50
Poultry
The values in the table apply to dishes placed in a cold oven.
The weights indicated in the table are for unstuffed poultry that
is ready for roasting.
If you are grilling directly on the wire rack, you should also
insert the universal pan at level 1.
When cooking duck or goose, pierce the skin on the underside
of the wings to allow the fat to escape.
Place the bird onto the wire rack with the breast side facing
downwards. Turn the whole bird when two thirds of the cooking
time has elapsed.
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 specified time.
Whole fish do not need to be turned. Place the whole fish in the
oven in swimming position with the dorsal fin facing upwards.
To ensure that the fish remains in position, place half a potato
or a small, ovenproof container into the stomach cavity.
If you are grilling directly on the wire rack, also insert the
universal pan at level 1. The fish juices are collected in the pan
and the oven is kept cleaner.
Tips for roasting and grilling
Lamb
Leg of lamb, boned, medium
1.5 kg
Uncovered
1
™
170-190
120
Minced meat
Meat loaf
approx.
750 g
Uncovered
1
™
180-200
70
Sausage
Sausage
Grill wire rack +
baking tray
4+1
š
3
15
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature °C,
grill setting
Cooking time
in minutes
Poultry
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature °C,
grill setting
Cooking time in
minutes
Chicken halves, 1-4 pieces
400g each
Wire rack
2
™
210-230
40-50
Chicken pieces
250 g each
Wire rack
3
™
210-230
30-40
Chicken, whole, 1
4 birds
per 1 kg
Wire rack
2
™
200-220
55-85
Duck, whole
1.7 kg
Wire rack
2
™
170-190
80-100
Goose, whole
3.0 kg
Wire rack
2
™
160-180
110-130
Small turkey, whole
3.0 kg
Wire rack
2
™
180-200
80-100
2 turkey drumsticks
800g each
Wire rack
2
™
180-200
80-100
Fish
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
°C, grill setting
Cooking time
in minutes
Fish, whole
300 g each
Wire rack
3
š
2
20-25
1.0 kg
Wire rack
2
™
190-210
40-50
1.5 kg
Wire rack
2
™
180-200
60-70
Fish, in slices (e.g. steaks)
300 g each
Wire rack
4
š
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.
