Poultry

Lamb

Beef

Fish

Pork

Type	Weight/Size	Method	Temperature	Duration	Rare	Medium	Well Done
WHOLE CHICKEN	Approx. 1.2 kg		180°C	50 - 60 min			75°C
CHICKEN BREAST (WITH BONE)	Approx. 230 g		180°C	30 - 35 min			75°C
CHICKEN BREAST (WITHOUT BONE)	180 g		160°C	15-20 min			75°C
CHICKEN LEG	180 g		180°C	25–35 min.			75°C
CHICKEN WINGS	Approx. 75 g		180°C	15-20 min			75°C
POUSSIN	350 - 450 g			30 min.			80°C
WHOLE TURKEY	5.5-7 kg		170°C	3 - 4 hours			80°C
TURKEY BREAST (WITH BONE)	Approx. 1.7 kg		180°C	60 - 90 min			80°C
TURKEY LEG	450 - 680 g		180°C	55 - 65 min			80°C
DICED TURKEY BREAST (ON SKEWERS)	Approx. 2.5 cm thick		180°C	12 - 15 min.			70°C
WHOLE DUCK	Approx. 1.7 kg		160°C	1,5 - 2 hours		50°C - 55 °C	65°C - 70 °C
DUCK BREAST FILLET	Approx. 220 g		180°C	10 - 15 min.
WHOLE PHEASANT/GUINEA FOWL	900 g - 1.2 kg		160 - 170°C	40 - 45 min.
WHOLE GOOSE	5 - 7 kg		140 - 150°C	3 - 4 hours			67 - 70°C
CHICKEN BURGERS	2 cm thick		180 - 200°C	10 - 12 min.			75°C

*This is just the estimated burn time. The exact burn time depends on many factors such as outdoor temperature and the size of the food