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Roasting table
The times and temperatures given in the tables are recommendations only.
Always follow USDA guidelines on food safety.
Type of Meat Operating Mode Stage Temp. in
°F/°C
Moisture
Level in %
Duration in
Minutes
Poultry
Duck up to 4.5 lbs
(2 kg), stuffed
Combi Steam with
Convection Bake
1 375 / 190 40 20
Combi Steam with
Convection Bake
2 212 / 100 80 140
Convection Broil 3 375 / 190 - 23
Duck up to 4.5 lbs
(2 kg), unstuffed
Combi Steam with
Convection Bake
1 375 / 190 40 20
Combi Steam with
Convection Bake
2 212 / 100 80 100
Convection Broil 3 375 / 190 - 23
Duck Breast,
medium
Combi Steam with Broil 1 Level 3 0 15
Combi Steam with
Convection Bake
2 85/30 0 20
Combi Steam with Broil 3 Level 3 0 7-13
Duck Breast,
well-done
Combi Steam with Broil 1 Level 3 0 15
Combi Steam with
Convection Bake
2 85/30 0 20
Combi Steam with Broil 3 Level 3 0 7-13
Combi Steam with
Convection Bake
4 85/30 0 5
Goose up to 10 lbs
(4.5 kg)
Combi Steam with
Convection Bake
1 375 / 190 40 30
Combi Steam with
Convection Bake
2 212 / 100 80 270
Convection Broil 3 375 / 190 - 23
Whole Chicken Combi Steam with
Convection Bake
1 395 / 200 95 50
Combi Steam with
Convection Bake
2 440 / 225 0 8-10
Combi Steam with Broil 3 Level 3 0 0-12
Chicken Thighs Combi Steam with
Convection Bake
1 395 / 200 95 30-25
Combi Steam with
Convection Bake
2 440 / 225 0 13-18
Combi Steam with Broil 3 Level 3 0 0-17
Turkey Roulade,
stuffed or unstuffed
Combi Steam with
Convection Bake
1 375 / 190 40 20
Combi Steam with
Convection Bake
2 285 / 140 75 100
Convection Broil 3 212 / 100 - 4-8
Roast
104