Zanussi ZBM 799 - Manual (Page 12)

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• When cooking the same food, e.g. equal
trays of small cakes or equal size Victoria
sandwich cakes, they will be cooked in
the same time and removed from the oven
toghether. When different sizes of trays or
types of foods, e.g. biscuits and cakes are
cooked they will not necessarily be ready
together.
• The fan oven can be used to heat foods
through 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 quantity of food in the
oven).
• The use of too high temperatures can
cause uneven browing. Check with the
recommendations for oven temperatures
given in the chart but be prepared to adju-
st the temperature by 10°C if necessary.
Remember to reduce temperature by
about 20-25°C for your own conventional
recipes.
The Conventional Oven
The oven is designed for one level cooking
only. It heated by elements positioned in the
top and bottom of the oven cavity and is
ideal for foods which require even heating
from above and below. It is also particularly
good for recipes which require extra top
browning such as gratin’s, lasagnes and hot-
pots. Some people prefer to cook dishes
such as cakes conventionally. This function
gives you the opportunity to cook without
the fan in operation.
The Fan Assisted Oven
This is the conventional oven as described
above, but with the addition of the fan at the
back of the oven to speed up cooking and is
ideal for more intensive baking such as pies,
quiches, tarts, yeast and bread, scones, etc.
The use of lower temperatures are required
as for the fan oven. One level cooking will
give the best heat distribution from the top
and the bottom elements.If two level
cooking is required, it may be necessary to
interchange the shelves half way through.
Hints and Tips
• To achieve the best results, cook on one
level only. If you require more than one
level cooking use the fan assisted or fan
oven function.
• The middle shelf position gives the best
heat distribution. To increase base brow-
ning simply lower the shelf position; to
increase top browning, raise the shelf
level.
• In addition to the shelf position, the
material and finish of the baking trays
and dishes will affect base browning of
the food. Enamelware, dark, heavy or
non-stick utensils increase base brow-
ning while shiny aluminium or polished
steel trays reflect the heat away and give
less base browning.
• Always place dishes centrally on the
shelf.
• Stand dishes on suitably sized baking
trays to prevent spillages on the base of
the compartment and help reduce clea-
ning.
• Do not place dishes directly on the oven
base as it becomes very hot and may
cause damage to the vitreous enamel
finish.
• To speed up preheating, use the fan oven
function to preheat the oven until the
oven indicator neon goes out. Switch to
conventional function, following the
times, temperatures and shelf positions
recommended.
150 Rev 1del 06 /03 Rex 12-06-2003 15:15 Pagina 32