Zanussi ZCE 7550 Talimat Kitapçığı - Sayfa 19

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ROASTING CHART

INTERNAL TEMPERATURES –

Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C

MEAT

Beef/ Beef boned

Mutton/Lamb

Pork/Veal/Ham

Chicken

Turkey/Goose

Duck

Pheasant

Rabbit

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.

COOKING TIME

TEMPERATURE

20-35 minutes per ½kg (1lb)

160-180°C

and 20-35 minutes over

160-180°C

25-35 minutes per ½kg (1lb)

and 25-35 minutes over

160-180°C

30-40 minutes per ½kg (1lb)

and 30-40 minutes over

160-180°C

15-20 minutes per ½kg (1lb)

and 20 minutes over

160-180°C

15-20 minutes per ½kg (1lb)

up to 3½kg (7lb) then 10

minutes per ½kg (1lb) over

3½kg (7lb)

160-180°C

25-35 minutes per ½kg (1lb)

and 25-30 minutes over

160-180°C

35-40 minutes per ½kg (1lb)

and 35-40 minutes over

160-180°C

20 minutes per ½kg (1lb)

and 20 minutes over