20
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
Z of the specified time.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
Z of the
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Fish
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The liquid will be caught and
the oven remains cleaner.
Turn the pieces of fish after
Z of the grilling time.
There is no need to turn a whole fish. Place the whole fish in the
oven in its swimming position with its dorsal fin facing upwards.
Placing a scored potato or a small oven-proof container in the
stomach cavity of the fish will provide stability.
For fish fillets, add a few tablespoons of liquid to braise.
Pork joint, lean 1.0 kg Uncovered 1
%
200-220 80-100
1.5 kg 1
%
190-210 90-120
2.0 kg 1
%
180-200 100-130
Smoked pork on the bone 1.0 kg Covered 1
%
200-220 50-60
Steaks, 2 cm thick Wire rack + univer-
sal pan
3+1
(
3 15-20
Pork medallions, 3 cm thick Wire rack + univer-
sal pan
3+1
(
3 12-18
Lamb
Saddle of lamb on the bone 1.5 kg Uncovered 1
%
200-220 40-50
Leg of lamb, boned, medium 1.5 kg Uncovered 1
4
190-210 120-150
Game
Saddle of venison on the bone 1.5 kg Uncovered 1
%
190-210 70-90
Boned leg of roe venison 1.5 kg Covered 1
%
190-210 90-120
Wild boar joint 1.5 kg Covered 1
%
190-210 120-140
Joint of venison 1.5 kg Covered 1
%
190-210 100-120
Rabbit 2.0 kg Covered 1
%
200-220 60-70
Minced meat
Meat loaf Made from
500 g meat
Uncovered 1
4
180-200 60-70
Sausages
Sausages Wire rack + univer-
sal pan
3+1
(
3 10-15
Meat Weight Accessories and
cookware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Poultry Weight Accessories and
cookware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Chicken, whole 1.2 kg Wire rack 1
4
200-220 60-70
Chicken, halved 500 g each Wire rack 1
4
210-230 40-50
Chicken portions 150 g each Wire rack 2
4
210-230 30-40
Chicken portions 300 g each Wire rack 2
4
210-230 35-45
Duck, whole 2.0 kg Wire rack 1
4
170-190 100-120
Duck breast 300 g each Wire rack 2
4
230-250 25-35
Goose legs 400 g each Wire rack 2
4
210-230 40-50
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