AEG COMPETENCE B8100-1 Operating Instructions Manual page 51

Notes on low temperature roasting
The roasting times are only for guidance and are dependent on the type
and quality of the meat or fish.
• The thicker and heavier a piece of meat, the longer the browning
time and subsequent final roasting time.
• It is only necessary to turn whole poultry.
• Only add vegetables after approx. 2/3 of the browning time.
• Once the item has been browned do not open the oven door
again!
(Turn poultry first.) The loss of heat would significantly extend the
roasting time.
1. Prepare meat as usual (wash, dry, season, tie into specific shape if re-
quired, etc.).
2. Select the ROTITHERM oven function.
3. Change the suggested temperature to the roasting temperature for
browning according to the table.
4. At the end of the browning time change the setting to the final
roasting temperature.
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