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Operating Instructions
42
Table: Roasting, casseroles, au gratin
Poultry,
Game, Fish,
Vegetables
Quan-
tity ap-
prox.
FAN COOKING
CONVEN-
TIONAL
1
ROTITHERM
2
Time
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Hr.: Min.
Casse-
roles, mis-
cellan.
Casseroles
1 kg/
2 lbs
2 150 2 160-170 - - 2:30-3:00
Lancashire
Hot Pot
1 kg/
2 lbs
2 150-160 2 180-190 - - 2:15-2:30
Moussaka
1 kg/
2 lbs
2 170-180 2 210-215 - - 0:40-0:50
Meat Loaf
675 g/
1.5 lbs
2 170-180 2 200-210 2 160-170 1:00-1:10
Poultry/
Game
Chicken
1 kg/
2 lbs
2 170-180 2 200-220 2 160 0:50-1:10
Chicken
1.5 kg/
3 lbs
2 170-180 2 200-220 2 160 1:15-1:30
Duck
1.5-2 kg/
3.5-4 lbs
2 180-190
2
or 1
210-220 2 160 1:15-1:45
Goose
3.5-5 kg/
8-10 lbs
2
or 1
170-180
2
or 1
200 -
210/250
2
or 1
130-140 2:30-3:00
Turkey
2.5-3.5
kg
5-7 lbs
2 160
2
or 1
180-200
2
or 1
140-150 1:30-2:00
Turkey
4-6 kg/
8-13 lbs
2
or 1
150-160
2
or 1
180-200
2
or 1
130-140 2:30-4:00