Bedienungsanleitung Zanussi ZCG 6600 W (Seite 7 von 24) (Englisch)

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Suggestions for gas burners

Start your cooking with a big flame by turning the knob

to the symbol

. Then adjust the flame as necessary.

The outside of the flame is much hotter than its inside

(nucleus). Accordingly , the top of the flame should lick

the bottom of the pan. Excessive flames mean a waste

of gas.

In contrast with electric grids, gas burners do not require

flat-bottomed pans: the flames lick the bottom and

spread the heat all over the surface.

No special pans are required for gas burners. However,

thinwalled pans transmit the heat to the food more

quickly than thick-walled ones.

Since heat doesn't spread evenly on the pan's bottom,

the food may only be partially heated. Consequently it

is advisable to stir the food many times.

A thick pan bottom prevents partial overheating as it

allows sufficient thermic compensation.

Avoid very small pans. Wide and shallow pans are more

suitable than narrow and deep ones as they allow a

faster heating. Cooking is not quickened by placing

narrow pans on wide burners. The result is just a waste

of gas. For a proper usage, place small pans on small

burners and large pans on large burners.

Remember to cover pans to reduce gas consumption.

Always cook with the oven door closed.

Stand clear when opening the drop down oven

door. Do not allow it to fall open - support the

door using the door handle, until it is fully

open.

The oven has four shelf levels, and is supplied with

one shelf.

The shelf positions are counted from the bottom

of the oven as shown in the diagram.

It is important that the shelf is correctly positioned.

Do not place cookware directly on the oven

base.

Hints and Tips

Condensation and Steam

The oven is supplied with an exclusive system which

produces a natural circulation of air and the constant

recycling of steam. This system makes it possible

to cook in a steamy environment and keep the

dishes soft inside and crusty outside. Moreover,

the cooking time and energy consumption are

reduced to a minimum. During cooking steam may

be produced which can be released when opening

the oven door. This is absolutely normal.

However, always stand back from the oven

when opening the oven door during

cooking or at the end of it to allow any

build up of steam or heat to release.

When food is heated, it produces steam in the

same way as a boiling kettle does. When

steam comes in contact of the oven door

glass, it will condense and produce water

droplets.

To reduce condensation, ensure the oven is

well heated before placing food in the oven

cavity. A short oven pre-heating (about 10

minutes) will then be necessary before any

cooking.

We recommend you to wipe away

condensation after each use of the appliance.

To open the oven door, always catch the

handle in its central part.

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