User manual

Operating Instructions
36
Weight
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
Hrs.: Min.
Game
Saddle of Hare,
Leg of Hare
up to
1kg
3.
220-250
1
3. 160-170 0:25-0:40
Saddle of Venison 1.5-2kg 4. 210-220 4. 160-170 1:00-1:30
Leg of Venison 1.5-2kg 4. 200-210 4. 150-160 1:15-1:50
Poultry
Poultry Pieces
4-6 pieces
per
200-250g
3. 220-250 3. 180-200 0:35-0:50
Chicken Halves
2-4 pieces
per
400-500g
3. 220-250 3. 180-200 0:35-0:50
Chicken, Poulard 1-1.5kg 4. 220-250 4. 170-180 0:45-1:15
Duck 1.5-2kg 4. 210-220 4. 160-180 1:00-1:30
Goose 3.5-5kg 5. 200-210 5. 150-160 2:30-3:00
Turkey
2.5-3.5kg
4-6kg
5.
5.
200-210
180-200
5.
5.
150-160
140-150
1:30-2:00
2:30-4:00
Fish (steam)
Whole Fish 1-1.5kg 4. 210-220 4. 160-170 0:45-1:15
1) Pre-heat the oven.
The figures given in bold show you the best oven function to use in each case.
Type of Meat Quantity
O
CONVENTIONAL
d
ROTHITHERM
Time