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Combi mode G (roasting)
Type of meat Stage Temperature
in °C
Moisture
in %
Duration
in minutes
Poultry
Chicken drumsticks 1
2
200
200 - 225
95
30
30
10-15
Chicken
(whole)
1
2
200
200 - 225
95
30
40
10
Duck
(whole up to 3 kg)
1
2
3
100
130
180
95
30
30
30
60-90
10-20
Goose thighs 1
2
3
100
130
180
95
30
30
30
30-40
10-15
Goose
(whole up to 4 kg)
1
2
100
130 - 150
95
30
60
120 - 150
Turkey breast 1
2
200 - 225
100
95
30
30-40
20-60
Turkey drumsticks 1
2
200 - 225
100
95
30
30-40
45-80
Turkey
(whole up to 4 kg)
1
2
120
190 - 210
30
30
180
15-25
Veal
Braised 1
2
200 - 225
145
20
50
30-35
240
Fillet 1 200 - 225 20 40 - 50
The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.
Roasting
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