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Operating Instructions
32
Poultry/ Game
Chicken 1 kg/2 lbs 2 170-180 2 160 0:50-1:10
Chicken 1.5 kg/3 lbs 2 170-180 2 160 1:15-1:30
Duck
1.5-2 kg/
3.5-4 lbs
2 180-190 2 160 1:15-1:45
Goose
3.5-5 kg/
8-10 lbs
2 or 1 170-180 2 or 1 130-140 2:30-3:00
Turkey
2.5-3.5 kg
5-7 lbs
2 160 2 or 1 140-150 1:30-2:00
Turkey
4-6 kg/
8-13 lbs
2 or 1 150-160 2 or 1 130-140 2:30-4:00
Pheasant, Wild
Duck, Rabbit
1 kg/2 lbs 3 or 2 210 3 or 2 170-180 0:30-1:00
Partridge/Pi-
geon
per
300-500 g
3 or 2 190-200 3 or 2 170-180 0:30-0:50
Fish (baked,
steamed)
Whole fish
1-1.5 kg/
2-3 lbs
2 160-170 3 or 2 150-160 0:45-1:15
Fish pies, bakes
750 g-1 kg/
1.5-2 lbs
3 or 2 170-190 3 or 2 160-180 0:30-1:00
Poultry,
Game, Fish,
Vegetables
Quantity
approx.
Fan Cooking U
Rotitherm
1
I
Time
Shelf
position
from
bottom
Temp.
°C
Shelf
position
from
bottom
Temp.
°C
Hr.: Min.