Miele 11 190 803, Operating And Installation Instructions, Page: 100 / 108

Cooking charts
100
Lamb, game
Food
(accessories)


[°C]
 

[min]

6
[°C]
Leg of lamb on the bone,
approx. 1.5 kg (oven dish with lid)

170–180 –
2
4
100–120
5
64–82
Saddle of lamb, off the bone
(universal tray)

1
180–190
2

2
4
10–20 53–80
Saddle of lamb, off the bone (baking
and roasting rack and universal tray)

1
95–105
3
–
2
4
40–60 54–66
Saddle of venison, off the bone
(universal tray)

1
160–170
2
–
2
4
70–90 60–81
Roebuck saddle, off the bone
(universal tray)

1
140–150
2
–
2
4
25–35 60–81
Leg of wild boar, off the bone,
approx. 1 kg (oven dish with lid)

1
170–180 –
2
4
100–120
5
80–90
 Operating mode,  Temperature,  Booster,  Shelf level,  Cooking duration,
 Core temperature,  Conventional heat,  On, – Off
1
Sear the meat on the hob first.
2
Pre-heat the oven before putting food inside.
3
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
4
Fit the FlexiClip runners HFC (if available).
5
Roast with the lid on to start with. Remove the lid 50 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
6 If you are using a food probe, you can use the core temperature shown.