Zanussi ZCG 7690 Manuel de l'utilisateur - Page 23
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Roasting chart
INTERNAL TEMPERATURES –
Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C
MEAT
Beef/ Beef boned
Mutton/Lamb
Pork/Veal/Ham
Chicken
Turkey/Goose
Duck
Pheasant
Rabbit
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.
COOKING TIME
GAS MARK
25-35 minutes per ½kg (1lb)
5
and 20-35 minutes over
5
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
5
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
5
20-25 minutes per ½kg (1lb)
and 20 minutes over
5
20-25 minutes per ½kg (1lb) up to
3½kg (7lb) then 10 minutes per
½kg (1lb) over 3½kg (7lb)
5
25-35 minutes per ½kg (1lb)
and 25-30 minutes over
5
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
5
20 minutes per ½kg (1lb)
and 20 minutes over
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