Zanussi ZLB161X Manual do Utilizador descarregar pdf (Página 8)

Cooking meat and fish

• Do not cook meat with weight below 1 kg.

Cooking too small quantities makes the meat

too dry.

• To keep the red meat well-cooked outside

and juicy inside set the temperature between

200 °C - 250 °C.

• For white meat, poultry and fish, set the tem-

perature between 150 °C - 175 °C.

• Use a dripping pan for very fatty food to pre-

vent the oven from stains that can be perma-

nent.

• Leave the meat for approximately 15 minutes

before carving so that the juice does not

seep out.

• To prevent too much smoke in the oven dur-

ing roasting, add some water into the drip-

ping pan. To prevent smoke condensation,

add water each time after it dries up.

Cooking times

Cooking times depend on the type of food, its

consistency, and volume.

Initially, monitor the performance when you

cook. Find the best settings (heat setting, cook-

ing time, etc.) for your cookware, recipes and

quantities when you use this appliance.

Gas Oven Cooking

Timings do not include preheating.

The empty oven should always be prehea-

ted for 10 minutes.

Weig

ht

(kg)

TYPE OF DISH Gas Oven Cooking

Cooking

time in

minutes

Notes

Temp. (°C)

level

MEAT & POULTRY

1 Beef with bone 160 2 or 3 40

1 Beef without bone 190 2 or 3 50

1 Lamb 160 2 or 3 40 - 50

1 Pork 175 2 or 3 50

1,2 Chicken / Rabbit 210 2 or 3 70 - 80

1 Duckling 190 2 or 3 80

1 Turkey 180 2 or 3 60

0,5 Casseroles 135 2 or 3 150

1 Baked vegetables 150 2 / varies according to the vegetable

PASTRY

Fruit tart 165 2 35

Fruit pie 160 2 or 3 35

Sausage rolls 180 2 or 3 20

Chaux pastry 190 2 or 3 25 - 30

Vol au vents 175 2 or 3 15

Jam tarts 180 2 or 3 30 - 40

mould 26 cm of aluminium on the

oven shelf

PUDDINGS

Egg Custard in a

Bain Marie

135 2 or 3 60 - 75

Pavlova 135 2 or 3 90

8

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