Miele H 2890 B - Lamb and Game Cooking Chart

Cooking charts
83
Lamb, game
Food
(accessories)


[°C]


[min]

5
[°C]
Leg of lamb on the bone, approx.1.5kg
(roasting dish with lid)
 170–180 1
100–120
4
64–82
Saddle of lamb, off the bone
(universal tray)

1
180–190
2
1 10–20 53–80
Saddle of lamb, off the bone
(wire rack and universal tray)

1
95–105
3
1 40–60 54–66
Saddle of venison, off the bone
(universal tray)

1
160–170
2
1 70–90 60–81
Roebuck saddle, off the bone
(universal tray)

1
140–150
2
1 25–35 60–81
Leg of wild boar, off the bone,
approx.1kg
(roasting dish with lid)

1
170–180 1
100–120
4
80–90
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Conventional heat
1
Sear the meat on the hob first.
2
Pre-heat the oven before putting food inside. Do not use the Booster function for this
purpose.
3
Pre-heat the oven at 120°C for 15minutes. Do not use the Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
4
Roast with the lid on first. Remove the lid 50minutes into the cooking duration and add
approx. 0.5litres of liquid.
5
If you have a separate food probe you can use the core temperature shown.