Bedienungsanleitung Zanussi ZOB 665 (Seite 9 von 21) (Englisch)

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Hints and tips for using the oven

Always cook with the oven door

closed.

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.

Conventional cooking

Heat comes from the top and from the

bottom, therefore it is preferable to use the

central runners. If cooking requires more

heat from the top or from the bottom use

the top or the bottom runners.

Fan cooking

The food is cooked by means of preheated

air force blown evenly round the inside of

the oven by a fan set on the rear wall of the

oven itself. Heat thus reaches all parts of

the oven evenly and fast and this means that

you can simultaneously cook different types

of foods positioned on the various oven

shelves (Fig.4). Fan cooking ensures rapid

elimination of moisture and the dryer oven

environment stops the different aromas and

flavours from being transmitted from one food

to another.

The possibility of cooking on several shelf

heights means that you can cook several

different dishes at the same time and up to

three tins of biscuits and mini pizzas to be

eaten immediately or subsequently deep

frozen. Naturally the oven can also be used

for cooking on just one shelf. In this case

you should use the lowest set of runners so

that you can keep an eye on progress more

easily. In addition, the oven is particularly

recommended for sterilizing preserves,

cooking home-made fruit in syrup, and for

drying mushrooms or fruit.

Grilling

When grilling meat or fish, spread a little oil

on them and always place them on the oven

grid. The shelf level depends on the

thinckness of the food. Always place the

dripping pan at the lowest level, with some

water in it, to avoid smoke and unpleasant

smells.

Some hints

For baking cakes

Cakes require a moderate temperature

(normally between 150 and 200°C). In

addition, the oven must be heated up

beforehand - for about 10 minutes. The oven

door should not be opened before at least

3/4 of the set cooking time is up. Normal

short pastry dough should be cooked in a

mould or tin for 2/3 of total cooking time

required and then garnished as desired

before being cooked completely. Clearly, the

remaining cooking time depends on the type

of garnish used (jam, fruit, etc.). Care should

be taken to ensure that any dough and cake

mixes are of the right consistency since an

unduly moist mix lengthens cooking time

unnecessarily.

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