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Operating Instructions
38
Table: Roasting, Casseroles, Au gratin
Poultry,
Game, Fish,
Vegetables
Quantity
approx.
FAN COOKING
CONVENTIO-
NAL
1
ROTITHERM
2
Time
Shelf
Posi-
tion
from
Top
Tempera-
ture
°C
Shelf
Posi-
tion
from
Top
Tempera-
ture
°C
Shelf
Posi-
tion
from
Top
Tempera-
ture
°C
Hr.: Min.
Casseroles,
miscellan.
Casseroles
1 kg/
2 lbs
4 150 4 160-170 - - 2:30-3:00
Lancashire
Hot Pot
1 kg/
2 lbs
4 150-160 4 180-190 - - 2:15-2:30
Moussaka
1 kg/
2 lbs
4 170-180 4 210-215 - - 0:40-0:50
Meat Loaf
675 g/
1,5 lbs
4 170-180 4 200-210 4 160-170 1:00-1:10
Poultry/
Game
Chicken
1 kg/
2 lbs
4 170-180 4 200-220 4 160 0:50-1:10
Chicken
1,5 kg/
3 lbs
4 170-180 4 200-220 4 160 1:15-1:30
Duck
1,5-2 kg/
3,5-4 lbs
4 180-190
4
or 5
210-220 4 160 1:15-1:45
Goose
3,5-5 kg/
8-10 lbs
4
or 5
170-180
4
or 5
200-210/
250
4
or 5
130-140 2:30-3:00
Turkey
2,5-3,5 kg
5-7 lbs
4 160
4
or 5
180-200
4
or 5
140-150 1:30-2:00
Turkey
4-6 kg/
8-13 lbs
4
or 5
150-160
4
or 5
180-200
4
or 5
130-140 2:30-4:00
Pheasant,
Wild Duck,
Rabbit
1 kg/
2 lbs
3
or 4
210
3
or 4
210-220
3
or 4
170-180 0:30-1:00
Partridge/
Pigeon
per
300-500 g
3
or 4
190-200
3
or 4
210-220
3
or 4
170-180 0:30-0:50