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Game
Food Quantity Temperature
(°C)
Time (min) Shelf posi‐
tion
Saddle of hare, leg of
hare
up to 1 kg 220 - 2401) 30 - 40 1
Saddle of venison 1.5 - 2 kg 210 - 220 35 - 40 1
Haunch of venison 1.5 - 2 kg 200 - 210 90 - 120 1
1) Preheat the oven.
Poultry
Food Quantity Temperature
(°C)
Time (min) Shelf posi‐
tion
Poultry portions 200 - 250 g each 220 - 250 20 - 40 1
Half chicken 400 - 500 g each 220 - 250 35 - 50 1
Chicken, poulard 1 - 1.5 kg 220 - 250 50 - 70 1
Duck 1.5 - 2 kg 210 - 220 80 - 100 1
Goose 3.5 - 5 kg 200 - 210 150 - 180 1
Turkey 2.5 - 3.5 kg 200 - 210 120 - 180 1
Turkey 4 - 6 kg 180 - 200 180 - 240 1
Fish
Food Quantity Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Whole fish 1 - 1.5 kg 210 - 220 40 - 70 1
11.9 Roasting with Turbo Grilling
Beef
Food Quantity Temperature
(°C)
Time
(min)
Shelf po‐
sition
Roast beef or fillet: rare per cm. of thick‐
ness 190 - 2001) 5 - 6 1
Roast beef or fillet: medium per cm. of thick‐
ness
180 - 190 6 - 8 1
Roast beef or fillet: well
done
per cm. of thick‐
ness
170 - 180 8 - 10 1
1) Preheat the oven.
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