Zanussi ZCG 531 Instruction Book

Contents

Zanussi ZCG 531 Instruction Book Manual pdf 12 page image

12Hints and TipsCondensation and steamWhen food is heated it produces steam in thesame way as a boiling kettle. The oven ventsallow some of this steam to escape. However,always stand back from the oven whenopening the oven door to allow any build up ofsteam or heat to release.If the steam comes into contact with a coolsurface on the outside of the oven, e.g. a trim, itwill condense and produce water droplets. Thisis quite normal and is not a fault with the oven.To prevent discolouration, regularly wipe awaycondensation and also soilage from surfaces.CookwareUse any ovenproof cookware, which willwithstand temperatures of 275°C.Oven dishes, etc. should not be placeddirectly on the oven base.Oven Cooking• Turn off the oven 5 minutes before the end ofcooking time, and use residual heat tocomplete the cooking.• The thickness, the material and the colour ofthe pan will influence the cooking results.• When cooking, certain dishes increase involume, ensure the pan is large enough.• To prevent fat dripping when roasting use tallrim pans proportional to the item beingroasted.• Prick the skin of poultry and sausages with afork before cooking to avoid spitting.• Use heatproof glass dishes for soufflés.The effects of dishes on cooking resultsDishes and tins vary in their thickness,conductivity, colour, etc. which affects the waythey transmit heat to the food inside them.A Aluminium, earthenware, oven glasswareand bright shiny utensils reduce cooking andbase browning.B Enamelled cast iron, anodised aluminium,aluminium with non-stick interior and colouredexterior and dark, heavy utensils increasecooking and base browning.