Zanussi ZOB 460 Baking and roasting table, Conventional cooking and fan cooking, Type Of Dish

Baking and roasting table

Conventional cooking and fan cooking -

Timings do not include pre-heating.

The empty oven should always be pre-heated for 10 minutes.

		Conventional cooking					Fan cooking			Cooking times in
TYPE OF DISH										minutes	NOTES
			4	temp °C				4	temp
			2					2
			3					3	°C
			1					1
CAKES	2			170	2		(1and3)*		160	45-60	In cake mould
Whisked recipies
Shortbread dough	2			170	2		(1and3)*		160	20-30	In cake mould
Butter-milk cheese cake	1			175	2				165	60-80	In cake mould
Apple cake (Apple pie)	1			170		2lef+righ.			160	90-120	In cake mould
Strudel	2			180	2				160	60-80	In baking tray
Jam- tart	2			190		2(1and3)*			180	40-45	In cake mould
Fruit cake	2			170	2				150	60-70	In cake mould
Sponge cake	1			170		2(1and3)*			165	30-40	In cake mould
Christmas cake	1			150	2				150	120-150	In cake mould
Plum cake	1			175	2				160	50-60	In bread tin
Small cake	3			170	2				160	20-35	In baking tray
Biscuits	2			160		2(1and3)*			150	20-30	In baking tray
Meringues	2			135		2(1and3)*			150	60-90	In baking tray
Buns	2			200	2				190	12~20	In baking tray
Pastry: Choux		2or 3		210		2(1and3)*			170	25-35	In braking tray
Plate tarts	2			180	2				170	45-70	In cake mould
BREAD AND PIZZA	1			195	2				185	60-70
White bread											In bread tin
Rye bread	1			190	1				180	30-45
Bread rolls	2			200		2(1and3)*			175	25-40	In baking tray
Pizza	2			200	2				200	20-30	In baking tray
FLANS	2			200		2(1and3)*			175	40-50	In mould
Pasta flan
Vegetable flan	2			200		2(1and3)*			175	45-60	In mould
Quiches	1			210	1				190	30-40	In mould
Lasagne	2			200	2				200	25-35	In mould
Cannelloni	2			200	2				200	25-35	In mould
MEAT	2			190	2				175	50-70	On grid
Beef
Pork	2			180	2				175	100-130	On grid
Veal	2			190	2				175	90-120	On grid
English roast beef	2			210	2				200	50-60	On grid
rare
medium	2			210	2				200	60-70	On grid
well done	2			210	2				200	70-80	On grid
Shoulder of pork	2			180	2				170	120-150	With rind
Shin of pork	2			180	2				160	100-120	2 pieces
Lamb	2			190	2				175	110-130	Leg
Chicken	2			190	2				200	70-85	Whole
Turkey	2			180	2				160	210-240	Whole
Duck	2			175	2				220	120-150	Whole
Goose	2			175	1				160	150-200	Whole
Rabbit	2			190	2				175	60-80	Cut in pieces
Hare	2			190	2				175	150-200	Cut in pieces
Pheasant	2			190	2				175	90-120	Whole
Meat loaf	2			180	2				170	tot.150	in bread pan
FISH	2			190		2(1and3)*			175	40-55	3-4 fishes
Trout/Sea bream
Tuna fish/Salmon	2			190		2(1and3)*			175	35-60	4-6 fillets

(*)If you cook more than one dish at the same time, we recommend you place them on the levels quoted between brackets.

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