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22. Tables and Suggestions
22.1 Poultry
Quantity
Duck
1,50kg
Duck breast
0,40kg
Duck thighs
2 pieces
Chicken
1,20kg
Chicken
4 pieces
thighs
Chicken leg
4-10 pieces
Chicken
4-6 pieces
breast
Turkey
4 pieces
Turkey
4-8 pieces
escalope
Temperature
Shelf
Function
190-210
1
170-190
180-190
4
200-210
170-190
2/3
160-180
190-210
1
170-190
190-210
2/3
190-200
2
2
190-200
1
180-200
2
40
Time
Accessory
(ºC)
(Min.)
55-60
45-55
10-12
8-10
45-50
55-60
55-60
50-55
25-30
20-25
100
40-45
Perforated
100
25-35
Perforated
70-75
65-70
100
20-25
Perforated
Tray
Grid
Tray
Tray
Tray
Tray
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