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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
(glass tray)
Saddle of venison, off the bone
(glass tray)
Saddle of roebuck, off the bone
(glass tray)
Leg of wild boar, off the bone,
approx. 1 kg
(oven dish with lid)
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Fan Plus, 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 60 minutes and add
approx. 0.5 litre of liquid.
4
If you have a separate food probe, you can use the core temperature shown.
[°C]
170–180
1
160–170
1
160–170
1
140–150
170–180
Cooking charts
[min.]
1
110–120
2
1
10–20
2
1
75–100
2
1
20–50
1
100–120
4
[°C]
3
53–75
53–75
54–57
60–81
3
80–90
101
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