ZANKER ZKB 7238, Instructions For Use And Installation

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Roasting and baking table
Shelf from bottom Temperature
°
C
Cooking
Convection Tradit. Convection Tradit. Time
Type of dish Weight Cooking Cooking Cooking Cooking in minutes
BEEF
Roast-beef
1 kg 2(1-3) 2 180 190 2.00-2.15
Roast-beef: rare x cm height 2(1-3) 2 200* 210* 0.04-0.05
medium x cm height 2(1-3) 2 200 210 0.06-0.08
well done x cm height 2(1-3) 2 .180 200 0.10-0.12
PORK
Roast shoulder
1 kg 2(1 -3) 2 160 180 2.00-2.30
Roast shin 1 kg each 2(1 -3) 2 160 180 1.45-2.00
Roast loin 750 gr 2(1-3) 2 180* 190* 0.45-1.00
VEAL
Roast veal
1 kg 2(1 -3) 2 180 190 1.45-2.00
Roast shin 1kg each 2(1 -3) 2 160 180 2.00-2.15
LAMB
Roast leg
1 kg 2(1 -3) 2 180 190 1.45-2.00
Poultry
Roast chicken
1 kg 2(1 -3) 2 180 190 1.00-1.15
Roast Turkey 2.5-3.5 kg 1 1 180 200 3.00-3.50
Roast Pheasant 0.8-1.0 kg 2(1-3) 2 170 190 1.00-1.30
FISH
Fish, whole
1 kg 2(1 -3) 3 180 200 0.45-1.00
PIZZA
Baked on dripping pan
- 2(1-3) 2 180 200* 0.25-0.35
Dishes au gratin
sweet and salted
- 2 2 180 200* 0.45-1.15
MOULD CAKES
Whipped up kneading
- 2(1-3) 1 160 175* 1.00-1.10
Whipped up kneading (moist) - 2(1-3) 1 160 175* 1.00-1.15
Naturally leavened kneadings - 2(1 -3) 1 170 180* 0.45-1.00
Small pies - 2(1-3) 2 160 175 0.45-1.00
Buttermilk-curd pie - 2(1 -3) 2 150 170 1.10-1.20
Sponge cake - 2(1 -3) 2 170 180* 0.30-0.40
Pie bottom (shortbread) - 2(1 -3) 3 170 180 0.20-0.30
Pie bottom (whipped up kneading) - 2 (1-3) 2 160 175 0.25-0.30
Tarts - 2 (1 -3) 2 180 190 0.50-1.10
CAKES ON DRIPPING PAN
Rye-bread
- 2 (1-3) 2 190* 200* 0.30-0.45
Cream puffs - 2 (1-3) 2 170 180* 0.40-0.50
Puff pastry - 2 (1-3) 2 170* 180* 0.25-0.30
Strudel - 2 (1 -3) 2 170 180 0.50-1.10
Rolled cake - 2 (1 -3) 2 170 180* 0.12-0.18
Stuffed cakes - 2 (1-3) 2 160 170 0.30-0.40
Fruit tarts - 2 (1 -3) 2 160 170 0.45-1.00
SMALL CAKES
Made of shortbread
2 (1-3) 2 160 170 0.10-0.20
Made of whipped up kneading - 2 (1-3) 2 160 170 0.10-0.20
Meringues 2 (1 -3) 2 100 100 2 00 2 30