Loading ...
Loading ...
Loading ...
Tested for you in our cooking studio en
51
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx. ^ to Z of the indicated
time.
Note: Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
Tips
■ For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to run out.
■ If using duck breast, score the skin. Do not turn duck
breasts.
■ When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
■ Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ 7 Circulated air grilling
■ ( Grill, large area
■ $ Pizza setting
■ S Steaming
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
Steam in-
tensity
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 1 7 200-220 - 60-70
Chicken, 1 kg Wire rack 1 7 200-220 2 50-60
Chicken breast fillet, 150 g each
(grilling)
Wire rack 2 ( 3* - 15-20
Chicken breast fillet (steaming) Steam container 2+1 S 100 - 15-25
Small chicken portions, 250 g each Wire rack 2 7 220-230 - 30-35
Small chicken portions, 250 g each Wire rack 2 7 200-220 2 30-45
Chicken goujons, nuggets, frozen Universal pan 2 $ 200-220 - 10-20
Poulard, 1.5 kg Wire rack 1 7 200-220 - 70-90
Poulard, 1.5 kg Wire rack 1 7 180-200 2 65-75
Duck and goose
Duck, 2 kg Wire rack 1 7 180-200 - 90-110
Duck, 2 kg Wire rack 1 < 150-160 2 70-90
7 180-190 - 30-40
Duck breast, 300 g each Wire rack 2 7 230-250 - 25-30
Duck breast, 300 g each Wire rack 2 7 220-240 2 25-30
Goose, 3 kg Wire rack 1 7 160-180 - 120-150
Goose, 3 kg Wire rack 1 < 130-140 2 110-120
< 150-160 2 20-30
7 170-180 - 30-40
Goose legs, 350 g each Wire rack 2 7 210-230 - 40-50
Goose legs, 350 g each Wire rack 2 7 190-200 2 45-55
Turkey
Small turkey, 2.5 kg Wire rack 1 7 180-190 - 70-90
Small turkey, 2.5 kg Wire rack 1 < 140-150 2 70-80
7 170-180 - 20-30
Turkey breast, boned, 1 kg Cookware, covered 1 % 240-250 - 80-110
* Preheat for 5 mins
Loading ...
Loading ...
Loading ...