Zanussi ZOD580 Manuale d'uso - Pagina 10

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• 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.

Food

Biscuits

Bread

Bread rolls/buns

Cakes:

- Small & Queen

- Sponges

- Victoria Sandwich

Hints and tips when defrosting

• Place the frozen food in a single layer where possible

• The actual speed of defrosting is influenced by room

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

• A 1kg/2¼lb oven ready chicken will be thawed in ap-

• Joints of meat up to 2kg/4½lb in weight can be thawed

• All joints of meat and poultry must be thawed thor-

• Always cook thoroughly immediately after thawing.

• Do not leave food at room temperature once it is de-

Top Oven - Conventional Cooking

used (e.g. shelf positions 1 and 3)

Temperature

[°C]

170 - 190

200 - 220

170 - 180

160 - 175

160 - 170

and turn it over half way through the defrosting proc-

ess.

temperature. On warm days defrosting will be faster

than on cooler days.

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.

proximately 5 hours. Remove the giblets as soon as

possible during the thawing process.

using the defrost function.

oughly before cooking.

frosted. Cook raw food immediately or store cooked

food in the fridge, once it has cooled.

Shelf Positions are not critical but ensure that oven

shelves are evenly spaced when more than one is

Approx Cook Time

(mins)

10 - 20

30 - 35

10 - 15

18 - 25

20 - 30

18 - 25

Shelf Position