Zanussi ZCE 611 manual Cooking Chart, Roasting Chart

Cooking Chart

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.

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

Roasting Chart

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	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 (7lb)
	+ 15 mins per 1/2kg over 3.5kg (7lb)
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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