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Operating Instructions
29
Table: Roasting, casseroles, au gratin
Poultry, Game,
Fish, Vegeta-
bles
Quantity
approx.
Fan Cooking U
Rotitherm
1
I
Time
Shelf
position
from Top
Tempe-
rature
°C
Shelf
position
from Top
Tempe-
rature
°C
Hr.: Min.
Casseroles,
miscellaneous
Casseroles 1 kg/2 lbs 4 150 - - 2:30-3:00
Lancashire
Hot Pot
1 kg/2 lbs 4 150-160 - - 2:15-2:30
Moussaka 1 kg/2 lbs 4 170-180 - - 0:40-0:50
Meat Loaf
675 g/
1.5 lbs
4 170-180 4 160-170 1:00-1:10
Poultry/ Game
Chicken 1 kg/2 lbs 4 170-180 4 160 0:50-1:10
Chicken 1.5 kg/3 lbs 4 170-180 4 160 1:15-1:30
Duck
1.5-2 kg/
3.5-4 lbs
4 180-190 4 160 1:15-1:45
Goose
3.5-5 kg/
8-10 lbs
4 or 5 170-180 4 or 5 130-140 2:30-3:00
Turkey
2.5-3.5 kg
5-7 lbs
4 160 4 or 5 140-150 1:30-2:00
Turkey
4-6 kg/
8-13 lbs
4 or 5 150-160 4 or 5 130-140 2:30-4:00
Pheasant, Wild
Duck, Rabbit
1 kg/2 lbs 3 or 4 210 3 or 4 170-180 0:30-1:00
Partridge/
Pigeon
per
300-500 g
3 or 4 190-200 3 or 4 170-180 0:30-0:50
Fish (baked,
steamed)
Whole fish
1-1.5 kg/
2-3 lbs
4 160-170 3 or 4 150-160 0:45-1:15
Fish pies, bakes
750 g-1 kg/
1.5-2 lbs
3 or 4 170-190 3 or 4 160-180 0:30-1:00