Zanussi ZCM 6605 Instruction Booklet

Contents

Zanussi ZCM 6605 Instruction Booklet Manual pdf 10 page image

10Condensation and SteamThe oven is supplied with an exclusive system whichproduces a natural circulation of air and the constantrecycling of steam. This system makes it possibleto cook in a steamy environment and keep thedishes soft inside and crusty outside. Moreover,the cooking time and energy consumption arereduced to a minimum. During cooking steam maybe produced which can be released when openingthe oven door. This is absolutely normal.However, always stand back from the ovenwhen opening the oven door during cooking orat the end of it to allow any build up of steamor heat to release.When food is heated, it produces steam in thesame way as a boiling kettle does. Whensteam comes in contact of the oven doorglass, it will condense and produce waterdroplets.To reduce condensation, ensure the oven iswell heated before placing food in the ovencavity. A short oven pre-heating (about 10minutes) will then be necessary before anycooking.We recommend you to wipe awaycondensation after each use of the appliance.Cookware• Use any oven proof cookware which will withstandtemperatures of 230 °C.• Baking trays, oven dishes, etc. should not be placeddirectly against the grid covering the fan at the back ofthe oven, or placed on the oven base.• Do not use baking trays larger than 30 cm x 35 cm (12in x 14 in) as they will restrict the circulation of heatand may affect performance.The effects of dishes on cookingresultsDishes and tins vary in their thickness, conductivity,colour, etc. which affects the way they transmit heat tothe food inside them.A Aluminium, earthenware, oven glassware and brightshiny utensils reduce cooking and base browning.B Enamelled cast iron, anodized aluminium, aluminiumwith non-stick interior and coloured exterior and dark,heavy utensils increase cooking and base browning.Hints and Tips for using the OvenPotteryRemember that a wide-bottomed pan allows a fastercooking than a narrow one. Always use pots whichproperly fit what you have to cook. Particularly makesure that the pans are not too small for liquids, sincethese could easily overflow. Moreover, the pans shouldnot be too large for a faster cooking. In fact, grease andjuices may spread on the bottom and burn easily.It is better to use non-openable moulds for baking cakes.In fact, an openable mould lets juices and sugar leakthrough, falling on the bottom of the oven andconsequently burning on the bottom of the baking tray,making cleaning difficult. Avoid putting plastic-handledpans in the oven as they are not heat-proof. You shoulduse pans with the right diameter to fit the burner, in orderto make the most out of it, thus reducing gasconsumption. It is also advisable to cover any boilingcasserole and, as soon as the liquid starts boiling, lowerthe flame enough to keep the boiling point.