Zanussi ZKG5030 Kullanıcı Kılavuzu - Sayfa 21

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1. What to Do if

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

Care and cleaning

WARNING!

Before cleaning always allow the appliance to

cool down.

Gas mark

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.

Cleaning materials

• Before using any cleaning materials on your

Cooking time

0:20 - 0:35 minutes per ½kg (1lb)

and 0:20 - 0:35 minutes over.

0:25 - 0:35 minutes per ½kg (1lb)

and 0:25 - 0:35 minutes over.

0:30 - 0:40 minutes per ½kg (1lb)

and 0:30 - 0:40 minutes over.

0:20 - 0:25 minutes per ½kg (1lb)

and 0:20 minutes over.

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.

appliance, check that they are suitable and

that their use is recommended by the

manufacturer.