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| Information and Frequently Asked Questions |
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Hatching Eggs
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| 1. |
Have your incubator ready and running at operating temerature.
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| 2. |
Upon receving your eggs, let your eggs set at 50 to 60
degrees room temperature (do not refrigerate). Eggs
should set for 6 to 12 hours prior to putting into your
incubator.
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| 3. |
Temperature should be set according to your incubators'
manual. temperatures in general are:
Chicken, Bobwhite Quail, Chukar Partridge, Pheasant, Guinea
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99 3/4
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Peacock, Goose, Turkey
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99 1/4
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Ducks
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99 1/2
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Temperatures above are for forced air incubators. Still
air incubators require a slightly higher temperature.
Still incubators require 1 to 3 degrees higher operating
temperature.
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| 4. |
During incubation, the eggs should be turned 3 to 5 times
per 24 hours if you do not have an automatic turner.
(make sure your hands are clean when touching the
eggs!) Stop turning the eggs 3 days prior to hatch or
remove turner from incubator if using automatic turner.
Eggs turned more frequently increases hatchability. Eggs turned odd number
of times and on a regular schedule also increases hatchability.
In still air models, when turning your eggs, move them to different locations
each time to offset temperature variations which occurs in incubators with no
fans.
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| 5. |
Humidity: Again follow your incubators' manual.
In general moisture levels should be: (for first 18 days)
50 to 55 percent relative humidity
83 to 87 % f on a wet bulb thermometer
Three days prior to hatch, humidity level should be
65 % f
89 - 90 % f wet bulb.
Excessive drying because of low humidity will cause chick
to stick to the shell and fail to survive.
Also remeber too much humidity can cause hatching
problems also.
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For Further Information on Incubation Order "Guide to Better Hatching":
Catalog #77G
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