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Cooking charts
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Lamb, game
Food
(accessories)
[°C]
[min]
5
[°C]
Leg of lamb on the bone, approx.1.5kg
(oven dish with lid) 170–180 1 100–120464–82
Saddle of lamb, off the bone (universal
tray) 1180–19021 10–20 53–80
Saddle of lamb, off the bone (wire rack
and universal tray) 195–10531 40–60 54–66
Saddle of venison, off the bone
(universal tray) 1160–17021 70–90 60–81
Roebuck saddle, off the bone (universal
tray) 1140–15021 25–35 60–81
Leg of wild boar, off the bone,
approx.1kg (oven dish with lid) 1170–180 1 100–120480–90
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Conventional heat
1Sear the meat on the hob first.
2Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4Roast with the lid on to start with. Remove the lid 50minutes into the cooking duration and
add approx.0.5litres of liquid.
5If you have a separate food probe you can use the core temperature shown.
78


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