Zanussi ZL 65 Instruction Book

Contents

The oven14Practical useNever place aluminium foil, baking trays or ovendishes directly on the bottom of the oven. Block-ing heat from the bottom of the oven can damagethe enamel through overheating. The oven getshot when in use: CHILDREN NEARBY MUST BESUPERVISED.The baking tray may warp temporarily due to tempera-ture fluctuations, or if the food, (pizza, etc.) isunevenly distributed on its surface. The tray resumesits shape when cool.How does one know which oven functions to use indifferent situations? See below for practical advice onhow to efficiently use the oven functions for variousways of cooking:BakingUse a skewer to check whether sponge cakes are readywhen there are about 5 minutes left. You can thenshorten or lengthen the baking time. The material,colour, shape and size of the baking tins as well as therecipe can affect results. TOP / BOTTOM HEAT gives aneven colour.CookingTOP / BOTTOM HEAT is normally best when using an ovenshelf.RoastingRoasting is a practical and convenient method ofcooking. Joints of beef such as topside and sirloinretain their natural juices best if roasted at 125°C, butthis does take longer than at a higher temperature.Choose an ovenproof dish which is only just bigenough for the joint, to prevent the meat juices whichcollect in the dish (e.g. for gravy) from evaporating.Use a large roasting pan or ovenproof dish when roast-ing a joint of ham as there is usually a lot of meat.Using the roasting sensorA meat thermometer should be inserted so that its tipcomes to the thickest part of the meat, where the heattakes longest to reach. The entire thermometer shouldpreferably be inside the meat, because hot air in theoven can affect its reading if the shaft is exposed. If thethermometer is inserted into fat or touches bone, it cangive an unreliable temperature reading.