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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
(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)
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Conventional heat, On, – Off
1
Sear the meat on the hob first.
2
Pre-heat the oven before putting food inside.
3
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the
food in the oven.
4
Roast with the lid on first. Then remove the lid after roasting for 50 minutes and add
approx. 0.5 litres of liquid.
98
[°C]
170–180
1
2
180–190
1
3
95–105
1
2
160–170
1
2
140–150
1
170–180
[min]
–
2
100–120
2
10–20
–
2
40–60
–
2
70–90
–
2
25–35
–
2
100–120
[°C]
4
64–82
53–80
54–66
60–81
60–81
4
80–90
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