Manual Belion HBO604R10 (page 34 of 40) (English, Dutch)

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Poultry

The values in the table apply to dishes placed in a cold oven.

The weights indicated in the table are for unstuffed poultry that

is ready for roasting.

If you are grilling directly on the wire rack, you should also

insert the universal pan at level 1.

When cooking duck or goose, pierce the skin on the underside

of the wings to allow the fat to escape.

Place the bird onto the wire rack with the breast side facing

downwards. Turn the whole bird when two thirds of the cooking

time has elapsed.

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 specified time.

Whole fish do not need to be turned. Place the whole fish in the

oven in swimming position with the dorsal fin facing upwards.

To ensure that the fish remains in position, place half a potato

or a small, ovenproof container into the stomach cavity.

If you are grilling directly on the wire rack, also insert the

universal pan at level 1. The fish juices are collected in the pan

and the oven is kept cleaner.

Tips for roasting and grilling

Minced meat

Meat loaf approx.

750 g

Uncovered 1

180-200 70

Sausage

Sausage Wire rack + univer-

sal pan

4+1

315

Meat Weight Accessories and

ovenware

Level Type of

heating

Temperature

°C, grill setting

Cooking time

in minutes

Poultry Weight Accessories and

ovenware

Level Type of

heating

Temperature °C,

grill setting

Cooking time in

minutes

Chicken halves, 1-4 pieces 400g each Wire rack 2

210-230 40-50

Chicken pieces 250 g each Wire rack 3

210-230 30-40

Chicken, whole, 14 pieces per 1 kg Wire rack 2

200-220 55-85

Duck, whole 1.7 kg Wire rack 2

170-190 80-100

Goose, whole 3.0 kg Wire rack 2

160-180 110-130

Small turkey, whole 3.0 kg Wire rack 2

180-200 80-100

2 turkey drumsticks 800g each Wire rack 2

180-200 80-100

Fish Weight Accessories and

ovenware

Level Type of

heating

Temperature

°C, grill setting

Cooking time

in minutes

Fish, whole 300 g each Wire rack 3

2 20-25

1.0 kg Wire rack 2

190-210 40-50

1.5 kg Wire rack 2

180-200 60-70

Fish, in slices (e.g. steaks) 300 g each Wire rack 4

2 20-25

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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Belion HBO604R10 Manual

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