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Meat
Minced meat
Meat loaf
Sausages
Sausages
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
Z
of the specified time.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
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.
Weight
Accessories and
ovenware
Made from
uncovered
500 g meat
wire rack + univer-
sal pan
Z
Weight
Accessories and oven-
ware
1.2 kg
wire rack + universal pan
1.6 kg
wire rack + universal pan
500 g each universal pan with grill tray 2
150 g each universal pan with grill tray 3
300 g each universal pan with grill tray 3
200 g each wire rack + universal pan
2.0 kg
wire rack + universal pan
300 g each universal pan with grill tray 3
3.5-4.0 kg
wire rack + universal pan
400 g each universal pan with grill tray 3
3.0 kg
wire rack + universal pan
1.5 kg
uncovered
1.0 kg
covered
1.0 kg
universal pan with grill tray 2
of the time.
Z
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.
Level
1
4+1
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.
of the
Level
2+1
2+1
3+1
2+1
2+1
2+1
1
2
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
2
2+1
2+1
2
3
2
Type of
Temperature
heating
in °C, grill set-
ting
180-200
4
3
(
Type of
Temperature
heating
in °C, grill set-
ting
220-240
4
210-230
4
220-240
4
210-230
4
210-230
4
3
(
190-210
4
240-260
4
170-190
4
220-240
4
180-200
4
200-220
4
180-200
%
180-200
4
Type of
Temperature
heating
in °C, grill set-
ting
2
(
200-220
4
190-210
4
190-210
%
2
(
210-230
%
Cooking time
in minutes
80
15
Cooking time
in minutes
60-70
80-90
40-50
30-40
35-45
30-40
100-110
30-40
120-140
40-50
80-100
110-130
90
90-100
Cooking time
in minutes
20-25
45-55
60-70
70-80
20-25
25-30
23
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