Table of Contents
Advertisement
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 cooktop first.
2
Pre-heat the oven before placing the 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
Fit the FlexiClip telescopic runners HFC (if available).
5
Roast with the lid on first. Remove the lid after roasting for 50 minutes and add
approx. 0.5 litre of liquid.
6
If you are using a food probe, you can use the core temperature shown.
120
[°C]
180–190
1
2
180–190
1
3
95–105
1
2
160–170
1
2
140–150
1
170–180
[min.]
4
–
2
100–120
4
10–20
2
4
–
40–60
2
4
–
70–90
2
4
–
25–35
2
4
–
2
100–120
6
[°C]
5
53–75
53–75
53–75
54–57
60–81
5
80–90
Advertisement
Table of Contents
