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Operating Instructions
49
Game
Chine of hare,
Leg of hare
up to 1 kg 3
220-
230
1
3 160-170 0:25-0:40
Saddle of venison 1.5-2 kg 2 210-220 2 160-180 1:15-1:45
Haunch of
venison
1.5-2 kg 2 200-210 2 160-180 1:30-2:15
Poultry
Poultry portions
4-6 pieces
each
200-250g
3 220-230 3 180-200 0:35-0:50
Chicken halves
2-4 pieces
each
400-500 g
3 220-230 3 180-200 0:35-0:50
Chicken,
Fatted chicken
1-1.5 kg 2 220-230 2 170-180 0:45-1:15
Duck 1.5-2 kg 2 210-220 2 160-180 1:00-1:30
Goose 3.5-5 kg 2 200-210 2 150-160 2:30-3:00
Turkey
2.5-3.5 kg
4-6 kg
2
200-210
180-200
2
150-160
140-150
1:30-2:00
2:30-4:00
Fish (steamed)
Whole fishes 1-1.5 kg 2 / 3 210-220 2 / 3 160-170 0:45-1:15
1) Pre-heat the oven.
Information printed in bold indicates the best oven function.
Type of Meat
Quantity
Conventional  Rotitherm ¿
Time
Weight
Oven
Level
from
Bottom
Tempe
rature
ºC
Oven
Level
from
Bottom
Tempe
rature
ºC
Hrs. mins.