2020-12: large-ish chicken, www.youtube.com/watch?v=bJeUb8ToRIw worked very well. Just that after 1 hour it was slightly uncooked in the middle, and 10 minutes later, the top skin burnt a little bit. So next time, use some aluminium foil.

Roasted nuts

All with olive oil and salt mixed up before roasting.

2021-04-05 180C:

2021-02-06 180C:

almonds: 2x 200g: 3x 6min, slighted burnt taste
Brazil nuts: 2x 300g: 3x 6min + 3min
chestnuts: 1x 400g: 3x 6min, perfect
pecans: 3x 200g bags (previously had done just 2 bags at a time): 3x 6 min + 2x 3min, perfect

2021-01-04:

almonds: 190C, 8 min, they started burning on top! What? I put olive oil abundantly this time. 170C 5 min
chestnuts: 180C, 6 min, stir, 6 min, stir, 4 min, they became very good, dark brown
pecans: 180C, 6 min, stir, 6 min, stir, 3 min while preparing chestnuts, very good

2020-11-21:

mixed nuts: 180C, 10 minutes, did not reach the point. Then 7 more minutes on 190C: pecans completely burned out
almonds: 190C, about 25 minutes, opened several times, in the end had a slight burnt taste, but did not get black, just darker brown. Not as crispy as the ones we buy roasted, but pretty good
pecans: 180C, 13 minutes, opened 3 times to stir, became great