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Meat
Roast veal
Boned leg of lamb
Turn roast beef halfway through the cooking time. After cooking, wrap the roast beef in aluminium foil and leave
*
to stand in the oven for 10 minutes.
Make cuts in the pork rind and if it is to be turned, place it with the rind down in the dish.
**
Insert the universal pan at level 1.
***
Poultry
Poultry
Chicken halves, 1 to 4
Chicken pieces
Whole chickens, 1 to 4
Duck
Goose
Small turkey
2 turkey drumsticks
Weight
Ovenware
1 kg
Uncovered
2 kg
1.5 kg
Uncovered
The values in the table apply to dishes placed in a cold oven.
The weights indicated in the table are for unstuffed poultry
that is ready for roasting.
If you are grilling directly on the wire rack, you should also
insert the universal pan at level 1.
When cooking duck or goose, pierce the skin on the
underside of the wings to allow the fat to escape.
Turn whole poultry after two thirds of the time.
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.
Weight
Ovenware
Each
Wire rack
400 g
Each
Wire rack
250 g
Each 1 kg Wire rack
1.7 kg
Wire rack
3 kg
Wire rack
3 kg
Wire rack
Each
Wire rack
800 g
Level
Type of
Temperature
heating
ºC, grill
t
1
200 220
t
1
180 200
R
1
170 190
Level
Type of
Temperature
heating
ºC
R
2
210 230
R
3
210 230
R
2
200 220
R
2
170 190
R
2
160 180
R
2
180 200
R
2
180 200
Cooking
time,
mins
100
140
120
Cooking
time,
mins
40 50
30 40
55 85
80 100
110 130
80 100
80 100
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