Zanussi U30356 ZKC6010 Руководство пользователя - Страница 18
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Roasting chart
Meat
Beef/ Beef boned
Mutton/Lamb
Pork/Veal/Ham
Chicken
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 texture of
the meat. However, lower temperatures and longer cooking times are recommended for less tender
cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.
Temperature
160 – 180 °C
160 – 180 °C
160 – 180 °C
160 – 180 °C
160 – 180 °C
160 – 180 °C
160 – 180 °C
160 – 180 °C
Cooking time
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
20-25 minutes per ½kg (1lb)
and 20 minutes over
20-25 minutes per ½kg (1lb) up to 3½kg
(7lb) then 10 minutes per ½kg (1lb) over
3½kg (7lb)
25-35 minutes per ½kg (1lb)
and 25-30 minutes over
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
20 minutes per ½kg (1lb)
and 20 minutes over
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