Bedienungsanleitung Zanussi ZCC 6601 W (Seite 9 von 21) (Englisch)

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Traditional cooking

As heat originates from top and bottom, dishes should

preferably be placed in the middle. If cooking requires more

heat from the bottom or the top, use the upper or lower

level.

Fan cooking

Heat is transmitted to dishes by hot air forcibly circulated

inside the oven by a fan placed at the back of the oven. By

this method, heat is quickly and evenly circulated

throughout the oven, permitting several different dishes to

be cooked at the same time on different levels.

With this cooking method, through the elimination of

humidity in the air and a drier environment, smells and

tastes are not given off and do not mix with those of other

dishes. You can also cook on only one level. In this case,

it is advisable to place the dish on the lower level for better

cooking control. This oven is particularly suitable for

defreezing rapidly, sterilizing preserves, homemade jams

and, finally, for drying mushrooms and fruit.

Using the oven

For the cooking of cakes

Pre-heat the oven, unless indicated differently, for at least

10 minutes before use. Do not open the oven door when

cooking dishes which must raise (e.g. raised pastries and

soufflés); the jet of cold air would block the raising

process. To check if cakes are cooked, insert a toothpick

into the mixture; if it comes out clean the cake is ready.

Wait until at least 3/4 of the cooking time has passed

before doing this check.

As a general rule remember that:

a dish which is well-cooked on the outside but not

sufficiently cooked inside would have required a lower

temperature and longer cooking time. On the contrary, a

“dry” texture would have required a shorter time and higher

cooking temperature.

For the cooking of meat

Meat to be cooked in the oven should weigh at least 1

kilo to avoid its becoming too dry. If you want roasts with

a good colour, use very little oil. If the piece is lean, use

oil or butter or a little of both. Butter or oil are on the other

hand unnecessary if the piece has a strip of fat. If the

piece has a strip of fat on one side only, put it in the oven

with this side upwards; when melting the fat will grease

the lower side sufficiently.

Red meat should be removed from the fridge one hour

before cooking otherwise the sudden change of tempera-

ture could cause it to become tough. A roast, especially

if of red meat, must not be salted at the beginning of

cooking as salt causes juices and blood to seep out of

the meat, thus preventing the formation of a well-browned

crust.

It is advisable to salt the outside of the meat after just over

half the cooking time.

Place the roast in the oven in a dish having a low rim; a

deep dish shields heat.

Meat can be placed on an ovenproof dish or directly on

the grill, under which the dripping pan will be inserted to

collect juice. Ingredients for gravy should only be put in

the dish immediately if cooking time is brief, otherwise

they should be added during the last half hour.

Begin cooking rare meat at a high temperature, reducing

the temperature to finish cooking the inside.

The cooking temperature for white meat can be moderate

throughout.

The degree of cooking can be checked by pressing the

meat with a fork; if it does not give the meat is cooked.

At the end of cooking it is advisable to wait at least 15

minutes before cutting the meat in order that the juices

are not lost.

Before serving plates can be kept warm in the oven at

minimum temperature.

Grilling

The following types of meat are suitable for grilling. Mostly

meat or offal cut in slices or pieces of various sizes, but

not usually very thick, poultry cut in half and flattened, fish,

some vegetables (e.g. courgettes, aubergines, tomatoes,

etc.), skewers of meat or fish and seafood.

Meat and fish to be grilled should be lightly brushed with

oil and always placed on the grill; meat should be salted

upon completion of cooking; whereas fish should be

salted on the inside before cooking. The grill should be

positioned in the guides nearest or furthest from the grill

element according to the thickness of the meat, in order

to avoid burning the surface and cooking the inside

insufficiently. The formation of smoke caused by drops of

juice and fat can be avoided by pouring 1 or 2 glasses of

water into the dripping pan. The grill can also be used to

brown, toast bread and grill certain types of fruit, such as

bananas, halved grapefruit, slices of pineapple, apples,

etc. Fruit should not be placed too near the source of

heat.

Cooking times

Cooking times can vary according to the type of food, its

consistency and its volume. It is advisable to watch when

cooking for the first time and check results since when

preparing the same dishes, in the same conditions, similar

results are obtained. The “TABLE OF COOKING TIMES”

relating to cooking in the oven and by grill is provided as a

guide. Experience will show possible variations to the

values set out in the table.

Nevertheless carefully follow the indications given

in the receipe you intend to follow.

Attention: do not place any utensils such as dripping

pan, cake tins,

casseroles, pyrex

dishes, aluminium

foil or other on the

base of the oven

when the oven is in

use. A stagnation

of heat would result

which would com-

promise the results

of cooking and

could damage the

oven enamel.

Suggestions for using the oven

Fan cooking

Zanussi ZCC 6601 W Seite 9

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