Operation Manual

Low temperature cooking
30
Lamb cooking chart
Type of cut
 [min] * [°C]  [min] 
Rack of lamb
1)
ap
prox. 170 g
3 mins
4 mins
60
65
90–110
110–130
    
  
 
Rack of lamb
1)
ap
prox. 400 g
3–4 mins
4–6 mins
60
65
100–130
120–150
    
  
 
French trim rack of
lamb
1)
ap
prox. 600 g
3 mins
6 mins
60
65
90–120
130–160
    
  
 
Boned leg of lamb
2)
appr
ox. 1200 g
8–10 mins 65 330–360
    
1)
Use an ovenpr
oof dish
2)
Use a r
oasting dish or pan
* 60 °C medium / 65 °C well done
 Searing time /  Co
re temperature /  Duration /  Temperature setting