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Cooking charts
127
Lamb, game
Food
(accessories)
[°C]
[min.]
[°C]
Leg of lamb on the bone,
approx.1.5kg
(oven dish with lid)
170–180 1
110–120
3
53–75
180–190 1
110–120
3
53–75
Saddle of lamb, off the bone
(glass tray)
1
180–190
2
1 10–20 53–75
1
95–105
2
– 1 40–60 53–75
Saddle of venison, off the bone
(glass tray)
1
160–170
2
– 1 75–100 54–57
Saddle of roebuck, off the bone
(glass tray)
1
140–150
2
– 1 20–50 60–81
Leg of wild boar, off the bone,
approx.1kg
(oven dish with lid)
1
170–180 1
100–120
3
80–90
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Special application - Low
temperature cooking, On, –Off
1
Sear the meat on the cooktop first.
2
Pre-heat the oven before placing the food inside.
3
Roast with the lid on first. Remove the lid after roasting for 60minutes and add
approx.0.5litre of liquid.
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