Cooking Chart - Conventional Oven

Food

Temperature (°C)

Runner

Cooking

 

 

Positions

Time (mins)

 

 

 

 

Biscuits

170-200

6 - 8

25-30

 

 

 

 

Bread, buns, yeast, doughs

200-230

5

35-45

 

 

 

 

Casseroles

140-170

3 - 5

90-180

 

 

 

 

Cakes - small, Queen Victoria sponge

170-190

5 - 7

18-25

 

 

 

 

Cakes - madeira, rich fruit

130-180

5

90-150

 

 

 

 

Choux pastry, eclairs

200-230

7

30-35

 

 

 

 

Fish

200-230

5 - 9

20-40

 

 

 

 

Fruit pies, plate tarts, crumbles

180-210

6

50-65

 

 

 

 

Meringues

90-100

6

90-150

 

 

 

 

Milk puddings

140-160

5

90-150

 

 

 

 

Pate, terrine (in baine-marie)

160-180

1 - 3

60-90

 

 

 

 

Pizzas

200-230

3 - 5

25-30

 

 

 

 

Puff pastry, sausage rolls, vol-au-vents

230-250

6

15-25

 

 

 

 

Quiches, flans

170-200

4 - 6

50-60

 

 

 

 

Scones

230-250

7 - 8

8-12

 

 

 

 

Souffle

200-230

6

35-45

Stuffed vegetables

230-250

6 - 8

35-45

Roast meat & poultry

180-200

6

see meat + poultry

roasting chart

Yorkshire pudding

200-230

7 - 8

40-50

Keep food warm, heat dishes

90-100

6

 

 

 

 

 

NOTE: Shelf positions are counted from bottom of the oven and are meant for the Main Oven only. When using the Lower Oven, please note that temperature and shelf positions must be adjusted according to type of food, its thickness and its weight.

Meat and Poultry Roasting Chart (Conventional Oven + Fan Oven)

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

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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Zanussi ZDM 869 Cooking Chart Conventional Oven, Food Temperature C Runner Cooking, Meat Cooking Time, + 15 mins per 1/2kg
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ZDM 869 specifications

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