84
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
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 belly of
the fish will make it more stable.
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The liquid is then collected,
thereby keeping the oven cleaner.
Tips for roasting and grilling
Minced meat
Meat loaf
Made from
500 g meat
Uncovered
1
4
170-190
70
Sausages
Sausages
Wire rack
4
(
3
15
Meat
Weight
Accessories and
ovenware
Level
Type of heat
-
ing
Temperature
in °C, grill set
-
ting
Cooking time
in minutes
Poultry
Weight
Accessories and
ovenware
Level
Type of heat
-
ing
Temperature
in °C
Cooking time
in minutes
Chicken, whole
1.2 kg
Wire rack
2
4
200-220
60-70
Poulard, whole
1.6 kg
Wire rack
2
4
190-210
80-90
Chicken, halved
500 g each
Wire rack
2
4
200-220
40-50
Chicken portions
300 g each
Wire rack
3
4
200-220
30-40
Duck, whole
2.0 kg
Wire rack
2
4
170-190
90-100
Goose, whole
3.5-4.0 kg
Wire rack
2
4
160-170
110-130
Small turkey, whole
3.0 kg
Wire rack
2
4
170-190
80-100
Turkey thigh
1.0 kg
Wire rack
2
4
180-200
90-100
Fish
Weight
Accessories and
ovenware
Level
Type of heat
-
ing
Temperature
in °C, grill set
-
ting
Cooking time
in minutes
Fish, whole
300 g each
(approx.)
Wire rack
2
(
3
20-25
1.0 kg
Wire rack
2
4
180-200
45-50
1.5 kg
Wire rack
2
4
170-190
50-60
Fish steak, 3 cm thick
Wire rack
3
(
2
20-25
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.
