Cooking charts
101
Lamb, game
Food
(accessories)
[°C]
[min.]
4
[°C]
Leg of lamb on the bone,
approx. 1.5 kg
(oven dish with lid)
170–180
1
110–120
3
53–75
Saddle of lamb, off the bone
(glass tray)
1
160–170
2
1
10–20
53–75
Saddle of venison, off the bone
(glass tray)
1
160–170
2
1
75–100
54–57
Saddle of roebuck, off the bone
(glass tray)
1
140–150
2
1
20–50
60–81
Leg of wild boar, off the bone,
approx. 1 kg
(oven dish with lid)
170–180
1
100–120
3
80–90
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto Roast,
Fan Plus,
On,
–
Off
1
Sear the meat on the cooktop first.
2
Pre-heat the oven before placing the food inside.
3
Roast with the lid on first. Remove the lid after roasting for 60 minutes and add
approx. 0.5 litre of liquid.
4
If you have a separate food probe, you can use the core temperature shown.
