Loading ...
Loading ...
Loading ...
Cooking charts
113
Lamb, game
Food
(accessories)
[°C]
[min.]
4
[°C]
Leg of lamb on the bone,
approx.1.5kg
(oven dish with lid)
170–180 1
110–120
3
53–75
Saddle of lamb, off the bone
(glass tray)
1
160–170
2
1 10–20 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)
170–180 1
100–120
3
80–90
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Fan Plus, 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.
4
If you have a separate food probe, you can use the core temperature shown.
Loading ...
Loading ...
Loading ...