Zanussi BMS 641 - BST 6 manual Using the Fan Oven, Cooking Chart, How to use the Fan Oven

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Using the Fan Oven

The air inside the oven is heated by the element around the fan situated behind the back panel. The fan circulates hot air to maintain an even temperature inside the oven.

The advantages of cooking with this function are: Faster Preheating

As the fan oven quickly reaches temperature, it is not usually necessary to preheat the oven although you may find that you need to allow an extra 5-7 minutes on cooking times. For recipes which require higher temperatures, best results are achieved if the oven is preheated first, e.g. bread, pastries, scones, souffles, etc.

Lower Temperatures

Fan oven cooking generally requires lower temperatures than conventional cooking.

Follow the temperatures recommended in the cooking chart or remember to reduce temperatures by about 20-25°C for your own recipes which use conventional cooking.

Even Heating for Baking

Thefanovenhasuniformheatingonallrunnerpositions. This means that batches of the same food can be cooked in the oven at the same time. However, the top shelf may brown slightly quicker than the lower one. This is quite usual. There is no mixing of flavours between dishes.

How to use the Fan Oven

1.Turn the oven function control knob to .

2.Turn the thermostat control to the required.

THINGS TO NOTE: During cooking, the cooling fan and the thermostat control light will operate in the same way as described for the conventional oven function.

iHints and Tips

λRunner positions are not critical, but make sure the shelves are evenly spread.

λWhen cooking more than one dish in the fan oven, place dishes centrally on the shelves rather than several dishes on one shelf.

λWhen the oven is full, you may need to allow slightly longer cooking time.

λA shelf may be placed on the floor of the oven. Place dishes on a shelf in this position rather than on the oven base, to allow air circulation around the food.

λWhen the oven is full of the same food, e.g. equal trays of small cakes or equal size victoria sandwich cakes, then they will be cooked in the same time and removed from the oven together. When different sizes of trays or types of food, e.g. biscuits and cakes are cooked, they will not necessarily be ready together.

λThefanovencan be used toheatfoodsthrough without thawing first, e.g. fruit tarts, mince pies, sausage rolls, and other small pastry items. Use a temperature of 190-200°C and allow 20-40 minutes (depending on the quantity of food in the oven).

λThe use of too high temperatures can cause uneven browning. Check with the recommendations for oven temperatures given in the cooking charts, but be prepared to adjust the temperature by 10°C if necessary. Remember to reduce temperatures by about 20-25°C for your own conventional recipes.

λThe meat tin should not be placed on a heated hotplate or burner as this may cause the enamel to crack.

Cooking Chart

This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.

Whenroasting,ensurethemeatiscookedthoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required tempe- rature (see table below).

MEAT

TEMPERATURES

 

 

Beef

Rare - 60°C

 

Medium - 70°C

 

Well Done - 80°C

 

 

Pork

Well Done - 80°C

 

 

Lamb

Medium - 70°C

 

Well Done - 80°C

 

 

Food

 

 

Shelf

Cooking

 

 

 

Position

Temp(°C)

 

 

 

 

 

Biscuits

 

 

 

180-190

Bread

 

 

 

210-220

Casseroles

 

Shelf

130-140

Cakes:

Small and queen

positions

160-170

 

Sponges

 

are not

160-170

 

Madeira

 

140-150

 

 

critical but

 

Rich Fruit

 

ensure

130-140

 

Christmas

 

130-140

 

 

that oven

 

Meringues

 

90-100

Fish

 

 

shelves

170-190

Fruit Pies and Crumbles

}

are evenly

190-200

Milk Puddings

spaced

130-140

Pastry:

Choux

when

 

 

Shortcrust

more than

 

 

Flaky

 

 

one is

 

 

Puff

 

Plate Tarts

 

 

used.

180

 

 

 

Quiches/Flans

 

 

170-180

Scones

 

 

 

210-220

Roasting: Meat & Poultry

 

 

160-180

 

 

 

 

 

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Contents BMS 641 BST Mod. BMS 641 W/N/Y/A BST ÐåñéãñáöÞ ôïõ öïýñíïõ150 MOD Type PROD. no Important Safety Information Controls ContentsTo SET Time of DAY Hour Clock and TimerBefore the First Use Using the OvenTop oven element only Using the Conventional OvenHow to Use Conventional Oven Hints and TipsMeat and Poultry Roasting Chart Conventional Oven + Fan Oven Cooking Chart Conventional OvenHow to use the Fan Oven Using the Fan OvenCooking Chart Defrosting How to Use DefrostingGrilling How to Use the GrillHow to Use the Inner Grill Element How to Use the Thermal GrillExternal cleaning Cooking Chart GrillingCleaning the Oven Cleaning materialsOven Cavity To clean the grease filterGrease Filter Oven Shelves0870 5 Service and Spare PartsSomething not working Customer Care Department Guarantee ConditionsEuropean Guarantee Customer CareNorthernireland Midlands Electrical Connection InstallationTechnical Data Securing The Oven To The Cabinet Building