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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
(rack on the glass tray)
Saddle of venison, off the bone
(oven dish)
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, MW + Auto Roast, Fan Plus, Auto Roast, 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.
104
+
[°C] + [W]
170–180 + 80
1
170–180
1
170–180
1
140–150
180–190
[min.]
1
100–120
2
1
15–40
2
1
45–75
2
–
1
20–40
1
90–120
4
[°C]
3
53–75
53–75
54–57
60–81
3
80–90
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