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Cooking charts
Lamb, game
Food
(accessories)
Leg of lamb on the bone, approx. 1.5 kg
(oven dish with lid)
Saddle of lamb, off the bone (universal
tray)
Saddle of lamb, off the bone (baking and
roasting rack and universal tray)
Saddle of venison, off the bone
(universal tray)
Roebuck saddle, off the bone (universal
tray)
Leg of wild boar, off the bone,
approx. 1 kg (oven dish with lid)
Operating mode, Temperature, Shelf level, Cooking duration, Core
temperature, Conventional heat
1
Sear the meat on the hob first.
2
Pre-heat the oven before putting food inside. Do not use the Booster operating mode for
this purpose.
3
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
4
Fit the FlexiClip runners HFC 70-C (if available).
5
Roast with the lid on to start with. Remove the lid 50 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
6
If you are using a food probe, you can use the core temperature shown.
86
[°C]
170–180
1
2
180–190
1
3
95–105
1
2
160–170
1
2
140–150
1
170–180
[min]
4
5
64–82
2
100–120
4
10–20
53–80
2
4
40–60
54–66
2
4
70–90
60–81
2
4
25–35
60–81
2
4
5
80–90
2
100–120
6
[°C]
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