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Lamb, game
Food
(accessories)
Leg of lamb on the bone, ap-
prox. 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, ap-
prox. 1 kg
(oven dish with lid)
Function, 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 function for this
purpose.
3
Pre-heat the oven at 120 °C for 15 minutes. Do not use the Booster function for this
purpose. 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 ap-
prox. 0.5 litres of liquid.
5
If you have a separate food probe you can use the core temperature shown.
[°C]
170–180
1
2
180–190
1
3
95–105
1
2
160–170
1
2
140–150
1
170–180
Cooking charts
[min]
–
2
100–120
2
10–20
–
2
40–60
–
2
70–90
–
2
25–35
–
2
100–120
5
[°C]
4
64–82
53–80
54–66
60–81
60–81
4
80–90
95
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