch on Crisp&Tasty (level 2)
Duck
150 - 85
 Stuff with apples and onions if
required
Breast of duck
225 - 50
Fillet steak 200g
220 - 47
Meat kebab - barbecue
210 8-12 -
 spit rack (x.20 appliances only)
Rissoles
180 - 78
 Grease baking sheets
Goose
135 - 90
 Add liquid occasionally
Meat loaf
135 - 85
 shape into a loaf or firm into baking
tin
Leg of hare
135 - 72
 Dot with fat or braise in stock if
required
Roast venison
135 - 68
 Place joint in deep container and top
up with stock gradually
Knuckle of veal
135 - 78
 steam first for 10 minutes, then score
the rind
Rolled roast veal
135 - 78
Veal steak 180g
225 - 47
Cured pork cutlet
180 10-12 -
 Grease baking sheets
Boiled ham
78 - 65
 Cooking time depends on weight
Rolled cabbage
135 - 82
Breaded cutlet
210 10-12 -
 switch on Crisp&Tasty (level 2)
Roast lamb
130 - 78
Lamb carrée, medium
200 - 48
Leg of lamb, medium
125 - 50
Liver loaf, fresh sausage-
meat
125 - 68
Sliced liver
210 4-6 -
 do not coat in flour
Stuffed peppers
130 - 82
Turkey
125 - 72
 Fill with stuffing and herbs if required
Baked turkey breast
180 - 72
 Fill with stuffing and herbs if required
Steamed turkey breast
89 - 72
Turkey escalope
210 9-13 -
 switch on Crisp&Tasty (level 2)