Zanussi ZOB 382 User Manual page 39

Conventional Cooking
The middle shelf position allows for the best
heat distribution. To increase base browning
simply lower the shelf position. To increase top
browning, raise the shelf position.
The material and finish of the baking trays and
dishes used will affect base browning. Enam-
elware, dark, heavy or non-stick utensils in-
crease base browning, while oven glassware,
shiny aluminium or polished steel trays reflect
the heat away and give less base browning.
Always place dishes centrally on the shelf to
ensure even browning.
Stand dishes on suitably sized baking trays to
prevent spillage onto the base of the oven and
make cleaning easier.
Do not place dishes, tins or baking trays
directly on the oven base as it becomes very
hot and damage will occur.When using this set-
ting, heat comes from both the top and bottom
elements. This allows you to cook on a single
level and is particularly suitable for dishes
which require extra base browning such as
quiches and flans
Gratins, lasagnes and hotpots which require
extra top browning also cook well in the
conventional oven.
How to use the conventional oven .
1. How to use the conventional ovenTurn the
oven function control knob to the required
cooking function
2. Turn the thermostat control knob to the re-
quired temperature.
How to Use Defrosting
The oven fan operates without heat and circu-
lates the air, at room temperature, inside the
oven. This increases the speed of defrosting.
.
However, please note that the temperature of
the kitchen will influence the speed of defrost-
ing.
This function is particularly suitable for delicate
food which could be damaged by heat, e.g.
cream filled gateaux, iced cakes, pastries,
bread and other yeast products.
1. Turn the oven function control knob to sym-
bol
2. Ensure the thermostat control knob is in the
OFF position.
Hints and Tips
• Prepare foods in the same way as for
conventional grilling. Brush lean meats and
fish lightly with a little oil or butter to keep
them moist during cooking.
• Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY
IMMEDIATELY AFTER THAWING.
• Frozen food should be placed in a single
layer when ever possible and turned over
half way through the defrosting process.
• Only joints of meat and poultry up to 2 kg. (4
lb.) are suitable for defrosting in this way.
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C) and therefore it is
necessary to preheat the oven for about 10 mi-
nutes.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin or
on a tray for up to 2/3 of the baking time and
then garnished before being fully baked. This
further baking time depends on the type and
amount of topping or filling. Sponge mixtures
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