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The table applies to dishes placed in a cold oven.
The weights indicated in the table refer to oven-ready
poultry (without stuffing).
If you are grilling directly on the wire grill, you should
also insert the universal pan on level 1. Place the grill
pan into the universal pan so that the two parts
overlap in the middle, as a splatter guard. To brush
the food with meat juices, the two parts can be
pushed together so that you have easier access to the
juices.
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.
Turn whole poultry after two thirds of the grilling time.
Pierce the skin of duck or goose under the wings to
enable the fat to run off.
Poultry
Weight Ovenware Level Type of
heating
Temperature
in ºC
Cooking
time in
minutes
       R  
      R  
       R  
     R  
    R  
     R  
      R  
        
Poultry
34


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