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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, Special application - Low temperature cooking,
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 50 minutes and add
approx. 0.5 litre of liquid.
140
[°C]
170–180
1
2
180–190
1
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]
3
53–75
53–75
53–75
54–57
60–81
3
80–90
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