32
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.
Turn whole poultry after two thirds of the time.
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.
Poultry
Weight Ovenware Level Type of
heating
Temperature
ºC
Cooking
time,
mins
R
R
R
R
R
R
R
