Zanussi ZKC5030 user manual Roasting chart, Meat Temperature

Roasting chart

Meat	Temperature
Beef/ Beef boned	160 – 180 °C
Mutton/Lamb	160 – 180 °C
Pork/Veal/Ham	160 – 180 °C
Chicken	160 – 180 °C
Turkey/Goose	160 – 180 °C
Duck	160 – 180 °C
Pheasant	160 – 180 °C
Rabbit	160 – 180 °C

Cooking time

20-35 minutes per ½kg (1lb) and 20-35 minutes over

25-35 minutes per ½kg (1lb) and 25-35 minutes over

30-40 minutes per ½kg (1lb) and 30-40 minutes over

20-25 minutes per ½kg (1lb) and 20 minutes over

20-25 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb)

25-35 minutes per ½kg (1lb) and 25-30 minutes over

35-40 minutes per ½kg (1lb) and 35-40 minutes over

20 minutes per ½kg (1lb) and 20 minutes over

INTERNAL TEMPERATURES –

Rare: 50-60°C; Medium: 60-70°C; Well done: 70-80°C

The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints.

Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.

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