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Cooking charts
97
Lamb, game
Food
(accessories)
[°C]
[min]
6
[°C]
Leg of lamb on the bone,
approx.1.5kg (oven dish with lid)
170–180 –
2
4
100–120
5
64–82
Saddle of lamb, off the bone
(universal tray)
1
180–190
2
2
4
10–20 53–80
Saddle of lamb, off the bone (baking
and roasting rack and universal tray)
1
95–105
3
–
2
4
40–60 54–66
Saddle of venison, off the bone
(universal tray)
1
160–170
2
–
2
4
70–90 60–81
Roebuck saddle, off the bone
(universal tray)
1
140–150
2
–
2
4
25–35 60–81
Leg of wild boar, off the bone,
approx.1kg (oven dish with lid)
1
170–180 –
2
4
100–120
5
80–90
Operating mode, 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 15minutes. Reduce the temperature when you place the food
in the oven.
4
Fit the FlexiClip runners HFC (if available).
5
Roast with the lid on to start with. Remove the lid 50minutes into the cooking duration and
add approx.0.5litres of liquid.
6
If you are using a food probe, you can use the core temperature shown.
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