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

Weight (gr.)

1000

500

500

250

1000

1200

1000

1500

1500

1500

1500

2000

1200

1200

1000

4000

1500

3000

1200

1500

800

1200

1500

 

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

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