25Uses, Tables and Tips
Poultry
Poultry por-
tions
200-250g
each
Rothi-
therm
1 200-220 392-428 0:35-0:50
Half chicken
400-500g
each
Rothi-
therm
1 190-210 374-410 0:35-0:50
Chicken,
poulard
1-1.5 kg
Rothi-
therm
1 190-210 374-410 0:45-1:15
Duck 1.5-2 kg
Rothi-
therm
1 180-200 356-392 1:15-1:45
Goose 3.5-5 kg
Rothi-
therm
1 160-180 320-356 2:30-3:30
Turkey 2.5-3.5 kg
Rothi-
therm
1 160-180 320-356 1:45-2:30
Turkey 4-6 kg
Rothi-
therm
1 140-160 284-320 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg
Conven-
tional
1 210-220 410-428 0:45-1:15
1) Pre-heat the oven
Type of meat Quantity Ovenfunction
Shelf
position
Tempe-
rature
°C
Tempe-
rature
°F
Time
Hours
mins.
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