Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Fish
160 - 180
30 - 40
3
Fruit Pies, Crumbles
170 - 180
30 - 50
3
Milk Puddings
140 - 160
60 - 90
3
Pastry: Choux
180 - 190
30 - 40
3
Pastry: Shortcrust
180 - 190
25 - 35
3
Pastry: Flaky
180 - 190
30 - 40
3
Pastry: Puff
Follow manufacturer`s instructions. Reduce
the temperature for Fan oven by 20 °C.
3
Plate Tarts
180 - 190
25 - 45
3
Quiches / Flans
170 - 180
25 - 45
3
Scones
210 - 230
8 - 12
1 – 3
Roasting: Meat, Poultry
160 - 180
Refer to the Roasting
table.
2
Roasting
• Use heat-resistant ovenware to roast. Refer
to the instructions of the ovenware
manufacturer.
• You can roast large roasting joints directly in
the deep pan or on the wire shelf above the
deep pan.
• Put some liquid in the deep pan to prevent
the meat juices or fat from burning on it's
surface.
• 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.
– baste large roasts and poultry with their
juices several times during roasting.
Thermaflow® - Main Oven
Roasting
Food
Temperature (°C)
Time (min)
Beef / Beef boned
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 minutes
over
Mutton / Lamb
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 minutes
over
Pork / Veal / Ham
170 - 190
30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 minutes
over
Chicken
180 - 200
20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes over
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