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Operating Instructions
25
Poultry
Poultry Pieces
4-6 pieces
per
200-250g
3. 220-250 0:35-0:50
Chicken Halves
2-4 pieces
per
400-500 g
3. 220-250 0:35-0:50
Chicken,
Poulard
1-1.5 kg
4. 220-250 0:45-1:15
Duck
1.5-2 kg
4. 210-220 1:00-1:30
Goose
3.5-5 kg
5. 200-210 2:30-3:00
Turkey
2.5-3.5 kg
4-6 kg
5.
5.
200-210
180-200
1:30-2:00
2:30-4:00
Fish (steaming)
Whole Fish
1-1.5 kg
4. 210-220 0:45-1:15
1) Pre-Heat the Oven.
Type of Meat
Quantity
Weight
Shelf Posi-
tion from
the Top
Tempera-
ture
ºC
Time
Hr.:Min.