Pork
Type of meat
Quantity
Level
Temperature (°C)
Time (h:min)
Shoulder, neck, ham
1 - 1.5 kg
3
160 - 180
1:30 - 2:00
Pork chop
1 - 1.5 kg
3
160 - 180
1:00 - 1:30
Meatloaf
750 g - 1 kg
3
160 - 170
0:45 - 1:00
Knuckle of pork (pre-cooked)
750 g - 1 kg
3
150 - 170
1:30 - 2:00
Veal
Type of meat
Quantity
Level
Temperature (°C)
Time (h:min)
Roast veal
1 kg
3
160 - 180
1:30 - 2:00
Knuckle of veal
1.5 - 2 kg
3
160 - 180
2:00 - 2:30
Lamb
Type of meat
Quantity
Level
Temperature (°C)
Time (h:min)
Roast lamb, leg of lamb
1 - 1.5 kg
3
150 - 170
1:15 - 2:00
Saddle of lamb
1 - 1.5 kg
3
160 - 180
1:00 - 1:30
Game
Type of meat
Quantity
Level
Temperature (°C)
Time (h:min)
Saddle of hare, leg of hare
1)
Up to 1 kg
3
220 - 250
0:25 - 0:40
Loin of Game
1.5-2 kg
1
210 - 220
1:15 - 1:45
Leg of Game
1.5 - 2 kg
1
200 - 210
1:30 - 2:15
1)
pre-heat oven
Poultry)
Type of meat
Quantity
Level
Temperature (°C)
Time (h:min)
Poultry pieces
per
200-250g
3
200 - 220
0:35 - 0:50
Half chicken
per
400-500g
3
190 - 210
0:35 - 0:50
Poultry
1 - 1.5 kg
1
190 - 210
0:45 - 1:15
Duck
1.5 - 2 kg
1
180 - 200
1:15 - 1:45
Goose
3.5 - 5 kg
1
160 - 180
2:30 - 3:30
Turkey
2.5 - 3.5 kg
1
160 - 180
1:45 - 2:30
Turkey
4 - 6 kg
1
140 - 160
2:30 - 4:00
Defrosting
• Put the food out of the packaging and set it
on a plate on the oven shelf.
• Do not cover with a plate or bowl. This can
extend the time to defrost very much.
• Put the oven shelf in the first shelf level from
the bottom.
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