51
Tables and tips
en-us
Poultry
▯
For better results, use the core temperature sensor.
Do not place it in the middle (hollow space), but rather
between the belly and upper thigh. For notes and
optimal target temperatures, see chapter
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, salted water, drippings or orange juice.
▯
When cooking duck or goose, pierce the skin on the
underside of the wings to allow the fat to run out.
▯
Use a roasting dish or another heat-resistant pan for
dishes that generate a lot of liquid for roasting. The
same applies if a lot of fat can run out of the food, e.g.
with roast goose.
Dish
Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Duck, whole
(3.3
- 4.4
lb
/1.5
- 2
kg)
Wire rack +
Grill tray/
roasting dish
2
(3)
320
/
355
(160
/
180)
N
75*
Recipe tip: fill with oranges, apples
or dried fruit.
Duck breast
Roasting
dish/oven-
proof dish
2
(3)
320
(160)
H
25
- 35
Tear skin roughly.
Goose, whole
(11
lb /5
kg)
Wire rack +
Grill tray/
roasting dish
2
(3)
320
/
375
(160
/
190)
H
110
- 130*
Recipe tip: fill with apples, onions,
and marjoram and pierce.
2
(3)
320
/
375
(160
/
190)
N
110
- 130*
Turkey hen, whole Wire rack +
Grill tray/
roasting dish
2
(3)
320
/
375
(160
/
190)
H
120
- 180*
2
(3)
320
/
375
(160
/
190)
N
120
- 180*
Chicken, whole
Wire rack +
Grill tray
2
(3)
375
(190)
H
70
- 80
Preheat
2
(3)
375
(190)
Z
70
- 80
Chicken, legs and
thighs
Wire rack +
Grill tray
3
(4)
430
(220)
Q
30**
Recipe tip: Asian marinade with soy
sauce, honey, chili, garlic, ginger,
cumin, lime rub, coriander.
3
(4)
430
(220)
Z
30**
Chicken legs
Wire rack +
Grill tray
3
(4)
430
(220)
Q
30**
After turning, the side with more skin
should be up; this way, it gets crispy.
Marinate with oil, rosemary, lime
wedges, and garlic.
3
(4)
430
(220)
Z
30**
Chicken breast
Wire rack +
Grill tray
2
(3)
390
(200)
H
20
- 25
Recipe tip: before cooking, rub with
Tandoori paste.
2
(3)
390
(200)
I
50
No need to preheat; do not open
appliance door.
Chicken nuggets,
frozen
Baking tray +
Greaseproof
paper
2
(3)
390
(200)
H
15**
Breast of quail
Baking sheet
3
(4)
430
(220)
Z
10
- 12
Baste with oil and spices, e.g.
paprika, thyme, juniper, and garlic.
Quail, whole
(0.3
lb
/150
g each)
Wire rack +
Grill tray
3
(4)
390
(200)
Z
20
- 25
Baste with oil and spices, e.g.
paprika, thyme, juniper, garlic.
* Cook meat at a low temperature, set the temperature higher for the last 15
- 20
min.
** Turn food halfway through the cooking time.
Summary of Contents for BO 451 612
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