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Combination mode G (Roasting)
Type of meat Stage Temperature
in °C
Moisture
in %
Duration in
minutes
Poultry
Duck
(whole up to 3 kg)
1
2
3
100
130
180
95
30
30
30
60–90
10–20
Goose
(whole up to 4 kg)
1
2
100
130–150
95
30
60
120–150
Goose thighs 1
2
3
100
130
180
95
30
30
30
30–40
10–15
Chicken,
whole
1
2
200
200–225
95
30
40
10
Chicken drumsticks 1
2
200
200–225
95
30
30
10–15
Turkey
(whole up to 4 kg)
1
2
120
190–210
30
30
180
15–25
Turkey breast 1
2
200–225
100
95
30
30–40
20–60
Turkey thighs 1
2
200–225
100
95
30
30–40
45–80
Veal
Fillet 1 200–225 20 40–50
Pot roast 1
2
200–225
145
20
50
30–35
240
The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.
Roasting
89