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Roasting
Lamb, venison
Leg of lamb, approx. 1.5 kg
Saddle of lamb, approx. 1.5 kg
Venison, approx. 1 kg
Function / Temperature / Shelf level / Cooking duration
Convection Bake / Surround
* If you are using FlexiClip runners (depending on model), fit them one level lower.
1) Roast with the lid on first. Remove the lid halfway through the cooking duration and add
approx. 0.5 l of liquid.
2) Preheat the oven. Do not use the Rapid PreHeat function for this.
3) Add approx. 0.5 l of liquid halfway through roasting.
64
[°F/°C]
340–350/170–180
350–375/180–190
425–450/220–230
450–475/230–240
400–410/200–210
400–410/200–210
*
[min]
2
90–110
2
90–110
2)
3
40–60
2)
3
40–60
2
80–100
2
80–100
1)
1)
3)
3)
1)
1)
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