Zanussi ZCE 650 Manual de instrucciones - Página 15

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Using the Oven

•

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 heating elements do not work when the

oven door is not completely closed.

•

The oven has four shelf levels, and is supplied

with two shelves.

•

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.

•

Warning! - Do not place objects on the bottom

of the oven and do not cover it with aluminium

foil while cooking, as you can damage the

enamelled surfaces and the food you are

cooking. Always place pans, heat-resisting

pans and aluminium foils on the oven shelves.

•

Warning! - Be careful when you insert and

extract the grid and the dripping pan from the

oven in order not to damage the enamelled

surfaces of the oven cavity.

Hints and Tips

Condensation and steam

When food is heated it produces steam in the same

way as a boiling kettle. The oven vents allow some of

this steam to escape. However, always stand back from

the oven when opening the oven door to allow any

build up of steam or heat to release. If the steam comes

into contact with a cool surface on the outside of the

oven, e.g. a trim, it will condense and produce water

droplets. This is quite normal and is not a fault with the

oven. To prevent discolouration, regularly wipe away

condensation and also soilage from surfaces.

Cookware

•

Use any oven proof cookware which will withstand

temperatures of 250°C.

•

Baking trays, oven dishes, etc. should not be placed

directly against the grid covering the fan at the back

of the oven, or placed on the oven base.

•

Do not use baking trays larger than 30 cm x 35 cm

(12 in x 14 in) as they will restrict the circulation of

heat and may affect performance.

The effects of dishes

on cooking results

Dishes and tins vary in their thickness, conductivity,

colour, etc. which affects the way they transmit heat to

the food inside them.

A Aluminium, earthenware, oven glassware and bright

shiny utensils reduce cooking and base browning.

B Enamelled cast iron, anodized aluminium, aluminium

with non-stick interior and coloured exterior and dark,

heavy utensils increase cooking and base browning.