22
Dish
Level from Hot air
Grill and
Top and
Cooking
Meat
below
hot air
bottom heat time
probe
Temp. °C
Temp. °C
Temp. °C
Minutes
temp. °C
Venison
Roast boar*
2
170-180
60-90
Leg of venison*
2
170-180
60-80
75-80
Saddle of venison
2
165-175
170-180
20-25
65-70
Leg of lamb*
2
180-200
35-45
65-75
Poultry
Duck 2-3 kg**
2
160/190
160/190
100-120
80-85
Duck breast
2
160
160
15-20
70
Goose 2-3 kg**
2
160/190
160/190
100-120
85-90
Turkey 3-4 kg**
2
160/190
160/190
120-180
85-90
Roast chicken
2
180
180
50-60
85
* First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table