32
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
Z of the specified time.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
Z of the
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
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.
Types of heating:
■ % = Top/bottom heating
■ 4 =Hot air grilling
■ ( = Grill, large area
Pork
Joint without rind (e.g. neck) 1.0 kg uncovered 1
4
190-210 120
1.5 kg 1
4
180-200 150
2.0 kg 1
4
170-190 170
Joint with rind (e.g. shoulder) 1.0 kg uncovered 1
4
190-210 130
1.5 kg 1
4
180-200 160
2.0 kg 1
4
170-190 190
Fillet of pork 500 g wire rack + univer-
sal pan
3+1
4
230-240 30
Pork joint, lean 1.0 kg uncovered 2
%
200-220 120
1.5 kg 2
%
190-210 140
2.0 kg 2
%
180-200 160
Smoked pork on the bone 1.0 kg covered 2
%
210-230 70
Steaks, 2 cm thick wire rack + univer-
sal pan
5+1
(
315
Pork medallions, 3 cm thick wire rack + univer-
sal pan
5+1
(
310
Lamb
Saddle of lamb on the bone 1.5 kg uncovered 2
4
190-210 60
Leg of lamb, boned, medium 1.5 kg uncovered 1
4
160-180 120
Game
Saddle of venison on the bone 1.5 kg uncovered 2
%
200-220 50
Leg of roe venison, boned 1.5 kg covered 2
%
210-230 100
Wild boar joint 1.5 kg covered 2
%
180-200 140
Joint of venison 1.5 kg covered 2
%
180-200 130
Rabbit 2.0 kg covered 2
%
220-240 60
Minced meat
Meat loaf Made from
500 g meat
uncovered 1
4
180-200 80
Sausages
Sausages wire rack + univer-
sal pan
4+1
(
315
Meat Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Poultry Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Chicken, whole 1.2 kg wire rack 2
4
220-240 60-70
Poulard, whole 1.6 kg wire rack 2
4
210-230 80-90
Chicken, halved 500 g each wire rack 2
4
220-240 40-50
Chicken portions 150 g each wire rack 3
4
210-230 30-40
Chicken portions 300 g each wire rack 3
4
210-230 35-45
