29
Fish
Turn the pieces of fish after
Z of the time.
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
upwards. Placing half a potato or a small ovenproof container
in the stomach cavity of the fish will make it more stable.
For fish fillet, add a few tablespoons of liquid to provide steam.
Tips for roasting and grilling
Chicken portions 300 g each universal pan with
grill tray
3
4
210-230 35-45
Chicken breast 200 g each wire rack +
universal pan
3+1
(
3 30-40
Duck, whole 2.0 kg wire rack +
universal pan
2+1
4
190-210 100-110
Duck breast 300 g each universal pan with
grill tray
3
4
240-260 30-40
Goose, whole 3.5-4.0 kg wire rack +
universal pan
2+1
4
170-190 120-140
Goose legs 400 g each universal pan with
grill tray
3
4
220-240 40-50
Small turkey, whole 3.0 kg wire rack +
universal pan
2+1
4
180-200 80-100
Rolled turkey joint 1.5 kg uncovered 1
4
200-220 110-130
Turkey breast 1.0 kg covered 2
%
180-200 80-90
Turkey thigh 1.0 kg universal pan with
grill tray
2
4
180-200 90-100
Poultry Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill
setting
Cooking time
in minutes
Fish Weight Accessories and ovenware Level Type of
heating
Temperature
in °C, grill
setting
Cooking time
in minutes
Fish, whole 300 g each
(approx.)
universal pan with grill tray 2
(
2 20-25
1.0 kg wire rack + universal pan 2+1
4
200-220 45-55
1.5 kg wire rack + universal pan 2+1
4
190-210 60-70
2.0 kg covered 2
%
190-210 70-80
Fish steak, 3 cm thick universal pan with grill tray 3
(
2 20-25
Fish fillet covered 2
%
210-230 25-30
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
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