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Type of roast
Poultry
1 kg. rolled turkey roast,
for each cm. thick
Quick-fries
Sausages (cordon bleu)
Fried/grilled sausages
Escalopes, in batter
Cutlets, in batter
Rissoles
Chicken legs
Fish
Trout, for each 200 - 250 gr.
4 fillets of trout
(for each 200 gr.)
Fillet of zander, in batter
(total weight around 1 kg)
Poultry
Chicken
Duck (2000-2500 g)
Goose (4500 g)
Temperature in °C
180-190
220-230, pre-heated
230-240, pre-heated
240-250, pre-heated
240-250, pre-heated
230-240, pre-heated
220-230, pre-heated
200-210
170-180
190-200
180-190
180-190
180-190
Top/Bottom heat
Tray position from
bottom
2
3
3
3
3
3
3
3
3
3
2
2
2
Roasting time in
minutes
11-13
6-8
12-13
13-15
13-15
15-20
20-30
15-20
10-20
25-30
55-65
90-120
150-180
15
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