Zanussi ZOU 662 Q Instruction Booklet

Contents

23Hints and tips for using the ovenAlways cook with the oven doorclosed.The oven is supplied with an exclusive systemwhich produces a natural circulation of airand the constant recycling of steam.This system makes it possible to cook in asteamy environment and keep the dishes softinside and crusty outside. Moreover, thecooking time and energy consumption arereduced to a minimum. During cooking steammay be produced which can be released whenopening the oven door. This is absolutelynormal.However, always stand back from theoven when opening the oven door duringcooking or at the end of it to allow anybuild up of steam or heat to release.Conventional cookingHeat comes from the top and from thebottom, therefore it is preferable to use thecentral runners.If cooking requires more heat from the topor from the bottom use the top or the bottomrunners.Fan cookingThe food is cooked by means of preheatedair force blown evenly round the inside ofthe oven by a fan set on the rear wall of theoven itself.Heat thus reaches all parts of the oven evenlyand fast and this means that you cansimultaneously cook different types of foodspositioned on the various oven shelves (Fig.5). Fan cooking ensures rapid eliminationof moisture and the dryer oven environmentstops the different aromas and flavours frombeing transmitted from one food to another.The possibility of cooking on several shelfheights means that you can cook severaldifferent dishes at the same time and up tothree tins of biscuits and mini pizzas to beeaten immediately or subsequently deepfrozen.Naturally the oven can also be used forcooking on just one shelf. In this case youshould use the lowest set of runners so thatyou can keep an eye on progress moreeasily.In addition, the oven is particularlyrecommended for sterilizing preserves,cooking home-made fruit in syrup, and fordrying mushrooms or fruit.GrillingWhen grilling meat or fish, spread a little oilon them and always place them on the ovengrid. The shelf level depends on thethinckness of the food.Always place the dripping pan at the lowestlevel, with some water in it, to avoid smokeand unpleasant smells.Some hintsFor baking cakesCakes require a moderate temperature(normally between 150 and 200 °C). Inaddition, the oven must be heated upbeforehand - for about 10 minutes.The oven door should not be opened beforeat least 3/4 of the set cooking time is up.Normal short pastry dough should becooked in a mould or tin for 2/3 of totalcooking time required and then garnishedas desired before being cooked completely.Clearly, the remaining cooking time dependson the type of garnish used (jam, fruit, etc.).Care should be taken to ensure that anydough and cake mixes are of the rightconsistency since an unduly moist mixlengthens cooking time unnecessarily. The