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Cooking charts
125
Lamb, game
Food
(accessories)
[°C]
GU INT
[min]
[°C]
Leg of lamb on the bone,
approx.1.5kg (roasting
dish)
2
150 2 280 ||
80–110
5
64–82
170–180 – 2 – – 80–120 64–82
Saddle of lamb, off the
bone (wire rack on
universal tray)
1
2
130
3
– 2 – – 40–60 54–66
95–105
4
180–190
3
– 2 – – 15–25 54–66
Saddle of venison, off the
bone (universal tray)
2
160–170
3
– 2 – – 70–90 60–80
Roebuck saddle, off the
bone (universal tray)
2
140–150
3
– 2 – – 25–35 60–80
Leg of wild boar, off the
bone, approx.1kg
(roasting dish)
2
150 2 220 ||
70–90
6
75–85
Function, Temperature, Rapid heat-up or Pre-heat (depending on function),
Shelf level, GUGourmet Units, INTIntensity (|Gentle, ||Medium, |||Strong), Duration,
Core temperature, M Chef + Fan plus, Conventional heat, Special
application Low temp. cooking, On, –Off
1
Slide the wire rack and universal tray into the oven during the heating-up phase.
2
Sear the meat on the hob first.
3
Pre-heat the oven for 15minutes before putting food inside.
4
Reduce the temperature after the heating-up phase and continue cooking.
5
Roast with the lid on to start with. Remove the lid 40minutes into the cooking duration and
add approx. 0.5litres of liquid.
6
Roast with the lid on to start with. Remove the lid 30minutes into the cooking duration and
add approx. 0.5litres of liquid.
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