Zanussi ZCG551 - Manual (Page 16)

Food Shelf position Grilling Time (Total Hours)
Whole Trout/Mackerel 2-3 0:15 - 0:25
Plaice/Cod Fillets 2-3 0:10 - 0:15
Kebabs 2-3 0:20 - 0:30
Kidneys – Lamb/Pig 2-3 0:08 - 0:12
Liver – Lamb/Pig 2-3 0:10 - 0:20
Sausages 2-3 0:20 - 0:30
Steak – Rare 2-3 0:06 - 0:12
Steak – Medium 2-3 0:12 - 0:16
Steak – Well Done 2-3 0:14 - 0:20
Toasted Sandwiches 2-3 0:01 - 0:03
Slow Cook
Use the function to prepare soups stews, casseroles or
lean, tender pieces of meat and fish.
You have to cook food at gas mark 6 for 30 minutes be-
fore you turn the oven down to the slow cook setting. This
is to make sure that the temperature of the food gets hot
sufficient to start the food cooking process.
1. Fully open the door before you light the main oven.
2. Push in the control knob and turn it to gas mark 9.
3. When the flames come on, release the control knob.
Only small flames come on at first.
4. Turn the main oven control knob to gas mark 6.
5. When the large flames come on, put your food in the
appliance and close the door.
Caution! Do not close the door until the large flames
come on.
6. After 20 minutes turn the main oven control knob to
the slow cook setting.
7. To turn the slow cook off, turn the control knob to
the off position .
Cook all food with a lid when you use the Slow
Cook function. You can remove the lid in the last 30
minutes if it has usually golden brown effect.
You cannot use Slow Cook together with the clock
functions: Duration and End.
Slow Cook - use
General points :
Frozen Foods
• Fully thaw the food before cooking.
Thickening
• Cover the meat with the flour for casseroles or mix the
cornflour with the water and add it at the end of cook-
ing
Flavouring
• Flavours are held in the food because there is small
evaporation. Adjust flavouring at the end of the cooking
time.
Liquid
• Use less liquid as there is small evaporation during
cooking. Always add milk and milk products, for exam-
ple cream to the end of cooking to prevent them from
curdling.
Reheating
•
Do not reheat food with the slow cook setting.
Joints of meat and poultry
• Do not cook meat joints which are more then 2,7kg
(6lb).
• Do not cook poultry which is more then 2 kg (4lb eight
oz).
• Cook on or above the middle shelf of the oven.
• Cook the stuffing separately.
• Cook for minimum six hours.
• Only cook joints of pork if the temperature inside the
joint is minimum 88°C. Use a meat thermometer to ex-
amine the temperature.
16