20
Dish Level from Hot air Grill and Top and Cooking Meat
below hot air bottom heat time probe
Temp. °C Temp. °C Temp. °C Minutes temp. °C
Venison
Roast boar* 2 170-180 60-90
Leg of venison* 2 170-180 60-80 75-80
Saddle of venison 2 165-175 170-180 20-25 65-70
Leg of lamb* 2 180-200 35-45 65-75
Poultry
Duck 2-3 kg** 2 160/190 160/190 100-120 80-85
Duck breast 2 160 160 15-20 70
Goose 2-3 kg** 2 160/190 160/190 100-120 85-90
Turkey 3-4 kg** 2 160/190 160/190 120-180 85-90
Roast chicken 2 180 180 50-60 85
* First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table
