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Poultry
▯
For better results, use the core temperature sensor.
Do not place it in the middle (hollow space), but
rather between the belly and upper thigh. For notes
and optimal target temperatures, see the
temperature sensor
chapter.
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drippings or orange juice.
Dish
Accessories
Duck, whole
Wire rack +
(1.5 - 2 kg)
Grill tray/
roasting dish
Duck breast
Roasting
dish/oven-
proof dish
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
Turkey hen, whole
Wire rack +
Grill tray/
roasting dish
Chicken, whole
Wire rack +
Grill tray
(according to
EN 60350-1)
Chicken, legs and
Wire rack +
thighs
Grill tray
Chicken legs
Wire rack +
Grill tray
Chicken breast
Wire rack +
Grill tray
Chicken nuggets,
Baking tray +
frozen
Greaseproof
paper
Breast of quail
Baking sheet 3 (4)
Quail, whole
Wire rack +
(150 g each)
Grill tray
*
Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
**
Turn food halfway through the cooking time.
48
Core
Level Temperature
Type of
in °F (°C)
heating
N
2 (3)
320 / 355
(160 / 180)
H
2 (3)
320 (160)
H
2 (3)
320 / 375
(160 / 190)
N
2 (3)
320 / 375
(160 / 190)
H
2 (3)
320 / 375
(160 / 190)
N
2 (3)
320 / 375
(160 / 190)
H
2 (3)
375 (190)
Z
2 (3)
375 (190)
Q
3 (4)
430 (220)
Z
3 (4)
430 (220)
Q
3 (4)
430 (220)
Z
3 (4)
430 (220)
H
2 (3)
390 (200)
I
2 (3)
390 (200)
H
2 (3)
390 (200)
Z
430 (220)
Z
3 (4)
390 (200)
▯
When cooking duck or goose, pierce the skin on
the underside of the wings to allow the fat to run
out.
▯
Use a roasting dish or another heat-resistant pan
for dishes that generate a lot of liquid for roasting.
The same applies if a lot of fat can run out of the
food, e.g. with roast goose.
Cooking time
Observations
in min.
75*
Recipe tip: fill with oranges, apples or
dried fruit.
25 - 35
Tear skin roughly.
110 - 130*
Recipe tip: fill with apples, onions, and
marjoram and pierce.
110 - 130*
120 - 180*
120 - 180*
70 - 80
Preheat
70 - 80
30**
Recipe tip: Asian marinade with soy
sauce, honey, chili, garlic, ginger, cumin,
30**
lime rub, coriander.
30**
After turning, the side with more skin
should be up; this way, it gets crispy.
30**
Marinate with oil, rosemary, lime wedges,
and garlic.
25
Recipe tip: before cooking, rub with Tan-
doori paste.
45
No need to preheat; do not open appli-
ance door.
15**
10 - 12
Baste with oil and spices, e.g. paprika,
thyme, juniper, and garlic.
20 - 25
Baste with oil and spices, e.g. paprika,
thyme, juniper, garlic.
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