User manual

Operating Instructions
39
0 1. Prepare meat as usual (wash, dry, season, tie into specific shape if
required, etc.).
2. Select the d ROTHITHERM oven function.
3. Change the suggested temperature to the browning roasting temp-
erature according to the table.
4. At the end of the browning time, change the temperature to the final
roasting temperature given in the table.
Low Temperature Roasting Table
3
We recommend low temperature roasting for:
tender, lean pieces of meat and fish.
d ROTHITHERM
1st Stage
Browning
2nd Stage
Final Roasting
Food to be
Roasted
Weight
kg
Temperature
°C
Time
Min.
Temperature
°C
Time
Min.
Meat 220
Roast Beef 1-1.5 25-45 85 30-60
Beef, Veal Fillet 1-1.5 20-40 85 20-40
Saddle of Veal 1-2 30-50 90 20-60
Game 220
Saddle of Venison 1.5-2 25-45 90 20-60
Leg of Venison 1.5-2 25-45 120 40-120
Poultry 200
Turkey Breast 1-2 25-50 100 60-150
Chicken 1-1.5 25-40 100 40-60
Duck 1.5-2.5 30-40 100 40-60
Fish 180
Sea Trout 0.5-1 15-20 80 10-20
Salmon
(Middle Piece)
1-2 25-40 80 10-20
Zander / Pike 0.7-1.5 15-35 80 10-20