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

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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