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Type of meat
Haunch of venison
Poultry
Poultry portions
Half chicken
Chicken, poulard
Duck
Goose
Turkey
Turkey
Fish (steamed)
Whole fish
1) Pre-heat the oven
Low temperature cooking
Oven function: Low temperature cooking
With the Low temperature cooking
tender and remains particularly succulent.
We recommend Low temperature cooking for lean, tender pieces of meat and
fish.
Low temperature cooking is not suitable for e.g. pot roast or fatty roast pork.
The oven heats up to the selected or pre-set temperature. When this tempera-
ture is reached, an audible signal sounds. Then the oven switches automatically
to a lower temperature to continue the cooking.
We recommend 120°C for smaller pieces of meat, e.g. steaks.
150°C is recommended for bigger pieces of meat, e. g. beef fillet.
Important: Insert the grease filter when roasting.
With the oven function Low temperature cooking
ered without a lid.
1. Sear the meat in a pan over a very high heat.
Quantity
Ovenfunction
Convention-
1.5-2 kg
200-250g
Rotitherm
each
400-500g
Rotitherm
each
1-1.5 kg
Rotitherm
1.5-2 kg
Rotitherm
3.5-5 kg
Rotitherm
2.5-3.5 kg
Rotitherm
4-6 kg
Rotitherm
Convention-
1-1.5 kg
oven function, meat becomes beautifully
Uses, Tables and Tips
Shelf
position
1
al
1
1
1
1
1
1
1
1
al
always cook dishes uncov-
43
Tempera-
Time
ture
Hours mins.
°C
200-210
1:30-2:15
200-220
0:35-0:50
190-210
0:35-0:50
190-210
0:45-1:15
180-200
1:15-1:45
160-180
2:30-3:30
160-180
1:45-2:30
140-160
2:30-4:00
210-220
0:45-1:15
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