Recipe Book

Veal
Food Tempera-
ture (°C)
Time (min)
Roast veal, 1
kg
160 - 180 90 - 120
Knuckle of
veal, 1.5 - 2
kg
160 - 180 120 - 150
Lamb
Food Tempera-
ture (°C)
Time (min)
Leg of lamb,
roast lamb, 1
- 1.5 kg
150 - 170 100 - 120
Saddle of
lamb, 1 - 1.5
kg
160 - 180 40 - 60
Poultry
Food Tempera-
ture (°C)
Time (min)
Poultry por-
tions, 0.2 -
0.25 kg each
200 - 220 30 - 50
Food Tempera-
ture (°C)
Time (min)
Chicken, half,
0.4 - 0.5 kg
each
190 - 210 35 - 50
Chicken,
poulard, 1 -
1.5 kg
190 - 210 50 - 70
Duck, 1.5 - 2
kg
180 - 200 80 - 100
Goose, 3.5 -
5 kg
160 - 180 120 - 180
Turkey, 2.5 -
3.5 kg
160 - 180 120 - 150
Turkey, 4 - 6
kg
140 - 160 150 - 240
Fish (steamed)
Food Tempera-
ture (°C)
Time (min)
Whole fish, 1
- 1.5 kg
210 - 220 40 - 60
Defrost
Food Quantity
(kg)
Defrosting
time (min)
Further defrosting
time (min)
Comments
Chicken 1.0 100 - 140 20 - 30 Place the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
Meat 1.0 100 - 140 20 - 30 Turn halfway through.
Meat 0.5 90 - 120 20 - 30 Turn halfway through.
Trout 1.50 25 - 35 10 - 15 -
Strawberries 3.0 30 - 40 10 - 20 -
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