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Poultry
The moisture present when the appliance is
operating in 'Combination' mode prevents food
from drying out, which is important for poultry in
particular. At the same time, the high temperatures
make the surface brown and crispy. The hot steam
is able to transfer twice as much heat as
conventional hot air, and reaches all parts of the
food. This allows a chicken to be evenly browned
and crispy all round, while the breast meat remains
tender and succulent.
The cooking times listed are intended as a guide
only, and depend heavily on the temperature of the
meat at the start of cooking. Use the core
temperature probe so that you can monitor the core
temperature more easily.Insert this between the
belly and the thigh, rather than in the middle (cavity)
of the bird. Further information and instructions, as
well as optimal target temperatures, can be found in
the section entitled 'Core temperature probe'.
To make the skin crispier, season poultry mainly
with spices and herbs, and use little or no oil.
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Duck, whole (3 kg) solid 1) 150 - 160
2) 220
60
0
80 - 90
20 - 30
Cook with the breast side facing down. Turn the
duck once half the cooking time has elapsed.
This prevents the delicate breast meat from dry-
ing out as much.
Duck breast, seared,
medium rare (350 g/piece)
solid 160 0 25 - 30
Chicken, whole (1.5 kg) Wire rack 1) 170 - 180
2) 190
60
0
35 - 45
15 - 20
Tie the thighs together and cook the bird with
the breast side facing up.
Chicken breast, stuffed,
steamed (200 g/piece)
Perforated 100 100 10 - 15 Recipe tip: Stuff with spinach and sheep's
cheese.
Turkey breast fillet, steamed
(300 g/piece)
Perforated 100 100 12 - 15
Poussin, quail, steamed
(150 - 200 g/piece)
Perforated 100 100 15 - 20
Poussin, quail
(150 - 200 g/piece)
solid 180 - 200 60 / 80 15 - 20 Recipe tip: Brush with oil and herbes de
provence.
Pigeon, steamed
(300 g/piece)
Perforated 100 100 20 - 30
Pigeon (300 g/piece) solid 180 - 200 60 / 80 25 - 30
44


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