Roast
Roasting table
The times and temperatures given in the tables are recommendations only.
Always follow USDA guidelines on food safety.
Type of Meat
Poultry
Duck up to 4.5 lbs
(2 kg), stuffed
Duck up to 4.5 lbs
(2 kg), unstuffed
Duck Breast,
medium
Duck Breast,
well-done
Goose up to 10 lbs
(4.5 kg)
Whole Chicken
Chicken Thighs
Turkey Roulade,
stuffed or unstuffed
92
Operating Mode
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Convection Broil
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Convection Broil
Combi Steam with Broil
Combi Steam with
Convection Bake
Combi Steam with Broil
Combi Steam with Broil
Combi Steam with
Convection Bake
Combi Steam with Broil
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Convection Broil
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with Broil
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Combi Steam with Broil
Combi Steam with
Convection Bake
Combi Steam with
Convection Bake
Convection Broil
Stage
Temp. in
°F / °C
1
375 / 190
2
212 / 100
3
375 / 190
1
375 / 190
2
212 / 100
3
375 / 190
1
Level 3
2
85 / 30
3
Level 3
1
Level 3
2
85 / 30
3
Level 3
4
85 / 30
1
375 / 190
2
212 / 100
3
375 / 190
1
395 / 200
2
440 / 225
3
Level 3
1
395 / 200
2
440 / 225
3
Level 3
1
375 / 190
2
285 / 140
3
212 / 100
Moisture
Duration in
Level in %
Minutes
40
20
80
140
-
23
40
20
80
100
-
23
0
15
0
20
0
7-13
0
15
0
20
0
7-13
0
5
40
30
80
270
-
23
95
50
0
8-10
0
0-12
95
30-25
0
13-18
0
0-17
40
20
75
100
-
4-8