Zanussi ZE 942 Instrukcje użytkowania i pielęgnacji - Strona 12
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Cooking possibilities on the
ceramic hob
Any kind of cooking operations can be
easily carried out on the ceramic hob.
Obviously, the complete knowledge and
the appreciation of the infinite cooking
possibilities of the hob will be possible only
by using it and by checking out the results
of the first cooking operations.
Safety thermostat
The safety thermostat placed inside each
heating element, prevents possible
overheatings caused by a wrong use of the
hob (e.g. operation without pots, or use of
not suitable pots or uncorrectly positioned).
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Hints for a correct use of the oven
and the grill
The oven wire grid can be curved either
upwards or downwards to give the
required distance from the heating
elements.
Whipped up kneadings have the required
firmness when they tend to stick to the
spoon as, otherwise, an excessive fluidity
would uselessly stretch the cooking time.
Shortbread kneadings should first be baked
in the mould on the baking-tin for about
two-thirds of the total baking time, and
then be garnished (trimmed) before you
complete the baking.
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This final baking time depends on the
type and quantity of the garniture
(trimmings). Gourmets greatly appreciate
grilled food as it usually remains very
tender and savoury. All meats are suitable
for grilling, with the exception of some
lean game meats and meat-loaves.
The meat must be thoroughly drained,
Le. kept until it becomes high (tender).
The pieces of meat to be cooked should
not weigh less than 1 Kg. boneless.
If bones are removed beforehand, this will
shorten the cooking time and it will be
easier to cut the meat.
Meat needs to be turned over only if
cooking is done at higher temperatures.
Ingredients for the gravy should be placed
in the baking-tin straightaway if cooking
is to be short. If cooking is to last long,
instead, these ingredients are to be added
during the last half-hour.
To find out if the meat is done, press it
down with a spoon.
If it is well done the meat should not
give in (yield). When the meat is done to
a turn, the gravy is grayish in colour.
Cooking time for roast-beef and fillet, the
inside of which should remain of a pink
colour, is reduced.
Wait for at least 15 minutes before cutting
the meat, so that the dish gravy (meat
juice) may settle down instead of dripping
out profusely.
The dish can be kept warm in the oven
with the thermostat turned off.