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Operating Instructions
31
Table: Roasting, casseroles, au gratin
Poultry, Game, Fish,
Vegetables
Quantity ap-
prox.
Fan Cooking U Time
Shelf posi-
tion from
down
Temperature
°C
hrs. : min.
Casseroles, miscel-
laneous
Casseroles 1 kg/2 lbs 2 150 2:30-3:00
Lancashire
Hot Pot
1 kg/2 lbs 2 150-160 2:15-2:30
Moussaka 1 kg/2 lbs 2 170-180 0:40-0:50
Meat Loaf
675 g/
1.5 lbs
2 170-180 1:00-1:10
Poultry/ Game
Chicken 1 kg/2 lbs 2 170-180 0:50-1:10
Chicken 1.5 kg/3 lbs 2 170-180 1:15-1:30
Duck
1.5-2 kg/3.5-4
lbs
2 180-190 1:15-1:45
Goose
3.5-5 kg/ 8-10
lbs
2 or 1 170-180 2:30-3:00
Turkey
2.5-3.5 kg
5-7 lbs
2 160 1:30-2:00
Turkey
4-6 kg/
8-13 lbs
2 or 1 150-160 2:30-4:00
Pheasant, Wild Duck,
Rabbit
1 kg/2 lbs 3 or 2 210 0:30-1:00
Partridge/Pigeon
per
300-500 g
3 or 2 190-200 0:30-0:50