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Roasting tips and tricks
Game
Roast game* 2 (3)
340 - 355 (170
- 180)
60 - 90
Leg of venison* 2 (3) 340 - 355 (170
- 180)
60 - 80 170 - 175
(75 - 80)
Saddle of venison 2 (3) 330 - 350 (165
- 175)
340 - 355
(170 - 180)
20 - 25 150 - 160
(65 - 70)
Leg of lamb* 2 (3)
355 - 390 (180
- 200)
35 - 45 150 - 170
(65 - 75)
Poultry
Duck (2 - 3 kg) 2 (3) 320/375
(160/190***)
320/375***
(160/190***)
100 - 120 175 - 185
(80 - 85)
Duck breast 2 (3) 320 (160) 320 (160) 15 - 20 160 (70)
Goose ( 2 - 3 kg) 2 (3) 320/375
(160/190***)
320/375***
(160/190***)
100 - 120 185 - 195
(85 - 90)
Chicken ( 3 - 4 kg) 2 (3) 160/190*** 160/190*** 120 - 180 85 - 90
Roast chicken 2 (3) 355 (180) 355 (180) 50 - 60 85
What to do if... The solution
... the roast has gone dark and the crust is burnt in places? Check the insertion level and the set roasting temperature.
... the roast looks good, but the sauce has baked on? Choose smaller roasting cookware the next time and add more
liquid.
... the roast looks good, but the sauce is too light and
watery?
Choose larger roasting cookware the next time and use less liq-
uid.
... the table does not contain any data for the weight of the
roast?
Choose the data according to the next lowest weight and
extend the time.
Dishes Shelf level
with 4 levels
(with 5 levels)
Convection
Temperature
in °F (°C)
Full surface
grill
+ circulated air
Temperature
in °F (°C)
Top +
bottom heat
Temperature
in °F (°C)
Cooking
time
in min.
Core tem-
perature
in °F (°C)
* First cook meat in a casserole on the burner.
** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.