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Cooking charts
137
Lamb, game
Food to be cooked
(accessories)
[°C]
[min]
[°C]
Leg of lamb, on the bone,
approx.1.5kg
(oven dish with lid)
170–180 2100–120364–82
Saddle of lamb, off the bone
(universal tray) 1180–19022 10–20 53–80
Saddle of lamb, off the bone
(rack and universal tray) 195–105 2 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 2100–120380–90
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Conventional heat, Special low temperature cooking, On, Off
1Sear the meat on the hob first.
2Pre-heat the oven compartment before putting in the food.
3Roast with the lid on first. Remove the lid 50minutes into the cooking duration and add
approx. 0.5litres of liquid.
137


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