Zanussi ZBC 748 Cooking Chart - Fan Oven, Cookware, The effects of dishes on cooking results

Cooking Chart - Fan Oven

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.

Food			Shelf	Cooking
			Position	Temp (°C)
Biscuits				180-190
Bread				210-220
Casseroles				130-140
Cakes:	Small and queen		Shelf	160-170
	Sponges		positions	160-170
	Madeira		are not	140-150
	Rich Fruit		critical but	130-140
	Christmas		ensure that	130-140
	Meringues		oven	90-100
			shelves are
Fish				170-190
			evenly
Fruit Pies and Crumbles				190-200
			spaced
Milk Puddings				130-140
			when more
Pastry:	Choux
		}	than one is
	Shortcrust
			used.
	PuffFlaky			190-200
Plate Tarts				180
Quiches/Flans				170-180
Scones				210-220
Roasting:	Meat & Poultry			160-180

When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required temperature (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

Cookware

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 underneath browning.

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

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