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Baking
Food
Biscuits
Bread
Cakes:
- Small & Queen
- Sponges
- Madeira
- Rich Fruit
- Christmas
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry:
- Choux
- Shortcrust
- Flaky
- Puff
Plate Tarts
Quiches/Flans
Scones
Roasting: Meat and Poul-
try
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please
read the instructions of the manufacturer).
• Large roasting joints can be roasted directly
in the deep roasting pan or on the oven shelf
above the deep roasting pan. (If present)
Roasting
Meat
Beef/ Beef boned
Mutton/ Lamb
www.zanussi.com
Temperature
[°C]
180 - 190
200- 220
170 - 180
170 - 180
150 - 160
140 - 150
140 - 150
170 - 180
180 - 200
150 - 170
180 - 190
190 - 200
190 - 210
Follow manufacturer´s instructions
190 - 200
200 - 210
220 - 230
170 - 190
Temperature [°C]
160 - 180
160 - 180
Approx Cook Time
(mins)
10 - 20
30 - 35
18 - 25
20 - 25
60 - 75
120 - 150
180 - 270
20 - 30
30 - 50
60 - 90
30 - 40
25 - 35
30 - 40
25 - 45
25 - 45
8 - 12
see Roasting Chart
• Roast lean meats in a roasting tin with a lid.
This well keep 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.
Main oven
20-35 minutes per ½ kg (1lb) and
20-35 minutes per ½ kg (1lb) and
Shelf Position
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
Cooking Time
20-35 minutes over
20-35 minutes over
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