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