Philco POB79 - Veal; Lamb; Poultry; Fish (steamed)

Type of meat Quantity Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time min.
Roast veal 1 kg Turbo Grilling 1 160 - 180 90 - 120
Knuckle of
veal
1.5 - 2 kg Turbo Grilling 1 160 - 180 120 - 150
Lamb
Type of meat Quantity Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time min.
Leg of lamb,
roast lamb
1 - 1.5 kg Turbo Grilling 1 150 - 170 100 - 120
Saddle of
lamb
1 - 1.5 kg Turbo Grilling 1 160 - 180 40 - 60
Poultry
Type of meat Quantity Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time min.
Poultry por-
tions
200 - 250 g
each
Turbo Grilling 1 200 - 220 30 - 50
Half chicken 400 - 500 g
each
Turbo Grilling 1 190 - 210 35 - 50
Chicken, pou-
lard
1 - 1.5 kg Turbo Grilling 1 190 - 210 50 - 70
Duck 1.5 - 2 kg Turbo Grilling 1 180 - 200 80 - 100
Goose 3.5 - 5 kg Turbo Grilling 1 160 - 180 120 - 180
Turkey 2.5 - 3.5 kg Turbo Grilling 1 160 - 180 120 - 150
Turkey 4 - 6 kg Turbo Grilling 1 140 - 160 150 - 240
Fish (steamed)
Type of meat Quantity Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time min.
Whole fish 1 - 1.5 kg Turbo Grilling 1 210 - 220 40 - 60
Defrosting
Remove the food packaging, and then put
the food on a plate.
Do not cover it with a bowl or a plate, as
this can extend the defrost time.
Use the first oven shelf position from the
bottom.
Dish
Defrosting
time (min.)
Further defrosting
time (min.)
Comment
Chicken, 1000 g 100 - 140 20 - 30
Put the chicken on an up-
turned saucer placed on a
large plate. Turn halfway
through.
Meat, 1000 g 100 - 140 20 - 30 Turn halfway through.
Meat, 500 g 90 - 120 20 - 30 Turn halfway through.
Trout, 150 g 25 - 35 10 - 15 -
Strawberries, 300 g 30 - 40 10 - 20 -
Butter, 250 g 30 - 40 10 - 15 -
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