30
Roasting table
*First brown the meat all-round in the casserole on the cooker.
**Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.
Note:the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
The recommended mode is printed in bold.
DishLevelHot airGrill andTopandCookingCore
hot airbottomheattimetemperature
from belowTemp. °CTemp. °CTemp. °Cminutessensor
Venison
Roast boar (casserole*)170-18060-90
Leg of venison (casserole*)170-18060-8075-80°C
Saddle of venison2165-175170-18020-2565-70°C
Leg of lamb (casserole*)180-20035-4565-75°C
Poultry
Duck
2-3 kg**2160/190160/190100-12080-85°C
Duck breast216016015-2070°C
Goose
2-3 kg**2160/190160/190100-12085-90°C
Turkey
3-4 kg**2160/190160/190120-18085-90°C
Roast chicken218018050-6085°C
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