Zanussi ZBQ 365 manual Cooking Chart, Meat Temperatures

cause uneven browning. Check with the recommendations for oven temperatures given in the cooking charts, but be prepared to adjust the temperature, if necessary. Remember to reduce temperatures by about 20-25°C for your own conventional recipes.

When roasting do use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior.

The meat tin should not be placed on a heated hotplate as this may cause the enamel to crack.

Cooking Chart

Food			Shelf	Cooking
			Position	Temp(°C)
Biscuits				180-190
Bread				210-220
Casseroles				130-140
Cakes:	Small and queen		Shelf	160-170
	Sponges		positions	160-170
	Madeira		are not	140-150
	Rich Fruit		critical but	130-140
	Christmas		ensure that	130-140
	Meringues		oven	90-100
Fish			shelves are	170-190
Fruit Pies and Crumbles			evenly	190-200
Milk Puddings		}	spaced	130-140
Pastry:	Choux		when more
	Shortcrust		than one is	190-200
	Flaky		used.
Plate Tarts	Puff			180
Quiches/Flans				170-180
Scones				210-220
Roasting: Meat & Poultry				160-180

This chart is 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.

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

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 to the left).

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