Food
Shelf position
Gas mark
Cooking Time (Total
Hours)
Madeira Cake
2 - 3
4
1:15 - 1:30
Rich Fruit Cake
2 - 3
2
2:15 - 2:30
Christmas Cake
2 - 3
2
3:00 - 4:30
Gingerbread
2 - 3
2
1:15 - 1:30
Flapjack
3
5
0:25 - 0:30
Shortbread
3
3
0:45 - 1:05
Fruit Pies, Crumbles
3
6
0:40 - 0:60
Milk Puddings
3
3
1:30 - 2:00
Scones
1 + 4
7
0:08 - 0:12
Choux Pastry
3
6
0:30 - 0:35
Éclairs / Profiteroles
3
5
0:20 - 0:30
Flaky Pastry
3
6
0:25 - 0:40
Mince Pies
1 + 4
5
0:15 - 0:20
Pasta Lasagne etc.
3
5
0:40 - 0:45
Meat Pies
3
2
0:25 - 0:35
Quiche, Tarts, Flans
3
2
0:25 - 0:45
Shepherd’s Pie
3
7
0:30 - 0:40
Soufflés
3
5
0:20 - 0:30
Fish
3
4
0:20 - 0:30
Fish Pie
3
6
0:20 - 0:25
Beef Casserole
2
3
2:30 - 3:00
Lamb Casserole
2
4
2:30 - 3:00
Convenience Foods
Follow manufacturer’s instructions
Baked Potatoes
3 - 4
5
1:00 - 1:30
Roast Potatoes
3 - 4
6
1:00 - 1:30
Large Yorkshire Pud-
dings
3 - 4
7
0:25 - 0:40
Individual Yorkshire Pud-
dings
3 - 4
7
0:15 - 0:25
1)
When baking bread cook for 10 minutes at gas mark 8 then reduce to mark 6 for the remaining cook time.
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please
read the instructions of the manufacturer).
• Large roasting joints can be roasted directly
in the deep roasting pan or on the oven shelf
above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid.
This well keep the meat more succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roasting
tin without the lid.
• Use deep roasting pan in middle or top shelf
level of top oven and in two or higher level of
main oven.
15
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Summary of Contents for ZCG660
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