Zanussi ZBD 902 Using The Conventional Oven, Conventional Cooking, Top oven element only

USING THE CONVENTIONAL OVEN

CONVENTIONAL COOKING

This function uses the top and lower elements to give single level cooking.

Position the shelf on the second level for best results. However, for dishes which require extra base browning such as pizzas, quiches and flans, lower the shelf to level one. To increase top browning, raise the shelf to level three.

•Turn the oven selector control knob to Conventional Oven .

•Turn the oven temperature control knob to the required setting.

NOTE:

a)The oven on light will illuminate.

b)The oven temperature light will illuminate.

THINGS TO NOTE

The oven indicator light will glow until the oven has reached the desired temperature and then go OUT. It will then cycle ON and OFF showing that the oven temperature is being maintained.

TOP AND BOTTOM ELEMENTS

Top oven element only

This function is suitable for finishing cooked dishes, eg; lasagne, shepherd's pie, cauliflower cheese etc.

Bottom oven element only

This function is particularly useful when blind-baking pastry or cooking pizza.

This oven is supplied with two anti-tip shelves.

IMPORTANT: The anti-tip oven shelf must be positioned as shown in Fig. 7.

CONDENSATION

Under certain conditions, condensation may form on the oven. Condensation is quite normal and forms when moisture and heat is present, e.g. during cooking. A boiling kettle produces steam and similarly when food reaches cooking temperature, steam is also produced which condenses on to the cooler surfaces. It is not necessarily caused by extremes of temperature, but as a result of one or more of the following:

1.The cooking temperatures

2.Temperature of the food when placed in the oven

3.Moisture present in the food

4.Quantity of food

5. The temperature and ventilation in the kitchen.

Ideal cooking conditions are not always available but where possible ensure foods which contain a lot of moisture, e.g. casseroles, are covered.

Provided that the oven is wiped and dried during or after cooking, no harm will occur.

HINTS AND TIPS

The material and finish of the baking trays and dishes used will affect base browning. Enamel-ware, dark, heavy or non-stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning.

Always place dishes centrally on the shelf to ensure even browning.

Stand dishes on suitably sized baking trays to prevent spillage onto the base of the oven and make cleaning easier.

Do not place dishes, tins or baking trays directly on the oven base as it becomes very hot and damage will occur.

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