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Cooking charts
85
Lamb, game
Food
(accessories)
[°C]
[min]
6
[°C]
Leg of lamb on the bone, approx.1.5kg
(oven dish with lid) 170–180 24100–120564–82
Saddle of lamb, off the bone (universal
tray) 1180–19022410–20 53–80
Saddle of lamb, off the bone (baking and
roasting rack and universal tray) 195–10532440–60 54–66
Saddle of venison, off the bone (univer-
sal tray) 1160–17022470–90 60–81
Roebuck saddle, off the bone (universal
tray) 1140–15022425–35 60–81
Leg of wild boar, off the bone, ap-
prox.1kg (oven dish with lid) 1170–180 24100–120580–90
Operating mode, Temperature, Shelf level, Cooking duration, Core tem-
perature, Conventional heat
1Sear the meat on the hob first.
2Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4Fit the FlexiClip runners HFC (if available).
5Roast with the lid on to start with. Remove the lid 50minutes into the cooking duration and
add approx.0.5litres of liquid.
6If you are using a food probe, you can use the core temperature shown.
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