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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, Shelf level, Cooking duration, Core temperature,
Conventional Heat
1
Sear the meat on the cooktop first.
2
Pre-heat the oven before placing the food inside. Do not use the Booster function for this
purpose.
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 70-C (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.
[°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.]
4
5
53–75
2
100–120
4
10–20
53–75
2
4
40–60
53–75
2
4
70–90
54–57
2
4
25–35
60–81
2
4
5
80–90
2
100–120
6
[°C]
89
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