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Cooking charts
97
Lamb, game
Food
(accessories)
[°C]
[min.]
5
[°C]
Leg of lamb on the bone,
approx.1.5kg
(oven dish with lid)
170–180 – 2
100–120
4
53–75
Saddle of lamb, off the bone
(universal tray)
1
180–190
2
2 10–20 53–75
Saddle of lamb, off the bone
(rack and universal tray)
1
95–105
3
– 2 40–60 53–75
Saddle of venison, off the bone
(universal tray)
1
160–170
2
– 2 70–90 54–57
Roebuck saddle, off the bone
(universal tray)
1
140–150
2
– 2 25–35 60–81
Leg of wild boar, off the bone,
approx.1kg
(oven dish with lid)
1
170–180 – 2
100–120
4
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 Booster function for
this purpose.
3
Pre-heat the oven at 120°C for 15minutes. Do not use the Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
4
Roast with the lid on first. Remove the lid after roasting for 50minutes and add
approx.0.5litres of liquid.
5
If you have a separate food probe you can use the core temperature shown.
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