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Type of Meat Quantity
Lamb
Leg of lamb,
roast lamb
Saddle of
lamb
Game
Whole piece
of hare,
haunch or
jointed hare
Saddle of
venison
Haunch of
venison
Poultry
Portions of
poultry
4-6 portion
Half chicken
portions
2-4 portions
Chicken,
poulard
Duck
Goose
Turkey
Fish (steaming)
Whole fish
* Pre-heat the oven
Information printed in bold type indicates the preferred oven function for the dish.
32
Conventional ¡
Weight
Shelf
Posi-
tion
1-1.5 kg
1
1-1.5 kg
1
up to 1
3
kg
1.5-2 kg
1
1.5-2 kg
1
per
200-
3
250 g
per
400-
3
500 g
1-1.5 kg
1
1.5-2 kg
1
3.5-5 kg
1
2.5-3.5
1
kg
4-6 kg
1
1-1.5 kg
2/3
Rotitherm »
Temper-
Shelf
ature
Posi-
ºC
tion
210-220
1
210-220
1
220-250*
3
210-220
1
200-210
1
220-250
3
220-250
3
220-250
1
210-220
1
200-210
1
200-210
1
180-200
1
210-220
2/3
Time
Tem-
Hours:
pera-
Mins.
ture
ºC
150-170 1:15-2:00
160-180 1:00-1:30
160-170 0:25-0:40
160-180 1:15-1:45
160-180 1:30-2:15
180-200 0:35-0:50
180-200 0:35-0:50
170-180 0:45-1:15
160-180 1:00-1:30
150-160 2:30-3:00
150-160 1:30-2:00
140-150 2:30-4:00
160-170 0:45-1:15
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