Zanussi ZSM 35 K Operating And Installation Manual

Contents

Zanussi ZSM 35 K Operating And Installation Manual Manual pdf 15 page image

16The times quoted above are given as a guide and should be adjusted to suit personal taste.THINGS TO NOTEThe oven indicator neon will glow until the oven hasreached the desired temperature and then go OFF. It willthen cycle ON and OFF showing that the oventemperature is being maintained.The indicator windows for selector and oventemperature control will illuminate.The oven fan and internal oven light will come on.The control cooling fan will operate after a shorttime. It will run on after the controls are switchedoff until the appliance has cooled.HINTS AND TIPSPrepare foods in the same way as for conventionalgrilling. Brush lean meats and fish lightly with alittle oil or butter to keep them moist duringcooking.Most foods should be placed on the grill pan grid inthe 'high' position in the grill pan to allow maximumcirculation of air around the food. Food such as fish,liver and kidneys may be placed directly onto thetrivet in the grill pan, if preferred.The use of the trivet beneath the grid when grillingfatty foods will help minimise splashing.Accompaniments such as tomatoes and mushroomsmay be placed below the grid when grilling meat,or in a separate dish on a lower shelf.Foods will cook more quickly the closer they are tothe grill element and the higher the temperaturesselected. Be prepared to adjust temperature andshelf positions during cooking, if necessary.Turn food over during cooking, as necessary.Ensure that ready prepared or cooked chilled dishes,e.g. shepherds pie, moussaka, lasagne, etc., arepiping hot throughout before serving.A temperature range of 140-200°c and shelfpositions 3 and 4 are suitable for most foods. Beprepared to make adjustments during cooking to suitindividual requirements. If thermal grilling on morethan one level, it may be necessary to interchangethe food on the shelves during cooking.COOKING TIMES - Cooking is more gentle,therefore food generally takes a little longer to cookwith thermal grilling compared with conventionalgrilling. One of the advantages is that larger loadscan be cooked at the same time.A general guide to cooking times is given below butthese times may vary slightly depending on thethickness and quantity of food being cooked.FOOD SHELF TEMP. TIME(°C)Bacon Rashers 3 200 8-12Beefburgers 3 190 10-15Chicken Joints 3 160 35-45Chops - Lamb 3 170 20-25- Pork 3 170 25-35Fish - Whole Trout 3 170 10-20- Mackerel 3 170 10-20Fillets - Plaice/Cod 4 170 10-15Kebabs 4 170 20-30Kidneys - Lamb/Pig 3 180 10-15Liver - Lamb/Pig 3 180 20-30Sausages 3 190 10-15Steaks - Medium 3 200 8-10each sideSteaks - Well Done 3 200 10-12each sideHeating through andBrowning, e.g. au-gratin, 3 170 20-30lasagne, shepherds pie. depends on size

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