Zanussi ZOD370 Manuel de l'utilisateur - Page 9

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• To prevent escaping meat juices or fat from burning

on to the pan, we recommend placing some liquid in

the roasting cookware.

• If required, turn the roast after 1/2 - 2/3 of the cooking

time.

• Use the cooking juices to baste large roasts and poultry

several times during the cooking time. This will give

better roasting results.

Hints and tips when using the grill

• Most foods should be placed on the grid in the grill

pan to allow maximum circulation of air and to lift the

food out of the fats and juices.

• Adjust the grid and grill pan runner position to allow

for different thicknesses of food.

• Position the food close to the element for faster cook-

ing and further away for gentler cooking.

• Food should be thoroughly dried before grilling to

minimise splashing. Brush lean meats and fish lightly

with a little oil or melted butter to keep them moist

during cooking.

• Accompaniments such as tomatoes and mushrooms

may be placed underneath the grid when grilling meats.

• When toasting bread, use the shelf in the top position

with the grid in the 'high' position.

• Preheat the grill on a full setting for a few minutes

before sealing steaks or toasting. Adjust the heat set-

ting and the shelf as necessary during cooking.

• The food should be turned over during cooking as re-

quired.

• When using the centre section grill, ensure food is

placed centrally on the grilling grid directly beneath

the grill element.

Hints and tips when using the top oven

• Arrange the shelves in the required positions before

switching the oven ON. Shelf positions are counted

from the bottom upwards.

• There should always be at least 2.5cm (1") between the

top of the food and the element. This gives best cooking

results and allows room for rise in yeast mixtures,

Yorkshire puddings etc. When cooking cakes, pastry,

scones bread etc., place the tins or baking trays cen-

trally on the shelf.

• Ensure that food is placed centrally on the shelf and

there is sufficient room around the baking tray/dish to

allow for maximum circulation.

• Stand dishes on a suitably sized baking tray on the

shelf to prevent spillage onto the oven base and to help

reduce cleaning.

• The material and finish of the baking tray and dishes

used affect base browning. Enamelware, dark, heavy

or non-stick utensils increase base browning. Shiny

aluminium or polished steel trays reflect the heat away

and give less base browning.

• Because of the smaller cooking space and lower tem-

peratures, shorter cooking times are sometimes re-

quired. Be guided by the recommendations given in

the cooking chart.

• For economy leave the door open for the shortest pos-

sible time, particularly when placing food into a pre-

heated oven.

Hints and tips when using fan cooking

• Arrange the shelves in the required positions before

switching the oven on. Shelf positions are counted

from the bottom upwards.

• When cooking more than one dish in the fan oven,

place dishes centrally on different shelves rather than

placing several dishes on one shelf, this will allow the

heat to circulate freely for the best cooking results.

• When batch baking one type of food, e.g. Victoria

sandwich cakes, those of similar size will be cooked

in the same time.

• It is recommended that when baking larger quantities

the shelf positions should be evenly spaced to suit the

load being cooked. A slight increase in cooking time

may be necessary.

• Do not place baking trays directly on the oven base as

it interferes with the oven air circulation and can lead

to base burning; use the lower shelf position.

Hints and tips when defrosting

• Place the frozen food in a single layer where possible

and turn it over half way through the defrosting proc-

ess.

• The actual speed of defrosting is influenced by room

temperature. On warm days defrosting will be faster

than on cooler days.

• It is preferable to thaw fish, meat and poultry slowly in

the fridge. However, this process can be accelerated

by using the defrost function. Small or thin fish fillets,

frozen peeled prawns, cubed or minced meat, liver, thin

chops, steaks etc., can be thawed in 1 – 2 hours.