LG BIDLOV - Page 43

43
Operating mode
Cooking
time
Type of
meat
Weight,
size
Shelf
level
Temp.
in °C
Shelf
level
Temp.
in °C
in hrs,
mins.
Lamb
Leg of lamb
Lamb roast
1–1.5 kg 2 210–220 2 150–170 1:15–2:00
Saddle of lamb 1–1.5 kg 2 210–220 2 160–180 1:00–1:30
Game
Roast hare, leg
of hare
Up to 1 kg 3 220–230
1
3 160–170 0:25–0:40
Venison (saddle)
1.5–2 kg 2 210–220 2 160–180 1:15–1:45
Venison
(leg, haunch)
1.5–2 kg 2 200–210 2 160–180 1:30–2:15
Poultry
Poultry portions
(4–6 pieces)
200–250 g
each
3 220–230 3 180–200 0:35–0:50
Chicken halves
(2–4 parts)
400–500 g
each
3 220–230 3 180–200 0:35–0:50
Chicken,
poularde
1–1.5 kg 2 220–230 2 170–180 0:45–1:15
Duck 1.5–2 kg 2 210–220 2 160–180 1:00–1:30
Goose 3.5–5 kg 2 200–210 2 150–160 2:30–3:00
Turkey
2.5–3.5 kg
4–6 kg
2 200–210
180–200
2 150–160
140–150
1:30–2:00
2:30–4:00
1)
Preheat oven!
Always count the shelf levels from the bottom up!