Zanussi ZOU 361 Kullanıcı Bilgileri - Sayfa 11

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Using the oven

The oven is supplied with an exclusive system

which produces a natural circulation of air and the

constant recycling of steam.

This system makes it possible to cook in a steamy

environment and keep the dishes soft inside and

crusty outside. Moreover, the cooking time and

energy consumption are reduced to a minimum.

During cooking steam may be produced which

can be released when opening the oven door.

This is absolutely normal.

However, always stand back from the

oven when opening the oven door during

cooking or at the end of it to allow any

build up of steam or heat to release.

Attention! - Do not place objects on the

oven base and do not cover any part of

the oven with aluminium foil while cooking,

as this could cause a heat build-up which

would affect the baking results and

damage the oven enamel. Always place

pans, heat-resisting pans and aluminium

trays on the shelf which has been inserted

in the shelf runners.When food is heated,

steam is created, like in a kettle. When the

steam comes into contact with the glass in

the oven door, it condenses and creates

water droplets.

To reduce condensation, always preheat the

empty oven for 10 minutes.

We recommend you wipe the water droplets away

after every cooking process.

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 oven has four shelf levels, and is

supplied with one shelf. 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.

Do not place cookware directly on the oven

base.

Bottom oven element only

This function is particularly useful when blind-

baking pastry. It may also be used to finish off

quiches or flans to ensure the base pastry is cooked

through.

The thermostat control light will remain on

until the correct temperature is reached. It

will then cycle on and off to show the

temperature is being maintained.

Grilling

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.

Food such as fish, liver and kidneys may be

placed directly on the grill pan, if preferred.

Food should be thoroughly dried before grilling

to minimise splashing. Brush lean meats and