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Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
of the specified time.
Z
Poultry
Chicken, whole
Poulard, whole
Chicken, halved
Chicken portions
Chicken portions
Chicken breast
Duck, whole
Duck breast
Goose, whole
Goose legs
Small turkey, whole
Rolled turkey joint
Turkey breast
Turkey thigh
Fish
Turn the pieces of fish after
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
Fish
Fish, whole
Fish steak, 3 cm thick
Fish fillet
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
28
Weight
Accessories and
ovenware
1.2 kg
wire rack +
universal pan
1.6 kg
wire rack +
universal pan
500 g each universal pan with
grill tray
150 g each universal pan with
grill tray
300 g each universal pan with
grill tray
200 g each wire rack +
universal pan
2.0 kg
wire rack +
universal pan
300 g each universal pan with
grill tray
3.5-4.0 kg
wire rack +
universal pan
400 g each universal pan with
grill tray
3.0 kg
wire rack +
universal pan
1.5 kg
uncovered
1.0 kg
covered
1.0 kg
universal pan with
grill tray
Z
of the time.
Weight
Accessories and ovenware
300 g each
universal pan with grill tray
(approx.)
1.0 kg
wire rack + universal pan
1.5 kg
wire rack + universal pan
2.0 kg
covered
universal pan with grill tray
covered
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
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.
Level
Type of
heating
2+1
4
2+1
4
2
4
3
4
3
4
3+1
(
2+1
4
3
4
2+1
4
3
4
2+1
4
1
4
2
%
2
4
upwards. Placing half a potato or a small ovenproof container
in the stomach cavity of the fish will make it more stable.
For fish fillet, add a few tablespoons of liquid to provide steam.
Level
Type of
heating
2
(
2+1
4
2+1
4
2
%
3
(
2
%
Z
Temperature
Cooking time
in °C, grill
in minutes
setting
220-240
60-70
210-230
80-90
220-240
40-50
210-230
30-40
210-230
35-45
3
30-40
190-210
100-110
240-260
30-40
170-190
120-140
220-240
40-50
180-200
80-100
200-220
110-130
180-200
80-90
180-200
90-100
Temperature
Cooking time
in °C, grill
in minutes
setting
2
20-25
200-220
45-55
190-210
60-70
190-210
70-80
2
20-25
210-230
25-30
of the
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