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The table applies to insertion into the cold oven.
Frozen poultry must be completely defrosted.
Pierce the skin of duck or goose under the wings to
enable the fat to run off.
Turn whole poultry after two thirds of the grilling time.
Poultry will become particularly crispy and brown if
you coat it with butter, salty water, dripping fat or
orange juice at the end of the roasting time.
Poultry
Level Type of
heating
Temp. °C
grill
Microwave, W
Duration, min.
Total
duration,
min.
2 chicken
halves
400 g
each
open 3 x Setting S 360 W, 20 Ć 30 20 Ć 30
Chicken pieces 500g open 3 x Setting SS 360 W, 15 Ć 20 15 Ć 20
1 whole chicken
2 whole
chickens
1 kg
1 kg
each
open 2
2
R
R
230 Ć 240
230 Ć 240
360 W, 25 Ć 35
360 W, 30 Ć 40
25 Ć 30
35 Ć 40
Duck 1.7 kg open 1 R 220 Ć 230 180 W, 15
+ 90 W, 35 Ć 45
50 Ć 60
Goose 3 kg open 1 R 200 Ć 210 180 W, 20
+ 90 W, 50 Ć 60
70 Ć 80
Poultry
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