Zanussi ZBM 972 manual The Conventional Oven, Φ How to Use the Conventional Oven, Hints and Tips

The Conventional Oven

When using this setting, heat comes from both the top and bottom elements. This allows you to cook on a single level and is particularly suitable for dishes which require extra base browning such as quiches and flans.

Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven. This form of cooking gives you the opportunity to cook without the fan in operation.

ΦHow to Use the Conventional Oven

CONVENTIONAL OVEN FUNCTION SYMBOL

PRE-SET TEMPERATURE: 200°C

TEMPERATURE SELECTION: 50°C - 250°C

Hints and Tips

1.Switch the oven ON.

2.Select the Conventional Oven Function by pressing the Oven Function control button until the pilot light to the left of symbol comes on.

Bottom oven element only

This function is particularly useful when blind-baking pastry. It may also be used to finish off quiches or flans to ensure the base pastry is cooked through.

Pre-set temperature is 250°C.

THINGS TO NOTE

During cooking, the cooling fan will operate in the same way as described for the fan oven function.

The middle shelf position allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning, raise the shelf position.

The material and finish of the baking trays and dishes used will affect base browning. Enamelware, 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. For faster preheating use the Fast Heat-Up Function.

Single level cooking gives best results. If you require more than one level cooking use the fan oven function.

Cooking Chart - Fan and Conventional Oven

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10 °C to suit individual preferences and requirements.NOTE: Shelf positions are counted from bottom of the oven.

			Fan Oven		Conventional Oven
Food			Shelf	Cooking	Shelf	Cooking
			Position	Temp (°C)	Position	Temp (°C)
Biscuits				180-190	2 - 3	180-190
Bread				210-220	2	210-220
Casseroles				130-140	2	150-180
Cakes:	Small and queen		Shelf	160-170	2	170-180
	Sponges			160-170	2	180-190
			positions
	Madeira			140-150	2	160-170
	Rich Fruit		are not	130-140	2	150-160
	Christmas		critical but	130-140	1 - 2	130-140
	Meringues		ensure that	90-100	2	100-110
Fish			oven	170-190	2	170-190
Fruit Pies and Crumbles			shelves are	190-200	2	190-200
Milk Puddings				130-140	2	130-140
		}	evenly
Pastry:	Choux				2 - 3	160-170
			spaced
	Shortcrust
			when more
	Flaky			190-200	2	190-200
			than one is
	Puff
Plate Tarts			used.	180	1 - 2	190-200
Quiches/Flans				170-180	1 - 2	190-200
Scones				210-220	2	230
Roasting:	Meat & Poultry			160-180	2	180-200

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