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Food

- Individual

Main oven

Food

Biscuits

Bread

Cakes:

- Small & Queen

- Sponges

- Madeira

- Rich Fruit

- Christmas

Fish

Fish Pies, Crumbles

Milk Puddings

Pastry:

- Choux

- Shortcrust

- Flaky

- Puff

Plate Tarts

Quiches / Flans

Scones

Roasting

• Use heat-resistant ovenware to roast (refer

to the instructions of the manufacturer).

• You can roast large roasting joints directly in

the deep pan (if present) or on the wire shelf

above the deep pan.

• 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 appliance.

www.zanussi.com

Temperature (°C)

210 - 220

Temperature (°C)

180 - 190

190 - 210

160 - 170

140 - 160

130 - 140

160 - 180

170 - 180

140 - 160

180 - 190

Follow manufacturer's instructions. Reduce the temperature by 20ºC.

180 - 190

170 - 180

210 - 230

Time (min)

15 - 25

Time (min)

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

8 - 12

• 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

juices several times during roasting. This

gives better roasting results.

• You can deactivate the appliance

approximately 10 minutes before the end of

the roasting time, and use the residual heat.

Shelf position