Zanussi ZCE560 Manuel - Sayfa 13

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The top oven (ZCV563DW/DX/DN)

Using the Top Oven

The switch for the top oven allows you to select the

oven functions. The symbols and their functions are

briefly explained in the following lines. The detailed

information for their usage will also be explained in

the following pages. For grill functions refer to the grill

chapter.

Top and Bottom Heating Function

The top oven is the smaller of the two ovens. It is

designed for cooking smaller quantities of food. It

gives especially good results if used to cook

fruitcakes, sweets and savory flans or quiche. The

top oven is also ideal for use as warming

compartment to warm dishes and keep food hot. Use

the top oven when you want to warm plates. Use the

lowest setting on the second oven temperature

control.

At the end of cooking period, as in all other cooking

processes; turn the top oven switch off. Take the

cooking tray out and put it onto a safe place. Keep

children away from the hot oven during and after

cooking, until it has cooled completely.

The indicator neon will glow. It may turn ON and OFF

during use to show that the setting is being

maintained.

WARNING!

Do not place dishes, tins and trays directly on the

oven base as it becomes very hot and damage will

occur.

To fit the top oven shelf

The shelf should be fitted with the straight rods

uppermost on the frame and the forms towards the

back of the oven. To remove a shelf slide the shelf

towards you until the shelf stop is reached. Tilt shelf

up at the front to that the stops clear the side

supports. Lift shelf clear. To insert a shelf, reverse the

above steps.

Hints and tips

• 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 2.5 cm (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 centrally 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

temperatures, shorter cooking times are sometimes

required. Be guided by the recommendations given

in the cooking chart.

• 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.

• For economy leave the door open for the shortest

possible time, particularly when placing food into a

pre-heated oven.

WARNING!

Do not place cookware and cooking pots with rough

bases e.g. cast iron on the oven door as damage to

the glass may occur.