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Zanussi ZCV621 User Manual page 12

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Food
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 manufacturer).
• Large roasting joints can be roasted directly
in the deep roasting pan or on the oven shelf
above the deep roasting pan. (If present)
Thermaflow or Conventional Cooking (if available)
Roasting
Meat
Beef/Beef boned
Mutton/Lamb
Pork/Veal/Ham
Chicken
Turkey/Goose
Duck
Pheasant
Rabbit
12
Temperature
[°C]
140 - 160
180 - 190
180 - 190
180 - 190
Follow manufacturer`s instructions. Reduce the tem-
perature for Fan oven by 20°C
180 - 190
170 - 180
210 - 230
160 - 180
Temperature [°C]
170 - 190
170 - 190
170 - 190
180 - 200
170 - 190
180 - 200
170 -190
170 - 190
Approx Cook Time
(mins)
60 - 90
30 - 40
25 - 35
30 -40
25 - 45
25 - 45
8 - 12
see Roasting Chart
• 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 roasting
tin without the lid.
20-35 minutes per 0.5 kb (1 lb) and
20-30 minutes over
20-35 minutes per 0.5 kb (1 lb) and
25-35 minutes over
30-40 minutes per 0.5 kb (1 lb) and
30-40 minutes over
20-25 minutes per 0.5 kb (1 lb) and 20
15-20 minutes per 0.5 kg (1 lb) up to
3.5 kg (7 lb) then 10 minutes per 0.5
kg (1 lb) over 3.5 kg (7 lb)
25-35 minutes per 0.5 kb (1 lb) and
25-30 minutes over
35-40 minutes per 0.5 kb (1 lb) and
35-40 minutes over
20 minutes per 0.5 kb (1 lb) and 20mi-
Shelf Position
3
3
3
3
3
3
3
1 / 3
2
Cooking Time
minutes over
nutes over
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