Zanussi ZCG5000/ZCG5001 User Manual
Also see for ZCG5000: Instruction booklet
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Contents
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20Roasting chartINTERNAL TEMPERATURES –Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°CMEAT GAS MARK COOKING TIMEBeef/ Beef boned 5 25-35 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 5 20-25 minutes per ½kg (1lb) up to3½kg (7lb) then 10 minutes per½kg (1lb) over 3½kg (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 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. |
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