Game And Poultry - Cleveland OES 6.08 mini Operator's Manual, Use And Care Instructions

Using the cooking programs
►

Game and poultry

Roasting
Typical settings for roasting:
Dish
Leg of boar
approx. 2 kg
Venison trimmed off bone
Duck
Goose
approx. 4.5 kg
Turkey
approx. 3 kg
Turkey breast
Saddle of hare
Roasting / braising
Typical settings for roasting / braising:
Dish
Leg of hare
Braising
Typical settings for braising:
Dish
Roast venison
Baking
Typical settings for baking:
Dish
Venison pie
minis easyTOUCH user manual
°C min
135 100-120
135 70-80
140 50-65
130 3-3.5
hours
130 110-120
140 40-50
160 15-20 60-65
°C min
140 45-50
°C min
130 90
°C min
1. 160 1. 15
2. 120 2. 60
120
Tip
°C
65
65 Rub with fat or marinate if required
75
Stuff with apples and onions if required
75 overnight cooking
78 Fill with stuffing and herbs if required
72 Fill with stuffing and herbs if required
Tip
°C
72 Dot with fat or braise in stock if re-
quired
Tip
°C
65 Place joint in deep container and top
up with stock gradually
Tip
°C

65 Always use pie funnels

2-step recipe