Use and Care Manual

46
Poultry
▯ The humidity for combination operation prevents
the drying out, which is essential with poultry. At
the same time, thanks to the high temperature, the
surface gets crispy and brown. The hot steam has
twice as much ability to transfer heat as
conventional hot air and reaches all parts of the
food. Therefore, a chicken is browned evenly and
gets crispy, yet the breast meat remains tender and
juicy.
▯ The cooking times specified should be regarded as
guidelines and depend heavily on the initial
temperature of the food and the food cooked. 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 the "core
temperature probe" chapter.
▯ If you season poultry primarily with spices and with
little or no oil, the skin gets crispier.
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Duck, whole (3 kg / 6½ lb) unperforated 1) 300 - 320
(150 - 160)
2) 430 (220)
60
0
80 - 90
20 - 30
Cook breast side down. After half the
cooking time, turn the duck. This way, the
delicate breast meat will not dry out so
much.
Duck breast, medium rare
(350 g /12 oz)
unperforated 320 (160) 0 25 - 30
Chicken, whole
(1.5 kg / 3½ lb)
Wire rack 1) 340 - 355
(170 - 180)
2) 375 (190)
60
0
35 - 45
15 - 20
Cook with trussed legs and breast side
up.
Chicken breast, filled,
steamed (200 g / 7 oz)
perforated 212 (100) 100 10 - 15 Recipe tip: fill with spinach and sheep's
cheese.
Turkey breast fillet, steamed
(300 g / 11 oz)
perforated 212 (100) 100 12 - 15
Spring chicken, quail,
steamed
(150 - 200 g / 5 - 7 oz)
perforated 212 (100) 100 15 - 20
Spring chicken, quail
(150 - 200 g / 5 - 7 oz)
unperforated 355 - 390
(180 - 200)
60 / 80 15 - 20 Recipe tip: brush with oil and herbes de
Provence.
Pigeon, steamed
(300 g / 11 oz)
perforated 212 (100) 100 20 - 30
Pigeon (300 g / 11 oz) unperforated 355 - 390
(180 - 200)
60 / 80 25 - 30