Zanussi ZOB 382 User Manual page 37

The oven has four shelf levels.
The shelf positions are counted from the bottom
of the oven as shown in the diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.
Do not place cookware directly on the oven
base.
Fan Cooking
The air inside the oven is heated by the element
around the fan situated behind the back panel.
The fan circulates hot air to maintain an even
temperature inside the oven.
The advantage of cooking with this function
is energy saving through:
• Faster Preheating
As the fan oven quickly reaches tempera-
ture, it is not usually necessary to preheat
the oven although you may find that you
need to allow an extra 5-7 minutes on cook-
ing times. For recipes which require higher
temperatures, best results are achieved if
the oven is preheated first, e.g. bread, pas-
tries, scones, souffles, etc.
• Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in
the cooking chart. Remember to reduce
temperatures by about 20-25°C for your own
recipes which use conventional cooking.
• Even Heating for Baking
The fan oven has uniform heating on all shelf
positions. This means that batches of the
same food can be cooked in the oven at the
same time. However, the top shelf may
brown slightly quicker than the lower one.
This is quite usual. There is no mixing of fla-
vours between dishes.
– Shelf positions are not critical, but make
sure the shelves are evenly spaced.
– When cooking more than one dish in the
fan oven, place dishes centrally on the
shelves rather than several dishes on one
shelf.
– When the oven is full, you may need to
allow slightly longer cooking time.
– When the oven is full of the same food,
e.g. equal trays of small cakes or equal
size victoria sandwich cakes, then they
will be cooked in the same time and re-
moved from the oven together. When
different sizes of trays or types of food,
e.g. biscuits and cakes are cooked, they
will not necessarily be ready together.
– The fan oven can be used to heat foods
through without thawing first, e.g. fruit
tarts, mince pies, sausage rolls, and other
small pastry items. Use a temperature of
190-200°C and allow 20-40 minutes
(depending on the quantity of food in the
oven).
– The use of too high temperatures can
cause uneven browning. Check with the
recommendations for oven temperatures
given in the cooking charts, but be pre-
pared to adjust the temperature, if
necessary. Remember to reduce
temperatures by about 20-25°C for your
own conventional recipes.
– When roasting do use the trivet in the
meat tin. Fat and meat juices will drain into
the meat tin below and can be used to
make gravy. The trivet also prevents
splashes of fat from soiling the oven
interior.
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