Zanussi ZCE 7700X - Manual (Page 26)

ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70°C; Well done:70-80°C
MEAT SECOND/FAN
OVEN
COOKING TIME
Beef 160-180°C 20-35 min per ½kg/1lb
and 20-35 min over
Beef, boned 160-180°C 20-35 min per ½kg/1lb
and 25-35 min over
Mutton and Lamb 160-180°C 25-35 min per ½kg/1lb
and 25-35 min over
Pork and Veal 160-180°C 30-40 min per ½kg/1lb
and 30-40 min over
Ham 160-180°C 30-40 min per ½kg/1lb
and 30-40 min over
Chicken 160-180°C 15-20 min per ½kg/1lb
and 20 min over
Turkey and Goose 160-180°C 15-20 min per ½kg/1lb up to
3½kg/7lb then 10 min per ½kg/1lb
over3½kg/7lb.
Duck 160-180°C 25-35 min per ½kg/1lb and 25-30 min
over
Pheasant 160-180°C 35-40 min per ½kg/1lb and 35-40 min
over
Rabbit 160-180°C 20 min per ½kg/1lb
and 20 min over
Potatoes with meat 160-180°C according to size
Potatoes without
meat 180-190°C according to size
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments
may be required to allow for personal requirements and the shape and texture of the meat. However, lower
temperatures and longer cooking times are recommended for less tender cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 - 30 min. cooking time.
ROASTING CHART
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