Zanussi ZCM ID - Manual (Page 20)

Roasting chart
MEAT TEMPERATURE COOKING TIME
Beef 160 - 180°C 20 - 35 min per ½kg/1lb
and 20 - 35 min over
Beef,
boned 160 - 180°C 20 - 35 min per ½kg/1lb
and 25 - 35 min over
Mutton
and Lamb 160 - 180°C 25 - 35 min per ½kg/1lb
and 25 - 35 min over
Pork
and Veal 160 - 180°C 30 - 40 min per ½kg/1lb
and 30 - 40 min over
Ham 160 - 180°C 30 - 40 min per ½kg/1lb
and 30 - 40 min over
Chicken 160 - 180°C 15 - 20 min per ½kg/1lb
and 20 min over
Turkey
and Goose 160 - 180°C 15 - 20 min per ½kg/1lb up to
3½kg/7lb then 10 min per ½kg/1lb
over 3½kg/7lb
Duck 160 - 180°C 25 - 35 min per ½kg/1lb
and 25 - 30 min over
Pheasant 160 - 180°C 35 - 40 min per ½kg/1lb
and 35 - 40 min over
Rabbit 160 - 180°C 20 min per ½kg/1lb
and 20 min over
Potatoes
with meat 160 - 180°C according to size
Potatoes
without meat 180 - 190°C according to size
The roasting temperatures and times given in the chart should be adequate for
most joints, but slight adjustments may be required to allow for personal
requirements and the shape and texture of the meat. However, lower
temperatures and longer cooking times are recommended for less tender cuts
or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60
min. cooking time.
INTERNAL TEMPERATURES
Rare : 50 - 60°C; Medium: 60 - 70°C; Well done: 70 - 80°C
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