Low Temperature Roasting Table - AEG COMPETENCE B 8100 Operating Insructions

Operating Instructions
1. Prepare meat as usual (wash, dry, season, tie into specific shape if
0
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

Food to be Roasted
Meat
Roast Beef
Beef, Veal Fillet
Saddle of Veal
Game
Saddle of Venison
Leg of Venison
Poultry
Turkey Breast
Chicken
Duck
Fish
Sea Trout
Salmon (Middle Piece)
Zander / Pike
We recommend low temperature roasting for:
3
tender, lean pieces of meat and fish.
Low temperature roasting is not suitable for:
e.g. pot roasts, roast pork.
40
1st Stage
Browning
Tempera-
Weight
ture
kg
°C
220
1-1.5
1-1.5
1-2
220
1.5-2
1.5-2
200
1-2
1-1.5
1.5-2.5
180
0.5-1
1-2
0.7-1.5
ROTITHERM
2nd Stage
Final Roasting
Tempera-
Time
ture
Min.
°C
25-45 85
20-40 85
30-50 90
25-45 90
25-45 120
25-50 100
25-40 100
30-40 100
15-20 80
25-40 80
15-35 80
Time
Min.
30-60
20-40
20-60
20-60
40-120
60-150
40-60
40-60
10-20
10-20
10-20