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Cooking charts
95
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
53–75
Saddle of lamb, off the bone (universal
tray)
1
180–190
2
2
4
10–20 53–75
Saddle of lamb, off the bone (rack and
universal tray)
1
95–105
3
2
4
40–60 53–75
Saddle of venison, off the bone
(universal tray)
1
160–170
2
2
4
70–90 54–57
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
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Conventional Heat
1
Sear the meat on the cooktop first.
2
Pre-heat the oven before placing the food inside. Do not use the Boosterfunction for this
purpose.
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 telescopic runners HFC70-C (if available).
5
Roast with the lid on first. Remove the lid after roasting for 50minutes and add
approx.0.5litre of liquid.
6
If you are using a food probe, you can use the core temperature shown.
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