HOUNO CVC ovens - Manual (Page 21)

21
Poultry, Fish and Game
Product Operation mode Processing
time in minutes
Temperature
°C
Remarks and tips
Chicken 20-25 / 10-15 160 / 185 Fresh, thawed, 1000 g
Chicken 35-45 / 10-15 180 / 220 Frozen, 800 g
Chicken legs 15 / 5 160 / 185 Fresh, thawed
Duck 50-60 / 50-60 170-180 Fresh or thawed, 3000 g
Goose 90-120 / 15-20 160-185 Fresh or thawed
Turkey 80-100 / 10-20 160-185
4000 g, perhaps covered with
lard
Flatfish 12-18 175-185 Fresh, cover with oil
Greenland Halibut 15-25 100 Fresh
Trout 15-25 100 Fresh
Turbot 13-17 100 Fresh
Cod 17-23 100 Fresh
Mussels 20-25 100 Fresh
Saddle of venison 25-35 180-200
Fresh, possibly covered with
lard or oil
Haunch of venison 20 / 20 / 30-40 170-180
Fresh, possibly covered with
lard or oil
Leg of lamb 25 / 25 / 30-40
170-180 / 140-160
/ 160 Without bones, add spices
Meat loaf 15-20 220 Fresh, add spices
Vacuum-packed
meat/poultry
15-20 100 Without bones
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