Operator`s manual

38
Game and poultry
Cooking
programme
Cooking chamber
temperature
Cooking time Core temperature
Leg of wild boar
approx. 2-2.5 kg
Superheated
steam
135 –160 °C 100 – 120 min approx. 65 °C
Duck
Superheated
steam
170 –180 °C 50 – 65 min
Turkey
approx. 3 – 4 kg
Superheated
steam
130 – 140 °C 110 – 120 min approx. 80 °C
Leg of venison,
without bone
Superheated
steam
140 – 160 °C 70 – 80 min 60 – 68 °C
Goose
approx. 4.5 kg
Convection 120 °C Ca. 3 – 3,5 Std.
Turkey breast
Superheated
steam
135 – 150 °C 40 – 50 min approx. 60 °C
Saddle of hare
Superheated
steam
160 – 180 °C 15 – 20 min 60 – 65 °C
Haunch of hare
Superheated
steam
140 – 160 °C 45 – 50 min approx. 68 °C
Roast venison
Superheated
steam
130 – 150 °C 70 – 90 min 55 – 60 °C
Venison pasty
Convection
1. ap. 15 min
2. ap. 60 min
Ca. 75 min
Chicken
Convection 180 – 200 °C 35 – 40 min
Leg of chicken
Convection 180 – 210 °C 20 min
Roasting
Grilling/
Braising
Braising
pochieren
Baking
Mr.C recommends:
■ Caution
Always open the CONVOTHERM carefully. The
escaping steam can cause scalding!
■ Cooking chamber temperature
Select a cooking chamber temperature for large
roasts lower than for traditional methods.
■ Heat transmission
Use enamelled or coated trays.
■ Core temperature measurement
In general the best results are obtained with
the multipoint sensor. The roasting losses rise
significantly with every degree above the
necessary core temperature.
.
■ Roasting losses
The cooking programme ‘Superheated steam’
minimises the roasting losses.
■ Preheating
Always preheat the CONVOTHERM for short
roasts.
Grilling
Practical tips