Cooking charts
104
Lamb, game
Food
(accessories)
+
[°C] + [W]
[min.]
4
[°C]
Leg of lamb on the bone,
approx.1.5kg (oven dish with
lid)
170–180 + 80 1
100–120
3
53–75
Saddle of lamb, off the bone
(rack on the glass tray)
1
170–180
2
1 15–40 53–75
Saddle of venison, off the bone
(oven dish)
1
170–180
2
1 45–75 54–57
Saddle of roebuck, off the bone
(glass tray)
1
140–150
2
– 1 20–40 60–81
Leg of wild boar, off the bone,
approx.1kg (oven dish with lid)
180–190 1
90–120
3
80–90
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, MW + Auto Roast, Fan Plus, Auto Roast, 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.
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Weight and Dimensions
