Manual

Roast
123
Roasting chart
Always follow USDA guidelines on food safety.
The times and temperatures given in the tables are recommendations only.
Type of meat Stage Operating
mode

[°F / °C]

[%]

[min]

[°F / °C]
Poultry
Duck up to 4 lbs / 2 kg,
stuffed
1
2
3



375/190
210/100
375/190
40
80
–
20
140
23
–
–
–
Duck up to 4 lbs / 2 kg, un-
stuffed
1
2
3



375/190
210/100
375/190
40
80
–
20
100
23
–
–
–
Duck breast, medium 1
2
3



Level 3
85/30
Level 3
0
0
0
15
20
7–13
–
–
–
Duck breast, well-done 1
2
3
4




Level 3
85/30
Level 3
85/30
0
0
0
0
15
20
7–13
5
–
–
–
–
Goose, approx. 9 lbs /
4.5kg
1
2
3



375/190
210/100
375/190
40
80
–
30
270
23
–
–
–
Chicken, whole 1
2
3



435/225
300/150
Level 3
0
55
0
20
60
2–12
–
–
–
Chicken thighs 1
2
3



395/200
440/225
Level 3
95
0
0
30–25
13–18
0–7
–
–
–
Turkey roulade, stuffed/un-
stuffed
1
2
3



375/190
285/140
395/200
40
75
–
20
100
4–8
–
–
–
Turkey breast 1
2


340/170
Level 3
65
–
85
0–9
–
–