Overnight roasting
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Max. load sizes
6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Duck
1x 4 pc. 1x 8 pc. 2x 4 pc. 2x 8 pc. 4x 4 pc. 4x 8 pc.
Goose
2x 2 pc. 2x 4 pc. 3x 2 pc. 3x 4 pc. 6x 2 pc. 6x 4 pc.
Whole turkey
1x 1 pc. 2x 1 pc. 2x 1 pc. 2x 2 pc. 5x 1 pc. 5x 2 pc.
Accessories
Duck superspike/grid
Settings
without high
medium well done
Note
You can also cook duck and goose together if they are to be cooked to the same degree. Insert
the core temperature probe into the smallest product. Make sure that the hold phase is long
enough to ensure that the larger products reach the desired core temperature.
To make your sauce base, put bones and root vegetables into a
graniteenamelled container beneath the meat. Then add stock to the base and
bring to the boil.
Using the “crisp” button you can automatically give your food a crunchy browned
finish once it has reached the desired core temperature.
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