Manual Gaggenau BO 240-111 (page 18 of 40) (English)

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Dish Level from Hot air Grill and Top and Cooking Meat

below hot air bottom heat time probe

Temp. °C Temp. °C Temp. °C Minutes temp. °C

Venison

Roast boar* 2 170-180 60-90

Leg of venison* 2 170-180 60-80 75-80

Saddle of venison 2 165-175 170-180 20-25 65-70

Leg of lamb* 2 180-200 35-45 65-75

Poultry

Duck 2-3 kg** 2 160/190 160/190 100-120 80-85

Duck breast 2 160 160 15-20 70

Goose 2-3 kg** 2 160/190 160/190 100-120 85-90

Turkey 3-4 kg** 2 160/190 160/190 120-180 85-90

Roast chicken 2 180 180 50-60 85

* First brown the meat all-round in the casserole on the cooker.

** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.

Note: The values given above should be looked upon as recommended values. We advise you to always

preheat the oven.

The recommended mode is printed in bold.

Roasting Table

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Others manual(s) of Gaggenau BO 240-111

Gaggenau BO 240-111 User Manual - German - 40 pages

Gaggenau BO 240-111 User Manual - Dutch - 40 pages

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Gaggenau BO 240-111 Manual

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