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42
Poultry
▯ The humidity for combination operation prevents
the drying out, which is essential with poultry. At
the same time, thanks to the high temperature, the
surface gets crispy and brown. The hot steam has
twice as much ability to transfer heat as
conventional hot air and reaches all parts of the
food. Therefore, a chicken is browned evenly and
gets crispy, yet the breast meat remains tender and
juicy.
▯ The cooking times specified should be regarded as
guidelines and depend heavily on the initial
temperature of the food and the food cooked. For
better results, use the core temperature sensor. Do
not place it in the middle (hollow space), but rather
between the belly and upper thigh. For notes and
optimal target temperatures, see the "core
temperature probe" chapter.
▯ If you season poultry primarily with spices and with
little or no oil, the skin gets crispier.
Side dishes
Also note the instructions on the packaging.
Foodstuff Cooking
receptacle
Temperature
in °F (°C)
Humidity
in %
Cooking
time in
min.
Remarks
Duck, whole (3kg/ 6.6lb) Unperforated 1) 300- 320
(150- 160)
2) 430(220)
60
0
80- 90
20- 30
Start cooking with the breast pointing
down. Turn the duck round after half of the
cooking time. In this way, the sensitive
breast meat will not dry out so much.
Duck breast, browned,
medium-rare
(350 g/ 12oz each)
Unperforated 320- 355
(160- 180)
012- 18
Chicken, whole
(1.5 kg /3.3. lb)
Rack 340- 355
(170- 180)
60 50- 60
Chicken breast, stuffed,
steamed (200 g/7oz each)
Perforated 212(100) 100 10- 15
Chicken leg
(350 g/ 12oz each)
Rack 340- 355
(170- 180)
30/60 40- 45
Turkey breast fillet, steamed
(300 g/11oz each)
Perforated 212(100) 100 12- 15
Spring chicken, quail, pigeon
(300 g/11oz each)
Perforated 212(100) 100 25- 30
Spring chicken, quail, pigeon
(300 g /11oz each)
Perforated 355- 390
(180- 200)
60/80 12- 16
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Basmati rice
(250 g + 500 ml of water /
9oz + 1 pint of water)
unperforated 212(100) 100 15- 20
Couscous
(250 g + 250 ml of water /
9oz + ^ pint of water)
unperforated 212(100) 100 5- 10
Dumplings
(90 g / 3oz apiece)
perforated/
unperforated
205- 212
(95- 100)
100 20- 25
Long-grain rice
(250 g + 500 ml of water/
9oz + 1 pint of water)
unperforated 212(100) 100 20- 25
Brown rice
(250 g + 375 ml of water /
9oz + 0.8pint of water)
unperforated 212(100) 100 25- 35
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