Filter
Top Products
Operating Instructions
49
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
Temp.
°C
Time
Min.
Temp.
°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