Table of Contents
Advertisement
Food
Bread
Cakes: Small & Queen
Cakes: Sponges
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Christmas
Cakes: Apple Pie
- Shortbread
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry: Choux
Pastry: Shortcrust
Pastry: Flaky
Pastry: Puff
Plate Tarts
Quiches/Flans
Scones
Roasting: Meat, Poultry
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the manu-
facturer).
• Large roasting joints can be roasted directly
in the deep roasting pan or on the oven
Thermaflow
or Conventional Cooking
Roasting
Meat
Beef/Beef boned
Mutton/Lamb
Pork/Veal/Ham
www.zanussi.com
Temperature
[°C]
190 - 210
150 - 170
160 - 170
140 - 160
130 - 140
130 - 140
160 - 170
130 - 150
160 - 180
170 - 180
140 - 160
180 - 190
180 - 190
180 - 190
Follow manufacturer`s instructions. Reduce the
temperature for Fan oven by 20°C
180 - 190
170 - 180
210 - 230
160 - 180
Temperature [°C]
170 - 190
170 - 190
170 - 190
Approx Cook Time
(mins)
30 - 35
18 - 25
20 - 25
60 - 80
120 - 150
180 - 270
50 - 60
45 - 60
30 - 40
30 - 50
60 - 90
30 - 40
25 - 35
30 -40
25 - 45
25 - 45
8 - 12
see Roasting Chart
shelf above the deep roasting pan. (If
present)
• Roast lean meats in a roasting tin with a lid.
This well keep the meat more succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roast-
ing tin without the lid.
(if available)
20-35 minutes per 0.5 kb (1 lb) and
20-35 minutes per 0.5 kb (1 lb) and
30-40 minutes per 0.5 kb (1 lb) and
Shelf Position
2
1 / 3
3
3
3
3
3
1 / 3
3
3
3
3
3
3
3
3
3
1 / 3
2
Cooking Time
20-30 minutes over
25-35 minutes over
30-40 minutes over
13
Advertisement
Table of Contents
