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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 roast, pork joints.
ROTITHERM
1st Stage
Browning
2nd Stage
Final roasting
Food to be
roasted
Weight
kg
Tempera-
ture
°C
Time
Mins.
Tempera-
ture
°C
Time
Mins.
Meat 220
Roast beef 1-1.5 24-45 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
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