Zanussi ZKT6050 - Manual (Page 27)

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The material and finish of the baking tray and
dishes used affect base browning. Enamelware,
dark, heavy or non-stick utensils increase base
browning. Shiny aluminium or polished steel trays
reflect the heat away and give less base browning.
•
Because of the smaller cooking space and lower
temperatures, shorter cooking times are
sometimes required. Be guided by the
recommendations given in the cooking chart.
•
Do not place baking trays directly on the oven
base as it interferes with the oven air circulation
and can lead to base burning; use the lower shelf
position.
•
For economy leave the door open for the shortest
possible time, particularly when placing food into a
pre-heated oven.
Hints and tips when using main oven fan cooking
•
Arrange the shelves in the required positions
before switching the oven on. Shelf positions are
counted from the bottom upwards.
•
When cooking more than one dish in the fan oven,
place dishes centrally on different shelves rather
than cluster several dishes on one shelf, this will
allow the heat to circulate freely for the best
cooking results.
•
When batch baking one type of food, e.g. Victoria
sandwich cakes, those of similar size will be
cooked in the same time.
•
It is recommended that when baking larger
quantities the shelf positions should be evenly
spaced to suit the load being cooked. A slight
increase in cooking time may be necessary.
•
Do not place baking trays directly on the oven
base as it interferes with the oven air circulation
and can lead to base burning; use the lower shelf
position.
Hints and tips when defrosting
•
Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
•
The actual speed of defrosting is influenced by
room temperature. On warm days defrosting will
be faster than on cooler days.
•
It is preferable to thaw fish, meat and poultry
slowly in the fridge. However, this process can be
accelerated by using the defrost function. Small
or thin fish fillets, frozen peeled prawns, cubed or
minced meat, liver, thin chops, steaks etc., can be
thawed in 1 – 2 hours.
•
A 1kg/2¼lb oven ready chicken will be thawed in
approximately 5 hours. Remove the giblets as
soon as possible during the thawing process.
•
Joints of meat up to 2kg/4½lb in weight can be
thawed using the defrost function.
•
All joints of meat and poultry must be thawed
thoroughly before cooking.
•
Always cook thoroughly immediately after thawing.
•
Do not leave food at room temperature once it is
defrosted. Cook raw food immediately or store
cooked food in the fridge, once it has cooled.
•
Care must always be taken when handling foods
in the home. Always follow the basic rules of food
hygiene to prevent bacterial growth and cross
contamination when defrosting, preparing,
cooking, cooling and freezing foods.
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