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Operating Instructions
Poultry,
Game, Fish,
Vegetables
Poultry/ Game
Chicken
Chicken
Duck
Goose
Turkey
Turkey
Pheasant, Wild
Duck, Rabbit
Partridge/Pi-
geon
Fish (baked,
steamed)
Whole fish
Fish pies, bakes
32
Quantity
Fan Cooking U
approx.
Shelf
position
from
bottom
1 kg/2 lbs
2
1.5 kg/3 lbs
2
1.5-2 kg/
2
3.5-4 lbs
3.5-5 kg/
2 or 1
8-10 lbs
2.5-3.5 kg
2
5-7 lbs
4-6 kg/
2 or 1
8-13 lbs
1 kg/2 lbs
3 or 2
per
3 or 2
300-500 g
1-1.5 kg/
2
2-3 lbs
750 g-1 kg/
3 or 2
1.5-2 lbs
Rotitherm
I
Shelf
Temp.
position
°C
from
bottom
170-180
2
170-180
2
180-190
2
170-180
2 or 1
160
2 or 1
150-160
2 or 1
210
3 or 2
190-200
3 or 2
160-170
3 or 2
170-190
3 or 2
1
Time
Temp.
°C
Hr.: Min.
160
0:50-1:10
160
1:15-1:30
160
1:15-1:45
130-140 2:30-3:00
140-150 1:30-2:00
130-140 2:30-4:00
170-180 0:30-1:00
170-180 0:30-0:50
150-160 0:45-1:15
160-180 0:30-1:00
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