Roasting and baking charts
34
User's guide
Poultry
Chicken 2 180 2
180-
200
2 180-200 1,000 60
Duck 2 170 2
170-
190
2 170-190 1,500 75
Goose 1 or 2 160 1 or 2
170-
190
1 or 2 170-190 3,000 120
Turkey 1 or 2 160 1 or 2
170-
190
1 or 2 170-190 5,000 180
Fish
Whole fi sh 2 200 2
200-
220
1,000 35
8.3. Guidelines for grilling
□ The grill should be pre-heated for approx. 5 minutes before being used.
□ Put the meat that has been prepared onto the grid so that the heat from the grill body has a direct effect.
A clearance of 3 cm must be maintained.
□ Always place the drip pan under the food in order to collect dripping meat juices.
□ Food grilled on the grid will need to be turned.
□ The first side will need to be grilled a little longer than the second side.
□ Since the food generally differs in shape, thickness and consistency, you should check now and then
on whether or not the meat has been cooked as required. Specified grilling times can thus only serve
as a guide.
Tips for ideal results
Also use a roasting thermometer for low-temperature cooking. This provides reliable information about the
core temperature inside the meat and thus also about how far the meat has been roasted.
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