Zanussi ZCE7690 User Manual

24Roasting chartINTERNAL TEMPERATURES –Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°CMEAT TEMPERATURE COOKING TIMEBeef/ Beef boned 160-180°C 20-35 minutes per ½kg (1lb)and 20-35 minutes overMutton/Lamb 160-180°C 25-35 minutes per ½kg (1lb)and 25-35 minutes overPork/Veal/Ham 160-180°C 30-40 minutes per ½kg (1lb)and 30-40 minutes overChicken 160-180°C 15-20 minutes per ½kg (1lb)and 20 minutes overTurkey/Goose 160-180°C 15-20 minutes per ½kg (1lb) up to3½kg (7lb) then 10 minutes per½kg (1lb) over 3½kg (7lb)Duck 160-180°C 25-35 minutes per ½kg (1lb)and 25-30 minutes overPheasant 160-180°C 35-40 minutes per ½kg (1lb)and 35-40 minutes overRabbit 160-180°C 20 minutes per ½kg (1lb)and 20 minutes overThe 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 textureof the meat. However, lower temperatures and longer cooking times are recommended for lesstender cuts or larger joints.Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.