Miele H 7364 BP, Operating And Installation Instructions, Page: 128 / 136

Cooking charts
128
Lamb, game
Food
(accessories)


[°C]
 

[min]

[°C]
Leg of lamb, on the bone,
approx. 1.5 kg
(oven dish with lid)

170–180 – 2
100–120
4
64–82
Saddle of lamb, off the bone
(universal tray)

1
180–190
2

2 10–20 53–80
Saddle of lamb, off the bone
(rack and universal tray)

1
95–105
3
– 2 40–60 54–66
Saddle of venison, off the bone
(universal tray)

1
160–170
2
– 2 70–90 60–81
Roebuck saddle, off the bone
(universal tray)

1
140–150
2
– 2 25–35 60–81
Leg of wild boar, off the bone,
approx. 1 kg
(oven dish with lid)

1
170–180 – 2
100–120
4
80–90

Function,

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
Roast with the lid on first. Then remove the lid after roasting for 50 minutes and add
approx. 0.5 litres of liquid.