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•
All types of meat that can be browned or have
crackling can be roasted in the roasting tin
without the lid.
•
If necessary, turn the roast after 1/2 to 2/3 of
the cooking time.
•
To keep meat more succulent:
– roast lean meat in the roasting tin with the
lid or use roasting bag.
ROASTING TABLES - MAIN OVEN
Beef
Food
Roast beef or fillet:
rare
Roast beef or fillet:
medium
Roast beef or fillet:
well done
1) Preheat the oven.
Pork
Food
Shoulder, neck, ham
Pork chop
Meat loaf
Knuckle of pork
(precooked)
Veal
Food
Roast veal
Knuckle of veal
Lamb
Food
Leg of lamb,
roast lamb
Saddle of lamb
14
Quantity
per cm of thick-
ness
per cm of thick-
ness
per cm of thick-
ness
Quantity (kg)
Temperature (°C)
1 - 1.5
1 - 1.5
0.75 - 1
0.75 - 1
Quantity (kg)
Temperature (°C)
1
160 - 180
1.5 - 2
160 - 180
Quantity (kg)
Temperature (°C)
1 - 1.5
150 - 170
1 - 1.5
160 - 180
– roast meat and fish in pieces weighting
minimum 1 kg.
– baste large roasts and poultry with their
juices several times during roasting.
Temperature (°C)
1)
190 - 200
1)
180 - 190
1)
170 - 180
160 - 180
160 - 180
160 - 170
150 - 170
90 - 120
120 - 150
75 - 120
60 - 90
Time (min)
Shelf position
5 - 6
2
6 - 8
2
8 - 10
2
Time (min)
Shelf position
90 - 120
2
60 - 90
2
45 - 60
2
90 - 120
2
Time (min)
Shelf position
2
2
Time (min)
Shelf position
2
2