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Table: Roasting, casseroles, au gratin
Poultry, Game,
Fish,
Vegetables
Quantity
approx.
Oven function Shelf
position
Tempera-
ture
°C
Time
Hr. : Min.
Casseroles, miscellaneous
Casseroles 1 kg/2 lbs Ventitherm ®
Precision
Fan Cooking
2 150 2:30-3:00
1 kg/2 lbs Convention-
al Cooking
2 160-170
Lancashire
Hot Pot
1 kg/2 lbs Convention-
al Cooking
2 180-190 2:15-2:30
Moussaka 1 kg/2 lbs Ventitherm ®
Precision
Fan Cooking
2 170-180 0:40-0:50
Meat Loaf 675 g/1.5 lbs Rotitherm
Roasting
2 160-170 1:00-1:10
Poultry / Game
Chicken 1 kg/2 lbs Rotitherm
Roasting
2 190-210 0:50-1:10
Chicken 1.5 kg/3 lbs Rotitherm
Roasting
1 190-210 1:15-1:30
Duck 1.5-2 kg/
3.5-4 lbs
Rotitherm
Roasting
1 180-200 1:15-1:45
Goose 3.5-5 kg/
8-10 lbs
Rotitherm
Roasting
1 160-180 2:30-3:30
Turkey 2.5-3.5 kg/
5-7 lbs
Rotitherm
Roasting
1 160-180 1:45-2:30
Turkey 4-6 kg/
8-13 lbs
Rotitherm
Roasting
1 140-160 2:30-4:00
Pheasant, Wild
Duck, Rabbit
1 kg/2 lbs Convention-
al Cooking
3 or 2 210-220 0:30-1:00
Partridge/
Pigeon
per
300-500g
Rotitherm
Roasting
3 or 2 200-220 0:30-0:50
Fisch (baked, steamed)
Whole fish 1-1.5 kg/
2-3 lbs
Convention-
al Cooking
2 210-220 0:45-1:15
Fish pies, bakes 750 g-1 kg/
1.5-2 lbs
Rotitherm
Roasting
3 or 2 180-200 0:30-1:00