Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Fish bakes
180 - 200
40 - 60
1
Stuffed vegetables
180 - 200
40 - 60
1
1) Preheat the oven.
Roasting
• Use heat-resistant ovenware to roast. Refer
to the instructions of the ovenware
manufacturer.
• All types of meat that can be browned or
have crackling can be roasted in the roasting
tin without the lid.
• If necessary, turn the roast after 1/2 to 2/3
of the cooking time.
• To keep meat more succulent:
– roast lean meat in the roasting tin with
the lid or use roasting bag.
– roast meat and fish in pieces weighting
minimum 1 kg.
– baste large roasts and poultry with their
juices several times during roasting.
Conventional Roasting
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf
position
Pot roast
1 - 1.5 kg
200 - 230
105 - 150
1
Roast beef or fillet: rare
per cm. of thick-
ness
230 - 250
1)
6 - 8
1
Roast beef or fillet: medium
per cm. of thick-
ness
220 - 230
8 - 10
1
Roast beef or fillet: well
done
per cm. of thick-
ness
200 - 220
10 - 12
1
1) Preheat the oven.
Pork
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Shoulder, neck, ham joint
1 - 1.5 kg
210 - 220
90 - 120
1
Chop, spare rib
1 - 1.5 kg
180 - 190
60 - 90
1
Meat loaf
750 g - 1 kg
170 - 190
50 - 60
1
Pork knuckle (pre-cooked)
750 g - 1 kg
200 - 220
90 - 120
1
16
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Summary of Contents for ZCE65210WA
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