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Poultry
Poultry
Chicken halves, 1 to 4
Chicken pieces
Whole chickens, 1 to 4
Duck
Goose
Young turkey
2 turkey drumsticks
Fish
Fish
Fish, grilled
Fish, roasted
Sliced fish (e.g. steaks)
*
Insert the enamelled pan at level 1.
The table applies to dishes placed in a cold oven.
The weights indicated in the table refer to oven ready
poultry (without stuffing).
If you are grilling directly on the wire rack, you should
also insert the enamelled pan at level 1.
Pierce the skin of duck or goose under the wings to
enable the fat to run off.
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.
Weight
Ovenware Level Type of
400 g each
Wire rack
250 g each
Wire rack
1 kg each
Wire rack
1.7 kg
Wire rack
3 kg
Wire rack
3 kg
Wire rack
800 g each
Wire rack
The table applies to dishes placed in a cold oven.
Weight
Ovenware Level
300 g each
Wire rack*
1 kg
1.5 kg
300 g each Wire rack*
heating
t
2
t
2
t
2
t
2
t
2
t
2
t
2
Type of
heating
x
3
/
2
/
2
x
4
Temperature
Cooking
in ºC
time in
minutes
220 240
50 60
220 240
30 40
220 240
60 80
210 230
90 100
200 220
100 120
210 230
80 100
210 230
100 120
Temperature
Duration in
in ºC, grill
minutes
setting
2
20 25
190 210
45 50
180 200
50 60
2
20 25
25
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