Zanussi FH10 User Manual

Also see for ZKG5540: Features & functions User manual

24Roasting chartMeat Gas mark Cooking timeBeef/ Beef boned 5 20-35 minutes per ½kg (1lb)and 20-35 minutes overMutton/Lamb 5 25-35 minutes per ½kg (1lb)and 25-35 minutes overPork/Veal/Ham 5 30-40 minutes per ½kg (1lb)and 30-40 minutes overChicken 5 20-25 minutes per ½kg (1lb)and 20 minutes overTurkey/Goose 520-25 minutes per ½kg (1lb) up to 3½kg(7lb) then 10 minutes per ½kg (1lb) over3½kg (7lb)Duck 5 25-35 minutes per ½kg (1lb)and 25-30 minutes overPheasant 5 35-40 minutes per ½kg (1lb)and 35-40 minutes overRabbit 5 20 minutes per ½kg (1lb)and 20 minutes overINTERNAL TEMPERATURES –Rare: 50-60°C; Medium: 60-70°C; Well done: 70-80°CThe roasting temperatures and times given in the chart should be adequate for most joints, butslight adjustments may be required to allow for personal requirements and the shape and texture ofthe meat. However, lower temperatures and longer cooking times are recommended for less tendercuts or larger joints.Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.