Zanussi ZPB 1260 manual Cooking Tables, Traditional cooking and fan ducted cooking

Cooking Tables

Cooking times do not include pre-heating time.

A short oven pre-heating (about 10 minutes) is necessary before any cooking.

Traditional cooking and fan ducted cooking

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	Traditional Cooking					Fan Oven
									Cooking
									time		NOTES
TYPE OF DISH		Level		temp.		Level		temp.
			4	°C			4		minutes
			3				3	°C
			2				2
CAKES			1				1
Whisked recipes	2			170	2			160	45	~ 60	In cake mould on the shelf
Shortbread dough	2			170	2 (1 and 3)*			160	20	~ 30	In cake mould on the shelf
Butter-milkcheesecake	1			160	2			150	60	~ 80	In cake mould on the shelf
Apple cake	1			180	2 (1 and 3)*			170	40	~ 60	In cake mould on the shelf
Strudel	2			175	2			150	60	~ 80	In cake tin on the shelf
Jam-tart	2			175	2 (1 and 3)*			160	30	~ 40	In cake mould on the shelf
Fruit cake	1			175	1			160	45	~ 60	In cake mould
Sponge cake	1			175	2			160	30	~ 40	In cake mould on the shelf
Christmas cake	1			170	1			160	40	~ 60	In cake mould on the shelf
Plum cake	1			170	1			160	50	~ 60	In cake mould on the shelf
PASTRIES
Small cakes	2			170	2 (1 and 3)*			160	25	~ 35	In baking tray
Biscuits	3			190	3			170	15 ~ 25		In baking tray
Meringues	2			100	2			100	90 ~ 120		In baking tray
Buns	2			190	2			180	12	~ 20	In baking tray
Pastry: Choux	2			200	2 (1 and 3)*			190	15	~ 25	In baking tray
BREAD AND PIZZA
White bread	1			190	2			180	40	~ 60	2 pieces in baking tray
Rye bread	1			190	1			180	30	~ 45	In bread pan on the grid
Bread rolls	2			200	2			175	20	~ 35	6-8 rolls in baking tray
Pizza	1			200	2 (1 and 3)*			190	15	~ 30	On baking tray on the grid
FLANS
Pasta flan	2			200	2 (1 and 3)*			175	40	~ 50	In mould on the shelf
Vegetable flan	2			200	2 (1 and 3)*			175	45 ~ 60		In mould on the shelf
Quiches	1			200	2 (1 and 3)*			180	35	~ 45	In mould on the shelf
Lasagne	2			180	2			160	45	~ 65	In mould on the shelf
Cannelloni	2			200	2			175	40	~ 55	In mould on the shelf
MEAT
Beef	2			190	2			175	50	~ 70	On shelf and dripping pan
Pork	2			180	2			175	100	~ 130	On shelf and dripping pan
Veal	2			190	2			175	90 ~ 120		On shelf and dripping pan
English roast beef
rare	2			210	2			200	50	~ 60	On grid and dripping pan
medium	2			210	2			200	60	~ 70	On grid and dripping pan
well done	2			210	2			200	70	~ 80	On grid and dripping pan
Shoulder of pork	2			180	2			170	120	~ 150	With rind-in dripping pan
Shin of pork	2			180	2			160	100	~ 120	2 pieces-in dripping pan
Lamb	2			190	2			175	110	~ 130	Leg-in dripping pan
Chicken	2			190	2			175	60	~ 80	Whole-in dripping pan
Turkey	2			180	2			160	210	~ 240	Whole-in dripping pan
Duck	2			175	2			160	120	~ 150	Whole-in dripping pan
Goose	2			175	2			160	150	~ 200	Whole-in dripping pan
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
FISH
Trout/Sea bream	2			190	2 (1 and 3)*			175	30	~ 40	3-4 fishes
Tuna fish/Salmon	2			190	2 (1 and 3)*			175	25	~ 35	4-6 fillets

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

If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.

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