Zanussi ZOB 660 manual Using the Oven, Hints and Tips, Condensation and Steam, Cookware

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Using the Oven

Always cook with the oven door closed.

Stand clear when opening the drop down oven door. Do not allow it to fall open - support the door using the door handle, until it is fully open.

The oven has four shelf levels, and is supplied with two shelves. The shelf positions are counted from the bottom of the oven as shown in the diagram.

It is important that these shelves are correctly positioned as shown in the diagram.

Do not place cookware directly on the oven base.

Attention! - Do not place objects on the oven base and do not cover any part of the oven with aluminium foil while cooking, as this could cause

aheat build-up which would affect the baking results and damage the oven enamel. Always place pans, heat-resisting pans and aluminium trays on the shelf which has been inserted in the shelf runners.

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Hints and Tips

Condensation and Steam

The oven is supplied with an exclusive system which produces a natural circulation of air and the constant recycling of steam. This system makes it possible to cook in a steamy environment and keep the dishes soft inside and crusty outside. Moreover, the cooking time and energy consumption are reduced to a minimum. During cooking steam may be produced which can be released when opening the oven door. This is absolutely normal.

However, always stand back from the oven when opening the oven door during cooking or at the end of it to allow any build up of steam or heat to release.

If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.

Cookware

Use any oven proof cookware which will withstand temperatures of 230 °C.

Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base.

Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance.

The effects of dishes on cooking results

Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them.

AAluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.

BEnamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning.

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Contents BUILT-IN Oven Important Safety Information Contents Description of the Oven Oven accessoriesOven Function Control Knob ControlsMains on Light Cooling fanBefore the First Use Safety ThermostatThermostat Control Knob C Thermostat Control LightSetting the time of day Electronic ProgrammerCooking Duration function End of cooking function How to switch off the displayCooking duration and End of cooking time combined Minute minder functionHints and Tips Using the OvenCondensation and Steam CookwareHow to Use the Conventional Oven Using the Conventional OvenHints and Tips Things to NoteLower Temperatures How to use the Fan OvenFan Oven Things to noteBread and Pizza CakesFlans MeatHow to Use the Inner Grill Element How to Use the Full GrillCooking chart Grilling GrillingDefrosting How to Use DefrostingCleaning materials Cleaning the OvenExternal cleaning Oven Shelves and Shelf SupportsCooking to reduce soilage Care of catalytic linersCleaning the hinged grill Disconnect the appliance from the power supplyReplacing the Oven Light Service and Spare Parts Symptom SolutionSomething not working Customer Care Department Guarantee ConditionsTechnical Data Heating elements rating InstallationElectrical Connection This Oven Must be EarthedBuilding BuildingSecuring The Oven To The Cabinet 570ZOB 79 kWh 78 kWh 53,0 43 min 41 min 1130 cm² Page Customer Care