Zanussi ZCV551 User Manual page 13

Food
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 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
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Temperature
[°C]
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 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
Approx Cook Time
(mins)
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
• 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
Shelf Position
3
3
3
3
3
1 / 3
3
3
3
3
3
3
3
3
3
1 / 3
2
Cooking Time
minutes over
13