John Lewis JLBIOS607 - Poultry, Game, Fish, and Vegetable Roasting Tables

30
Table: Roasting, casseroles, au gratin
Poultr y, Game,
Fish, Vegetables
Quantity ap-
prox.
Oven function
Shelf po-
sition
Te m p e r a -
ture
°C
Time
Hr. : Min.
Casseroles, miscellaneous
Casseroles 1 kg/2 lbs Convection
with ring
heating
element
1 150 2:30-3:00
Lancashire Hot Pot 1 kg/2 lbs Convection
with ring
heating
element
1 150-160 2:15-2:30
Moussaka 1 kg/2 lbs Convection
with ring
heating
element
1 170-180 0:40-0:50
Meat Loaf 675 g/1.5 lbs Rotitherm 1 160-170 1:00-1:10
Poultr y / Game
Chicken 1 kg/2 lbs Rotitherm 3 190-210 0:50-1:10
Chicken 1.5 kg/3 lbs Rotitherm 1 190-210 1:15-1:30
Duck 1.5-2 kg/3.5-4
lbs
Rotitherm 1 180-200 1:15-1:45
Goose 3.5-5 kg/ 8-10
lbs
Rotitherm 1 160-180 2:30-3:00
Turkey 2.5-3.5 kg 5-7
lbs
Rotitherm 1 160-180 1:45-2:30
Turkey 4-6 kg/ 8-13 lbs Rotitherm 1 140-160 2:30-4:00
Pheasant, Wild
Duck, Rabbit
1 kg/2 lbs Convection
with ring
heating
element
3 210 0:30-1:00
Partridge/Pigeon per
300-500g
Rotitherm 3 200-220 0:30-0:50