Zanussi ZBC 848 - Manual (Page 11)

12
Food Temperature (
°
C) Runner Cooking
Positions Time (mins)
Biscuits 170-200 3-4 25-30
Bread, buns, yeast, doughs 200-230 3 35-45
Casseroles 140-170 2-3 90-180
Cakes - small, Queen Victoria sponge 170-190 3 18-25
Cakes - madeira, rich fruit 130-180 3 90-150
Choux pastry, eclairs 200-230 3 30-35
Fish 200-230 3-4 20-40
Fruit pies, plate tarts, crumbles 180-210 3 50-65
Meringues 90-100 3 90-150
Milk puddings 140-160 3 90-150
Pate, terrine (in baine-marie) 160-180 1 60-90
Pizzas 200-230 2-3 25-30
Puff pastry, sausage rolls, vol-au-vents 230-250 3 15-25
Quiches, flans 170-200 2-3 50-60
Scones 230-250 3-4 8-12
Souffle 200-230 3 35-45
Stuffed vegetables 230-250 3-4 35-45
Roast meat & poultry 180-200 3
Yorkshire pudding 200-230 3-4 40-50
Keep food warm, heat dishes 90-100 3
Cooking Chart - Conventional Oven
Meat and Poultry Roasting Chart
(Conventional Oven + Fan Oven)
see meat + poultry
roasting chart
Meat Cooking Time
Beef 20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned 25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb 25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal 30-40 mins per 1/2kg (lb) + 30-40 mins
Ham 30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken 15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose 15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
Duck 25-35 mins per 1/2kg (lb) + 20 mins
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check
the centre temperature has reached
the required temperature (see table
below).
MEAT TEMPERATURES
Beef Rare - 60
°
C
Medium - 70
°
C
Well Done - 80
°
C
Pork Well Done - 80
°
C
Lamb Medium - 70
°
C
Well Done - 80
°
C