Roasting chart – Zanussi ZKG6010 User Manual

Page 19

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19

Roasting chart

Meat

Gas mark

Cooking time

Beef/ Beef boned

5

20-35 minutes per ½kg (1lb)
and 20-35 minutes over

Mutton/Lamb

5

25-35 minutes per ½kg (1lb)
and 25-35 minutes over

Pork/Veal/Ham

5

30-40 minutes per ½kg (1lb)
and 30-40 minutes over

Chicken

5

20-25 minutes per ½kg (1lb)
and 20 minutes over

Turkey/Goose

5

20-25 minutes per ½kg (1lb) up to 3½kg
(7lb) then 10 minutes per ½kg (1lb) over
3½kg (7lb)

Duck

5

25-35 minutes per ½kg (1lb)
and 25-30 minutes over

Pheasant

5

35-40 minutes per ½kg (1lb)
and 35-40 minutes over

Rabbit

5

20 minutes per ½kg (1lb)
and 20 minutes over


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.

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