Cooking charts
102
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.
