22
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
Z of the
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.
Meat Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef 1.0 kg Covered 2
%
200-220 120
1.5 kg 2
%
190-210 140
2.0 kg 2
%
180-200 160
Fillet of beef, medium 1.0 kg Uncovered 2
%
210-230 70
1.5 kg 2
%
200-220 80
Sirloin, medium 1.0 kg Uncovered 1
4
210-230 50
Steaks, medium, 3 cm thick Wire rack 5
(
315
Veal
Joint of veal 1.0 kg Uncovered 2
%
190-210 100
2.0 kg 2
%
170-190 120
Pork
Joint without rind (e.g. neck) 1.0 kg Uncovered 1
4
200-220 100
1.5 kg 1
4
190-210 140
2.0 kg 1
4
180-200 160
Joint with rind (e.g. shoulder) 1.0 kg Uncovered 1
4
200-220 120
1.5 kg 1
4
190-210 150
2.0 kg 1
4
180-200 180
Smoked pork on the bone 1.0 kg Covered 2
%
210-230 70
Lamb
Leg of lamb, boned, medium 1.5 kg Uncovered 1
4
150-170 120
Minced meat
Meat loaf Made from
500 g meat
Uncovered 1
4
170-190 70
Sausages
Sausages Wire rack 4
(
315
Poultry Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Chicken, whole 1.2 kg Wire rack 2
4
200-220 60-70
Poulard, whole 1.6 kg Wire rack 2
4
190-210 80-90
Chicken, halved 500 g each Wire rack 2
4
200-220 40-50
Chicken portions 300 g each Wire rack 3
4
200-220 30-40
Duck, whole 2.0 kg Wire rack 2
4
170-190 90-100
Goose, whole 3.5-4.0 kg Wire rack 2
4
160-170 110-130
Small turkey, whole 3.0 kg Wire rack 2
4
170-190 80-100
Turkey thigh 1.0 kg Wire rack 2
4
180-200 90-100
