Zanussi ZBC 748 Cooking Chart Conventional Oven, Meat and Poultry Roasting Chart

Cooking Chart - Conventional Oven

Food	Temperature (°C)	Runner	Cooking
		Positions	Time (mins)
Biscuits	170-200	2 / 3	25-30
Bread, buns, yeast, doughs	200-230	2	35-45
Casseroles	140-170	2	90-180
Cakes - small, Queen Victoria sponge	170-190	2 / 3	18-25
Cakes - madeira, rich fruit	130-180	2	90-150
Choux pastry, eclairs	200-230	2	30-35
Fish	200-230	2 / 3	20-40
Fruit pies, plate tarts, crumbles	180-210	2	50-65
Meringues	90-100	2	90-150
Milk puddings	140-160	2	90-150
Pate, terrine (in baine-marie)	160-180	1	60-90
Pizzas	200-230	2	25-30
Puff pastry, sausage rolls, vol-au-vents	230-260	2	15-25
Quiches, flans	170-200	2	50-60
Scones	230-250	2 / 3	8-12
Souffle	200-230	2	35-45
Stuffed vegetables	230-250	2	35-45
Roast meat & poultry	160-180	2	see meat + poultry
			roasting chart
Yorkshire pudding	200-230	2	40-50
Keep food warm, heat dishes	90-100	2

Meat and Poultry Roasting Chart

Meat	Temperature (°C)	Cooking Time
Beef	180-200	20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned	180-200	25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb	180-200	25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal	180-200	30-40 mins per 1/2kg (lb) + 30-40 mins
Ham	180-200	30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken	180-200	15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose	180-200	15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
		+ 15 mins per 1/2kg
Duck	180-200	25-35 mins per 1/2kg (lb) + 20 mins

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