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Cooking charts
110
Lamb, game
Food
(accessories)
[°C]
[min]
[°C]
Leg of lamb, on the bone,
approx.1.5kg
(oven dish with lid)
170–180 2100–120464–82
Saddle of lamb, off the bone
(universal tray) 1180–19022 10–20 53–80
Saddle of lamb, off the bone
(rack and universal tray) 195–10532 40–60 54–66
Saddle of venison, off the bone
(universal tray) 1160–17022 70–90 60–81
Roebuck saddle, off the bone
(universal tray) 1140–15022 25–35 60–81
Leg of wild boar, off the bone,
approx.1kg
(oven dish with lid)
1170–180 2100–120480–90
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Conventional heat, On, Off
1Sear the meat on the hob first.
2Pre-heat the oven before putting food inside.
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 first. Then remove the lid after roasting for 50minutes and add
approx.0.5litres of liquid.
110


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