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Cooking charts
95
Lamb, game
Food
(accessories)
+
[°C] + [W]
[min]
4
[°C]
Leg of lamb on the bone,
approx.1.5kg (roasting dish
with lid)
170–180+80 1
100–120
3
64–82
Saddle of lamb, off the bone
(wire rack on the glass tray)
1
170–180
2
1 15–40 53–80
Saddle of venison, off the bone
(roasting dish)
1
170–180
2
1 45–75 60–81
Saddle of roebuck, off the bone
(glass tray)
1
140–150
2
– 1 20–40 60–81
Leg of wild boar, off the bone,
approx.1kg (roasting dish with
lid)
180–190 1
90–120
3
80–90
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, MW + Auto roast, Fan plus, Auto roast, On, –Off
1
Sear the meat on the hob first.
2
Pre-heat the oven before putting food inside.
3
Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx. 0.5litres of liquid.
4
If you have a separate food probe you can use the core temperature shown.
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