Gaggenau EB 270/271 Operating And Installation Instructions page 30

Roasting table
Dish
Venison
Roast boar (casserole*)
Leg of venison (casserole*)
Saddle of venison
Leg of lamb (casserole*)
Poultry
Duck **
2-3 kg
Duck breast
Goose **
2-3 kg
Turkey **
3-4 kg
Roast chicken
* First brown the meat all-round in the casserole on the cooker.
** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.
Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
The recommended mode is printed in bold.
Level Hot air
from below Temp. °C
170-180
170-180
2 165-175
180-200
2 160/190
2 160
2 160/190
2 160/190
2 180
Grill and Top and
hot air bottom heat
Temp. °C Temp. °C
170-180
160/190
160
160/190
160/190
180
Cooking Core
time temperature
minutes sensor
60-90
60-80 75-80 °C
20-25 65-70 °C
35-45 65-75 °C
100-120 80-85 °C
15-20 70 °C
100-120 85-90 °C
120-180 85-90 °C
50-60 85 °C
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