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MEAT
Conventional Cooking True Fan Cooking
(min)
(°C) (°C)
Pork shoulder, with rind 180 2 170 2 120 -
150
Pork shin, 2 pieces 180 2 160 2 100 -
120
Leg of lamb 190 2 175 2 110 -
130
Whole chicken 220 2 200 2 70 - 85
Whole turkey 180 2 160 2 210 -
240
Whole duck 175 2 220 2 120 -
150
Whole goose 175 2 160 1 150 -
200
Rabbit, cut in pieces 190 2 175 2 60 - 80
Hare, cut in pieces 190 2 175 2 150 -
200
Whole pheasant 190 2 175 2 90 - 120
Use the second shelf position.
20
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