• Roast lean meats in the roasting tin with the
lid. This keeps 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.
• We recommend that you cook meat and fish
weighing 1 kg and above in the oven.
• To prevent the meat juices or fat from burning
onto the pan, put some liquid into the deep
pan.
• If necessary, turn the roast (after 1 / 2 - 2 / 3
of the cooking time).
• Baste large roasts and poultry with their jui-
ces several times during roasting. This gives
better roasting results.
• You can deactivate the appliance approxi-
mately 10 minutes before the end of the
roasting time, and use the residual heat.
Beef
Type of meat
Quantity
Oven function
Shelf posi-
tion
Temperature (°C)
Time (min)
Pot roast
1 - 1.5 kg
Conventional
Cooking
1
230
120 - 150
Roast beef or
fillet
rare
per cm of
thickness
Turbo Grilling
1
190 - 200
1)
5 - 6 per cm of
thickness
medium
per cm of
thickness
Turbo Grilling
1
180 - 190
6 - 8 per cm of
thickness
well done
per cm of
thickness
Turbo Grilling
1
170 - 180
8 - 10 per cm
of thickness
1)
Preheat the oven.
Pork
Type of meat
Quantity
Oven function
Shelf posi-
tion
Temperature (°C)
Time (min)
Shoulder, neck,
ham joint
1 - 1.5 kg
Turbo Grilling
1
160 - 180
90 - 120
Chop, spare rib
1 - 1.5 kg
Turbo Grilling
1
170 - 180
60 - 90
Meat loaf
750 g - 1 kg
Turbo Grilling
1
160 - 170
50 - 60
Pork knuckle
(precooked)
750 g - 1 kg
Turbo Grilling
1
150 - 170
90 - 120
Veal
Type of meat
Quantity
Oven function
Shelf posi-
tion
Temperature (°C)
Time (min)
Roast veal
1 kg
Turbo Grilling
1
160 - 180
90 - 120
Knuckle of veal
1.5 - 2 kg
Turbo Grilling
1
160 - 180
120 - 150
Lamb
19
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