Cooking Chart; Meat And Poultry Roasting Chart - Zanussi 641 Instruction Booklet

Cooking Chart - Conventional Oven
Food
Biscuits
Bread, buns, yeast, doughs
Casseroles
Cakes - small, Queen Victoria sponge
Cakes - madeira, rich fruit
Choux pastry, eclairs
Fish
Fruit pies, plate tarts, crumbles
Meringues
Milk puddings
Pate, terrine (in baine-marie)
Pizzas
Puff pastry, sausage rolls, vol-au-vents
Quiches, flans
Scones
Souffle
Stuffed vegetables
Roast meat & poultry
Yorkshire pudding
Keep food warm, heat dishes

Meat and Poultry Roasting Chart

(Conventional Oven + Fan Oven)
Meat
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
Duck
10
Temperature ( C)
Cooking Time
20-35 mins per 1/2kg (lb) + 20-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
15-20 mins per 1/2kg (lb) + 20 mins
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
25-35 mins per 1/2kg (lb) + 20 mins
Runner
Positions
170-200
200-230
140-170
170-190
130-180
200-230
200-230
180-210
90-100
140-160
160-180
200-230
230-260
170-200
230-250
200-230
230-250
160-180
200-230
90-100
Cooking
Time (mins)
2 / 3 25-30
2 35-45
2 90-180
2 / 3 18-25
2 90-150
2 30-35
2 / 3 20-40
2 50-65
2 90-150
2 90-150
1 60-90
2 25-30
2 15-25
2 50-60
2 / 3 8-12
2 35-45
2 35-45
see meat + poultry
2
roasting chart
2 40-50
2
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check
the centre temperature has reached
the required temperature (see table
below).
MEAT TEMPERATURES
Beef Rare - 60 C
Medium - 70 C
Well Done - 80 C
Pork Well Done - 80 C
Lamb Medium - 70 C
Well Done - 80 C