OVEN COOKING CHART

Food to be cooked

Quantity

Recommended

Temperature

Time in

 

kg

level (starting

°C

minutes

 

 

from bottom)

 

 

 

 

 

 

 

 

 

Cakes

 

 

 

 

 

 

* Mixture in mould

 

1

2 (1and3)

190

170

20-60

* Puff pastry, base

 

2

2 (1and3)

200

180

30

* Mixture with rising agent

 

1

2 (1and3)

190

170

50-60

* Small cakes

 

2

2 (1and 3)

180

160

20-30

* Victoria sandwich

 

2

2 (1and3)

180

170

25-35

* Scones

 

2

2 (1and3)

220

200

10-20

* Bread

 

1

2

200

180

40-60

 

 

 

 

 

 

 

Meat

 

 

 

 

 

 

Veal

1

1 or 2

2

200

180

60-80

Beef

1

1 or 2

2

200

180

70-80

Pork

1

1 or 2

2

200

180

70-90

Chicken

1-1,5

1 or 2

2

200

180

60-90

Chopped turkey

1,5

1 or 2

2

200

180

120-140

Duck

1-1,5

1 or 2

2

200

180

120-140

 

 

 

 

 

 

 

Stews

 

 

 

 

 

 

Beef stew

1

1

2

180

160

120-140

Veal stew

1

1

2

180

160

110-130

 

 

 

 

 

 

 

Fish

 

 

 

 

 

 

Dried cod, cod, sole

1

2

2 (1and3)

200

180

20-30

Wrasse, sargo

1

2

2 (1and3)

200

180

40-60

Oysters

-

2

2 (1and3)

200

180

20-30

* Soufflè (sweet or savory)

0,75

1

2

200

180

40-60

* Pizza

0,5

1

2 (1 and3)

240

220

20-30

 

 

 

 

 

 

 

Notes

1.For the items marked with an asterisk (*) the oven must be preheated.

2.When cooking in different positions, the levels indicated (in the table are recommended).

3.Times refer to when cooking in one position only. When cooking in more than one position at a time, increase cooking time by 5-10 minutes.

4.When cooking roasts of beef, veal, pork or duck which have been rolled or contain bones, eventually increase cooking time by 20 minutes.

4

3

2

1

FO 0018

10

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Image 9
Zanussi W ZCM, ZCM 5200, 5200 B manual Oven Cooking Chart, Cakes
Page 8 Page 10

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