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Recommended setting values
In the table, you can find the ideal heating type for the
kind of poultry you are cooking. The temperature and
cooking time depend on the amount, composition and
temperature of the food. Setting ranges are indicated
for this reason. Try using the lower values at first. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx. ^ to Z of the indicated
time.
Note: Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
Tips
For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
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.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
< 4D hot air
% Top/bottom heating
7 Circulated air grilling
( Grill, large area
$ Pizza setting
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Steam in-
tensity
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 2 7 200-220 - - 60-70
Chicken, 1 kg Wire rack 2 7 190-210 - 2 55-65
Chicken, 1 kg Cookware, covered 2 7 230-250 360 - 25-35
Chicken breast fillet, 150 g
each (grilling: preheat oven
for 5 mins.)
Wire rack 4 ( 3* - - 15-20
Chicken breast fillet, x 2, 150
g each (grilling)
Cookware, uncovered 2 7 190-210 180 - 25-30
Small chicken portions, 250
g each
Wire rack 3 7 220-230 - - 30-35
Small chicken portions, 250
g each
Wire rack 3 7 200-220 - 2 30-45
Small chicken portions, x 4,
250 g each
Cookware, uncovered 2 7 190-210 360 - 20-30
Chicken goujons, nuggets,
frozen
Universal pan 3 $ 190-210 - - 20-25
Chicken goujons, nuggets,
frozen, 250 g
Universal pan 2 7 190-210 360 - 15-20
Poulard, 1.5 kg Wire rack 2 7 200-220 - - 70-90
Poulard, 1.5 kg Wire rack 2 7 180-200 - 2 70-80
Poulard, 1.5 kg Cookware, covered 2 7 210-230 360 - 30
180 - 15-25
* Preheat
56


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