Zanussi ZCC 6601 User Manual - Cooking Tables

69

CAKES

Whisked recipes

2

170

2

160

45 ~ 60

In cake mould on the shelf

Shortbread dough

2

170

2 (1 and 3)*

160

20 ~ 30

In cake mould on the shelf

Butter-milk cheese cake

1

160

2

150

60 ~ 80

In cake mould on the shelf

Apple cake

1

180

2 (1 and 3)*

170

40 ~ 60

In cake mould on the shelf

Strudel

2

175

2

150

60 ~ 80

In cake tin on the shelf

Jam-tart

2

175

2 (1 and 3)*

160

30 ~ 40

In cake mould on the shelf

Fruit cake

1

175

1

160

45 ~ 60

In cake mould

Sponge cake

1

175

2

160

30 ~ 40

In cake mould on the shelf

Christmas cake

1

170

1

160

40 ~ 60

In cake mould on the shelf

Plum cake

1

170

1

160

50 ~ 60

In cake mould on the shelf

PASTRIES

Small cakes

2

170

2 (1 and 3)*

160

25 ~ 35

In baking tray

Biscuits

3

190

3

170

15 ~ 25

In baking tray

Meringues

2

100

2

100

90 ~ 120

In baking tray

Buns

2

190

2

180

12 ~ 20

In baking tray

Pastry: Choux

2

200

2 (1 and 3)*

190

15 ~ 25

In baking tray

BREAD AND PIZZA

1000

White bread

1

190

2

180

40 ~ 60

2 pieces in baking tray

500

Rye bread

1

190

1

180

30 ~ 45

In bread pan on the grid

500

Bread rolls

2

200

2

175

20 ~ 35

6-8 rolls in baking tray

250

Pizza

1

200

2 (1 and 3)*

190

15 ~ 30

On baking tray on the grid

FLANS

Pasta flan

2

200

2 (1 and 3)*

175

40 ~ 50

In mould on the shelf

Vegetable flan

2

200

2 (1 and 3)*

175

45 ~ 60

In mould on the shelf

Quiches

1

200

2 (1 and 3)*

180

35 ~ 45

In mould on the shelf

Lasagne

2

180

2

160

45 ~ 65

In mould on the shelf

Cannelloni

2

200

2

175

40 ~ 55

In mould on the shelf

MEAT

1000

Beef

2

190

2

175

50 ~ 70

On shelf and dripping pan

1200

Pork

2

180

2

175

100 ~ 130

On shelf and dripping pan

1000

Veal

2

190

2

175

90 ~ 120

On shelf and dripping pan

1500

English roast beef

1500

rare

2

210

2

200

50 ~ 60

On grid and dripping pan

1500

medium

2

210

2

200

60 ~ 70

On grid and dripping pan

1500

well done

2

210

2

200

70 ~ 80

On grid and dripping pan

2000

Shoulder of pork

2

180

2

170

120 ~ 150

With rind-in dripping pan

1200

Shin of pork

2

180

2

160

100 ~ 120

2 pieces-in dripping pan

1200

Lamb

2

190

2

175

110 ~ 130

Leg-in dripping pan

1000

Chicken

2

190

2

175

60 ~ 80

Whole-in dripping pan

4000

Turkey

2

180

2

160

210 ~ 240

Whole-in dripping pan

1500

Duck

2

175

2

160

120 ~ 150

Whole-in dripping pan

3000

Goose

2

175

2

160

150 ~ 200

Whole-in dripping pan

1200

Rabbit

2

190

2

175

60 ~ 80

Cut in pieces

1500

Hare

2

190

2

175

150 ~ 200

Cut in pieces

800

Pheasant

2

190

2

175

90 ~ 120

Whole

FISH

1200

Trout/Sea bream

2

190

2 (1 and 3)*

175

30 ~ 40

3-4 fishes

1500

Tuna fish/Salmon

2

190

2 (1 and 3)*

175

25 ~ 35

4-6 fillets

Cooking Tables

Traditional Cooking

Weight (gr.)

TYPE OF DISH

Fan Oven

NOTES

Cooking

time

minutes

temp.

°C

temp.

°C

Traditional cooking and fan ducted cooking

Cooking times do not include pre-heating time.

A short oven pre-heating (about 10 minutes) is necessary before any cooking.

(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted

between brackets.

If you wish to cook more than one dish at the same time, we suggest  that you change the cooking levels of your dishes

during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.

Level

4

3

2

1

Level

4

3

2

1