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34
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
Z of the specified time.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
Z of the
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
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.
Fish
Turn the pieces of fish after
Z of the time.
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
upwards. Placing half a potato or a small ovenproof container
in the stomach cavity of the fish will make it more stable.
For fish fillet, add a few tablespoons of liquid to provide steam.
Tips for roasting and grilling
Poultry Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Chicken, whole 1.2 kg wire rack 2
4
220-240 60-70
Poulard, whole 1.6 kg wire rack 2
4
210-230 80-90
Chicken, halved 500 g each wire rack 2
4
220-240 40-50
Chicken portions 150 g each wire rack 3
4
210-230 30-40
Chicken portions 300 g each wire rack 3
4
210-230 35-45
Chicken breast 200 g each wire rack 3
(
3 30-40
Duck, whole 2.0 kg wire rack 2
4
190-210 100-110
Duck breast 300 g each wire rack 3
4
240-260 30-40
Goose, whole 3.5-4.0 kg wire rack 2
4
170-190 120-140
Goose legs 400 g each wire rack 3
4
220-240 40-50
Small turkey, whole 3.0 kg wire rack 2
4
180-200 80-100
Rolled turkey joint 1.5 kg uncovered 1
4
200-220 110-130
Turkey breast 1.0 kg covered 2
%
180-200 90
Turkey thigh 1.0 kg wire rack 2
4
180-200 90-100
Fish Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Fish, whole 300 g each
(approx.)
wire rack 2
(
2 20-25
1.0 kg wire rack 2
4
200-220 45-55
1.5 kg wire rack 2
4
190-210 60-70
2.0 kg covered 2
%
190-210 70-80
Fish steak, 3 cm thick wire rack 3
(
2 20-25
Fish fillet covered 2
%
210-230 25-30
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
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