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Tested for you in our cooking studio
en
Notes
The grill element switches itself continuously on and
■
off; this is normal. The grill setting determines how
frequently this occurs.
Smoke may be produced when grilling.
■
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 18
Recommended setting values
In the table, you can find the ideal heating type for the
kind of poultry you are cooking. The temperature and
cooking time depend on the amount, composition and
temperature of the food. Setting ranges are indicated
for this reason. Try using the lower values at first. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
Dish
Chicken
Chicken, 1 kg
Chicken breast fillet, 150 g each (grilling) Wire rack
Small chicken portions, 250 g each
Chicken goujons, nuggets, frozen
Poulard, 1.5 kg
Duck and goose
Duck, 2 kg
Duck breast, 300 g each
Goose, 3 kg
Goose legs, 350 g each
Turkey
Small turkey, 2.5 kg
Turkey breast, boned, 1 kg
Turkey thigh, with bone, 1 kg
* Preheat for 5 mins
40
Accessories/cookware
Wire rack
Wire rack
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx. ^ to Z of the indicated
time.
Only use greaseproof paper that is suitable for
Note:
the selected temperature. Always cut greaseproof
paper to size.
Tips
For duck or goose, pierce the skin on the underside
■
of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
■
breasts.
When you turn poultry, ensure that the breast side or
■
the skin side is underneath at first.
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.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
% Top/bottom heating
■
7 Circulated air grilling
■
( Grill, large area
■
$ Pizza setting
■
Shelf posi-
Type of
tion
heating
2
7
4
(
3
7
3
$
2
7
1
7
3
7
2
7
2
7
2
7
2
%
2
7
Tempera-
Grill
Cooking
ture in °C
setting
time in
mins.
200-220
-
60-70
-
3*
15-20
220-230
-
30-35
190-210
-
20-25
200-220
-
70-90
180-200
-
90-110
230-250
-
25-30
160-180
-
120-150
210-230
-
40-50
180-200
-
70-90
240-260
-
80-100
180-200
-
80-100
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