Operating Instructions

01. Prepare meat as usual (wash, dry, season, tie into specific shape if required, etc.).

2.Select the ROTITHERM oven function.

3.Change the suggested temperature to the browning temperature given in 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

 

 

 

ROTITHERM

 

 

 

1st Stage

2nd Stage

 

 

 

 

Browning

Final Roasting

 

Weight

Tempera-

Time

Tempera-

Time

 

Food to be Roasted

ture

ture

kg

Min.

Min.

 

°C

°C

 

 

 

 

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

 

 

 

 

 

 

3We recommend low temperature roasting for: tender, lean pieces of meat and fish.

Low temperature roasting is not suitable for: e.g. pot roasts, roast pork.

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Electrolux B 81005 manual Low Temperature Roasting Table

B 81005 specifications

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