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POULTRY THERMOSTAT COOKING TIME
Escalopes (chicken, guinea fowl) 220°C - 180°C 10 minutes
Thigh (chicken, guinea fowl) 180°C - 160°C 20 minutes
Turkey escalopes 220°C 8 minutes
Turkey thigh (chunks) 180°C - 160°C 20 minutes
Fillet of duck 180°C - 160°C 12 minutes
Filet mignon (duck, chicken) 220°C 5 minutes
Thigh of duck 180°C - 160°C 25 minutes
Saddle of rabbit (lleted) 220°C - 180°C 10 minutes
Thigh of rabbit 180°C - 160°C 25 minutes
Butteried quail 180°C - 160°C 20 minutes
Butteried poussin 180°C - 160°C 30 minutes
DELI MEATS THERMOSTAT COOKING TIME
Sausage - Chipolata 180°C 10 minutes
Andouillette 180°C - 160°C 18 minutes
Merguez 180°C 10 minutes
Black pudding 180°C - 160°C 15 minutes
White pudding 180°C 15 minutes
Kebab 220°C - 180°C 15 minutes
Garlic sausage (sliced) 180°C 5 minutes
Knackwurst - Frankfurter 180°C - 160°C 8 minutes
OFFAL THERMOSTAT COOKING TIME
200 g slice of veal liver 260°C 4 minutes
Kidney (chunks) 220°C - 180°C 8 minutes
Heart 220°C - 180°C 10 minutes
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