Zanussi ZKC5030 Podręcznik użytkownika - Strona 21

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Meat

Turkey/Goose

Duck

Pheasant

Rabbit

INTERNAL TEMPERATURES –

Rare: 50-60°C; Medium: 60-70°C; Well done:

70-80°C

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

Care and cleaning

Replacing the light bulb

Replace the bulb with a 25watt, 230 V (Type

E14), 300 °C heat-resistant oven light bulb.

WARNING!

Before cleaning always allow the appliance to

cool down before switching off at the electricity

supply.

Cleaning materials

• Before using any cleaning materials on your

appliance, check that they are suitable and

that their use is recommended by the

manufacturer.

Temperature

160 - 180 °C

texture of the meat. However, lower tempera-

tures and longer cooking times are recommen-

ded for less tender cuts, or larger joints.

Wrap joints in foil if preferred, for extra browning

uncover for the last 0:20 – 0:30 min. cooking

time.

• Cleaners that contain bleach should not be

used as they may dull the surface finishes.

Harsh abrasives and scourers should also

be avoided. Multi-surface anti-bacterial

cleaning products should not be used on the

ceramic hob or on the surrounding trims.

Cooking time

0:20 - 0:25 minutes per ½kg (1lb)

up to 3½kg (7lb) then 0:10 minutes

per ½kg (1lb) over 3½kg (7lb).

0:25 - 0:35 minutes per ½kg (1lb)

and 0:25 - 0:30 minutes over.

0:35 - 0:40 minutes per ½kg (1lb)

and 0:35 - 0:40 minutes over.

0:20 minutes per ½kg (1lb) and

0:20 minutes over.