Zanussi ZCV65030WA Bedienungsanleitung Seite 15

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Seitenansicht 14
To keep meat more succulent:
roast lean meat in the roasting tin with the
lid or use roasting bag.
roast meat and fish in pieces weighting
minimum 1 kg.
baste large roasts and poultry with their
juices several times during roasting.
CONVENTIONAL ROASTING
Beef
Food Quantity Temperature (°C) Time (min)
Shelf posi-
tion
Pot roast 1 - 1.5 kg 200 - 230 105 - 150 1
Roast beef or fillet: rare per cm. of thick-
ness
230 - 250
1) 6 - 8 1
Roast beef or fillet: medi-
um
per cm. of thick-
ness
220 - 230 8 - 10 1
Roast beef or fillet: well
done
per cm. of thick-
ness
200 - 220 10 - 12 1
1) Preheat the oven.
Pork
Food Quantity Temperature (°C) Time (min)
Shelf posi-
tion
Shoulder, neck, ham joint 1 - 1.5 kg 210 - 220 90 - 120 1
Chop, spare rib 1 - 1.5 kg 180 - 190 60 - 90 1
Meat loaf 750 g - 1 kg 170 - 190 50 - 60 1
Pork knuckle (pre-
cooked)
750 g - 1 kg 200 - 220 90 - 120 1
Veal
Food Quantity
Temperature
(°C)
Time (min)
Shelf posi-
tion
Roast veal
1) 1 kg 210 - 220 90 - 120 1
Knuckle of veal 1.5 - 2 kg 200 - 220 150 - 180 1
1) Use a closed roasting dish.
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