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Operating Instructions
30
Weight
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
Hr.:Min.
Game
Saddle of Hare,
Leg of Hare
up to
1kg
3.
220-250
1
3. 160-170 0:25-0:40
Saddle of Venison 1,5-2 kg 4. 210-220 4. 160-170 1:00-1:30
Leg of Venison 1,5-2 kg 4. 200-210 4. 150-160 1:15-1:50
Poultry
Poultry Pieces
4-6 pieces
per
200-250g
3. 220-250 3. 180-200 0:35-0:50
Chicken Halves
2-4 pieces
per
400-500 g
3. 220-250 3. 180-200 0:35-0:50
Chicken,
Poulard
1-1.5 kg
4. 220-250 4. 170-180 0:45-1:15
Duck
1,5-2 kg
4. 210-220 4. 160-180 1:00-1:30
Goose
3.5-5 kg
5. 200-210 5. 150-160 2:30-3:00
Turkey
2.5-3.5 kg
4-6 kg
5.
5.
200-210
180-200
5.
5.
150-160
140-150
1:30-2:00
2:30-4:00
Fish (steaming)
Whole Fish
1-1.5 kg
4. 210-220 4. 160-170 0:45-1:15
1) Pre-heat oven.
The information given in bold shows you the best oven function for the respec-
tive dish.
Type of Meat Quantity Conventional O Rothitherm I Time