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

 

 

 

 

 

 

 

11

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Zanussi ZBM 972 How to Use the Conventional Oven, Bottom oven element only, Cooking Chart Fan and Conventional Oven
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ZBM 972 specifications

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