Zanussi ZCM 630 manual Cooking Chart Conventional Oven, Meat Temperatures

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Cooking Chart - Conventional Oven

These charts are intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.

Food

Temperature (°C)

Runner

Cooking

 

 

Positions

Time (mins)

 

 

 

 

Biscuits - small cakes

160-180

2

25-30

 

 

 

 

Bread, buns, yeast, doughs

200-220

2

35-45

 

 

 

 

Casseroles

150-170

1-2

90-180

 

 

 

 

Queen Victoria sponge

170-190

1-2

20-30

 

 

 

 

Cakes - madeira, rich fruit

150-170

2

90-150

 

 

 

 

Choux pastry, eclairs

200-220

2

30-35

 

 

 

 

Fish

200-220

2

20-40

 

 

 

 

Fruit pies, plate tarts, crumbles

180-200

2

50-65

 

 

 

 

Meringues

90-100

2

90-150

 

 

 

 

Milk puddings

140-160

2

90-150

 

 

 

 

Pate, terrine (in bain -marie)

160-180

1-2

60-90

 

 

 

 

Pizzas

200-230

1-2

25-30

 

 

 

 

Puff pastry, sausage rolls, vol-au-vents

200-220

2

15-25

 

 

 

 

Quiches, flans

170-200

1-2

50-60

 

 

 

 

Scones

200-220

2

8-15

 

 

 

 

Souffle

200-220

2

35-45

 

 

 

 

Stuffed vegetables

200-220

2

35-45

 

 

 

 

Roast meat & poultry

180-200

2

see meat + poultry

roasting chart

Yorkshire pudding

200-220

2

40-50

 

 

 

 

Keep food warm, heat dishes

90-100

2

 

 

 

 

 

Meat and Poultry Roasting Chart

Meat

Cooking Time

 

 

Beef

20-35 mins per 1/2kg (lb) + 20-35 mins

 

 

Beef, boned

25-35 mins per 1/2kg (lb) + 25-35 mins

 

 

Mutton and Lamb

25-35 mins per 1/2kg (lb) + 25-35 mins

 

 

Pork and Veal

30-40 mins per 1/2kg (lb) + 30-40 mins

 

 

Ham

30-40 mins per 1/2kg (lb) + 30-40 mins

 

 

Chicken

15-20 mins per 1/2kg (lb) + 20 mins

 

 

Turkey and Goose

15-20 mins per 1/2kg (lb) up to 3.5kg (7.5lb) +

 

15 mins

Duck

25-35 mins per 1/2kg (lb) + 20 mins

 

 

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

 

 

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Contents
Mixed Fuel Cooker Important Safety Information Contents Description of the Cooker Fitting the Splash backOven Cavity Accessories Control PanelUsing the Hob Hob burnersTriple-crown burner 150 Hour Clock and Timer ControlsManual Function Using the Oven Condensation and steamCookware Effects of dishes on cooking resultsUsing the Conventional Oven How to Use the Conventional OvenTop oven element only Hints and TipsCooking Chart Conventional Oven Meat TemperaturesHow to Use the Fan Oven How to Use DefrostingAlways Cook Thoroughly Immediately After Thawing Fan Cooking Chart Defrosting ChartHow to Use the Grill GrillingMaintenance and Cleaning Hob TopPan Supports BurnersCleaning the Oven Oven lamp replacementOven Cavity Service and Spare Parts Symptom SolutionSomething Not Working Guarantee Conditions Customer Care DepartmentZanussi Service Force Midlands London & Eastanglia Instructions for the Installer Important Safety RequirementsLocation Positioning the CookerPositioningtheAppliance Fig Connecting to Gas Fitting the Stability Bracket Not suppliedElectrical connections Permanent ConnectionThis Cooker Must be Earthed Pressure Testing CommissioningTo Adjust the GAS Rate Conversion from Natural to LPG GasCustomer Care
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