Miele H 7890 BP, Инструкции по эксплуатации и монтажу

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Cooking charts
127
Lamb, game
Food
(accessories)


[°C]
 

[min.]

[°C]
Leg of lamb on the bone,
approx. 1.5 kg
(oven dish with lid)

170–180 – 1
100–120
3
53–75
Saddle of lamb, off the bone
(universal tray)

1
180–190
2

1 10–20 53–75
Saddle of lamb, off the bone
(rack and universal tray)

1
95–105 – 1 40–60 53–75
Saddle of venison, off the bone
(universal tray)

1
160–170
2
– 1 70–90 54–57
Roebuck saddle, off the bone
(universal tray)

1
140–150
2
– 1 25–35 60–81
Leg of wild boar, off the bone,
approx. 1 kg
(oven dish with lid)

1
170–180 – 1
100–120
3
80–90
 Function,  Temperature,  Booster,  Shelf level,  Cooking duration,  Core
temperature,  Conventional Heat,  Special application - Low temperature cooking,
 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 50 minutes and add
approx. 0.5 litre of liquid.