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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.
THERMAFLOW®
Roasting
Food
Beef / Beef boned
Mutton / Lamb
Pork / Veal / Ham
Chicken
Turkey / Goose
Duck
Pheasant
Rabbit
GRILLING IN GENERAL
WARNING! Always grill with the oven
door closed.
•
Always grill with the maximum
temperature setting.
•
Set the shelf into the shelf position as
recommended in the grilling table.
•
Always set the deep pan to collect the fat into
the first shelf position.
•
Grill only flat pieces of meat or fish.
16
OR CONVENTIONAL COOKING
Temperature (°C)
170 - 190
170 - 190
170 - 190
180 - 200
170 - 190
180 - 200
170 - 190
170 - 190
•
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.
- MAIN OVEN
Time (min)
20 - 35 minutes per 0.5 kb (1 lb) and 20 - 30 mi-
nutes over
20 - 35 minutes per 0.5 kb (1 lb) and 25 - 35 mi-
nutes over
30 - 40 minutes per 0.5 kb (1 lb) and 30 - 40 mi-
nutes over
20 - 25 minutes per 0.5 kb (1 lb) and 20 minutes
over
15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb)
then 10 minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)
25 - 35 minutes per 0.5 kb (1 lb) and 25 - 30 mi-
nutes over
35 - 40 minutes per 0.5 kb (1 lb) and 35 - 40 mi-
nutes over
20 minutes per 0.5 kb (1 lb) and 20 minutes over
The grilling area is set in centre of the shelf.