Electrolux COMPETENCE E 8100, Operating Instructions Manual, Page: 46 / 80

Operating Instructions
46
0 1. 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
3
We 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.
ROTITHERM
1st Stage
Browning 2nd Stage
Final Roasting
Food to be Roasted
Weight
kg
Tempera-
ture
°C
Time
Min.
Tempera-
ture
°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