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32
Poultry
Notes
Place whole chickens and chicken breasts breast-
side down. Turn after Z of the cooking time.
Place poulard breast-side down. Turn after
30 minutes and set the microwave power to
180 watts.
Place half chickens and chicken portions skin-side
up. Do not turn.
Turn the duck and goose breast skin-side up. Do not
turn.
Turn goose thighs halfway through the cooking time.
Prick the skin.
Place turkey breast and thighs skin-side down. Turn
after Z of the cooking time.
Fish
Notes
For grilling, place the whole fish, e.g. trout, onto the
middle of the higher wire rack.
Grease the wire rack with oil beforehand.
Tips for roasting and grilling
Poultry Accessories Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time
in minutes
Chicken, whole, approx. 1.2 kg Ovenware with lid 4220-230 360 35-45
Poulard, whole, approx. 1.6 kg Ovenware with lid 4220-230 360
180
30
20-30
Chicken, halves, 500 g each Ovenware without lid 4180-200 360 30-35
Chicken portions, approx. 800 g Ovenware without lid 3210-230 360 20-30
Chicken breast with skin and bones,
2 pieces, approx. 350-450 g
Ovenware without lid 4190-210 180 30-40
Duck breast with skin, 2 pieces, 300-400 g
each
Ovenware without lid š3 90 20-30
Goose breast, 2 pieces, 500 g each Ovenware without lid 4210-230 90 25-30
Goose legs, 4pieces, approx. 1.5 kg Ovenware without lid 3210-230 180 30-40
Turkey breast, approx. 1 kg Ovenware with lid 3200-220 - 90-100
Turkey drumsticks, approx. 1.3 kg Ovenware with lid 4200-220 180 50-60
Fish Accessories Type of
heating
Temperature °C Cooking time in min-
utes
Fish steak, e.g. salmon, 3 cm thick, grilled Higher wire rack š3 20-25
Whole fish, 23 pieces, 300 g each, grilled Higher wire rack š3 20-30
The table does not contain information for the weight
of the joint.
For small roasts, select a higher temperature and a shorter cooking time. For larger roasts,
select a lower temperature and a longer cooking time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press
down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it
needs to be cooked for a little longer.
The roast looks good but the juices are burnt. Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too clear and
watery.
Next time, use a larger roasting dish and add less liquid.
The roast is not well-done enough. Carve the roast. Prepare the gravy in the roasting dish and place the slices of roast meat in the
gravy. Finish cooking the meat using the microwave only.
32


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