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Type of meat
Game
Saddle of hare,
haunch of hare
Saddle of venison
Haunch of venison 1.5-2 kg
Poultry
Poultry portions
4-6 pieces
Chicken halves
2-4 pieces
Chicken,
poulard
Duck
Goose
Turkey
Fish (steaming)
Whole fish
1) Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the dish.
40
Conventional O
Quantity
Weight
Shelf po-
sition
from bot-
tom
up to 1
3
kg
1.5-2 kg
1
1
per
200 -
3
250 g
per
400-
3
500 g
1-1.5 kg
1
1.5-2 kg
1
3.5-5 kg
1
2.5-
3.5 kg
1
4-6 kg
1-1.5 kg
2/3
Rotitherm I
Tempera-
Shelf
ture
position
ºC
from
bottom
1
3
220-250
210-220
1
200-210
1
220-250
3
220-250
3
220-250
1
210-220
1
200-210
1
200-210
1
180-200
210-220
2/3
Time
Tempera-
Hours:Mi
ture
ns.
ºC
160-170
0:25-0:40
160-180
1:15-1:45
160-180
1:30-2:15
180-200 0:35-0:50
180-200 0:35-0:50
170-180 0:45-1:15
160-180 1:00-1:30
150-160 2:30-3:00
150-160
1:30-2:00
140-150
2:30-4:00
160-170
0:45-1:15
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